Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103524
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorVINHOLES, J.
dc.contributor.authorREIS, S. F.
dc.contributor.authorLEMOS, G.
dc.contributor.authorBARBIERI, R. L.
dc.contributor.authorFREITAS, V. de
dc.contributor.authorFRANZON, R. C.
dc.contributor.authorVIZZOTTO, M.
dc.date.accessioned2019-01-11T23:40:00Z-
dc.date.available2019-01-11T23:40:00Z-
dc.date.created2019-01-10
dc.date.issued2018
dc.identifier.citationFood & Function, v. 9, p. 6381-6391, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1103524-
dc.descriptionBrazilian native fruits are reported to be promising sources of bioactive compounds; however their bioactivity depends on their stability along the digestive process. This study evaluated the α-glucosidase inhibition, antioxidant activity and total phenolic content (TPC) stability of araçá, butiá and pitanga fruit extracts using an in vitro digestion model. Additionally, the individual phenolic compound recovery of the most stable and active extract was evaluated by HPLC-DAD-ESI-MS/MS. Overall, the antioxidant activity of all extracts decreased along the process. Araçá fruit extracts, at the end of digestion, showed α-glucosidase inhibition values similar to their non-digested extracts and the highest TPC recovery (28%). Recovery of individual phenolic compounds of red araçá fruit extract revealed a negative impact on the stability of ellagitannins. Araçá fruit extract seems to provide phenolic compounds with α-glucosidase inhibitory properties after the gastrointestinal digestion, indicating their potential to be used in the control of type II diabetes.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleEffect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts.
dc.typeArtigo de periódico
dc.date.updated2019-01-11T23:40:00Zpt_BR
dc.subject.thesagroComposto Fenólicoeng
dc.subject.thesagroButiáeng
dc.subject.thesagroAraçáeng
dc.subject.thesagroPitangaeng
dc.subject.nalthesaurusButia odorata
riaa.ainfo.id1103524
riaa.ainfo.lastupdate2019-01-10
dc.identifier.doi10.1039/c8fo01329b
dc.contributor.institutionJuliana Vinholes; Sofia F. Reis; Graciele Lemos; ROSA LIA BARBIERI, CPACT; Victor de Freitas; RODRIGO CEZAR FRANZON, CPACT; MARCIA VIZZOTTO, CPACT.
Aparece nas coleções:Artigo em periódico indexado (CPACT)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
RosaLiaFoodFunct.2018963816391.pdf384.66 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace