Genetic variation of phytochemical compounds in progenies of Ilex paraguariensis St. Hil.
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چکیده
منابع مشابه
Determination of Flavonoids, Phenolic Acids, and Xanthines in Mate Tea (Ilex paraguariensis St.-Hil.)
Raw material, different formulations of foods, and dietary supplements of mate demands control of the content of bioactive substances for which high performance thin layer chromatography (TLC), described here, presents simple and rapid approach for detections as well as quantification. Using TLC densitometry, the following bioactive compounds were identified and quantified: chlorogenic acid (2....
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Yerba Mate is a popular tea beverage produced and consumed in the South American countries of Argentina, Brazil, Chile, Paraguay, and Uruguay, and is processed from the leaves and stems of Ilex paraguariensis A. St.-Hil., a perennial shrub from the Aquifoliaceae family. Production occurs in six stages: harvesting older leaves and small stems, roasting by direct fire, drying under hot air, milli...
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Yerba mate (Ilex paraguariensis St. Hil.) has been studied for its important biological activities mainly attributed to phenolic compounds. This study evaluated the antimicrobial activity of methanolic and ethanolic extracts of yerba mate against food pathogens, such as Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli through minimum inhibitory (MIC) an...
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The influence of different N sources on the growth of maté (Ilex paragurariensis St.Hil.) seedlings grown in greenhouse was studied. All seedlings received a base fertilization of 10 mg N.kg soil as NH4NO3, 60 mg P2O5.and 40 mg K2O.kg -1 soil as KH2PO4 15 days before treatments application. Treatments were as follow: Control, with no extra N added; Urea = 100 mg N.kg soil as Urea; NO3 = 100 mg ...
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The aim of this study was to evaluate whether yerba maté alcoholic extracts at very low concentrations (0.01 and 0.1%), prevent/retard lipid peroxidation in beef hamburgers without impairing sensory acceptability. For this TBARs and hexanal levels, fatty acid profile and cholesterol oxides were evaluated as oxidation parameters in beef hamburgers during 90 days’ storage. The addition of 0.01% y...
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ژورنال
عنوان ژورنال: Cropp Breeding and Applied Biotechnology
سال: 2009
ISSN: 1984-7033
DOI: 10.12702/1984-7033.v09n02a03