Título:	Bioactive compounds of juices from two Brazilian grape cultivars.
Autoria:	SILVA, J. K. CAZARIN, C. B. B. CORREA, L. C. BATISTA, A. G. FURLAN, C. P. B BIASOTO, A. C. T. PEREIRA, G. E. CAMARGO, A. C. de MARÓSTICA JUNIORA, M. R.
Afiliação:	JULIANA KELLY DA SILVA, UNICAMP; CINTHIA BAÚ BETIM CAZARIN, UNICAMP; LUIZ CLAUDIO CORREA, CPATSA; ÂNGELA GIOVANA BATISTA, UNICAMP; CIBELE PRISCILA BUSCH FURLAN; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; ADRIANO COSTA DE CAMARGO, ESALQ; MÁRIO ROBERTO MARÓSTICA JUNIOR, UNICAMP.
Ano de publicação:	2015
Referência:	Journal of the Science of Food and Agriculture, v. 95, jun. 2015.
Conteúdo:	Grape juice consumption may prevent several chronic diseases owing to the presence of phenolic compounds, which have an important role in the reduction of oxidative stress. This study investigated the polyphenol content and antioxidant activities of grape juices from two cultivars: BRS-Cora and Isabella. Total polyphenol content (TPC), anthocyanins, antioxidant capacity (oxygenradical absorbance capacity, ferric reducing antioxidantpower and1,1-diphenyl-2-picrylhydrazyl), and phenolic profile (high-performance liquid chromatography with diode array and fluorescence detection ? HPLC-DAD-FLD) were determined.
Thesagro:	Uva
NAL Thesaurus:	Grape juice Polyphenols Bioactive compounds
Palavras-chave:	Variedade Isabella BRS-Cora Compostos bioativos Polifenóis Potencial antioxidante Suco de uva Antioxidant potential
Digital Object Identifier:	10.1002/jsfa.7309
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPUV)