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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
01/02/2019 |
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Data da última atualização: |
01/02/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RYBKA, A. C. P.; BIASOTO, A. C. T.; ARAÚJO, A. J.; NASSUR, R. de C. M. R. |
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Afiliação: |
ANA CECILIA POLONI RYBKA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; ANA JÚLIA ARAÚJO; RITA DE CASSIA MIRELA RESENDE NASSUR. |
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Título: |
Chemical characterization and antioxidant capacity of Cambui (Myrciaria tenella) products. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Comunicata Scientiae, v. 9, n. 4, p. 695-699, 2018. |
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ISSN: |
2177-5133 |
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DOI: |
10.14295/CS.v9i4.2351 |
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Idioma: |
Inglês |
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Conteúdo: |
Very little information is found about the ?Cambui? products and the fruit is almost unexplored by the Brazilian agriculture or extractive activities. The present study aimed to characterize the physicochemical composition and antioxidant capacity of the juice, jam and fermented beverage obtained from ?Cambuí? fruits aiming to add value to the fruit and generate alternatives to Brazilian extractive population. These products were elaborated in small scale of production. The ?Cambuí? juice was prepared using the method of steam distillation and the jam was obtained from the residue of the juice with addition of sugar and citric acid. The ?Cambuí? fermented beverage was elaborated using procedures of winemaking. For the evaluation of the products quality, chemical analysis and evaluation of the antioxidant capacity were performed. All products presented high concentrations of the studied variables, when comparing to grape wines, fruit jams and grape juices. The ?Cambui? products can be considered sources of antocyanins and other phenolic compounds, with high antioxidant potential. The use of ?Cambui? has potential for the development of juice, jam and fermented beverage, and these products can be an alternative to add value to fruit and generate income for populations that work with which income depend on extractive activities. |
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Palavras-Chave: |
Myrciaria tenella. |
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Thesagro: |
Geléia; Processamento; Suco de Fruta. |
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Thesaurus Nal: |
Myrciaria. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/191960/1/Nana-Cecilia-2018.pdf
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Marc: |
LEADER 02056naa a2200241 a 4500
001 2105384
005 2019-02-01
008 2018 bl uuuu u00u1 u #d
022 $a2177-5133
024 7 $a10.14295/CS.v9i4.2351$2DOI
100 1 $aRYBKA, A. C. P.
245 $aChemical characterization and antioxidant capacity of Cambui (Myrciaria tenella) products.$h[electronic resource]
260 $c2018
520 $aVery little information is found about the ?Cambui? products and the fruit is almost unexplored by the Brazilian agriculture or extractive activities. The present study aimed to characterize the physicochemical composition and antioxidant capacity of the juice, jam and fermented beverage obtained from ?Cambuí? fruits aiming to add value to the fruit and generate alternatives to Brazilian extractive population. These products were elaborated in small scale of production. The ?Cambuí? juice was prepared using the method of steam distillation and the jam was obtained from the residue of the juice with addition of sugar and citric acid. The ?Cambuí? fermented beverage was elaborated using procedures of winemaking. For the evaluation of the products quality, chemical analysis and evaluation of the antioxidant capacity were performed. All products presented high concentrations of the studied variables, when comparing to grape wines, fruit jams and grape juices. The ?Cambui? products can be considered sources of antocyanins and other phenolic compounds, with high antioxidant potential. The use of ?Cambui? has potential for the development of juice, jam and fermented beverage, and these products can be an alternative to add value to fruit and generate income for populations that work with which income depend on extractive activities.
650 $aMyrciaria
650 $aGeléia
650 $aProcessamento
650 $aSuco de Fruta
653 $aMyrciaria tenella
700 1 $aBIASOTO, A. C. T.
700 1 $aARAÚJO, A. J.
700 1 $aNASSUR, R. de C. M. R
773 $tComunicata Scientiae$gv. 9, n. 4, p. 695-699, 2018.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| Registros recuperados : 117 | |
| 4. |  | PEREIRA, G. E.; ARAÚJO, A. J. B.; SANTOS, J. Chemical and aromatic characteristics of Brazilian tropical wines. Acta Horticulturae, The Hague, n. 910, p. 135-140, out. 2011. Trabalho apresentado no II International Symposium on Tropical Wines, de 25 a 28 de maio de 2010, Petrolina, PE. Editado por Giuliano Elias Pereira e Jorge Tonietto.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 11. | | DAVIDE, L. C.; ARAUJO, A. J. de; GOMES, A. V.; SHIMIZU, J. Y. Características de acículas para a identificação de fenótipos diferentes em povoamentos de Pinus oocarpa Schiede. Silvicultura, São Paulo, v. 12, n. 42, t. 3, p. 507-509, 1992. Edição dos Anais do Congresso Florestal Brasileiro, 6., 1990, Campos do Jordão.| Biblioteca(s): Embrapa Florestas. |
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| 13. | | ARAÚJO, A. J. B.; BIASOTO, A. C. T.; NASCIMENTO, R. L.; VANDERLINDE, R.; PEREIRA, G. E. Composição físico-química de vinhos tropicais elaborados no Nordeste do Brasil. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 20. | | DUTRA, M. da C. P.; LIMA, M.; ARAUJO, A. J. de B.; BIASOTO, A. C. T. Impact of different types of pectinase enzymes on the nutraceutical quality and shelf life of the grape juice. In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2., 2022; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS: PERSONAL NUTRITION, AGEING AND FOOD SCIENCE, 3., 2022, Campinas. Proceedings? Campinas: Unicamp, 2022. v. 2, nº 155271.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Meio Ambiente. |
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| Registros recuperados : 117 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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