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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
03/12/2020 |
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Data da última atualização: |
03/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MORAES, D. P.; LOZANO-SÁNCHEZ, J.; MACHADO, M. L.; VIZZOTTO, M.; LAZZARETTI, M.; LEYVA-JIMENEZ, F. J. J.; SILVEIRA, T. da; RIES, E. F.; BARCIA, M. T. |
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Afiliação: |
DÉBORA P. MORAES, UFSM; JESÚS LOZANO-SÁNCHEZ, UNIVERSITY OF GRANADA; MARINA L. MACHADO, UFSM; MARCIA VIZZOTTO, CPACT; MICHELI LAZZARETTI, UFSM; FRANCISCO JAVIER J. LEYVA-JIMENEZ, FUNCTIONAL FOOD RESEARCH AND DEVELOPMENT CENTER, HEALTH SCIENCE TECHNOLOGY PARK; TÁSSIA L. DA SILVEIRA, UFSM; EDI F. RIES, UFSM; MILENE T. BARCIA, UFSM. |
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Título: |
Characterization of a new blackberry cultivar BRS Xingu: chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Chemistry, v. 322, 126783, Aug. 2020. |
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Páginas: |
9 p. |
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ISSN: |
0308-8146 |
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DOI: |
doi.org/10.1016/j.foodchem.2020.126783 |
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Idioma: |
Inglês |
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Conteúdo: |
The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical?chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against ROS generation, and compare it with other commercialized cultivars such as Guarani, Tupy, and Xavante. The BRS Xingu was prominent regarding anthocyanin and condensed tannin content and superior to the other cultivars. Moreover, BRS Xingu presented higher antioxidant capacity, protection of C. elegans from ROS generation, and soluble solid content when compared to Tupy, which is the most cultivated variety in the world. In the new cultivar, five anthocyanins, five phenolic acids, and ten non-anthocyanin flavonoids were identified. BRS Xingu is presented as an alternative blackberry with potential for industrialization and in natura consumption. |
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Palavras-Chave: |
Cultivar BRS Xingu. |
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Thesagro: |
Amora Preta. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218687/1/5-MORAES.pdf
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Marc: |
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022 $a0308-8146
024 7 $adoi.org/10.1016/j.foodchem.2020.126783$2DOI
100 1 $aMORAES, D. P.
245 $aCharacterization of a new blackberry cultivar BRS Xingu$bchemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo.$h[electronic resource]
260 $c2020
300 $a9 p.
520 $aThe cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical?chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against ROS generation, and compare it with other commercialized cultivars such as Guarani, Tupy, and Xavante. The BRS Xingu was prominent regarding anthocyanin and condensed tannin content and superior to the other cultivars. Moreover, BRS Xingu presented higher antioxidant capacity, protection of C. elegans from ROS generation, and soluble solid content when compared to Tupy, which is the most cultivated variety in the world. In the new cultivar, five anthocyanins, five phenolic acids, and ten non-anthocyanin flavonoids were identified. BRS Xingu is presented as an alternative blackberry with potential for industrialization and in natura consumption.
650 $aAmora Preta
653 $aCultivar BRS Xingu
700 1 $aLOZANO-SÁNCHEZ, J.
700 1 $aMACHADO, M. L.
700 1 $aVIZZOTTO, M.
700 1 $aLAZZARETTI, M.
700 1 $aLEYVA-JIMENEZ, F. J. J.
700 1 $aSILVEIRA, T. da
700 1 $aRIES, E. F.
700 1 $aBARCIA, M. T.
773 $tFood Chemistry$gv. 322, 126783, Aug. 2020.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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| 1. |  | MORAES, D. P.; LOZANO-SÁNCHEZ, J.; MACHADO, M. L.; VIZZOTTO, M.; LAZZARETTI, M.; LEYVA-JIMENEZ, F. J. J.; SILVEIRA, T. da; RIES, E. F.; BARCIA, M. T. Characterization of a new blackberry cultivar BRS Xingu: chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo. Food Chemistry, v. 322, 126783, Aug. 2020. 9 p.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Clima Temperado. |
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