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| 1. |  | MENDES, N. L.; BRAGA, E. C. de O.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; PACHECO, S.; BORGUINI, R. G.; GOUVÊA, A. C. M. S.; GODOY, R. L. de O. Evaluation of influence of two different drying methods in the phenolic content of jamelão fruit peel. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. SLACA, 12. De 4 a 7 de Novembro de 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | 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
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
28/11/2017 |
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Data da última atualização: |
28/11/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
MENDES, N. L.; BRAGA, E. C. de O.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; PACHECO, S.; BORGUINI, R. G.; GOUVÊA, A. C. M. S.; GODOY, R. L. de O. |
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Afiliação: |
Nathália Leal Mendes, UFRRJ; Elaine Cristina de Oliveira Braga, UFRJ; MANUELA CRISTINA P DE A SANTIAGO, CTAA; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA; SIDNEY PACHECO, CTAA; RENATA GALHARDO BORGUINI, CTAA; Ana Cristina Miranda Senna Gouvêa; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA. |
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Título: |
Evaluation of influence of two different drying methods in the phenolic content of jamelão fruit peel. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP, 2017. |
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Idioma: |
Inglês |
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Notas: |
SLACA, 12. De 4 a 7 de Novembro de 2017. |
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Conteúdo: |
The jamelão (Syzygium cumini (L) Skeels.) fruit properties are generally related to the antioxidant activity of the phenolic compounds present in its composition. Flavonoids, mainly anthocyanins, and phenolic acids are the major compounds present in this fruit. The aim of this work was to compare the influence of two drying methods (convective drying and freeze drying) in the phenolic content of jamelão fruit peel. Jamelão fruits were collected at Guaratiba, located in Rio de Janeiro, RJ. The analysed samples were: in natura peel (frozen), dried peel (T = 60 ° C for 20 h) and freeze- dried peel. After drying, the material was ground and sieved (Mesh 48). The analyzes were done in triplicate, using 1.0 g of sample. The extraction was done in two stages, the first one using methanol and acetone to obtain free phenolics, and a second stage of hydrolysis, to obtain hydrolyzable phenolics. The profile analysis was performed by High Performance Liquid Chromatography with a photodiode array detector. The phenolic substances found in all extractions were: rutin and quercetin, respectively, 0.0128 mg.g-1 and 0.081 mg.g-1 for the in natura peel, 0.115 mg.g-1 and 0.082 mg.g-1 for the dried peel, and 0.142 mg.g-1 and 0.088 mg.g-1 for the freeze dried peel. Luteolin was found in the dried peel (0.146 mg.g-1), and the values were slightly higher than those found for freeze-dried (0.129 mg.g.g-1) and in natura peel (0.132 mg.g-1) . After hydrolysis step, gallic and p-coumaric acids were found (6,630 mg.g-1 and 0,074 mg.g-1, respectively) in the dried peel and freeze-dried peel (4,179 mg.g-1 and 0,056 mg.g-1). These compounds were not detected in the in natura peel. In general, jamelão dried peel presented larger amounts of phenolics substances than the freeze-dried peel. MenosThe jamelão (Syzygium cumini (L) Skeels.) fruit properties are generally related to the antioxidant activity of the phenolic compounds present in its composition. Flavonoids, mainly anthocyanins, and phenolic acids are the major compounds present in this fruit. The aim of this work was to compare the influence of two drying methods (convective drying and freeze drying) in the phenolic content of jamelão fruit peel. Jamelão fruits were collected at Guaratiba, located in Rio de Janeiro, RJ. The analysed samples were: in natura peel (frozen), dried peel (T = 60 ° C for 20 h) and freeze- dried peel. After drying, the material was ground and sieved (Mesh 48). The analyzes were done in triplicate, using 1.0 g of sample. The extraction was done in two stages, the first one using methanol and acetone to obtain free phenolics, and a second stage of hydrolysis, to obtain hydrolyzable phenolics. The profile analysis was performed by High Performance Liquid Chromatography with a photodiode array detector. The phenolic substances found in all extractions were: rutin and quercetin, respectively, 0.0128 mg.g-1 and 0.081 mg.g-1 for the in natura peel, 0.115 mg.g-1 and 0.082 mg.g-1 for the dried peel, and 0.142 mg.g-1 and 0.088 mg.g-1 for the freeze dried peel. Luteolin was found in the dried peel (0.146 mg.g-1), and the values were slightly higher than those found for freeze-dried (0.129 mg.g.g-1) and in natura peel (0.132 mg.g-1) . After hydrolysis step, gallic and p-coumaric acids were fo... Mostrar Tudo |
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Palavras-Chave: |
HPLC- PDA; Phenolics. |
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Thesagro: |
Myrtaceae. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02676nam a2200241 a 4500
001 2080957
005 2017-11-28
008 2017 bl uuuu u00u1 u #d
100 1 $aMENDES, N. L.
245 $aEvaluation of influence of two different drying methods in the phenolic content of jamelão fruit peel.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 12., 2017, Campinas. Ciência de Alimentos e seu Impacto no Mundo em Transformação. Campinas: UNICAMP$c2017
500 $aSLACA, 12. De 4 a 7 de Novembro de 2017.
520 $aThe jamelão (Syzygium cumini (L) Skeels.) fruit properties are generally related to the antioxidant activity of the phenolic compounds present in its composition. Flavonoids, mainly anthocyanins, and phenolic acids are the major compounds present in this fruit. The aim of this work was to compare the influence of two drying methods (convective drying and freeze drying) in the phenolic content of jamelão fruit peel. Jamelão fruits were collected at Guaratiba, located in Rio de Janeiro, RJ. The analysed samples were: in natura peel (frozen), dried peel (T = 60 ° C for 20 h) and freeze- dried peel. After drying, the material was ground and sieved (Mesh 48). The analyzes were done in triplicate, using 1.0 g of sample. The extraction was done in two stages, the first one using methanol and acetone to obtain free phenolics, and a second stage of hydrolysis, to obtain hydrolyzable phenolics. The profile analysis was performed by High Performance Liquid Chromatography with a photodiode array detector. The phenolic substances found in all extractions were: rutin and quercetin, respectively, 0.0128 mg.g-1 and 0.081 mg.g-1 for the in natura peel, 0.115 mg.g-1 and 0.082 mg.g-1 for the dried peel, and 0.142 mg.g-1 and 0.088 mg.g-1 for the freeze dried peel. Luteolin was found in the dried peel (0.146 mg.g-1), and the values were slightly higher than those found for freeze-dried (0.129 mg.g.g-1) and in natura peel (0.132 mg.g-1) . After hydrolysis step, gallic and p-coumaric acids were found (6,630 mg.g-1 and 0,074 mg.g-1, respectively) in the dried peel and freeze-dried peel (4,179 mg.g-1 and 0,056 mg.g-1). These compounds were not detected in the in natura peel. In general, jamelão dried peel presented larger amounts of phenolics substances than the freeze-dried peel.
650 $aMyrtaceae
653 $aHPLC- PDA
653 $aPhenolics
700 1 $aBRAGA, E. C. de O.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aNASCIMENTO, L. da S. de M. do
700 1 $aPACHECO, S.
700 1 $aBORGUINI, R. G.
700 1 $aGOUVÊA, A. C. M. S.
700 1 $aGODOY, R. L. de O.
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