PAULA MASSAE KOSEKI

Resultados de Busca

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Effects of irradiation in medicinal and eatable herbs
2002 - KOSEKI, P.M.; VILLAVICENCIO, A.L.C.H.; BRITO, M.S.; NAHME, L.C.; SEBASTIAO, K.I.; RELA, P.R.; MURADIAN, L.B.A.; MANCINI FILHO, J.; FREITAS, P.C.D.
Effect of gamma-irradiation on the levels of total and cis/trans isomers of beta-carotene in dehydrated parsley
2002 - SEBASTIAO, K.I.; MURADIAN, L.B.A.; ROMANELLI, M.F.; KOSEKI, P.M.; VILLAVICENCIO, A.L.C.H.
Ionizing radiation is a method for preservation of foods that use the high energy of gamma rays or accelerated electrons, thereby ionizing molecules. The most important precursor of vitamin A is β-carotene, a carotenoid with pro-vitamin A activity. The highly unsaturated chain confers the instability of β-carotene, and some reactions, as isomerisation, can reduce the characteristics of pro-vitamin A. The present study investigated whether increasing doses of 0, 10 and 20 kGy lower the total β-carotene level and if an enhancement of cis-isomers occurred on samples of dehydrated parsley. No differences were observed of either fractions analyzed at doses applied in this study, nor did it contribute to the decrease of vitamin A.