Edible Seeds
Mostrando 1-12 de 27 artigos, teses e dissertações.
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1. Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil
Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (I
Food Sci. Technol. Publicado em: 2020-12
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2. Changes in chemical composition of germinated leguminous under abiotic stress conditions
Abstract The aim of this study was to evaluate the impact of abiotic stress conditions on the synthesis of compounds with antioxidant properties in germinating seeds. The seeds of edible lentils (Lens culinaris L.), alfalfa (Medicago sativa L.), and mung beans (Vigna radiata L.) were germinated for 120 hours. We studied the influence of abiotic stress on the
Food Sci. Technol. Publicado em: 2020-12
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3. Growth and quality of Brazilian pine tree seedlings as affected by container type and volume
Resumo Araucaria angustifolia (Bert.) O. Kuntze (Araucariaceae), popularmente conhecida como araucária e pinheiro brasileiro, pode ser cultivada em função de suas sementes comestíveis (pinhões), propriedades medicinais e atributos ornamentais. O objetivo foi avaliar o crescimento de parte aérea e radicular e a qualidade geral de mudas de A. angustifoli
Ornam. Hortic.. Publicado em: 28/10/2019
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4. Investigation of dormancy and storage potential of seeds of yellow passion fruit
Resumo: Passiflora actinia Hooker é uma espécie nativa de maracujazeiro, típica da Mata Atlântica e da Mata com Araucária, que apresenta valores econômico (fruto comestível), medicinal (atividades sedativa e ansiolítica), além de ser usada em propagação vegetativa (porta-enxerto para outras espécies de Passiflora). Este trabalho teve por objetivo
J. Seed Sci.. Publicado em: 09/09/2019
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5. Influence of high temperature on the reproductive biology of dry edible bean (Phaseolus vulgaris L.)
ABSTRACT: The aim of this study was to investigate the effect of heat stress on 12 bean genotypes through the analysis of their reproductive biology in terms of flowering, pollen viability, meiotic behavior, and production. Plants were grown in a climate chamber at 25-20 °C (day and night) and at a high temperature treatment 37-26 °C (day and night) from t
Sci. agric. (Piracicaba, Braz.). Publicado em: 05/09/2019
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6. Bioactive compounds and the antioxidant capacities of seed oils from pomegranate (Punica granatum L.) and bitter gourd (Momordica charantia L.)
Abstract Pomegranate and bitter gourd are two of the few edible fruits that contain conjugated α-linolenic acids (CLnAs) in their seeds. The CLnAs have been associated with many effects that are beneficial to health, such as antioxidant and anti-inflammatory properties. Samples of cold-pressed oils from pomegranate and bitter gourd seeds were evaluated for
Food Sci. Technol. Publicado em: 14/11/2018
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7. Impact of biosynthesized silver nanoparticles on protein and carbohydrate contents in seeds of Pisum sativum L.
Abstract Understanding the effects of nanoparticles on edible crops is a matter of importance, since nanoparticles are often released and spread in the environment because of extensive research. This study aimed to examine the effect of silver nanoparticles on protein and carbohydrate contents of Pisum sativum L. seed. Spherical crystalline silver nanopartic
Crop Breed. Appl. Biotechnol.. Publicado em: 2017-12
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8. Safety Assessment of a New Pigmented Safflower Seed Coat (A82) by a Feeding Study on Rat
ABSTRACT Safflower (Carthamus tinctorius L.) is an annual herbaceous plant, cultivated mainly for the seed which is used for edible oil extraction and bird feeding. This study was designed to evaluate the safety of a new pigmented variety of safflower (A82) seeds. The results showed that oral administration of A82 seeds significantly increased the body weigh
Braz. arch. biol. technol.. Publicado em: 05/10/2017
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9. Antiproliferative effect of Momordica cochinchinensis seeds on human lung cancer cells and isolation of the major constituents
Abstract Gac, Momordica cochinchinensis (Lour.) Spreng., Cucurbitaceae, is an indigenous South Asian edible fruit and has been used therapeutically in Traditional Chinese Medicine. Previous studies have shown that M. cochinchinensis seed (Momordicae Semen) has various pharmaceutical properties such as antioxidant and anti-ulcer effects as well as contains se
Rev. bras. farmacogn.. Publicado em: 2017-06
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10. Environmental effect on sunflower oil quality
Abstract Sunflower is one of the most important oilseed crops and produces a high-quality edible oil. Balance of fatty acids in standard sunflower oil shows preponderance of linoleic rather than oleic acid, and conditions during seed development, such as temperature, changes the oleic/linoleic ratio of the oil. This work aimed to evaluate the environmental e
Crop Breed. Appl. Biotechnol.. Publicado em: 2016-09
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11. CARACTERÍSTICAS FISICOQUÍMICAS DE LA GRASA DE SEMILLA DE VEINTE CULTIVARES DE MANGO (Mangifera indica L.) EN COLOMBIA
ABSTRACT In the present investigation was evaluated yield extraction and some physicochemical properties of seed fat for 20 mango (Mangifera Indica L.) cultivars in Colombia. Seeds of mature fruit were processed in flour and were obtained the following composition: fat 6.73 % - 11.8 %, protein 4.3 % - 6.9 %, raw fiber 2.6 % - 6.1 % and ash 2.12 % - 3.9 %. T
Rev. Bras. Frutic.. Publicado em: 2016-02
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12. Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China
Chemical composition and nutritive value of hot pepper seeds (Capsicum annuum) grown in Northeast Region of China were investigated. The proximate analysis showed that moisture, ash, crude fat, crude protein and total dietary fiber contents were 4.48, 4.94, 23.65, 21.29 and 38.76 g/100 g, respectively. The main amino acids were glutamic acid and aspartic aci
Food Sci. Technol. Publicado em: 09/10/2015