Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103042
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dc.contributor.authorDUTRA, M. da C. P.
dc.contributor.authorRODRIGUES, L. L.
dc.contributor.authorOLIVEIRA, D. de
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorLIMA, M. dos S.
dc.date.accessioned2019-01-04T23:35:26Z-
dc.date.available2019-01-04T23:35:26Z-
dc.date.created2019-01-04
dc.date.issued2018
dc.identifier.citationFood Chemistry, v. 269, p. 157-165, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1103042-
dc.descriptionThe phenolic profile and antioxidant activity (AOX) of "organic vs. conventional" Brazilian wines and grape juices were analyzed. A simple method for the determination of minerals Cu, Fe and Mn by F-AAS was validated and used to characterize the samples studied. In the validation of the Cu, Fe and Mn determination method, the protocol for samples preparation by hot digestion with HNO3 + H2O2 proved to be more suitable for the grape juice and wine matrices. The validation parameters were considered satisfactory. Conventional products presented higher anthocyanins content, and no significant differences were observed on other phenolic compounds, AOX and Cu, Fe and Mn minerals. All the evaluated samples presented similar results between the same cultivars and in products from grapes of the two cultivation systems. The AOX of juices and wines, organic and conventional, was high, and correlated with procyanidin B1, petunidin-3-glucoside and cyanidin-3,5-diglucoside. Keywords: Organic agriculture Vitis labrusca L. Bioactive compounds Minerals Food analysis
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectOrganic agriculture
dc.subjectVitis labrusca L
dc.titleIntegrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn.
dc.typeArtigo de periódico
dc.date.updated2019-04-27T11:11:11Zpt_BR
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusMinerals
dc.subject.nalthesaurusFood analysis
riaa.ainfo.id1103042
riaa.ainfo.lastupdate2019-04-27 -03:00:00
dc.contributor.institutionMaria da Conceição Prudêncio Dutra, a Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimarães, S/N – São Geraldo, CEP: 48.905-680 Juazeiro, BA, Brazil
dc.contributor.institutionLucicleide Leonice Rodrigues, 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, Brazilpt_BR
dc.contributor.institutionDébora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazilpt_BR
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUVpt_BR
dc.contributor.institutionMarcos dos Santos Lima, b 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.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CNPUV)

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