Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/46476
Registro completo de metadados
Campo DCValorIdioma
dc.creatorCuri, Paula Nogueira-
dc.creatorSchiassi, Maria Cecília Evangelista Vasconcelos-
dc.creatorPio, Rafael-
dc.creatorPeche, Pedro Maranha-
dc.creatorAlbergaria, Francielly Corrêa-
dc.creatorSouza, Vanessa Rios de-
dc.date.accessioned2021-06-08T18:39:54Z-
dc.date.available2021-06-08T18:39:54Z-
dc.date.issued2020-
dc.identifier.citationCURI, P. N. et al. Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions. Food Science and Technology, Campinas, 2020. DOI: 10.1590/fst.23420.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/46476-
dc.description.abstractTemperate fruit species, originate from regions with cold winters and well-defined climatic seasons. These fruits are also produced in subtropical and tropical regions. The aim of this study was to determine the bioactive compounds and antioxidant activity of different fruit cultivars from fruit trees of temperate climate, such as peach, pear, quince, and fig, able to be produced in subtropic regions. Analyzes of antioxidant activity, total phenolics and ascorbic acid were carried out. In peaches, ‘Biuti’ had the highest phenolic content, and ‘Bonão’ stood out in relation of antioxidant activity (ABTS) and ascorbic acid. For quinces, 'Lageado' had higher phenolic content, ‘Provence’ and ‘CTS’ showed higher antioxidant activity (ABTS), and ‘Alaranjado’ stood out in relation of antioxidant activity (DPPH). ‘Fuller’, ‘Smyrna’ and ‘Portugal’ are the ones with the highest levels of ascorbic acid. In pears, ‘Seleta’ showed the highest phenolic content, antioxidant activity (DPPH) and ascorbic acid. ‘Centenaria’ presented the highest antioxidant activity (ABTS). In figs, ‘Três num Prato’, ‘Lemon’ and ‘Brunswick’ had the highest ascorbic acid content. ‘Três num prato’ and ‘Roxo de Valinhos’ showed the highest phenolic content and antioxidant activity consecutively. It was found that cultivars of these evaluated fruits showed great variability, even under similar conditions.pt_BR
dc.languageen_USpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsAttribution 4.0 International*
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceFood Science and Technologypt_BR
dc.subjectTemperate fruitspt_BR
dc.subjectFruit qualitypt_BR
dc.subjectFruits - Nutritional qualitypt_BR
dc.subjectSubtropical regionspt_BR
dc.subjectFrutas temperadaspt_BR
dc.subjectQualidade da frutapt_BR
dc.subjectFrutas - Qualidade nutricionalpt_BR
dc.subjectRegiões subtropicaispt_BR
dc.titleBioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regionspt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DAG - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
ARTIGO_Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions.pdf974,42 kBAdobe PDFVisualizar/Abrir


Este item está licenciada sob uma Licença Creative Commons Creative Commons