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dc.contributor.authorSantos, Mara Núbia Guimarães dospt_BR
dc.contributor.authorSilva, Edson Pablo dapt_BR
dc.contributor.authorGodoy, Helena Teixeirapt_BR
dc.contributor.authorSilva, Flávio Alves dapt_BR
dc.contributor.authorCelestino, Sonia Maria Costapt_BR
dc.contributor.authorPineli, Lívia de Lacerda de Oliveirapt_BR
dc.contributor.authorDamiani, Clarissapt_BR
dc.date.accessioned2019-01-02T13:50:50Z-
dc.date.available2019-01-02T13:50:50Z-
dc.date.issued2018pt_BR
dc.identifier.citationSANTOS, Mara Núbia Guimarães dos et al. Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit. Food Science and Technology, Campinas, v. 38, n. 4, p. 600-605, out./dez. 2018. DOI: http://dx.doi.org/10.1590/fst.03117. Disponível em: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400600&lng=en&nrm=iso. Acesso em: 05 jun. 2019. Epub Aug 27, 2018.pt_BR
dc.identifier.urihttp://repositorio.unb.br/handle/10482/33359-
dc.language.isoenpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsAcesso Abertopt_BR
dc.titleEffect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruitpt_BR
dc.typeArtigopt_BR
dc.subject.keywordCagaitapt_BR
dc.subject.keywordFrutas - conservaçãopt_BR
dc.subject.keywordPlantas - compostos bioativospt_BR
dc.rights.licenseFood Science and Technology - (CC BY) - This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Acesso em: 05 jun. 2019.-
dc.identifier.doihttps://dx.doi.org/10.1590/fst.03117pt_BR
dc.description.abstract1The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS method (517.04 µmol Trolox/g), compared with frozen pulp (357.73 µmol Trolox/g) and fresh cagaita pulp (276.07 µmol Trolox/g). The drying method demonstrated the best performance with respect to fruit preservation.-
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