Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/31687
Título: Quality characteristics and antioxidant activity of juices produced with irradiated grapes
Título(s) alternativo(s): Caracterização físico-química e atividade antioxidante de sucos elaborados a partir de uvas irradiadas
Palavras-chave: Vitis labrusca
Phenolic compounds
Vitamin C
Irradiation
Compostos fenólicos
Vitamina C
Irradiação
Data do documento: 2017
Editor: Sociedade Brasileira de Fruticultura
Citação: VILAS BOAS, A. C. et al. Quality characteristics and antioxidant activity of juices produced with irradiated grapes. Revista Brasileira de Fruticultura, Jaboticabal, v. 39, n. 2, 2017.
Resumo: The aim of this study was to evaluate physicochemical characteristics, antioxidant activity, total phenolic, vitamin C and anthocyanins content of grape juices from cv. Isabel submitted to different UV-C doses. The fruits were harvested, sanitized and inserted into a UV-C radiation chamber, where different doses were applied: 0 kJ/m2 (0 minutes); 0.68 kJ/m2 (2 minutes); 2.73 kJ/m2 (4 minutes); 4.10 kJ/m2 (6 minutes). The grape juice was extracted at 75±5°C for 1 hour, using an equipment with steam extraction and submitted to evaluations after 0, 30, 60 and 90 days of cold storage. No significant differences were observed in grape juices submitted to radiation doses regarding the antioxidant activity and phenolic compounds. However, the vitamin C content was affected by different UV-C doses, where there was an increase in the values of the treated fruits during storage.
URI: http://repositorio.ufla.br/jspui/handle/1/31687
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