| |
|
|
| Registros recuperados : 1 | |
| Registros recuperados : 1 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental. |
|
Data corrente: |
19/09/2012 |
|
Data da última atualização: |
30/11/2012 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
GORDON, A.; CRUZ, A. P. G.; CABRAL, L. M. C.; FREITAS, S. C. de; DIB TAXI, C. M. A.; DONANGELO, C. M.; MATTIETTO, R. de A.; FRIEDRICH, M.; MATTA, V. M. da; MARX, F. |
|
Afiliação: |
ANDRÉ GORDON, UNIVERSITY OF BONN, GERMANY; ANA PAULA GIL CRUZ, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; CRISTINA MARIA ARAUJO DIB TAXI, UFRA; CARMEN MARINO DONANGELO, UFRJ; RAFAELLA DE ANDRADE MATTIETTO, CPATU; MIRKO FRIEDRICH, UNIVERSITY OF BONN, GERMANY; VIRGINIA MARTINS DA MATTA, CTAA; FRIEDHELM MARX, UNIVERSITY OF BONN, GERMANY. |
|
Título: |
Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
Food Chemistry, v. 133, n. 2, p. 256-263, Jul. 2012. |
|
DOI: |
10.1016/j.foodchem.2011.11.150 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Consumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC?ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low. |
|
Palavras-Chave: |
Amadurecimento; Antocianinas; Capacidade antioxidante; Cromatografia líquida; Espectrometria de massa; Flavonas; TEAC; TOSC. |
|
Thesagro: |
Açaí; Euterpe Oleracea. |
|
Thesaurus NAL: |
anthocyanins; flavones; ripening. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02059naa a2200397 a 4500
001 1934134
005 2012-11-30
008 2012 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodchem.2011.11.150$2DOI
100 1 $aGORDON, A.
245 $aChemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening.$h[electronic resource]
260 $c2012
520 $aConsumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC?ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.
650 $aanthocyanins
650 $aflavones
650 $aripening
650 $aAçaí
650 $aEuterpe Oleracea
653 $aAmadurecimento
653 $aAntocianinas
653 $aCapacidade antioxidante
653 $aCromatografia líquida
653 $aEspectrometria de massa
653 $aFlavonas
653 $aTEAC
653 $aTOSC
700 1 $aCRUZ, A. P. G.
700 1 $aCABRAL, L. M. C.
700 1 $aFREITAS, S. C. de
700 1 $aDIB TAXI, C. M. A.
700 1 $aDONANGELO, C. M.
700 1 $aMATTIETTO, R. de A.
700 1 $aFRIEDRICH, M.
700 1 $aMATTA, V. M. da
700 1 $aMARX, F.
773 $tFood Chemistry$gv. 133, n. 2, p. 256-263, Jul. 2012.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
