Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils
The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The anti...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Santana, Fernanda Carvalho [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: © 2015 Institute of Food Technologists |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science - Malden, Mass. : Blackwell, 1961, 80(2015), 12, Seite C2647-C2654 |
|---|---|
| Übergeordnetes Werk: |
volume:80 ; year:2015 ; number:12 ; pages:C2647-C2654 |
| Links: |
|---|
| DOI / URN: |
10.1111/1750-3841.13102 |
|---|
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OLC1967949263 |
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| 520 | |a The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils. In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste. | ||
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| 700 | 1 | |a Mancini‐Filho, Jorge |4 oth | |
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10.1111/1750-3841.13102 doi PQ20160617 (DE-627)OLC1967949263 (DE-599)GBVOLC1967949263 (PRQ)g1752-411e584049b47ce15d6c655bb8cb8072a901c45a72dbcbf00c56e774956338500 (KEY)0082296520150000080001202647chemicalcompositionandantioxidantcapacityofbrazili DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Santana, Fernanda Carvalho verfasserin aut Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils. In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste. Nutzungsrecht: © 2015 Institute of Food Technologists seed oils vegetable oils passion fruit Passiflora antioxidant capacity Vegetable oils Food science Antioxidants Shinagawa, Fernanda Branco oth Araujo, Elias da Silva oth Costa, Ana Maria oth Mancini‐Filho, Jorge oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 80(2015), 12, Seite C2647-C2654 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:80 year:2015 number:12 pages:C2647-C2654 http://dx.doi.org/10.1111/1750-3841.13102 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13102/abstract http://www.ncbi.nlm.nih.gov/pubmed/26512548 http://search.proquest.com/docview/1757523881 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ AR 80 2015 12 C2647-C2654 |
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10.1111/1750-3841.13102 doi PQ20160617 (DE-627)OLC1967949263 (DE-599)GBVOLC1967949263 (PRQ)g1752-411e584049b47ce15d6c655bb8cb8072a901c45a72dbcbf00c56e774956338500 (KEY)0082296520150000080001202647chemicalcompositionandantioxidantcapacityofbrazili DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Santana, Fernanda Carvalho verfasserin aut Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils. In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste. Nutzungsrecht: © 2015 Institute of Food Technologists seed oils vegetable oils passion fruit Passiflora antioxidant capacity Vegetable oils Food science Antioxidants Shinagawa, Fernanda Branco oth Araujo, Elias da Silva oth Costa, Ana Maria oth Mancini‐Filho, Jorge oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 80(2015), 12, Seite C2647-C2654 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:80 year:2015 number:12 pages:C2647-C2654 http://dx.doi.org/10.1111/1750-3841.13102 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13102/abstract http://www.ncbi.nlm.nih.gov/pubmed/26512548 http://search.proquest.com/docview/1757523881 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ AR 80 2015 12 C2647-C2654 |
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10.1111/1750-3841.13102 doi PQ20160617 (DE-627)OLC1967949263 (DE-599)GBVOLC1967949263 (PRQ)g1752-411e584049b47ce15d6c655bb8cb8072a901c45a72dbcbf00c56e774956338500 (KEY)0082296520150000080001202647chemicalcompositionandantioxidantcapacityofbrazili DE-627 ger DE-627 rakwb eng 660 DNB 58.34 bkl Santana, Fernanda Carvalho verfasserin aut Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils. In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste. Nutzungsrecht: © 2015 Institute of Food Technologists seed oils vegetable oils passion fruit Passiflora antioxidant capacity Vegetable oils Food science Antioxidants Shinagawa, Fernanda Branco oth Araujo, Elias da Silva oth Costa, Ana Maria oth Mancini‐Filho, Jorge oth Enthalten in Journal of food science Malden, Mass. : Blackwell, 1961 80(2015), 12, Seite C2647-C2654 (DE-627)129602752 (DE-600)241615-3 (DE-576)015096572 0022-1147 nnns volume:80 year:2015 number:12 pages:C2647-C2654 http://dx.doi.org/10.1111/1750-3841.13102 Volltext http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13102/abstract http://www.ncbi.nlm.nih.gov/pubmed/26512548 http://search.proquest.com/docview/1757523881 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_22 GBV_ILN_70 GBV_ILN_183 GBV_ILN_186 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ AR 80 2015 12 C2647-C2654 |
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Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils |
| abstract |
The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils. In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste. |
| abstractGer |
The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils. In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste. |
| abstract_unstemmed |
The seed oils of different varieties of 4 Passiflora species cultivated in Brazil were analyzed and compared regarding their physicochemical parameters, fatty acid composition and the presence of minor components, such as phytosterols, tocopherols, total carotenoids, and phenolic compounds. The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils. In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste. |
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The antioxidant capacities of the oil extracts were determined using the 2,2'azinobis [3‐ethylbenzothiazoline‐6‐sulfonic acid] and oxygen radical absorbance capacity methods. The results revealed that all studied Passiflora seed oils possessed similar physicochemical characteristics, except for color, and predominantly contained polyunsaturated fatty acids with a high percentage of linolenic acid (68.75% to 71.54%). Other than the total phytosterol content, the extracted oil from Passiflora setacea BRS Pérola do Cerrado seeds had higher quantities (% times higher than the average of all samples), of carotenoids (44%), phenolic compounds (282%) and vitamin E (215%, 56%, 398%, and 100% for the α‐tocopherol, β‐tocopherol, γ‐tocopherol, and δ‐tocopherol isomers, respectively). The methanolic extracts from Passiflora setacea BRS Pérola do Cerrado seed oil also showed higher antioxidant activity, which was positively correlated with the total phenolic, δ‐tocopherol, and vitamin E contents. For the first time, these results indicate that Passiflora species have strong potential regarding the use of their seeds for oil extraction. Due to their interesting composition, the seed oils may be used as a raw material in manufacturing industries in addition to other widely used vegetable oils. In this study Passiflora seed oils were found to have potential to be used as edible oil due the composition of polyunsaturated fatty acids and the content of vitamin E isomers, phytosterols, carotenoids and polyphenols. A variation in the chemical composition was observed between the different cultivars and species of a same genus and the specie P. setacea stood out for the amount of some minoritary components and the antioxidant capacity. The knowledge regarding the compositions of seed oils could enable their use in human health and industrial sectors and improve the reuse of products considered waste.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: © 2015 Institute of Food Technologists</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">seed oils</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">vegetable oils</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">passion fruit</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Passiflora</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">antioxidant capacity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Vegetable oils</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food science</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Antioxidants</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Shinagawa, Fernanda Branco</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Araujo, Elias da Silva</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Costa, Ana Maria</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Mancini‐Filho, Jorge</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Malden, Mass. : Blackwell, 1961</subfield><subfield code="g">80(2015), 12, Seite C2647-C2654</subfield><subfield code="w">(DE-627)129602752</subfield><subfield code="w">(DE-600)241615-3</subfield><subfield code="w">(DE-576)015096572</subfield><subfield code="x">0022-1147</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:80</subfield><subfield code="g">year:2015</subfield><subfield code="g">number:12</subfield><subfield code="g">pages:C2647-C2654</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1111/1750-3841.13102</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13102/abstract</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/26512548</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://search.proquest.com/docview/1757523881</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_183</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_186</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">80</subfield><subfield code="j">2015</subfield><subfield code="e">12</subfield><subfield code="h">C2647-C2654</subfield></datafield></record></collection>
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