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1. | | DA SILVA, M. J. R.; PADILHA, C. V. da S.; LIMA, M. dos S.; PEREIRA, G. E.; VENTURINI FILHO, W. G.; MOURA, M. F.; TECCHIO, M. A. Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity. Food Chemistry, v. 289, p. 714-722, 2019. Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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Registros recuperados : 1 | |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
Data corrente: |
09/01/2020 |
Data da última atualização: |
09/01/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
DA SILVA, M. J. R.; PADILHA, C. V. da S.; LIMA, M. dos S.; PEREIRA, G. E.; VENTURINI FILHO, W. G.; MOURA, M. F.; TECCHIO, M. A. |
Afiliação: |
Marlon Jocimar Rodrigues da Silva, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil; Carla Valéria da Silva Padilha, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazil; Marcos dos Santos Lima, Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Waldemar Gastoni Venturini Filho, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil; Mara Fernandes Moura, Centro APTA de Frutas, Instituto Agronômico, Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820, Jundiaí, SP, Brazil; Marco Antonio Tecchio, São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780–CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil. |
Título: |
Grape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Food Chemistry, v. 289, p. 714-722, 2019. |
DOI: |
https://doi.org/10.1016/j.foodchem.2019.03.060 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to theaccumulation oft-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However,the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572?rootstock was used. |
Palavras-Chave: |
Ácidos orgânicos; Capacidade antioxidante; Color measurements; Composto bioativo; Hybrid grapes; Scion-rootstock combination; Suco de uva; Variedade BRS Carmem; Variedade BRS Cora; Variedade Isabel Precoce; VariedadeIAC 13; Vitis labruscaL. |
Thesagro: |
Uva. |
Thesaurus NAL: |
Phenolic compounds; Resveratrol. |
Categoria do assunto: |
-- X Pesquisa, Tecnologia e Engenharia |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/208383/1/1-s2.0-S0308814619305370-main.pdf
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Marc: |
LEADER 02179naa a2200385 a 4500 001 2118404 005 2020-01-09 008 2019 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1016/j.foodchem.2019.03.060$2DOI 100 1 $aDA SILVA, M. J. R. 245 $aGrape juices produced from new hybrid varieties grown on Brazilianrootstocks?Bioactive compounds, organic acids and antioxidant capacity.$h[electronic resource] 260 $c2019 520 $aThe objective of this study was to assess the content of bioactive compounds, organic acids and antioxidantcapacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown onthe 'IAC 766?and 'IAC 572?rootstocks under tropical conditions in Brazil. In general, the color attributes of the'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast,'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins,flavonols,trans-re-sveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all thejuices presented higher sugar accumulation when 'IAC 766?was used. This rootstock also contributed to theaccumulation oft-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However,the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572?rootstock was used. 650 $aPhenolic compounds 650 $aResveratrol 650 $aUva 653 $aÁcidos orgânicos 653 $aCapacidade antioxidante 653 $aColor measurements 653 $aComposto bioativo 653 $aHybrid grapes 653 $aScion-rootstock combination 653 $aSuco de uva 653 $aVariedade BRS Carmem 653 $aVariedade BRS Cora 653 $aVariedade Isabel Precoce 653 $aVariedadeIAC 13 653 $aVitis labruscaL 700 1 $aPADILHA, C. V. da S. 700 1 $aLIMA, M. dos S. 700 1 $aPEREIRA, G. E. 700 1 $aVENTURINI FILHO, W. G. 700 1 $aMOURA, M. F. 700 1 $aTECCHIO, M. A. 773 $tFood Chemistry$gv. 289, p. 714-722, 2019.
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Embrapa Uva e Vinho (CNPUV) |
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