Data/hora: 09/06/2024 17:11:27

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental.
Data corrente: | 19/09/2012
Data da última atualização: | 30/11/2012
Autoria: | GORDON, A.; CRUZ, A. P. G.; CABRAL, L. M. C.; FREITAS, S. C. de; DIB TAXI, C. M. A.; DONANGELO, C. M.; MATTIETTO, R. de A.; FRIEDRICH, M.; MATTA, V. M. da; MARX, F.
Afiliação: | ANDRÉ GORDON, UNIVERSITY OF BONN, GERMANY; ANA PAULA GIL CRUZ, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; CRISTINA MARIA ARAUJO DIB TAXI, UFRA; CARMEN MARINO DONANGELO, UFRJ; RAFAELLA DE ANDRADE MATTIETTO, CPATU; MIRKO FRIEDRICH, UNIVERSITY OF BONN, GERMANY; VIRGINIA MARTINS DA MATTA, CTAA; FRIEDHELM MARX, UNIVERSITY OF BONN, GERMANY.
Título: | Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening.
Ano de publicação: | 2012
Fonte/Imprenta: | Food Chemistry, v. 133, n. 2, p. 256-263, Jul. 2012.
DOI: | 10.1016/j.foodchem.2011.11.150
Idioma: | Inglês
Conteúdo: | Consumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC?ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.
Palavras-Chave: | Amadurecimento; Antocianinas; Capacidade antioxidante; Cromatografia líquida; Espectrometria de massa; Flavonas; TEAC; TOSC.
Thesagro: | Açaí; Euterpe Oleracea.
Thesaurus Nal: | anthocyanins; flavones; ripening.

Categoria do assunto:

Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia

Registro original: | Embrapa Agroindústria de Alimentos (CTAA)

Exemplares:

CTAA - (11512-1) - UPC - AP - PP - 2012/101 -  - 2012.00101 - DIS
CPATU - (46996-1) - UPC - AP - DD -  -  -  - DIS