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http://repositorio.ufla.br/jspui/handle/1/12529
Title: | Quantificação de compostos fenólicos e ácido ascórbico em frutos e polpas congeladas de acerola, caju, goiaba e morango |
Other Titles: | Quantification of phenolic compounds and ascorbic acid in fruits and frozen pulp of acerola, cashew, strawberry and guava |
Keywords: | Frutos in natura Polpas congeladas Atividade antioxidante Compostos fenólicos Fresh fruits Frozen pulps Antioxidant activity Phenolic compound |
Issue Date: | Dec-2013 |
Publisher: | Universidade Federal de Santa Maria |
Citation: | FREIRE, J. M. et al. Quantificação de compostos fenólicos e ácido ascórbico em frutos e polpas congeladas de acerola, caju, goiaba e morango. Ciência Rural, Santa Maria, v. 43, n. 12, p. 2291-2296, dez. 2013. |
Abstract: | The growing public interest in health- promotion, has called the attention of consumers for foods rich in antioxidants, combined with the practicality of the consumption of processed fruit juices. Therefore, this study aimed to quantify and evaluate the antioxidant capacity of phenolic compounds and ascorbic acid in fruits "in natura" and frozen pulps. The fruits "in natura" and frozen pulps from region of Lavras-MG, underwent quantification of phenolic compounds, ascorbic acid and the corresponding extracts acetonic-ethanolic and acetonic-methanolic. Their antioxidant activities were evaluated by DPPH and ABTS radical methods. The extract acetonic-methanolic was more effective to extract the antioxidant compounds from samples. Only frozen acerola pulps showed lower content of phenolic compounds in relation to fruit. For ascorbic acid, there was a reduction in the frozen pulp of acerola and guava. Acerola samples showed higher content of phenolic compounds, ascorbic acid and antioxidant activity compared to other fruits analyzed. |
URI: | http://repositorio.ufla.br/jspui/handle/1/12529 |
Appears in Collections: | DQI - Artigos publicados em periódicos |
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ARTIGO_Quantificação de compostos fenólicos e ácido ascórbico em frutos e polpas congeladas de acerola, caju, goiaba e morango.pdf | 113,35 kB | Adobe PDF | View/Open |
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