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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados. |
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Data corrente: |
02/03/2016 |
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Data da última atualização: |
22/02/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PINELI, L. de L. de O.; RODRIGUES, J. da S. Q.; COSTA, A. M.; LIMA, H. C. de; CHIARELLO, M. D.; MELO, L. |
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Afiliação: |
LIVIA DE L. DE O. PINELI, UNB; JULIANA DA S. Q. RODRIGUES, UNB; ANA MARIA COSTA, CPAC; HERBERT CAVALCANTE DE LIMA, CPAC; MARILEUSA D. CHIARELLO, UCB; LAURO MELO, UFRJ. |
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Título: |
Antioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v. 95, n. 7, p. 1500-1506, 2015. |
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DOI: |
10.1002/jsfa.6852 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: BACKGROUND: The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free-choice Profile and acceptance, compared with green tea, were performed for sensory characterization. RESULTS: In general, infusions had higher levels of TPs and CTs than hydroalcoholic extracts, which in turn had higher levels of TFs. Infusion of P. nitida showed higher amounts of TPs and antioxidant activity. Acceptance of passiflora infusions was similar or higher than that of green tea, except for P. alata. P. setacea presented a sensory profile similar to other commercial teas and higher acceptance by a group of consumers. CONCLUSION: Passiflora infusions showed different degrees of suitability as acceptable functional beverage. Identification of phenolics and other bitter compounds is needed to understand the intense bitterness of P. alata, as it did not present the highest contents of TPs, CTs and TFs. |
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Palavras-Chave: |
Infusões. |
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Thesagro: |
Analise organoleptica; Antioxidante; Cerrado; Composto fenólico; Maracujá. |
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Thesaurus Nal: |
Antioxidants; Brazil; Passion fruits; Phenolic compounds; Savannas; Sensory evaluation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/140478/1/Antioxidants.pdf
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Marc: |
LEADER 02381naa a2200337 a 4500
001 2039283
005 2017-02-22
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1002/jsfa.6852$2DOI
100 1 $aPINELI, L. de L. de O.
245 $aAntioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah$bpotential as functional beverages.
260 $c2015
520 $aAbstract: BACKGROUND: The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free-choice Profile and acceptance, compared with green tea, were performed for sensory characterization. RESULTS: In general, infusions had higher levels of TPs and CTs than hydroalcoholic extracts, which in turn had higher levels of TFs. Infusion of P. nitida showed higher amounts of TPs and antioxidant activity. Acceptance of passiflora infusions was similar or higher than that of green tea, except for P. alata. P. setacea presented a sensory profile similar to other commercial teas and higher acceptance by a group of consumers. CONCLUSION: Passiflora infusions showed different degrees of suitability as acceptable functional beverage. Identification of phenolics and other bitter compounds is needed to understand the intense bitterness of P. alata, as it did not present the highest contents of TPs, CTs and TFs.
650 $aAntioxidants
650 $aBrazil
650 $aPassion fruits
650 $aPhenolic compounds
650 $aSavannas
650 $aSensory evaluation
650 $aAnalise organoleptica
650 $aAntioxidante
650 $aCerrado
650 $aComposto fenólico
650 $aMaracujá
653 $aInfusões
700 1 $aRODRIGUES, J. da S. Q.
700 1 $aCOSTA, A. M.
700 1 $aLIMA, H. C. de
700 1 $aCHIARELLO, M. D.
700 1 $aMELO, L.
773 $tJournal of the Science of Food and Agriculture$gv. 95, n. 7, p. 1500-1506, 2015.
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Embrapa Cerrados (CPAC) |
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