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dc.contributor.authorPINELI, L. de L. de O.pt_BR
dc.contributor.authorRODRIGUES, J. da S. Q.pt_BR
dc.contributor.authorCOSTA, A. M.pt_BR
dc.contributor.authorLIMA, H. C. dept_BR
dc.contributor.authorCHIARELLO, M. D.pt_BR
dc.contributor.authorMELO, L.pt_BR
dc.date.accessioned2016-03-02T11:11:11Zpt_BR
dc.date.available2016-03-02T11:11:11Zpt_BR
dc.date.created2016-03-02pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationJournal of the Science of Food and Agriculture, v. 95, n. 7, p. 1500-1506, 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1039283pt_BR
dc.descriptionAbstract: BACKGROUND: The study of biodiversity for species recovery and sustainable use has encouraged research with plants from Brazilian savannah. We aimed to characterize chemical and sensory properties of infusions of passifloras, due to their potential as functional beverages. Infusions and hydroalcoholic extracts of four species of wild passifloras, three varieties of Passiflora edulis and a commercial passiflora tea were evaluated for total phenolics (TPs), total flavonoids (TFs), condensed tannins (CTs), and antioxidant activity (DPPH and FRAP). Free-choice Profile and acceptance, compared with green tea, were performed for sensory characterization. RESULTS: In general, infusions had higher levels of TPs and CTs than hydroalcoholic extracts, which in turn had higher levels of TFs. Infusion of P. nitida showed higher amounts of TPs and antioxidant activity. Acceptance of passiflora infusions was similar or higher than that of green tea, except for P. alata. P. setacea presented a sensory profile similar to other commercial teas and higher acceptance by a group of consumers. CONCLUSION: Passiflora infusions showed different degrees of suitability as acceptable functional beverage. Identification of phenolics and other bitter compounds is needed to understand the intense bitterness of P. alata, as it did not present the highest contents of TPs, CTs and TFs.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectInfusõespt_BR
dc.titleAntioxidants and sensory properties of the infusions of wild passiflora from Brazilian savannah: potential as functional beverages.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-02-22T11:11:11Zpt_BR
dc.subject.thesagroMaracujápt_BR
dc.subject.thesagroComposto fenólicopt_BR
dc.subject.thesagroAntioxidantept_BR
dc.subject.thesagroAnalise organolepticapt_BR
dc.subject.thesagroCerradopt_BR
dc.subject.nalthesaurusPassion fruitspt_BR
dc.subject.nalthesaurusPhenolic compoundspt_BR
dc.subject.nalthesaurusAntioxidantspt_BR
dc.subject.nalthesaurusSensory evaluationpt_BR
dc.subject.nalthesaurusSavannaspt_BR
dc.subject.nalthesaurusBrazilpt_BR
riaa.ainfo.id1039283pt_BR
riaa.ainfo.lastupdate2017-02-22pt_BR
dc.identifier.doi10.1002/jsfa.6852pt_BR
dc.contributor.institutionLIVIA DE L. DE O. PINELI, UNB; JULIANA DA S. Q. RODRIGUES, UNB; ANA MARIA COSTA, CPAC; HERBERT CAVALCANTE DE LIMA, CPAC; MARILEUSA D. CHIARELLO, UCB; LAURO MELO, UFRJ.pt_BR
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