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| 3. |  | YUAN, S.; LINQUIST, B. A.; WILSON, L. T.; CASSMAN, K. G.; STUART, A. M.; PEDE, V.; MIRO, B.; SAITO, K.; AGUSTIANI, N.; ARISTYA, V. E.; KRISNADI, L. Y.; ZANON, A. J.; HEINEMANN, A. B.; CARRACELAS, G.; SUBASH, N.; BRAHMANAND, P. S.; LI, T.; PENG, S.; GRASSINI, P. Sustainable intensification for a larger global rice bowl. Nature Communications, v. 12, 7163, Dec. 2021.| Biblioteca(s): Embrapa Arroz e Feijão. |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
03/10/2023 |
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Data da última atualização: |
24/04/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
VILVERT, J. C.; FREITAS, S. T. de; SANTOS, L. F. dos; RIBEIRO. T. da S.; VELOSO, C. M. |
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Afiliação: |
JOÃO C. VILVERT, Graduate Program in Agronomy, State University of Southwest Bahia, Vitoria da Conquista, BA; SERGIO TONETTO DE FREITAS, CPATSA; LUANA F. DOS SANTOS; TIFFANY DA S. RIBEIRO, University of Pernambuco, Petrolina, PE; CRISTIANE M. VELOSO, State University of Southwest Bahia, Itapetinga, BA. |
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Título: |
Phenolic compounds in acerola fruit and by-products: an overview on identification, quantification, influencing factors, and biological properties. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Food Measurement and Characterization, v. 18, p. 216–239, 2024. |
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DOI: |
https://doi.org/10.1007/s11694-023-02175-1 |
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Idioma: |
Inglês |
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Notas: |
Online. |
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Conteúdo: |
Acerola (Malpighia emarginata DC) is a cherry-like tropical fruit well-known for being a rich source of ascorbic acid (vitamin C) and phenolic compounds. This review provides a complete overview on aspects related to phenolic compounds of acerola fruit and by-products, comprising the identification and quantification of phenolic compounds, influencing fac- tors, and biological properties. Scientific evidences suggest that the acerola is a promising superfruit with great potential in the food and pharmaceutical industries. At least 76 phenolic compounds were identified using high performance liquid chromatography in acerolas, including 55 flavonoids (anthocyanins, flavan-3-ols, flavonols, flavones, flavanones, isoflavones and chalcones) and 21 non-flavonoids (phenolic acids, stilbenes and lignans). Phenolic compounds in acerola show several biological properties, including antioxidant, antibacterial, antihyperglycemic, antihyperlipidemic, anti-inflammatory, and hepatoprotective activities. However, studies are further required to assess the seasonal and genotypic influence on the phenolics of acerola and their bioaccessibility. Acerola is an anthocyanin-rich fruit with high potential for pigment extraction, but stabilization of anthocyanins in juice and pulp should be further elucidated and improved. |
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Palavras-Chave: |
Atividade antioxidante; Fitoquímicos; Polifenóis; Propriedades biológicas. |
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Thesagro: |
Acerola; Composto Fenólico; Fruta Tropical; Subproduto; Vitamina C. |
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Thesaurus NAL: |
Antioxidant activity; Malpighia emarginata; Phenolic compounds; Polyphenols. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/265741/1/Phenolic-compounds-in-acerola-fruit-and-by-product.pdf
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Marc: |
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100 1 $aVILVERT, J. C.
245 $aPhenolic compounds in acerola fruit and by-products$ban overview on identification, quantification, influencing factors, and biological properties.$h[electronic resource]
260 $c2024
500 $aOnline.
520 $aAcerola (Malpighia emarginata DC) is a cherry-like tropical fruit well-known for being a rich source of ascorbic acid (vitamin C) and phenolic compounds. This review provides a complete overview on aspects related to phenolic compounds of acerola fruit and by-products, comprising the identification and quantification of phenolic compounds, influencing fac- tors, and biological properties. Scientific evidences suggest that the acerola is a promising superfruit with great potential in the food and pharmaceutical industries. At least 76 phenolic compounds were identified using high performance liquid chromatography in acerolas, including 55 flavonoids (anthocyanins, flavan-3-ols, flavonols, flavones, flavanones, isoflavones and chalcones) and 21 non-flavonoids (phenolic acids, stilbenes and lignans). Phenolic compounds in acerola show several biological properties, including antioxidant, antibacterial, antihyperglycemic, antihyperlipidemic, anti-inflammatory, and hepatoprotective activities. However, studies are further required to assess the seasonal and genotypic influence on the phenolics of acerola and their bioaccessibility. Acerola is an anthocyanin-rich fruit with high potential for pigment extraction, but stabilization of anthocyanins in juice and pulp should be further elucidated and improved.
650 $aAntioxidant activity
650 $aMalpighia emarginata
650 $aPhenolic compounds
650 $aPolyphenols
650 $aAcerola
650 $aComposto Fenólico
650 $aFruta Tropical
650 $aSubproduto
650 $aVitamina C
653 $aAtividade antioxidante
653 $aFitoquímicos
653 $aPolifenóis
653 $aPropriedades biológicas
700 1 $aFREITAS, S. T. de
700 1 $aSANTOS, L. F. dos
700 1 $aRIBEIRO. T. da S.
700 1 $aVELOSO, C. M.
773 $tJournal of Food Measurement and Characterization$gv. 18, p. 216–239, 2024.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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