| Campo DC | Valor | Lengua/Idioma |
|---|
| dc.contributor.author | Miranda-Vilela, Ana Luisa | pt_BR |
| dc.contributor.author | Grisolia, Cesar Koppe | pt_BR |
| dc.contributor.author | Resck, Inês Sabioni | pt_BR |
| dc.contributor.author | Mendonça, Márcio Antônio | pt_BR |
| dc.date.accessioned | 2017-12-07T04:51:54Z | - |
| dc.date.available | 2017-12-07T04:51:54Z | - |
| dc.date.issued | 2009 | pt_BR |
| dc.identifier.citation | MIRANDA-VILELA, Ana Luisa et al. Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by nmr spectroscopy. Química Nova, São Paulo, v. 32, n. 9, p. 2310-2313, 2009. DOI: https://doi.org/10.1590/S0100-40422009000900013. Disponível em: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000900013&lng=en&nrm=iso. Acesso em: 12 jan. 2021. | pt_BR |
| dc.identifier.uri | http://repositorio.unb.br/handle/10482/27459 | - |
| dc.language.iso | en | pt_BR |
| dc.publisher | Sociedade Brasileira de Química | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by nmr spectroscopy | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Pequi | pt_BR |
| dc.subject.keyword | Ésteres graxos | pt_BR |
| dc.subject.keyword | Ressonância magnética nuclear | pt_BR |
| dc.subject.keyword | Espectroscopia | - |
| dc.rights.license | Química Nova - All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License (CC BY NC 4.0). Fonte: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000900013&lng=en&nrm=iso&tlng=en. Acesso em: 12 jan. 2021. | - |
| dc.identifier.doi | https://dx.doi.org/10.1590/S0100-40422009000900013 | pt_BR |
| dc.description.abstract1 | Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of pequi fruit pulp; however, NMR spectroscopy is used for the first time to characterize the nutritional components of organic and aqueous-ethanolic extracts. This spectroscopic technique determined the triacylglycerols in the pequi organic fraction, which is constituted mainly by oleate and palmitate esters, and detected the carbohydrate mixtures as the major components of aqueous and ethanolic fractions, respectively. In this study, presence of phenolic compounds was only evidenced in the ethanolic fraction. | - |
| dc.description.unidade | Instituto de Química (IQ) | pt_BR |
| Aparece en las colecciones: | Artigos publicados em periódicos e afins
|
