Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127576
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dc.contributor.authorMORAES, D. P.
dc.contributor.authorLOZANO-SÁNCHEZ, J.
dc.contributor.authorMACHADO, M. L.
dc.contributor.authorVIZZOTTO, M.
dc.contributor.authorLAZZARETTI, M.
dc.contributor.authorLEYVA-JIMENEZ, F. J. J.
dc.contributor.authorSILVEIRA, T. da
dc.contributor.authorRIES, E. F.
dc.contributor.authorBARCIA, M. T.
dc.date.accessioned2020-12-04T09:05:42Z-
dc.date.available2020-12-04T09:05:42Z-
dc.date.created2020-12-03
dc.date.issued2020
dc.identifier.citationFood Chemistry, v. 322, 126783, Aug. 2020.
dc.identifier.issn0308-8146
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1127576-
dc.descriptionThe cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical?chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against ROS generation, and compare it with other commercialized cultivars such as Guarani, Tupy, and Xavante. The BRS Xingu was prominent regarding anthocyanin and condensed tannin content and superior to the other cultivars. Moreover, BRS Xingu presented higher antioxidant capacity, protection of C. elegans from ROS generation, and soluble solid content when compared to Tupy, which is the most cultivated variety in the world. In the new cultivar, five anthocyanins, five phenolic acids, and ten non-anthocyanin flavonoids were identified. BRS Xingu is presented as an alternative blackberry with potential for industrialization and in natura consumption.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectCultivar BRS Xingu
dc.titleCharacterization of a new blackberry cultivar BRS Xingu: chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo.
dc.typeArtigo de periódico
dc.subject.thesagroAmora Preta
dc.format.extent29 p.
riaa.ainfo.id1127576
riaa.ainfo.lastupdate2020-12-03
dc.identifier.doidoi.org/10.1016/j.foodchem.2020.126783
dc.contributor.institutionDÉBORA P. MORAES, UFSM; JESÚS LOZANO-SÁNCHEZ, UNIVERSITY OF GRANADA; MARINA L. MACHADO, UFSM; MARCIA VIZZOTTO, CPACT; MICHELI LAZZARETTI, UFSM; FRANCISCO JAVIER J. LEYVA-JIMENEZ, FUNCTIONAL FOOD RESEARCH AND DEVELOPMENT CENTER, HEALTH SCIENCE TECHNOLOGY PARK; TÁSSIA L. DA SILVEIRA, UFSM; EDI F. RIES, UFSM; MILENE T. BARCIA, UFSM.
Appears in Collections:Artigo em periódico indexado (CPACT)

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