Determination Of Anthocyanins From Acerola (malpighia Emarginata Dc.) And Açai (euterpe Oleracea Mart.) By Hplc-pda-ms/ms

dc.creatorVera de Rosso V.
dc.creatorHillebrand S.
dc.creatorCuevas Montilla E.
dc.creatorBobbio F.O.
dc.creatorWinterhalter P.
dc.creatorMercadante A.Z.
dc.date2008
dc.date2015-06-30T19:32:39Z
dc.date2015-11-26T14:45:29Z
dc.date2015-06-30T19:32:39Z
dc.date2015-11-26T14:45:29Z
dc.date.accessioned2018-03-28T21:54:40Z
dc.date.available2018-03-28T21:54:40Z
dc.identifier
dc.identifierJournal Of Food Composition And Analysis. , v. 21, n. 4, p. 291 - 299, 2008.
dc.identifier8891575
dc.identifier10.1016/j.jfca.2008.01.001
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-42749083847&partnerID=40&md5=10152bc1cfcee7b4b94a5932e4cd3f26
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/106638
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/106638
dc.identifier2-s2.0-42749083847
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1252475
dc.descriptionThe anthocyanins from acerola and açai, two tropical fruits known for their bioactive compounds, were studied. Two varieties of acerola in natura and one brand of frozen pulp of açai were analyzed by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors (HPLC-PDA-MS/MS). The açai pulp presented 282-303 mg/100 g of total anthocyanin, with predominance of cyanidin 3-glucoside and cyanidin 3-rutinoside, in average proportions of 13% and 87%, respectively. The composition of the two acerola varieties (Waldy Cati 30 and Olivier) were similar, being cyanidin 3-rhamnoside (76-78%) the major anthocyanin, followed by pelargonidin 3-rhamnoside (12-15%). The acerola Waldy variety showed total anthocyanin content of 6.5-7.6 mg/100 g, while 7.9-8.4 mg/100 g were found in the Olivier variety, for fruits harvested in 2003 and 2004. No statistical differences were found between varieties and harvests for the total anthocyanin content in acerola fruits. © 2008 Elsevier Inc. All rights reserved.
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dc.languageen
dc.publisher
dc.relationJournal of Food Composition and Analysis
dc.rightsfechado
dc.sourceScopus
dc.titleDetermination Of Anthocyanins From Acerola (malpighia Emarginata Dc.) And Açai (euterpe Oleracea Mart.) By Hplc-pda-ms/ms
dc.typeArtículos de revistas


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