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Jane Mara Block
Universidade Federal de Santa Catarina
53Publications
12H-index
427Citations
Publications 54
Newest
#1Laércio Galvão Maciel (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
#2Flávia Letícia Ribeiro (UFSC: Universidade Federal de Santa Catarina)
Last.Jane Mara Block (UFSC: Universidade Federal de Santa Catarina)H-Index: 12
view all 7 authors...
Abstract Pecan nut [Carya illinoinensis (Wangenh.) K. Koch] cake (PNC) is a co-product from the oil extraction industry and its potential as an ingredient for the food industry are not well known. In this work, the nutritional composition and the functional properties of PNC were studied. Additionally, the influence of different solvents (ethanol, water, and acetic acid) on the phytochemical composition and antioxidant capacity (reducing potential of the hydrophilic compounds – RPHC, 2,2-dipheny...
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In this work, lycopene- and β-carotene-rich extracts were obtained from guava’s pulp and waste powders using maceration (ME), ultrasonic bath (BUAE, 25 °C for 30 min), and ultrasonic probe (PUAE, 25 °C for 5 min). Extracts were evaluated for total carotenoid content, antioxidant capacity, color, and lycopene and β-carotene content by HPLC-DAD. Bath-type ultrasound-assisted extraction (BUAE) was the best technique to obtain lycopene from guava pulp (135.0 mg 100 g−1) and waste (76.64 mg 100 g−1),...
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#1Gabriela Polmann (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
#2Vinicius Badia (UDESC: Universidade do Estado de Santa Catarina)H-Index: 1
Last.Maria Manuela Camino Feltes (UFSC: Universidade Federal de Santa Catarina)H-Index: 7
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Abstract Enzyme-assisted aqueous extraction (EAE) is an alternative and sustainable process for obtaining edible oil that avoids unfavorable changes in compounds sensitive to high temperatures and extreme pH. In this study, pecan nut oil was obtained by EAE and mechanical pressing (MP), and its physicochemical properties and chemical composition were compared. The extraction conditions were selected applying the enzymes Alcalase ® and/or Celluclast ® used either singly or in combination. After u...
1 CitationsSource
#1Aline da Rosa Almeida (UFSC: Universidade Federal de Santa Catarina)
#2Matheus Vinicius de Oliveira Brisola Maciel (UFSC: Universidade Federal de Santa Catarina)H-Index: 3
Last.Pedro Luiz Manique Barreto (UFSC: Universidade Federal de Santa Catarina)H-Index: 19
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#1Renan da Silva Lima (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
#2Jane Mara Block (UFSC: Universidade Federal de Santa Catarina)H-Index: 12
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#1Renan da Silva Lima (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
#2Sandra R.S. Ferreira (UFSC: Universidade Federal de Santa Catarina)H-Index: 30
Last.Jane Mara Block (UFSC: Universidade Federal de Santa Catarina)H-Index: 12
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Abstract Guava (Psidium guajava L.), a popular fruit in tropical countries, can be consumed in natura or transformed into many products. Guava's processing waste (seed, peel, and pulp leftovers) can represent up to 30% of the fruit's volume. Evidence indicates that this fraction still holds a significant amount of antioxidant substances, such as phenolic compounds. Therefore, the objective of this study was to investigate the phytochemical composition (total phenolics, flavonoids, flavonols, and...
4 CitationsSource
#1Camila Fernandes Corrêa (American Physical Therapy Association)H-Index: 5
#2Renata Oselame Nobrega (UFSC: Universidade Federal de Santa Catarina)H-Index: 4
Last.Débora Machado Fracalossi (UFSC: Universidade Federal de Santa Catarina)H-Index: 16
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Abstract Nile tilapia production worldwide is concentrated in the subtropics, where lower winter temperatures is a challenge for the high productivity of tropical fish species. Adequate fatty acid nutrition of fish is a way to offset the lower temperature, as this nutrient is responsible for the structure, fluidity, and functionality of all cell membranes. However, there are still many gaps in Nile tilapia fatty acid nutrition, particularly at lower temperatures. In this study, three plant oil m...
7 CitationsSource
#1Fernanda Demoliner (UFSC: Universidade Federal de Santa Catarina)H-Index: 2
#2Priscila de Britto Policarpi (UFSC: Universidade Federal de Santa Catarina)H-Index: 3
Last.Jane Mara Block (UFSC: Universidade Federal de Santa Catarina)H-Index: 12
view all 6 authors...
Abstract In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its by-products have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented sign...
1 CitationsSource
#1Itamara Kureck (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
#2Priscila de Brito Policarpi (UFSC: Universidade Federal de Santa Catarina)H-Index: 1
Last.Jane Mara Block (UFSC: Universidade Federal de Santa Catarina)H-Index: 12
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The pecan nut [Carya illinoinensis (Wangenh) C. Koch] is a natural source of polyphenols with antioxidant properties. In this study, the encapsulation of aqueous and hydroalcoholic extracts of pecan nut shell were evaluated for the release of bioactive compounds and antioxidant potential in order to explore food applications using zein as encapsulating agent. The extracts showed high contents of total phenolics, condensed tannins and high antioxidant activity. Concentrations of proanthocyanidins...
1 CitationsSource
#1Fernanda Demoliner (UFSC: Universidade Federal de Santa Catarina)H-Index: 2
#2Priscila de Britto Policarpi (UFSC: Universidade Federal de Santa Catarina)H-Index: 3
Last.Jane Mara Block (UFSC: Universidade Federal de Santa Catarina)H-Index: 12
view all 9 authors...
Abstract The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g−1), protein (15.8 to 19.5 mg 100 g−1), dietary fiber (16.5 to 22.6 mg 100 g−1) and provided an excellent source of selenium (26.4 to 46.94 μg g−1). The oil contained a high amount of unsaturated fatty ...
4 CitationsSource
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