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| 3. |  | SILVEIRA, T. F. F. da; SOUZA, T. C. L. de; CARVALHO, A. V.; RIBEIRO, A. B.; KUHNLE, G. G. C.; GODOY, H. T. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods, v. 36, p. 215-223, 2017.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 3 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
05/10/2017 |
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Data da última atualização: |
20/05/2022 |
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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: |
SILVEIRA, T. F. F. da; SOUZA, T. C. L. de; CARVALHO, A. V.; RIBEIRO, A. B.; KUHNLE, G. G. C.; GODOY, H. T. |
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Afiliação: |
Tayse Ferreira Ferreira da Silveira, UNICAMP/University of Reading; Thais Cristina Lima de Souza, UNICAMP; ANA VANIA CARVALHO, CPATU; Alessandra Braga Ribeiro, UFPI; Gunter G. C. Kuhnle, University of Reading; Helena Teixeira Godoy, UNICAMP. |
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Título: |
White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Functional Foods, v. 36, p. 215-223, 2017. |
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DOI: |
http://dx.doi.org/10.1016/j.jff.2017.07.001 |
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Idioma: |
Inglês |
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Conteúdo: |
The phenolic compounds profile, the antioxidant capacity towards reactive oxygen species and the capacity to inhibit the nitrosation reaction (under simulated gastric environment) of white açaí (Euterpe oleracea) was investigated for the first time. The effect of time and ethanol concentration on the phenolic compounds extraction of white açaí was evaluated through a central composite design 22, using total phenolic compounds as response. Optimum conditions were 10 min extraction, 35:65 ethanol:water v/v. The phenolic profile was analysed by ultra-high performance liquid chromatography with electrospray ionisation and triple-quadrupole mass spectrometer in tandem (LC-MS/MS). White açaí contained vanillic acid and the isomers orientin and isoorientin as major phenolic compounds. In addition, the sample showed scavenging capacity towards ROO and HOCl. Lastly, it exhibited capacity for inhibiting nitroso compounds formation, suggesting a potential protective effect of white açaí towards the formation of colorectal cancer-related compounds derived from red meat intake. |
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Palavras-Chave: |
Açaí branco; Capacidade antioxidante; Compostos fenólicos. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01905naa a2200229 a 4500
001 2076758
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024 7 $ahttp://dx.doi.org/10.1016/j.jff.2017.07.001$2DOI
100 1 $aSILVEIRA, T. F. F. da
245 $aWhite açaí juice (Euterpe oleracea)$bPhenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds.$h[electronic resource]
260 $c2017
520 $aThe phenolic compounds profile, the antioxidant capacity towards reactive oxygen species and the capacity to inhibit the nitrosation reaction (under simulated gastric environment) of white açaí (Euterpe oleracea) was investigated for the first time. The effect of time and ethanol concentration on the phenolic compounds extraction of white açaí was evaluated through a central composite design 22, using total phenolic compounds as response. Optimum conditions were 10 min extraction, 35:65 ethanol:water v/v. The phenolic profile was analysed by ultra-high performance liquid chromatography with electrospray ionisation and triple-quadrupole mass spectrometer in tandem (LC-MS/MS). White açaí contained vanillic acid and the isomers orientin and isoorientin as major phenolic compounds. In addition, the sample showed scavenging capacity towards ROO and HOCl. Lastly, it exhibited capacity for inhibiting nitroso compounds formation, suggesting a potential protective effect of white açaí towards the formation of colorectal cancer-related compounds derived from red meat intake.
653 $aAçaí branco
653 $aCapacidade antioxidante
653 $aCompostos fenólicos
700 1 $aSOUZA, T. C. L. de
700 1 $aCARVALHO, A. V.
700 1 $aRIBEIRO, A. B.
700 1 $aKUHNLE, G. G. C.
700 1 $aGODOY, H. T.
773 $tJournal of Functional Foods$gv. 36, p. 215-223, 2017.
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Embrapa Amazônia Oriental (CPATU) |
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