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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
03/10/2011 |
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Data da última atualização: |
23/09/2019 |
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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: |
STELLA, S. P.; FERRAREZI, A. C.; SANTOS, K. M. O. dos; MONTEIRO, M. |
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Afiliação: |
Suzana P. Stella, UNESP, Araraquara, SP.; Alessandra C. Ferrarezi, UNESP, Araraquara, SP; KARINA MARIA OLBRICH DOS SANTOS, CNPC; Magali Monteiro, UNESP, Araraquara, SP. |
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Título: |
Antioxidant activity of commercial ready-to-drink Orange juice and nectar. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Journal of Food Science, v. 76, n. 3, p. 392-397, 2011. |
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DOI: |
doi: 10.1111/j.1750-3841.2011.02055.x |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready-to-drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 ?mol TEAC/100 mL ready-to-drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready-to-drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. The results con?rm the contribution of the TPC to TAA. |
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Palavras-Chave: |
ABTS; Ácido ascórbico; Suco pronto para beber. |
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Thesagro: |
Antioxidante; Composto fenolico; Suco de fruta; Suco de laranja; Tecnologia de alimento. |
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Thesaurus NAL: |
Antioxidant activity; Ascorbic acid; Orange juice. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01694naa a2200301 a 4500
001 1902074
005 2019-09-23
008 2011 bl uuuu u00u1 u #d
024 7 $adoi: 10.1111/j.1750-3841.2011.02055.x$2DOI
100 1 $aSTELLA, S. P.
245 $aAntioxidant activity of commercial ready-to-drink Orange juice and nectar.$h[electronic resource]
260 $c2011
520 $aAbstract: Total antioxidant activity (TAA), total phenolic compounds (TPC), and physicochemical characteristics of ready-to-drink orange juice and nectar from the most consumed brands available in Brazil were evaluated. TPC ranged from 18.7 to 54.2 mg of gallic acid/100 mL, and TAA varied from 57.88 to 349.32 ?mol TEAC/100 mL ready-to-drink orange juice and nectar. The ascorbic acid content was the only physicochemical parameter that showed strong variation among packages and brands. Correlation of TPC with TAA showed that the higher the level of TPC the higher the TAA. Correlation of ascorbic acid content with TAA is higher for ready-to-drink orange juice than nectar. The same was found for the correlation of ascorbic acid content with TPC. The results con?rm the contribution of the TPC to TAA.
650 $aAntioxidant activity
650 $aAscorbic acid
650 $aOrange juice
650 $aAntioxidante
650 $aComposto fenolico
650 $aSuco de fruta
650 $aSuco de laranja
650 $aTecnologia de alimento
653 $aABTS
653 $aÁcido ascórbico
653 $aSuco pronto para beber
700 1 $aFERRAREZI, A. C.
700 1 $aSANTOS, K. M. O. dos
700 1 $aMONTEIRO, M.
773 $tJournal of Food Science$gv. 76, n. 3, p. 392-397, 2011.
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