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| Registros recuperados : 3 | |
| 3. |  | SANTOS, Y. J. S.; FACCHINATTO, W. M.; ROCHETTI, A. L.; CARVALHO, R. A.; Le FEUNTEUN; FUKUMASU, H.; MORZEL, M.; COLNAGO, L. A.; VANIN, F. M. Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. Food Chemistry, v. 405, 134888, 2023. 9 p.| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 3 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
09/05/2024 |
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Data da última atualização: |
14/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
SANTOS, Y. J. S.; MALEGORI, C.; COLNAGO, L. A.; VANIN, F. M. |
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Afiliação: |
UNIVERSITY OF SÃO PAULO; UNIVERSITY OF GENOVA, GENOVA, ITALY; LUIZ ALBERTO COLNAGO, CNPDIA; UNIVERSITY OF SÃO PAULO. |
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Título: |
Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Critical Reviews in Food Science and Nutrition, v. 64, n. 10, 2024. |
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Páginas: |
2906–2916 |
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DOI: |
https://doi.org/10.1080/10408398.2022.2128036 |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT Recent studies have demonstrated the metabolic benefits of phenolic compounds on human health. However, traditional analytical methods used for quantification of total phenolic compounds are time-consuming, laborious, require a high volume of reagents, mostly toxic substances, and involve several steps that can result in systematic and instrumental errors. Spectroscopic techniques have been used as alternatives to these methods for the determination of bioactive compounds directly in the food matrix by minimal sample preparation, without using toxic reagents. Therefore, this overview presents the advantages of nondestructive methods focusing on infrared spectroscopy (IR), for the quantification of total phenolic compounds in fruits. In addition, the main difficulties in applying these spectroscopic techniques are presented, as well as a comparison between the quantification of total phenolic compounds by traditional and IR methods. This review concludes by focusing on model building, highlighting that IR data are mainly processed using the partial least-squares (PLS) regression method to predict total phenolic content. The development of portable and inexpensive IR instruments, combined with multivariate data processing, could give to the consumers a straightforward technology to evaluate the total phenolic content of fruits prior to purchase. |
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Palavras-Chave: |
Metabolic benefits; Noninvasive methods. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02038naa a2200205 a 4500
001 2164152
005 2024-05-14
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/10408398.2022.2128036$2DOI
100 1 $aSANTOS, Y. J. S.
245 $aApplication on infrared spectroscopy for the analysis of total phenolic compounds in fruits.$h[electronic resource]
260 $c2024
300 $a2906–2916
520 $aABSTRACT Recent studies have demonstrated the metabolic benefits of phenolic compounds on human health. However, traditional analytical methods used for quantification of total phenolic compounds are time-consuming, laborious, require a high volume of reagents, mostly toxic substances, and involve several steps that can result in systematic and instrumental errors. Spectroscopic techniques have been used as alternatives to these methods for the determination of bioactive compounds directly in the food matrix by minimal sample preparation, without using toxic reagents. Therefore, this overview presents the advantages of nondestructive methods focusing on infrared spectroscopy (IR), for the quantification of total phenolic compounds in fruits. In addition, the main difficulties in applying these spectroscopic techniques are presented, as well as a comparison between the quantification of total phenolic compounds by traditional and IR methods. This review concludes by focusing on model building, highlighting that IR data are mainly processed using the partial least-squares (PLS) regression method to predict total phenolic content. The development of portable and inexpensive IR instruments, combined with multivariate data processing, could give to the consumers a straightforward technology to evaluate the total phenolic content of fruits prior to purchase.
653 $aMetabolic benefits
653 $aNoninvasive methods
700 1 $aMALEGORI, C.
700 1 $aCOLNAGO, L. A.
700 1 $aVANIN, F. M.
773 $tCritical Reviews in Food Science and Nutrition$gv. 64, n. 10, 2024.
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Embrapa Instrumentação (CNPDIA) |
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