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8 results on '"da Silveira Agostini-Costa, Tânia"'

5. Food quantity and quality of cassava affected by leguminous residues and inorganic nitrogen application in a soil of low natural fertility of the humid tropics.

Author

Moura-Silva, Aline Gomes, das Chagas Ferreira Aguiar, Alana, Jorge, Neuza, da Silveira Agostini-Costa, Tânia, and Moura, Emanoel Gomes

Subjects
CASSAVA, FOOD quality, NITROGEN in soils
Abstract

The aim of this study was to test the hypothesis that the quality and quantity of biofortified cassava root in a humid tropical environment can be modified with the application of a combination of low- and high-quality residues of leguminous tree species. The experiment was designed as a 6 × 2 factorial (a combination of 4 legume species versus 2 levels of nitrogen) with 4 replications in a randomized block design and the following treatments: Gliricidia + Acacia, Gliricidia + Leucaena, Gliricidia + Clitoria, Leucaena + Acacia, Leucaena + Clitoria, and a control without legumes. We analyzed the shoot weight, number of roots/plant, root weight, root production, proximate composition, as well as the mineral, carotenoid, and pro-vitamin A contents. Root production increased with the application of high-quality residues. The protein level influenced the carotenoid content. The allelopathic effect of exotic genera -- Leucaena and Acacia --, especially when combined, can decrease the mineral content such as potassium and, therefore, reduce the accumulation of starch. [ABSTRACT FROM AUTHOR]

Published
2017
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6. Total phenolics, flavonoids, tannins and antioxidant activity of lima beans conserved in a Brazilian Genebank.

Author

da Silveira Agostini-Costa, Tânia, Pádua Teodoro, Ana Flávia, das Neves Alves, Rosa de Belem, Ribeiro Braga, Leandro, Ferreira Ribeiro, Ieler, Padilha Silva, Joseane, Gomes Quintana, Luciane, and Lobo Burle, Marília

Subjects
*PHENOLS, *FLAVONOIDS, *TANNINS, *BEANS research, *PLANT gene banks
Abstract

The objective of this study was to characterize for the first time polyphenols and DPPH (2-diphenyl-1-picryhydrazyl radical) antioxidant activity in commonly cultivated accessions of Phaseolus lunatus from an ex situ germplasm collection maintained by Embrapa, in Brazil. Furthermore, the study aimed to detect changes in total polyphenols, total flavonoids and condensed tannin for the same accessions after regeneration in a greenhouse. The results showed the diversity of the lima bean collection for phenolic compounds, which were strongly correlated with antioxidant activity. Lima beans accessions with the highest polyphenols and antioxidant activity were those with colored seeds. Conservation through cold storage of P. lunatus seeds in a cold chamber in the germplasm collection did not necessarily affect phenolic compounds. Variations observed in values after regeneration seeds may be mainly results of biotic and abiotic factors, including not only cultivar, but also environmental conditions. This study suggests that polyphenols in the lima beans present antioxidant activity, with possible beneficial effects for human health. It was expected that the potential of this tasty legume can be also used as a functional food crop and/or as a new ingredient in gastronomy. [ABSTRACT FROM AUTHOR]

Published
2015
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7. Avaliacąo Pedunculos de Quatro Genótipos de Caju.

Author

dos Santos Garruti, Deborah, da Silveira Agostini Costa, Tânia, Azevedo Padilha, Vivian, Victor Lima, Marcelo, and Arrais Jales, Katiane

Subjects
*APPLES, *PLANT species, *FRUIT culture, *APPLE juice, *AGRICULTURAL education, *SCIENTIFIC method, *COOKING
Abstract

Cashew apples from four of Embrapa's commercial genotypes (CCP09, CCP76, CCP1001, BRS189) plus the species microcarpum were sensory and chemically evaluated. Samples were discriminated by aroma intensity and sweetness, cashew flavor, softness, juiciness, astringency, throat irritation, tannin content, anacardic acid content, soluble solids, sugars and pH. Astringency and throat irritation correlated positively to tannin content, acid taste and to each other. Cashew apples from CCP76 showed high intensity of sweet aroma, sweetness, softness, and juiciness. CCP09 apples were characterized by poor sweet taste, low intensity of cashew flavor and low juiciness. Microcarpum cashew apples were very sweet but poor in aroma and juiciness. [ABSTRACT FROM AUTHOR]

Published
2003

8. Effect of Cashew Nut Processing on the Burning Sensation Caused by Anacardic Acids.

Author

dos Santos Garruti, Deborah, de Oliveira, Maria Elisabeth Barros, da Silveira Agostini Costa, Tânia, Arrais Jales, Katiane, de Oliveira Andrade, Laura, and Lima, Marcelo Victor

Subjects
*CASHEW tree, *CASHEW nuts, *ANACARDIUM, *VEGETABLE oils, *PLANT lipids, *PLANT products
Abstract

During the shelling process cashew nuts can be contaminated by the caustic phenolic lipids from the nut shell, impairing its appearance and palatability. Samples from either mechanized and semi-mechanized shelling processes were evaluated, in both natural and roasted forms, for anacardic acid content and sensory sensations in the mouth and throat. In general, cashew nuts from semi-mechanized process showed higher anacardic acid content and burning sensation intensity. The roasting procedure (in vegetable oil) resulted in reduction of anacardic acid level, corresponding to a significant reduction in the burning sensation intensity. Anacardic acid content highly correlated with the attribute "burning during chewing". [ABSTRACT FROM AUTHOR]

Published
2003

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