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dc.contributor.authorCARVALHO, L. M. J. DE
dc.contributor.authorCARVALHO, J. L. V. de
dc.contributor.authorBORGES, R. M. E.
dc.contributor.authorKASER, I. M.
dc.contributor.authorLIMA, V. G.
dc.contributor.authorSOUSA, D. S. F. DE
dc.date.accessioned2018-04-19T00:57:52Z-
dc.date.available2018-04-19T00:57:52Z-
dc.date.created2018-04-18
dc.date.issued2015
dc.identifier.citationChemical Engineering Transactions, v. 44, p. 247-252, 2015.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1090676-
dc.descriptionNowadays, the vitamin A deficiency (VAD) is still a public health concern, being one of the most important components of the high rate of morbidity and mortality among children in developing countries. There is a high prevalence of night blindness caused by deficiency of vitamin A. Children and pregnant women are particularly affected. Many pumpkins (C. moschata) genotypes present a great variability of carotenoid content mainly the beta-carotene. The objective of this work is to evaluate the variability of beta-carotene among pumpkins genotypes. Twenty biofortified pumpkins cultivated at Embrapa Table Coast land and Semiarid were evaluated regarding beta-carotene contents. The analyses were carried out by High rformance Liquid Chromatography. The pumkinks showed a large variability in the contents of total carotenoids varying, in fresh pumpkins from 699.06 (genotype 25) to 124.60 μg/g (genotype 26), from 106.96 (genotype 26) to 655.54 μg/g (genotype 25) in samples cooked in boiling water and 117.55 (genotype 19) and 650.54 μg/g (genotype 25) in steamed cooked, respectively.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCarotenóides
dc.subjectC moschata
dc.subjectBeta-caroteno
dc.titleVariability of total carotenoids in C. Moschata genotypes.
dc.typeArtigo de periódico
dc.date.updated2018-04-19T00:57:52Zpt_BR
dc.subject.thesagroAbóbora
dc.subject.thesagroGenótipo
dc.subject.thesagroSaúde Públicapt_BR
dc.subject.thesagroVitamina Apt_BR
dc.subject.nalthesaurusPumpkins
riaa.ainfo.id1090676
riaa.ainfo.lastupdate2018-04-18
dc.identifier.doi10.3303/CET1544042
dc.contributor.institutionLUCIA MARIA JAEGER DE CARVALHO, Laboratório de Tecnologia e Análise Instrumental de Alimentos – LATAIA; JOSE LUIZ VIANA DE CARVALHO, CTAA; RITA MERCIA ESTIGARRIBIA BORGES FAUSTINO, CPATSA; INGRID MAROTO KASER, Laboratório de Tecnologia e Análise Instrumental de Alimentos – LATAIA; VICTOR GOMES LIMA, Laboratório de Tecnologia e Análise Instrumental de Alimentos – LATAIA; DANIELE SILVA FEIJÓ DE SOUSA, Laboratório de Tecnologia e Análise Instrumental de Alimentos – LATAIA.
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