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Registros recuperados : 37 | |
2. | | PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORRÊA, L. C.; LIMA, M. dos S. Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. IN: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina, PE. Book of abstracts...Petrolina, PE: Embrapa Semiárido, p. 58, 19 a 21 outubro, 2016. Biblioteca(s): Embrapa Uva e Vinho. |
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8. | | COELHO, B. E. S.; LIMA, M. dos S.; RYBKA, A. C. P.; SOUZA, F. de F.; FREITAS, S. T. de. Coloração da polpa de acerola obtida sob diferentes formas de processamento. In: CONGRESSO INTERNACIONAL INTERDISCIPLINAR EM EXTENSÃO RURAL E DESENVOLVIMENTO, 2., 2019, Juazeiro, BA. Territorialidades, mudanças climáticas, agroecossistemas e premissas para o desenvolvimento sustentável. Juazeiro, BA: UNIVASF, 2019. Biblioteca(s): Embrapa Semiárido. |
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11. | | PADILHA, C. V. da S.; BIASOTO, A. C. T.; CORREA, L. C.; LIMA, M. dos S.; PEREIRA, G. E. Phenolic compounds and antioxidant activity of commercial tropical red wines (Vitis vinifera) from the São Francisco Valley, Brazil. In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 58. Biblioteca(s): Embrapa Semiárido. |
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13. | | 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 Brazilian rootstocks - 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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14. | | SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Beverages, v. 4, n. 89, p. 1-13, 2018. Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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15. | | FERREIRA, I. C.; SILVA, V. P. da; VILVERT, J. C.; SOUZA, F. de F.; FREITAS, S. T. de; LIMA, M. dos S. Brazilian varieties of acerola (Malpighia emarginata DC.) produced under tropical semi- arid conditions: Bioactive phenolic compounds, sugars, organic acids, and antioxidant capacity. Journal of Food Biochemistry, v. 45, n. 8, aug. 2021. Biblioteca(s): Embrapa Semiárido. |
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18. | | LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L. Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Food Chemistry, v. 188, p. 384-392, Dec. 2015. Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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20. | | LIMA, M. dos S.; MONTEIRO, L. I. da S.; CARVALHO, A. J. de B.; BASTOS, D. C.; PIMENTEL, T. C.; PIMENTEL, T. C.; MAGNANI, M. A robust method for quantifying 42 phenolic compounds by RP-HPLC/DAD: columns performance and characterization of Brazilian Citrus peels. Food Chemistry, v. 460, 140807, 2024. Biblioteca(s): Embrapa Semiárido. |
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Registros recuperados : 37 | |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
05/08/2021 |
Data da última atualização: |
05/08/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
FERREIRA, I. C.; SILVA, V. P. da; VILVERT, J. C.; SOUZA, F. de F.; FREITAS, S. T. de; LIMA, M. dos S. |
Afiliação: |
IANCA CARNEIRO FERREIRA; VAGNER PEREIRA DA SILVA; JOÃO CLAUDIO VILVERT; FLAVIO DE FRANCA SOUZA, CPATSA; SERGIO TONETTO DE FREITAS, CPATSA; MARCOS DOS SANTOS LIMA. |
Título: |
Brazilian varieties of acerola (Malpighia emarginata DC.) produced under tropical semi- arid conditions: Bioactive phenolic compounds, sugars, organic acids, and antioxidant capacity. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Food Biochemistry, v. 45, n. 8, aug. 2021. |
DOI: |
10.1111/jfbc.13829 |
Idioma: |
Inglês |
Conteúdo: |
Acerola fruit has gained prominence for its high nutraceutical value, associated with high levels of ascorbic acid and phenolic compounds. The objectives of this study were to analyze the chemistry composition and antioxidant capacity in seven Brazilian varieties of acerola. All acerola genotypes were harvested at the red ripe maturity stage, and the fruit were subjected to metabolite analyses by High-Performance Liquid Chromatography. The varieties presented high levels of ascorbic acid and malic acid. The main sugars observed in acerola were glucose and fructose. Cyanidin-3-rhamnoside was the main phenolic compound in the fruit (149?682 mg/kg FW), which had higher concentration in the varieties BRS 235-Apodi, BRS 236-Cereja, and BRS 237-Roxinha. Other phenolic compounds also observed in the fruit were quercetin-3-glucoside, isorhamnetin, catechin, procyanidin A2, naringenin, hesperidin, chlorogenic acid, and trans-resveratrol. In conclusion, the observed wide range of acerola nutraceutical properties was related to the high genetic variability among genotypes |
Palavras-Chave: |
Vale do Sao Francisco; Variabilidade genética. |
Thesagro: |
Acerola; Ácido Orgânico; Antioxidante; Composto Fenólico. |
Thesaurus NAL: |
Bioactive compounds; Malpighia emarginata; Organic acids and salts; Polyphenols. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224858/1/Brazilian-varieties-of-acerola-2021.pdf
|
Marc: |
LEADER 02103naa a2200313 a 4500 001 2133267 005 2021-08-05 008 2021 bl uuuu u00u1 u #d 024 7 $a10.1111/jfbc.13829$2DOI 100 1 $aFERREIRA, I. C. 245 $aBrazilian varieties of acerola (Malpighia emarginata DC.) produced under tropical semi- arid conditions$bBioactive phenolic compounds, sugars, organic acids, and antioxidant capacity.$h[electronic resource] 260 $c2021 520 $aAcerola fruit has gained prominence for its high nutraceutical value, associated with high levels of ascorbic acid and phenolic compounds. The objectives of this study were to analyze the chemistry composition and antioxidant capacity in seven Brazilian varieties of acerola. All acerola genotypes were harvested at the red ripe maturity stage, and the fruit were subjected to metabolite analyses by High-Performance Liquid Chromatography. The varieties presented high levels of ascorbic acid and malic acid. The main sugars observed in acerola were glucose and fructose. Cyanidin-3-rhamnoside was the main phenolic compound in the fruit (149?682 mg/kg FW), which had higher concentration in the varieties BRS 235-Apodi, BRS 236-Cereja, and BRS 237-Roxinha. Other phenolic compounds also observed in the fruit were quercetin-3-glucoside, isorhamnetin, catechin, procyanidin A2, naringenin, hesperidin, chlorogenic acid, and trans-resveratrol. In conclusion, the observed wide range of acerola nutraceutical properties was related to the high genetic variability among genotypes 650 $aBioactive compounds 650 $aMalpighia emarginata 650 $aOrganic acids and salts 650 $aPolyphenols 650 $aAcerola 650 $aÁcido Orgânico 650 $aAntioxidante 650 $aComposto Fenólico 653 $aVale do Sao Francisco 653 $aVariabilidade genética 700 1 $aSILVA, V. P. da 700 1 $aVILVERT, J. C. 700 1 $aSOUZA, F. de F. 700 1 $aFREITAS, S. T. de 700 1 $aLIMA, M. dos S. 773 $tJournal of Food Biochemistry$gv. 45, n. 8, aug. 2021.
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