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Campo DC | Valor | Idioma |
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dc.creator | Curi, Paula Nogueira | - |
dc.creator | Schiassi, Maria Cecília Evangelista Vasconcelos | - |
dc.creator | Pio, Rafael | - |
dc.creator | Peche, Pedro Maranha | - |
dc.creator | Albergaria, Francielly Corrêa | - |
dc.creator | Souza, Vanessa Rios de | - |
dc.date.accessioned | 2021-06-08T18:39:54Z | - |
dc.date.available | 2021-06-08T18:39:54Z | - |
dc.date.issued | 2020 | - |
dc.identifier.citation | CURI, 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.uri | http://repositorio.ufla.br/jspui/handle/1/46476 | - |
dc.description.abstract | Temperate 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.language | en_US | pt_BR |
dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | pt_BR |
dc.rights | Attribution 4.0 International | * |
dc.rights | acesso aberto | pt_BR |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.source | Food Science and Technology | pt_BR |
dc.subject | Temperate fruits | pt_BR |
dc.subject | Fruit quality | pt_BR |
dc.subject | Fruits - Nutritional quality | pt_BR |
dc.subject | Subtropical regions | pt_BR |
dc.subject | Frutas temperadas | pt_BR |
dc.subject | Qualidade da fruta | pt_BR |
dc.subject | Frutas - Qualidade nutricional | pt_BR |
dc.subject | Regiões subtropicais | pt_BR |
dc.title | Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DAG - Artigos publicados em periódicos DCA - Artigos publicados em periódicos |
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ARTIGO_Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions.pdf | 974,42 kB | Adobe PDF | Visualizar/Abrir |
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