Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1139455
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dc.contributor.authorGRIGIO, M. L.
dc.contributor.authorMOURA, E. A. de
dc.contributor.authorCHAGAS, E. A.
dc.contributor.authorDURIGAN, M. F. B.
dc.contributor.authorCHAGAS, P. C.
dc.contributor.authorCARVALHO, G. F. de
dc.contributor.authorZANCHETTA, J. J.
dc.date.accessioned2022-01-29T02:06:39Z-
dc.date.available2022-01-29T02:06:39Z-
dc.date.created2022-01-28
dc.date.issued2021
dc.identifier.citationActa Scientiarum Agronomy, v. 43, e50997, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1139455-
dc.descriptionThe present study was carried out to evaluate the antioxidant activity of and the content of bioactive compounds in camu-camu fruits harvested at different maturation stages and stored. The fruits were harvested in the municipality of Cantá, Roraima State, Brazil. The experimental design was completely randomized, with three replications, in a factorial arrangement consisting of three different maturation stages (immature, semi-mature and mature) and eight days of storage (3 x 8). The fruits were analysed every day regarding total vitamin C, carotenoids, anthocyanins, flavonoids, total phenolic compounds, and antioxidant activity (FRAP and DPPH). According to the results obtained, the interaction of maturation stages x eight days of storage had a significant effect according to the F test at 5% probability. The highest antioxidant activity (FRAP) was observed in the fruits harvested in the semi-mature stage, providing a longer shelf life. The carotenoid pigment, flavonoid, anthocyanin, and vitamin C contents were higher in the fruits harvested in the mature stage, and this stage was the most suitable for obtaining these functional biocompounds. Additionally, in mature fruits, the highest mean content of total phenolics and antioxidant activity (DPPH) were observed during storage. It was concluded that the mature stage is the most recommended for the extraction of pigments and antioxidant biocompounds from camu-camu fruits.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectBiocompounds
dc.subjectMultivariate statistics
dc.titleBioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage.
dc.typeArtigo de periódico
dc.subject.thesagroMyrciaria Dubia
dc.subject.nalthesaurusAnthocyanins
dc.subject.nalthesaurusPhenolic compounds
riaa.ainfo.id1139455
riaa.ainfo.lastupdate2022-01-28
dc.contributor.institutionEDVAN ALVES CHAGAS, CPAF-RR; MARIA FERNANDA BERLINGIERI DURIGAN, CNPDIA.
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