Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059836
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dc.contributor.authorSILVA, J. K.
dc.contributor.authorCAZARIN, C. B. B.
dc.contributor.authorCORREA, L. C.
dc.contributor.authorBATISTA, A. G.
dc.contributor.authorFURLAN, C. P. B.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorCAMARGO, A. C. de
dc.contributor.authorMARÓSTICA JUNIOR, M. R.
dc.date.accessioned2022-02-01T12:00:27Z-
dc.date.available2022-02-01T12:00:27Z-
dc.date.created2017-01-03
dc.date.issued2016
dc.identifier.citationJournal of the Science of Food and Agriculture, v. 96, n. 6, p. 1990-1996, 2016.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1059836-
dc.descriptionBACKGROUND: 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. RESULTS: BRS-Cora grape juice showed higher concentrations of total polyphenols and anthocyanins, as well as higher antioxidant potential, than those of Isabella grape juice. A significant positive correlation was found in TPC or anthocyanin contents when correlated with the remaining antioxidant assays. In addition, HPLC-DAD-FLD showed a higher total phenolic content in BRS-Cora grape juice compared to Isabella. CONCLUSION: The present results showBRS-Cora as a promising cultivar for grape juice production with an improved functional potential. Keywords: Isabella grape; BRS-Cora grape; grape juice; polyphenols; antioxidant potential; bioactive compounds
dc.language.isoeng
dc.rightsopenAccess
dc.subjectVariedade Isabella
dc.subjectBRS-Cora
dc.subjectCompostos bioativos
dc.subjectPolifenóis
dc.subjectPotencial antioxidante
dc.subjectSuco de uva
dc.subjectAntioxidant potential
dc.titleBioactive compounds of juices from two Brazilian grape cultivars.
dc.typeArtigo de periódico
dc.subject.thesagroUva
dc.subject.nalthesaurusGrape juice
dc.subject.nalthesaurusPolyphenols
dc.subject.nalthesaurusBioactive Compounds
riaa.ainfo.id1059836
riaa.ainfo.lastupdate2022-01-31
dc.contributor.institutionJULIANA KELLY DA SILVA, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo 13083-862, Brazil; CINTHIA BAÚ BETIM CAZARIN, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo 13083-862, Brazil; LUIZ CLAUDIO CORREA, CPATSA; ÂNGELA GIOVANA BATISTA, Brazilian Agricultural Research Corporation, Embrapa Tropical Semi-arid, Petrolina, Pernambuco 56302-970, Brazil; CIBELE PRISCILA BUSCH FURLAN, Department of Food and Nutrition, University of Campinas, Campinas, São Paulo 13083-862, Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; ADRIANO COSTA DE CAMARGO, Department of Agri-Food Industry, Food & Nutrition, ?Luiz de Queiroz? College of Agriculture, University of São Paulo, CEP 13418-900, Piracicaba, SP, Brazil; MÁRIO ROBERTO MARÓSTICA JUNIOR, Correspondence to:Mário RobertoMaróstica Junior,Departamento deAlimentos e Nutrição, Rua Monteiro Lobato 80, Cidade Universitária, Campinas-SP, Brazil. E-mail: mario@fea.unicamp.b.
Aparece nas coleções:Artigo em periódico indexado (CNPUV)

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