Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

dc.creatorde Souza, VR
dc.creatorPereira, PAP
dc.creatorda Silva, TLT
dc.creatorLima, LCD
dc.creatorPio, R
dc.creatorQueiroz, F
dc.date2014
dc.dateAUG 1
dc.date2014-07-30T14:39:38Z
dc.date2015-11-26T17:37:42Z
dc.date2014-07-30T14:39:38Z
dc.date2015-11-26T17:37:42Z
dc.date.accessioned2018-03-29T00:19:20Z
dc.date.available2018-03-29T00:19:20Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 156, n. 362, n. 368, 2014.
dc.identifier0308-8146
dc.identifier1873-7072
dc.identifierWOS:000334138300055
dc.identifier10.1016/j.foodchem.2014.01.125
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/61440
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/61440
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1286022
dc.descriptionThis study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe. The values found for the bioactive compounds generally fit the ranges reported in the literature with minor differences. The greatest difference was found in relation to ascorbic acid, as all fruits analyzed showed levels well above those found in the literature. (C) 2014 Elsevier Ltd. All rights reserved.
dc.description156
dc.description362
dc.description368
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectBioactive compounds
dc.subjectAntioxidant activity
dc.subjectBerry
dc.subjectCherry
dc.subjectCornelian Cherries
dc.subjectCultivars
dc.subjectCapacity
dc.subjectQuality
dc.subjectAnthocyanins
dc.subjectPerformance
dc.subjectStability
dc.subjectVarieties
dc.subjectPhenolics
dc.subjectStorage
dc.titleDetermination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits
dc.typeArtículos de revistas


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