Data/hora: 29/05/2024 11:40:39

Biblioteca(s): 	Embrapa Clima Temperado.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	03/12/2020	
Data da última atualização: 	03/12/2020	
Autoria: 	MORAES, D. P.; MACHADO, M. L.; FARIAS, C. A. A.; BARIN, J. S.; ZABOT, G. L.; LOZANO-SÁNCHEZ, J.; FERREIRA, d. f.; VIZZOTTO, M.; LEYVA-JIMENEZ, F. J.; SILVEIRA, T. L. DA; RIES, E. F.; BARCIA, M. T.	
Afiliação: 	DÉBORA P. MORAES, UNIVERSIDADE FEDERAL DE SANTA MARIA; MARINA L. MACHADO, UNIVERSIDADE FEDERAL DE SANTA MARIA; CARLA A. A. FARIAS, UNIVERSIDADE FEDERAL DE SANTA MARIA; JULIANO S. BARIN, UNIVERSIDADE FEDERAL DE SANTA MARIA; GIOVANI L. ZABOT, UNIVERSIDADE FEDERAL DE SANTA MARIA; JESÚS LOZANO-SÁNCHEZ, HEALTH SCIENCE TECHNOLOGY PARK, FUNCTIONAL FOOD RESEARCH ANDDEVELOPMENT CENTER, GRANADA, SPAIN; DANIELE F. FERREIRA, UNIVERSIDADE FEDERAL DE SANTA MARIA; MARCIA VIZZOTTO, CPACT; FRANCISCO JAVIER LEYVA-JIMENEZ, HEALTH SCIENCE TECHNOLOGY PARK, FUNCTIONAL FOOD RESEARCH ANDDEVELOPMENT CENTER, GRANADA, SPAIN; TÁSSIA L. DA SILVEIRA, UNIVERSIDADE FEDERAL DE SANTA MARIA; EDI F. RIES, UNIVERSIDADE FEDERAL DE SANTA MARIA; MILENE T. BARCIA, UNIVERSIDADE FEDERAL DE SANTA MARIA.	
Título: 	Effect of microwave hydrodiffusion and gravity on the extractionof phenolic compounds and antioxidant properties of blackberries (Rubusspp.): scale-Up extraction.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Food and Bioprocess Technology, v. 13, p. 2200-2216, 2020.	
ISSN: 	1935-5149	
DOI: 	doi.org/10.1007/s11947-020-02557-z	
Idioma: 	Inglês	
Notas: 	Published online: 20 November 2020.	
Conteúdo: 	The phenolic compounds of blackberries extracted with organic solvents cause environmental damage. Therefore, the objective of thepresent study was to verify if microwave hydrodiffusion and gravity obtain a blackberry extract with a high concentration of phenoliccompounds and antioxidant capacity without the addition of any solvent. The results showed that it was possible to reach the objectivewith 500 W and 10 min of extraction by employing a method that meets green chemistry principles. The extract has a lower cost thanthe exhaustive method, is microbiologically safe, and is mainly composed of anthocyanins (85%). The presence of 5 anthocyanins and17 non-anthocyanin phenolic compounds were identified, including hydroxyresveratrol, which was first extracted in blackberries bymicrowave hydrodiffusion and gravity. The phenolic compound content and antioxidant capacity were lower in the last fractions,which reduced the extraction time to 8 min. The coproduct showed phenolic, antioxidant capacity, and microbiological quality. Thisstudy presented a fast, efficient, economical, sustainable, and solvent-free method to extract phenolic compounds from blackberries.	
Thesagro: 	Amora Preta; Antioxidante; Composto Fenólico.	
Thesaurus Nal: 	Blackberries.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/218673/1/1-MORAES.pdf	
Registro original: 	Embrapa Clima Temperado (CPACT)	
Exemplares: 	CPACT - (21728-1) - UPC - AP - DD -  -  -  - DIS