Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/869923
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorGRAÇA, J. P. dapt_BR
dc.contributor.authorUEDA, T.pt_BR
dc.contributor.authorJANEGITZ, T.pt_BR
dc.contributor.authorSILVA, D. M. dapt_BR
dc.contributor.authorMAEDA, J. M.pt_BR
dc.contributor.authorMORAES, M. C. B.pt_BR
dc.contributor.authorBIRKETT, M. A.pt_BR
dc.contributor.authorPICKETT, J. A.pt_BR
dc.contributor.authorBUENO, A. de F.pt_BR
dc.contributor.authorHOFFMANN-CAMPO, C. B.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2010-12-15pt_BR
dc.date.issued2010pt_BR
dc.identifier.citationIn: LATIN AMERICAN MEETING OF CHEMICAL ECOLOGY, 1., 2010, Colonia de Sacramento. Abstracts? Colonia de Sacramento: Latin American Association of Chemical Ecology, 2010. p. 126.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/869923pt_BR
dc.descriptioncis-jasmone is a naturally-occurring compound in plants that activates direct and indirect defence in model and crop plants'". Exogenous application of cis-jasmone increases flavonoid concentrations in soybean and affects negatively Anticarsia gemmatalis weight gain. Here, foliar isoflavonoid concentrations were evaluated after cis-jasmone spraying on soybean cultivars BRS l34 and lAC 100, grown at Embrapa Soybean greenhouse facilities. At V) development stage, plants were sprayed with water, Tween 20 + water or cis-jasmone + tween 20 + water. For flavonoid extraction, leaves were collected 12, 24, 48, 96, and 120h after spraying, and immediately frozen in liquid nitrogen, ground in a mortar and extracted in MeOH 90% or EtOH 80% + HCI (0.001 M). Isoflavonoid concentrations were estimated by HPLC analysis. The extracts obtained from leaves of both genotypes of 24 h cis-jasmone treated plants presented higher quantities of daidzin, malonyl-daidzin, glycitin, malonyl-glycitin, glycitein and genistin, when compared to water and Tween 20 + water treated plants. Daidzein was present in hígh concentration, in both cultivars, 24 h and 48 h after cis-jasmone spraying, but no longer detected in samples collected 120 h after treatment. Coumesterol was detected, but only from samples collected 48 h after spraying. It is possible that such increases may be related to the decrease in daidzein concentration, considering that this compound is involved in coumesterol synthesis. Comparing solvent efficiencies, EtOH 80% + HCI (0.001 M) presented higher extraction capacity than MeOH 90%; coumestrol concentration in ethanolic extracts was approximately twice as high as in methanolic extracts. Our results indicated that cis-jasmone induces the production of non-volatile compounds in soybean such as isoflavonoids, and that EtOH 80% + HCI (O.OOIM)extraction is more efficient when compared to MeOH 90%.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectIsoflavonoidespt_BR
dc.titleChanges in concentration of isoflavonoids after cis-jasmone spraying in the leaves of two soybean cultivars.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2017-01-30T11:11:11Zpt_BR
dc.subject.thesagroComposto fenolicopt_BR
dc.subject.thesagroVariedadept_BR
dc.subject.thesagroSojapt_BR
dc.subject.nalthesaurusIsoflavonoidspt_BR
dc.subject.nalthesaurusCultivarspt_BR
dc.subject.nalthesaurusSoybeanspt_BR
riaa.ainfo.id869923pt_BR
riaa.ainfo.lastupdate2017-01-30pt_BR
dc.contributor.institutionJOSÉ P. DA GRAÇA, UNESP; TATIANA UEDA, UNIFIL; TATIANI JANEGITZ, UEM; DÉBORA M. DA SILVA, UEL; JAQUELINE M. MAEDA, UNESP; MARIA CAROLINA BLASSIOLI MORAES, CENARGEN; MICHAEL A. BIRKETT, ROTHAMSTED RESEARCH; JOHN A. PICKETT, ROTHAMSTED RESEARCH; ADENEY DE FREITAS BUENO, CNPSO; CLARA BEATRIZ HOFFMANN CAMPO, CNPSO.pt_BR
Aparece nas coleções:Resumo em anais de congresso (CNPSO)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
HC1260001.pdf501,85 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace