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| Registros recuperados : 34 | |
| 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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| 10. | | 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. | | 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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| 15. | | 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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| 16. | | 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 Brazilianrootstocks?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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| 17. | | 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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| 18. | | COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S. Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. Journal of Food Composition and Analysis, v. 66, p. 160-167, 2018.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 19. | | DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S. Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Food Research International, v. 107, p. 613-618, 2018.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 20. | | PADILHA, C. V. da S.; MISKINIS, G. A.; SOUZA, M. E. A. O. de; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; LIMA, M. dos S. Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape. Food Chemistry, v. 228, p. 101-115, 2017.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| Registros recuperados : 34 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
15/10/2021 |
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Data da última atualização: |
15/10/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
LIMA, M. dos S.; PEREIRA, G. E.; FEDRIGO, I. M. T. |
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Afiliação: |
MARCOS DOS SANTOS LIMA, Department of Food Technology, Federal Institute of Sertão Pernambucano, Campus Petrolina, BR 407 km 08 RdJardim São Paulo, Petrolina, PE 56314-522, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; ISABELA MAIA TOALDO FEDRIGO, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Rd., 1346, Itacorubi, Florianópolis, SC 88034-001, Brazil. |
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Título: |
Artifcial neural network: a powerful tool in associating phenolic compounds with antioxidant activity of grape juices. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Analytical Methods, 14 oct. 2021. Online. |
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DOI: |
10.1007/s12161-021-02144-8 |
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Idioma: |
Inglês |
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Conteúdo: |
In vitro techniques are essential to assess the antioxidant potential of foods, although methods with diferent action mechanisms make troublesome data analysis. This article describes the use of artifcial neural network (ANN) to associate phenolic compounds with antioxidant activity in vitro (AOX) of grape juices. A multilayer perceptron (MLP) ANN was obtained with 28 phenolics quantifed, as input layers, and AOX measuring by DPPH, ABTS, FRAP, H2O2, and β-carotene/linoleic acid bleaching assay (βCLA) methods, as output layers. To improve discussion in food sciences, the ANN results were compared with Pearson?s correlation and principal component analysis (PCA), methods largely used in food studies. Pearson?s technique showed correlations between antioxidant methods and some of the phenolic compounds, but with limitations. PCA proved to be a more powerful method than Pearson?s correlation, as it positively associated 13 phenolics with four out of fve antioxidant methods. The MLP-ANN allowed simultaneous association of 19 individual phenolics, while a single hidden layer predicted 15 phenolics with simultaneous action in all AOX methods. The power of association was: ANN>PCA>Pearson. It was evidenced that ANN is a powerful tool for screening antioxidants in diferent AOX systems, which is applicable in health interests. |
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Palavras-Chave: |
Antioxidant methods; Bioactivity; Grape polyphenol. |
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Thesaurus NAL: |
Chemometrics. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/226970/1/SantosLima2021-Article-ArtificialNeuralNetworkAPowerf.pdf
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Marc: |
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024 7 $a10.1007/s12161-021-02144-8$2DOI
100 1 $aLIMA, M. dos S.
245 $aArtifcial neural network$ba powerful tool in associating phenolic compounds with antioxidant activity of grape juices.$h[electronic resource]
260 $c2021
520 $aIn vitro techniques are essential to assess the antioxidant potential of foods, although methods with diferent action mechanisms make troublesome data analysis. This article describes the use of artifcial neural network (ANN) to associate phenolic compounds with antioxidant activity in vitro (AOX) of grape juices. A multilayer perceptron (MLP) ANN was obtained with 28 phenolics quantifed, as input layers, and AOX measuring by DPPH, ABTS, FRAP, H2O2, and β-carotene/linoleic acid bleaching assay (βCLA) methods, as output layers. To improve discussion in food sciences, the ANN results were compared with Pearson?s correlation and principal component analysis (PCA), methods largely used in food studies. Pearson?s technique showed correlations between antioxidant methods and some of the phenolic compounds, but with limitations. PCA proved to be a more powerful method than Pearson?s correlation, as it positively associated 13 phenolics with four out of fve antioxidant methods. The MLP-ANN allowed simultaneous association of 19 individual phenolics, while a single hidden layer predicted 15 phenolics with simultaneous action in all AOX methods. The power of association was: ANN>PCA>Pearson. It was evidenced that ANN is a powerful tool for screening antioxidants in diferent AOX systems, which is applicable in health interests.
650 $aChemometrics
653 $aAntioxidant methods
653 $aBioactivity
653 $aGrape polyphenol
700 1 $aPEREIRA, G. E.
700 1 $aFEDRIGO, I. M. T.
773 $tFood Analytical Methods, 14 oct. 2021. Online.
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