Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12504
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dc.creatorSimão, Anderson Assaid-
dc.creatorSantos, Mírian Aparecida Isidro-
dc.creatorFraguas, Rodrigo Martins-
dc.creatorBraga, Mariana Aparecida-
dc.creatorMarques, Tamara Rezende-
dc.creatorDuarte, Mariene Helena-
dc.creatorSantos, Claudia Mendes dos-
dc.creatorFreire, Juliana Mesquita-
dc.creatorCorrêa, Angelita Duarte-
dc.date.accessioned2017-03-23T12:24:47Z-
dc.date.available2017-03-23T12:24:47Z-
dc.date.issued2013-07-26-
dc.identifier.citationSIMÃO, A. A. et al. Antioxidants and chlorophyll in cassava leaves at three plant ages. African Journal of Biotechnology, [S. l.], v. 8, n. 28, p. 3724-3730, 26 July 2013.pt_BR
dc.identifier.urihttp://www.academicjournals.org/article/article1380899571_Simao%20et%20al.pdfpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/12504-
dc.description.abstractThe aim of this study was to quantify antioxidant substances and chlorophyll content, as well as to measure the antioxidant activity in cassava leaf flour (CLF) of different cultivars at several plant ages, in order to lead to a higher utilization of these leaves, and consequently to an enhancement of this agricultural by-product. The contents of antioxidant substances (vitamin C, polyphenols and β- carotene) were regarded as high and increased as the plants matured. The chlorophyll content decreased with plant maturity and presented a negative correlation with antioxidant substances, which indicates that the highest antioxidant levels are found when the plant presents low chlorophyll levels. CLF showed a high antioxidant activity when the lipid oxidation inhibition method (β-carotene/linoleic acid) was used, and moderate when the free radical capture method (ABTS) was used. The main contribution to the CLF antioxidant activity seems to be provided by vitamin C, which presented the best correlation with the ABTS test. Out of the ages studied, that of 14 months presented the highest antioxidant levels; Mocotó and Pão da China cultivars stood out the most.pt_BR
dc.languageen_USpt_BR
dc.publisherAcademic Journalspt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceAfrican Journal of Biotechnologypt_BR
dc.subjectCassava leaf flourpt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectAntioxidant substancespt_BR
dc.titleAntioxidants and chlorophyll in cassava leaves at three plant agespt_BR
dc.typeArtigopt_BR
Appears in Collections:DQI - Artigos publicados em periódicos

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