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dc.contributor.authorGOMEZ, H. A. G.
dc.contributor.authorMARQUES, M. O. M
dc.contributor.authorBORGES, C. O.
dc.contributor.authorMINATE, I. O.
dc.contributor.authorMONTEIRO, G. C.
dc.contributor.authorRITSCHEL, P. S.
dc.contributor.authorZANUS, M. C.
dc.contributor.authorDIAMANTE, M. S.
dc.contributor.authorKLUGE, R. A.
dc.contributor.authorLIMA
dc.contributor.authorLIMA, G. P. P
dc.date.accessioned2020-12-14T09:04:09Z-
dc.date.available2020-12-14T09:04:09Z-
dc.date.created2020-12-13
dc.date.issued2020
dc.identifier.citationPlant Foods for Human Nutrition, v. 75, p. 258-264, March 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1128033-
dc.descriptionSome biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from ?BRS Rúbea? showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from ?Seleção 34? and its higher content was detected in ?BRS Carmem? (3.55 mg/L). Juices elaborated from ?BRS Violeta? showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from ?Violeta? presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes ?BRS Violeta? and wines from ?BRS Violeta?, ?Seleção 34? and ?Seleção 13? had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectJuice
dc.titleBiogenic amines and the antioxidant capacity of juice and wine from brazilian hybrid grapevines.
dc.typeArtigo de periódico
dc.subject.nalthesaurusHistamine
dc.subject.nalthesaurusTyramine
dc.subject.nalthesaurusAntioxidant activity
dc.subject.nalthesaurusSerotonin
dc.subject.nalthesaurusWines
riaa.ainfo.id1128033
riaa.ainfo.lastupdate2020-12-16 -02:00:00
dc.identifier.doihttps://doi.org/10.1007/s11130-020-00811-5
dc.contributor.institutionHECTOR ALONZO GOMEZ GOMEZ, Department of Food Technology, Universidad Nacional de Agricultura, Barrio El Espino, Catacamas, Honduras
dc.contributor.institutionMARCIA ORTIZ MAYO MARQUES, Agronomic Institute, Campinas, Brazileng
dc.contributor.institutionCRISTINE VANZ BORGES, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazileng
dc.contributor.institutionIGOR OTAVIO MINATEL, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazileng
dc.contributor.institutionGEAN CHARLES MONTEIRO, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazileng
dc.contributor.institutionPATRICIA SILVA RITSCHEL, CNPUVeng
dc.contributor.institutionMAURO CELSO ZANUS, CNPUVeng
dc.contributor.institutionMARLA SILVIA DIAMANTE, Department of Biological Science, Escola Superior de Agricultura,‘Luiz de Queiroz’, University of São Paulo, 13.418-900, Piracicaba, • São Paulo, Brazieng
dc.contributor.institutionRICARDO ALFREDO KLUGE, • Department of Biological Science, Escola Superior de Agricultura, ‘Luiz de Queiroz’, University of São Paulo, 13.418-900, Piracicaba, São Paulo, Brazieng
dc.contributor.institutionGIUSEPPINA PACE PEREIRA LIMAeng
dc.contributor.institutionGIUSEPPINA PACE PEREIRA LIMA, Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University, 18.618-000, Botucatu, São Paulo, Brazil.eng
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