Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Gustavo Henrique Andrade Machado"'
1
Akademický článek
Characterization of phenolic compounds, antioxidant and antibacterial potential the extract of acerola bagasse flour
Autor: Tamara Rezende Marques, Aline Aparecida Caetano, Leonardo Milani Avelar Rodrigues, Anderson Assaid Simao, Gustavo Henrique Andrade Machado, Angelita Duarte Correa
Publikováno v: Acta Scientiarum: Technology, Vol 39, Iss 2, Pp 143-148 (2017)
The agro-industrial waste from fruit presents as a promising source for the extraction of active principles with biological activity. This study evaluated the antibacterial and antioxidant activities of the extract of acerola bagasse flour (ABF) and
Externí odkaz: https://doaj.org/article/7d0108461f0c494ba3399092188a233e
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2
Akademický článek
Jabuticaba skin extracts: phenolic compounds and antibacterial activity
Autor: Flávia Cíntia de Oliveira, Tamara Rezende Marques, Gustavo Henrique Andrade Machado, Thaís Cristina Lima de Carvalho, Aline Aparecida Caetano, Luis Roberto Batista, Angelita Duarte Corrêa
Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract The phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extract
Externí odkaz: https://doaj.org/article/f492056f608345ffb8c6de4bc1454822
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3
Akademický článek
Modifications in the methods to extract pectin from cv. 'Pedro Sato' guavas during ripening
Autor: Samira Haddad Spiller, Tamara Rezende Marques, Anderson Assaid Simão, Mariana Aparecida Braga, Lucimara Nazaré Silva Botelho, Gustavo Henrique Andrade Machado, Rodrigo Martins Fráguas, Custódio Donizete dos Santos
Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss of firmness during ripening is caused by the activity of hydrolytic enzymes that promote dis
Externí odkaz: https://doaj.org/article/6814fc983d6640f49176788bf350fee7
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7
The protective effect exerted by ascorbic acid on DNA fragmentation of human leukocytes induced by Lachesis muta muta venom
Autor: Anderson Assaid Simão, Gustavo Henrique Andrade Machado, Pedro Henrique Souza Cesar, Silvana Marcussi, Tatiane Silva de Abreu, Mateus William de Faria Eleutério, Marcus Vinicius Cardoso Trento
Publikováno v: Journal of cellular biochemistry. 120(3)
The objective of this study was to evaluate the genotoxic and mutagenic effects of the toxins present in Lachesis muta muta's venom on human peripheral blood leukocytes and the protective potential of ascorbic acid on DNA fragmentation. The venom of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d2c091f69eaa5bc8ef8c0fdcf1cfb34
https://pubmed.ncbi.nlm.nih.gov/30321470
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8
Jabuticaba skin extracts: phenolic compounds and antibacterial activity
Autor: Aline Aparecida Caetano, Gustavo Henrique Andrade Machado, Flávia Cíntia de Oliveira, Tamara Rezende Marques, Angelita Duarte Corrêa, Thaís Cristina Lima de Carvalho, Luís Roberto Batista
Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017108, Published: 17 MAY 2018
The phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extraction - 1 g
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69818fa7086355c6475a814e732596c5
https://doi.org/10.1590/1981-6723.10817
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9
Antibacterial activity and in vivo wound healing potential of phenolic extracts from jaboticaba skin
Autor: Gustavo Henrique Andrade Machado, Angelita Duarte Corrêa, Thaís Cristina Lima de Carvalho, Michelle Carlota Gonçalves, Flávia Cíntia de Oliveira, Roberta Hilsdorf Piccoli, Tamara Rezende Marques, André Carvalho Duarte
Publikováno v: Chemical biologydrug design. 92(1)
In this study, different phenolic extracts were obtained from the jaboticaba skin meal (JSM), whose phenolic compounds were characterized and their antibacterial activities were assessed. Moreover, the activity of lyophilized ethanolic extract of jab
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d023cea89320571e044d424acf51b94b
https://pubmed.ncbi.nlm.nih.gov/29603906
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10
Modifications in the methods to extract pectin from cv. 'Pedro Sato' guavas during ripening
Autor: Lucimara Nazaré Silva Botelho, Anderson Assaid Simão, Samira Haddad Spiller, Mariana Aparecida Braga, Custódio Donizete dos Santos, Gustavo Henrique Andrade Machado, Tamara Rezende Marques, Rodrigo Martins Fráguas
Publikováno v: Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017032, Published: 17 MAY 2018
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss of firmness during ripening is caused by the activity of hydrolytic enzymes that promote dissolution
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11afb1c07ba44100da4c34b3878d8e4c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100435
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