Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/901337
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dc.contributor.authorTIBURSKI, J. H.
dc.contributor.authorROSENTHAL, A.
dc.contributor.authorDELIZA, R.
dc.contributor.authorGODOY, R. L. de O.
dc.contributor.authorPACHECO, S.
dc.contributor.otherJÚLIA HAUCK TIBURSKI, UFRRJ; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA.
dc.date.accessioned2018-05-11T00:36:27Z-
dc.date.available2018-05-11T00:36:27Z-
dc.date.created2011-09-26
dc.date.issued2011
dc.identifier.other10996
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/901337-
dc.descriptionYellow mombin (Spondias mombin L.) is a tropical fruit with increasing acceptance in both national and international fruit markets. The aim of this work was to evaluate the centesimal composition, mineral content, total phenolics, antioxidant activity, and characterize the carotenoids of frozen yellow mombin pulp. Results indicated that the yellow mombin pulp contained an important amount of potassium and copper. The antioxidant activity and total phenolic values scored 17.5 mmol TEAC g−1 and 260 mg galic acid/100 g respectively, higher than those reported for other fruits. Five carotenoids were identified, β-cryptoxanthin, lutein, zeinoxanthin, α and β carotene, being β-cryptoxanthin the major one, accounting for the high level of pro-vitamin A activity in the pulp. A 100 g portion of yellow mombin pulp can provide more than 37% of the recommended daily allowance of vitamin A.
dc.description.uribitstream/item/42492/1/2011-043.pdfpt_BR
dc.languageen
dc.language.isoengeng
dc.publisherFood Research International, v. 44, n. 7, p. 2326-2331, Aug. 2011.
dc.relation.ispartofEmbrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)
dc.subjectSpondias mombin L
dc.titleNutritional properties of yellow mombin (Spondias mombin L.) pulp.
dc.typeArtigo em periódico indexado (ALICE)
dc.date.updated2018-05-11T00:36:27Zpt_BR
dc.ainfo.id901337
dc.ainfo.lastupdate2018-05-10
dc.identifier.doi10.1016/j.foodres.2011.03.037
Appears in Collections:Artigo em periódico indexado (CTAA)

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