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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 |
Aparece nas coleções: | DCA - Artigos publicados em periódicos DQI - Artigos publicados em periódicos |
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ARTIGO_Quality characteristics and antioxidant activity of juices produced with irradiated grapes.pdf | 697,56 kB | Adobe PDF | Visualizar/Abrir |
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