Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1066487
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dc.contributor.authorPADILHA, C. V. da S.pt_BR
dc.contributor.authorMISKINIS, G. A.pt_BR
dc.contributor.authorSOUZA, M. E. A. O. dept_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.contributor.authorOLIVEIRA, D. dept_BR
dc.contributor.authorBORDIGNON-LUIZ, M. T.pt_BR
dc.contributor.authorLIMA, M. dos S.pt_BR
dc.date.accessioned2017-03-07T11:11:11Zpt_BR
dc.date.available2017-03-07T11:11:11Zpt_BR
dc.date.created2017-03-07pt_BR
dc.date.issued2017pt_BR
dc.identifier.citationFood Chemistry, v. 228, p. 101-115, 2017.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1066487pt_BR
dc.descriptionA method for rapid determination of phenolic compounds by reversed-phase high-performance liquid chromatography (RP-HPLC), using a new column of faster resolution was validated and used to characterize commercial products produced with new grape Brazilian varieties of Northeast of Brazil. The in vitro antioxidant activity was also measured. The method showed linearity (R > 0.9995), good precision (CV% < 2.78), recovery (91.8?105.1%) and limits of detection (0.04?0.85 mg L-1 ) and quantification (0.04?1.41 mg L-1 ) according to other methods previously published with the difference of a run time of only 25 min. The results obtained in the characterization of the samples differed for juices and wines from other world regions, mainly because of the high values of (-)-epigallocatechin and trans-caftaric acid. The products analyzed showed high antioxidant activity, especially the wine samples with values higher than those from wines of different regions of the worldpt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectVitis labrusca Lpt_BR
dc.titleRapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-05-06T11:11:11Zpt_BR
dc.subject.nalthesaurusBioactive compoundspt_BR
dc.subject.nalthesaurusAntioxidant activitypt_BR
dc.subject.nalthesaurusreactive oxygen speciespt_BR
riaa.ainfo.id1066487pt_BR
riaa.ainfo.lastupdate2019-05-06 -03:00:00pt_BR
dc.contributor.institutionCarla Valéria da Silva Padilha, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; Gabriela Aquino Miskinis, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; Marcelo Eduardo Alves Olinda de Souza, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; Marilde Terezinha Bordignon-Luiz, Universidade Federal de Santa Catarina, Departamento de Ciência e Tecnologia de Alimentos, Rod. Admar Gonzaga 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Marcos dos Santos Lima, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazi.pt_BR
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