| Élément Dublin Core | Valeur | Langue |
|---|
| dc.contributor.author | Santos, Mara Núbia Guimarães dos | pt_BR |
| dc.contributor.author | Silva, Edson Pablo da | pt_BR |
| dc.contributor.author | Godoy, Helena Teixeira | pt_BR |
| dc.contributor.author | Silva, Flávio Alves da | pt_BR |
| dc.contributor.author | Celestino, Sonia Maria Costa | pt_BR |
| dc.contributor.author | Pineli, Lívia de Lacerda de Oliveira | pt_BR |
| dc.contributor.author | Damiani, Clarissa | pt_BR |
| dc.date.accessioned | 2019-01-02T13:50:50Z | - |
| dc.date.available | 2019-01-02T13:50:50Z | - |
| dc.date.issued | 2018 | pt_BR |
| dc.identifier.citation | SANTOS, 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.uri | http://repositorio.unb.br/handle/10482/33359 | - |
| dc.language.iso | en | pt_BR |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Cagaita | pt_BR |
| dc.subject.keyword | Frutas - conservação | pt_BR |
| dc.subject.keyword | Plantas - compostos bioativos | pt_BR |
| dc.rights.license | Food 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.doi | https://dx.doi.org/10.1590/fst.03117 | pt_BR |
| dc.description.abstract1 | The 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. | - |
| Collection(s) : | Artigos publicados em periódicos e afins
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