Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/15082
Título: Composição química e fitoquímica das farinhas da casca e da semente de lichias (Litchi chinensis Sonn) cultivar 'Bengal'
Título(s) alternativo(s): Chemical and phytochemical composition of flours from skin and seeds of 'Bengal' lychee (Litchi chinensis Sonn)
Palavras-chave: Lichia - Aproveitamento de subprodutos
Lichia - Substâncias bioativas
Lichia - Triagem fitoquímica
Lychee - Utilization of by-products
Lychee - Bioactive substances
Lychee - Phytochemical screening
Data do documento: Fev-2015
Editor: Universidade Federal de Santa Maria
Citação: QUEIROZ, E. de R. et al. Composição química e fitoquímica das farinhas da casca e da semente de lichias (Litchi chinensis Sonn) cultivar 'Bengal'. Ciência Rural, Santa Maria, v. 45, n. 2, p. 329-334, fev. 2015.
Resumo: This study had the objective to determine the chemical and phytochemical composition of flours from skin and seeds of 'Bengal' lychees (Litchi chinensis Sonn), Sapindaceae family. Proximate composition, total energy value, soluble solids, pH, acidity and levels of phenolic compounds, anthocyanins, flavonoids, minerals, sugars, vitamin C and the phytochemical screening were determined. Lychee skin flour presented the highest levels of flavonoids, vitamin C, phenolic compounds, anthocyanins, lipids, proteins, ash and fiber, while the seed flour stood out for the contents of potassium, sulfur, copper, and zinc. Both flours were positive for reducing sugars, protein and amino acids, tannins, catechins, flavonoids, depsides and depsidones. Only the skin flour showed a positive result for alkaloids. The flours made from lychee by-products were promising sources of nutrients and bioactive substances; however, their biological properties need to be further studied.
URI: http://repositorio.ufla.br/jspui/handle/1/15082
Aparece nas coleções:DQI - Artigos publicados em periódicos



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