Publicação

Antioxidant profiles of soybean oil obtained from genetically modified seeds

Detalhes bibliográficos
Resumo:	Soybean oil is a rich source of tocopherols, commonly known as Vitamin E, which are important antioxidants that occur naturally in vegetable oils. These compounds are believed to be involved in a diversity of physiological and biochemical functions, mainly due to their antioxidant activity but also because they can act as membrane stabilizers.
Autores principais:	Costa, Joana
Outros Autores:	Amaral, Joana S.; Mafra, Isabel; Oliveira, Beatriz
Assunto:	Antioxidant compounds Vitamin E Phytosterols Soybean oil
Ano:	2010
País:	Portugal
Tipo de documento:	documento de conferência
Tipo de acesso:	acesso aberto
Instituição associada:	Instituto Politécnico de Bragança
Idioma:	inglês
Origem:	Biblioteca Digital do IPB

Registos relacionados

Effect of refining on the fatty acid, sterol and tocopherols compositions of soybean oil from GM seeds
por: Amaral, Joana S.
Publicado em: (2008)

Detection of genetically modified soybean DNA in refined vegetable oils
por: Costa, Joana
Publicado em: (2010)

Monitoring genetically modified soybean along the industrial soybean oil extraction and refining processes by polymerase chain reaction techniques
por: Costa, Joana
Publicado em: (2010)

The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating
por: Malheiro, Ricardo
Publicado em: (2013)

Transgenes monitoring in an industrial soybean oil processing by conventional and real-time polymerase chain reaction
por: Costa, Joana
Publicado em: (2009)

Is melon seeds oil a source of phytosterols?
por: Silva, M.A.
Publicado em: (2018)

Soybean oil transesterification by the use of a microwave flow system
por: Encinar, J.
Publicado em: (2012)

Refining of roundup ready R soya bean oil: effect on the fatty acid, phytosterol and tocopherol profiles
por: Costa, Joana
Publicado em: (2011)

Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating
por: Rodrigues, Nuno
Publicado em: (2012)

Quality parameters and lipid composition of oil extracted from spent coffee grounds: A promising alternative to vegetable oils used for consumption and cosmetic purposes
por: Sakouhi, Faouzi
Publicado em: (2024)

Quality parameters and lipid composition of oil extracted from spent coffee grounds: a promising alternative to vegetable oils used for consumption and cosmetic purposes
por: Sakouhi, Faouzi
Publicado em: (2024)

Quality parameters and lipid composition of oil extracted from spent coffee grounds: A promising alternative to vegetable oils used for consumption and cosmetic purposes
por: Sakouhi, Faouzi
Publicado em: (2024)

Quality parameters and lipid composition of oil extracted from spent coffee grounds: A promising alternative to vegetable oils used for consumption and cosmetic purposes
por: Sakouhi, Faouzi
Publicado em: (2024)

Transgenes monitoring in an industrial soybean oil processing by conventional and real-time polymerase chain reaction
por: Costa, Joana
Publicado em: (2009)

Influence of seeds vigor in the attributes of soybean yield
por: Struker,Stevan
Publicado em: (2019)

Comprehensive analysis of soybean (Glycine max L.) by-products: Nutritional value, phenolic composition, and bioactive properties
por: Spréa, Rafael Mascoloti
Publicado em: (2024)

Detection of authorized genetically modified maize events: participation in an inter-laboratorial study.
por: Rocha, João
Publicado em: (2008)

Antifungal activity of silver colloidal nanoparticles against phytopathogenic fungus (Phomopsis sp.) in soybean seeds
por: Mendes, Josiane Enevina
Publicado em: (2014)

Comparison of soybean hull pre-treatments to obtain cellulose and chemical derivatives: physical chemistry characterization
por: Camiscia, Paola
Publicado em: (2018)

Analytical Approaches for the Quality and Food Safety assessment of Olive Oil: Volatile Organic Compounds profiles, Antioxidants and Phthalates content monitoring
por: Freitas, Flávia Sofia Salgado de
Publicado em: (2025)

Desenvolvimento de software para produção de biodiesel a partir do óleo residual
por: Melo, Natália A. A.de
Publicado em: (2020)

Unlocking the potential of Citrus medica L.: antioxidant capacity and phenolic profile across peel, pulp, and seeds
por: Mateus, Ana Rita Soares
Publicado em: (2024)

Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties
por: Fernandes, Luana
Publicado em: (2013)

Characterization of extra early Spanish clementine varieties (Citrus clementina Hort ex Tan) as a relevant source of bioactive compounds with antioxidant activity
por: Cebadera-Miranda, Laura
Publicado em: (2020)

Polymerase chain reaction for soybean detection in heat processed meat products
por: Soares, Sónia
Publicado em: (2008)

Discriminating Fe deficient soybean plants by fourier transform infrared spectroscopy
por: Bagheri, Maryam
Publicado em: (2022)

Effect of the interaction between elevated carbon dioxide and iron limitation on proteomic profiling of soybean
por: Soares, José C.
Publicado em: (2022)

Polymerase chain reaction for the detection of allergens: the case of soybean in processed meat products
por: Amaral, Joana S.
Publicado em: (2009)

Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues
por: Cruz, Rebeca
Publicado em: (2014)

Essential oils of Origanum vulgare L. subsp glandulosum (Desf.) letswaart from Tunisia: chemical composition and antioxidant activity
por: Mechergui, Kaouther
Publicado em: (2010)

Supercritical fluid extraction of sterols from Eichhornia crassipes biomass using pure and modified carbon dioxide. Enhancement of stigmasterol yield and extract concentration
por: Martins, Pedro F.
Publicado em: (2016)

Profiling of lipophilic and phenolic phytochemicals of four cultivars from cherimoya (Annona cherimola Mill.)
por: Santos, Sonia A. O.
Publicado em: (2016)

Caracterização de óleos vegetais e azeites através de espectroscopia de infravermelho próximo com transformada de Fourier (FT-NIR)
por: Araújo, Brigite Raquel Cardoso
Publicado em: (2012)

Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing
por: Costa, Joana
Publicado em: (2017)

Semi-industrial ultrasound-assisted virgin olive oil extraction: impact on quality
por: Almeida, Beatriz
Publicado em: (2017)

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean
por: Battistini, Carolina
Publicado em: (2018)

Prospects for durable resistance against an old soybean enemy: a four-decade journey from Rpp1 (resistance to Phakopsora pachyrhizi) to Rpp7
por: Chander, Subhash
Publicado em: (2019)

Raman Spectroscopic and Chemometric Investigation of Lipid-Protein Ratio Contents of Soybean Mutants
por: Ildiz, Gülce Ögrüç
Publicado em: (2020)

Antioxidant activity and antimicrobial properties of lemon grass essential oil
por: Ferreira da Vinha, Ana
Publicado em: (2013)

Morpho-physiological parameters affecting iron deficiency chlorosis in soybean (Glycine max L.)
por: Vasconcelos, Marta
Publicado em: (2014)