Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33395
metadata.artigo.dc.title: Fruits from the Brazilian Cerrado region: physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation
metadata.artigo.dc.creator: Schiassi, Maria Cecília Evangelista Vasconcelos
Souza, Vanessa Rios de
Lago, Amanda Maria Teixeira
Campos, Letícia Gabrielle
Queiroz, Fabiana
metadata.artigo.dc.subject: Brazilian cerrado fruits
Bioactive compounds
Fruit processing
Frutas brasileiras do cerrado
Compostos bioativos
Processamento de frutas
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: 2018
metadata.artigo.dc.identifier.citation: SCHIASSI, M. C. E. V. et al. Fruits from the Brazilian Cerrado region: physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation. Food Chemistry, London, v. 245, p. 305-311, 15 Apr. 2018.
metadata.artigo.dc.description.abstract: Given the economic importance of fruit processing, this study aimed to analyze the chemical composition, antioxidant activity, and sensorial acceptance of six fruit pulps from the Brazilian Cerrado. For bioactive compounds of the selected fruits, buriti contains the highest carotenoid content (2.85 mg licopene/100 g e 4.65 mg β-carotene/100g), however showed the lowest ascorbic acid concentration (7.42 mg/100g); while mangaba contains the highest ascorbic acid concentration (175.06 mg/100g), but obtained the lowest total phenolic compounds (46.85 mg GAEs/100g) and antioxidant capacity. The marolo reported the highest total phenolic compounds (728.17 mg GAEs/100g), total fiber (21.62%), and a high antioxidant potential. Regarding the mineral composition, marolo stood out as potassium (378.69 mg/100g) and magnesium (31.78 mg/100g) contents, and yellow mombin as phosphorus (26.24 mg/100g) content. Finally, juice prepared using cagaita and marolo had greater sensorial acceptance. The composition of fruit pulps indicated the potential there for the development of new food products.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0308814617317454#!
http://repositorio.ufla.br/jspui/handle/1/33395
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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