| dc.creator | Righetto, AM | |
| dc.creator | Netto, FM | |
| dc.creator | Carraro, F | |
| dc.date | 2005 | |
| dc.date | AUG | |
| dc.date | 2014-11-18T13:23:37Z | |
| dc.date | 2015-11-26T16:55:14Z | |
| dc.date | 2014-11-18T13:23:37Z | |
| dc.date | 2015-11-26T16:55:14Z | |
| dc.date.accessioned | 2018-03-28T23:42:30Z | |
| dc.date.available | 2018-03-28T23:42:30Z | |
| dc.identifier | Food Science And Technology International. Sage Publications Ltd, v. 11, n. 4, n. 315, n. 321, 2005. | |
| dc.identifier | 1082-0132 | |
| dc.identifier | WOS:000231221100010 | |
| dc.identifier | 10.1177/1082013205056785 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/62983 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/62983 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/62983 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1277041 | |
| dc.description | Chemical composition and antioxidant activity of juice from immature and mature acerola and of concentrated juice from immature acerola were determined. Tartaric, malic and citric acids and a high content of ascorbic acid were found in all the juices. Vitamin C contents were 4.80, 1.90 and 0.97 g/100 g for the concentrated immature, the immature, and the mature acerola juices respectively. The total phenol contents decreased during ripening, from 3.8 mg of catechin/g for immature acerola juice to 1.4 mg of catechin/g for mature acerola juice. The concentrated immature juice had a content of 9.2 mg of catechin/g of juice. Catechin, gallic acid, coumaric acid, syringic acid, caffeic acid and ferrulic acid were detected in immature acerola juice by HPLC analysis whereas mature acerola juice showed only one predominant peak with a retention time similar to that of ferrulic acid. The concentrated juice from immature acerola reduced the oxidation of methyl linoleate by 57.2% while the juice from immature acerola reduced the oxidation by 28.1%. These results stated that the antioxidant potential of the acerola juice depended on its content of phenolic compounds and the vitamin C. | |
| dc.description | 11 | |
| dc.description | 4 | |
| dc.description | 315 | |
| dc.description | 321 | |
| dc.language | en | |
| dc.publisher | Sage Publications Ltd | |
| dc.publisher | London | |
| dc.publisher | Inglaterra | |
| dc.relation | Food Science And Technology International | |
| dc.relation | Food Sci. Technol. Int. | |
| dc.rights | fechado | |
| dc.rights | http://www.uk.sagepub.com/aboutus/openaccess.htm | |
| dc.source | Web of Science | |
| dc.subject | acerola | |
| dc.subject | antioxidant activity | |
| dc.subject | phenolic compounds | |
| dc.subject | Malpighia emarginata | |
| dc.subject | Density-lipoprotein Oxidation | |
| dc.subject | Phenolic Antioxidants | |
| dc.subject | Ascorbic-acid | |
| dc.subject | Vitamin-c | |
| dc.subject | Fruit | |
| dc.title | Chemical composition and antioxidant activity of juices from mature and immature acerola (Malpighia emarginata DC) | |
| dc.type | Artículos de revistas | |
