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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.; MACHADO, M. L.; FARIAS, C. A. A.; BARIN, J. S.; ZABOT, G. L.; LOZANO-SÁNCHEZ, J.; FERREIRA, d. f.; VIZZOTTO, M.; LEYVA-JIMENEZ, F. J.; SILVEIRA, T. L. DA; RIES, E. F.; BARCIA, M. T. |
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Afiliação: |
DÉBORA P. MORAES, UNIVERSIDADE FEDERAL DE SANTA MARIA; MARINA L. MACHADO, UNIVERSIDADE FEDERAL DE SANTA MARIA; CARLA A. A. FARIAS, UNIVERSIDADE FEDERAL DE SANTA MARIA; JULIANO S. BARIN, UNIVERSIDADE FEDERAL DE SANTA MARIA; GIOVANI L. ZABOT, UNIVERSIDADE FEDERAL DE SANTA MARIA; JESÚS LOZANO-SÁNCHEZ, HEALTH SCIENCE TECHNOLOGY PARK, FUNCTIONAL FOOD RESEARCH ANDDEVELOPMENT CENTER, GRANADA, SPAIN; DANIELE F. FERREIRA, UNIVERSIDADE FEDERAL DE SANTA MARIA; MARCIA VIZZOTTO, CPACT; FRANCISCO JAVIER LEYVA-JIMENEZ, HEALTH SCIENCE TECHNOLOGY PARK, FUNCTIONAL FOOD RESEARCH ANDDEVELOPMENT CENTER, GRANADA, SPAIN; TÁSSIA L. DA SILVEIRA, UNIVERSIDADE FEDERAL DE SANTA MARIA; EDI F. RIES, UNIVERSIDADE FEDERAL DE SANTA MARIA; MILENE T. BARCIA, UNIVERSIDADE FEDERAL DE SANTA MARIA. |
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Título: |
Effect of microwave hydrodiffusion and gravity on the extractionof phenolic compounds and antioxidant properties of blackberries (Rubusspp.): scale-Up extraction. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food and Bioprocess Technology, v. 13, p. 2200-2216, 2020. |
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ISSN: |
1935-5149 |
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DOI: |
doi.org/10.1007/s11947-020-02557-z |
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Idioma: |
Inglês |
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Notas: |
Published online: 20 November 2020. |
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Conteúdo: |
The phenolic compounds of blackberries extracted with organic solvents cause environmental damage. Therefore, the objective of thepresent study was to verify if microwave hydrodiffusion and gravity obtain a blackberry extract with a high concentration of phenoliccompounds and antioxidant capacity without the addition of any solvent. The results showed that it was possible to reach the objectivewith 500 W and 10 min of extraction by employing a method that meets green chemistry principles. The extract has a lower cost thanthe exhaustive method, is microbiologically safe, and is mainly composed of anthocyanins (85%). The presence of 5 anthocyanins and17 non-anthocyanin phenolic compounds were identified, including hydroxyresveratrol, which was first extracted in blackberries bymicrowave hydrodiffusion and gravity. The phenolic compound content and antioxidant capacity were lower in the last fractions,which reduced the extraction time to 8 min. The coproduct showed phenolic, antioxidant capacity, and microbiological quality. Thisstudy presented a fast, efficient, economical, sustainable, and solvent-free method to extract phenolic compounds from blackberries. |
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Thesagro: |
Amora Preta; Antioxidante; Composto Fenólico. |
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Thesaurus Nal: |
Blackberries. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218673/1/1-MORAES.pdf
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Marc: |
LEADER 02245naa a2200337 a 4500
001 2127562
005 2020-12-03
008 2020 bl uuuu u00u1 u #d
022 $a1935-5149
024 7 $adoi.org/10.1007/s11947-020-02557-z$2DOI
100 1 $aMORAES, D. P.
245 $aEffect of microwave hydrodiffusion and gravity on the extractionof phenolic compounds and antioxidant properties of blackberries (Rubusspp.)$bscale-Up extraction.$h[electronic resource]
260 $c2020
500 $aPublished online: 20 November 2020.
520 $aThe phenolic compounds of blackberries extracted with organic solvents cause environmental damage. Therefore, the objective of thepresent study was to verify if microwave hydrodiffusion and gravity obtain a blackberry extract with a high concentration of phenoliccompounds and antioxidant capacity without the addition of any solvent. The results showed that it was possible to reach the objectivewith 500 W and 10 min of extraction by employing a method that meets green chemistry principles. The extract has a lower cost thanthe exhaustive method, is microbiologically safe, and is mainly composed of anthocyanins (85%). The presence of 5 anthocyanins and17 non-anthocyanin phenolic compounds were identified, including hydroxyresveratrol, which was first extracted in blackberries bymicrowave hydrodiffusion and gravity. The phenolic compound content and antioxidant capacity were lower in the last fractions,which reduced the extraction time to 8 min. The coproduct showed phenolic, antioxidant capacity, and microbiological quality. Thisstudy presented a fast, efficient, economical, sustainable, and solvent-free method to extract phenolic compounds from blackberries.
650 $aBlackberries
650 $aAmora Preta
650 $aAntioxidante
650 $aComposto Fenólico
700 1 $aMACHADO, M. L.
700 1 $aFARIAS, C. A. A.
700 1 $aBARIN, J. S.
700 1 $aZABOT, G. L.
700 1 $aLOZANO-SÁNCHEZ, J.
700 1 $aFERREIRA, d. f.
700 1 $aVIZZOTTO, M.
700 1 $aLEYVA-JIMENEZ, F. J.
700 1 $aSILVEIRA, T. L. DA
700 1 $aRIES, E. F.
700 1 $aBARCIA, M. T.
773 $tFood and Bioprocess Technology$gv. 13, p. 2200-2216, 2020.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
20/02/2009 |
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Data da última atualização: |
03/03/2010 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
ALCÂNTARA, F. A. de; RIBEIRO, C. S. da C. |
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Afiliação: |
Flávia Aparecida de Alcântara, Embrapa Hortaliças; Cláudia Silva da Costa Ribeiro, Embrapa Hortaliças. |
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Título: |
Cálculo da quantoidade de calcário a aplicar na calagem. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
In: RIBEIRO, C. S. da C.; LOPES, A. C.; CARVALHO, S. I. de; HENZ, G. P.; REIFSCHNEIDER, F. J. B. (Ed.). Pimentas Capsicum. Brasília, DF: Embrapa Hortaliças, 2008. |
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Páginas: |
p. 191-192 |
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Idioma: |
Português |
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Thesagro: |
Calagem; Calcário; Nutrição; Pimenta; Solo. |
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Thesaurus NAL: |
Capsicum. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00647naa a2200205 a 4500
001 1781182
005 2010-03-03
008 2008 bl uuuu u00u1 u #d
100 1 $aALCÂNTARA, F. A. de
245 $aCálculo da quantoidade de calcário a aplicar na calagem.
260 $c2008
300 $ap. 191-192
650 $aCapsicum
650 $aCalagem
650 $aCalcário
650 $aNutrição
650 $aPimenta
650 $aSolo
700 1 $aRIBEIRO, C. S. da C.
773 $tIn: RIBEIRO, C. S. da C.; LOPES, A. C.; CARVALHO, S. I. de; HENZ, G. P.; REIFSCHNEIDER, F. J. B. (Ed.). Pimentas Capsicum. Brasília, DF: Embrapa Hortaliças, 2008.
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