Data/hora: 12/06/2024 00:20:14

Biblioteca(s): 	Embrapa Semiárido; Embrapa Uva e Vinho.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	22/05/2014	
Data da última atualização: 	26/04/2017	
Autoria: 	LIMA, M. dos S.; SILANI, I. de S. V.; TOALDO, I. M.; CORREA, L. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; BORDIGNON-LUIZ, M. T.; NINOW, J. L.	
Afiliação: 	MARCOS DOS SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina; IGOR DE SOUZA VERAS SILANI, Instituto Federal do Sertão Pernambucano, Campus Petrolina; ISABELA MAIA TOALDO, Universidade Federal de Santa Catarina; LUIZ CLAUDIO CORREA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; MARILDE T. BORDIGNON-LUIZ, Universidade Federal de Santa Catarina; JORGE LUIZ NINOW, Universidade Federal de Santa Catarina.	
Título: 	Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.	
Ano de publicação: 	2014	
Fonte/Imprenta: 	Food Chemistry, v. 161, p. 94-103, 2014.	
Idioma: 	Inglês	
Conteúdo: 	The phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.	
Palavras-Chave: 	Àcidos orgânicos; Compostos bioativos; Compostos fenólicos; Nordeste; Northeast Region of Brazil; Região Nordeste do Brasil; Suco de uva.	
Thesagro: 	Antioxidante; Composto fenolico; Suco; Uva; Viticultura.	
Thesaurus Nal: 	Antioxidant activity; Grape juice; Grapes; Phenolic compounds; Viticulture.	
Categoria do assunto: 	--
F Plantas e Produtos de Origem Vegetal	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/105254/1/Aline-Camarao-2014.pdf	
Registro original: 	Embrapa Semiárido (CPATSA)	
Exemplares: 	CNPUV - (14978-1) - UPC - AP - DD -  -  -  - DIS
CPATSA - (52929-1) - UPC - AP - PP - 00853 -  - 00853 - DIS