Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/956317
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dc.contributor.authorCAZARIN, C. B. B.pt_BR
dc.contributor.authorCORREA, L. C.pt_BR
dc.contributor.authorSILVA, J. K. dapt_BR
dc.contributor.authorBATISTA, A. G.pt_BR
dc.contributor.authorFURLAN, C. P. B.pt_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.contributor.authorRYBKA, A. C. P.pt_BR
dc.contributor.authorMARÓSTICA JUNIOR, M. R.pt_BR
dc.date.accessioned2016-02-23T06:39:10Z-
dc.date.available2016-02-23T06:39:10Z-
dc.date.created2013-04-19pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationJournal of Food Science and Engineering, El Monte, v. 3, n. 2, p. 64-70, fev. 2013.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/956317pt_BR
dc.descriptionGrapes are important sources of antioxidants compounds and one of the most used varieties to elaborate juices is 'Isabel', or 'Isabella', as it is called in North-America. This study aimed to evaluate the antioxidant activity of Isabella grape juices from the tropical semi-arid climate produced in Brazil on March and September, 2010. Total phenolics and anthocyanins were determined, as well as the antioxidant capacity by DPPH, FRAP and hydrophilic ORAC methods. Test T was used to compare statistical difference at 5% of significance level. As expected, the results showed that the season can play a significant role on phenolics content and antioxidant power. Polyphenols content in juices varied from 82.9 ± 0.92 to 102.2 ± 1.59 mg GAE 100 mL-1 and anthocyanins content ranged from 44.3 ± 2.01 to 129.5 ± 2.82 mg cyanidin-3-glucoside 100 mL-1. Regression analyses showed a high correlation of antioxidant capacity and anthocyanins content. Grapes from Sao Francisco River Valley demonstrated to be a good source of antioxidant for human diet.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAtividade antioxidantept_BR
dc.subjectIsabelpt_BR
dc.titleTropical Isabella grape juices: bioactive compounds and antioxidant power depends on harvest season.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2018-01-23T11:11:11Zpt_BR
dc.subject.thesagroViticulturapt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroSucopt_BR
dc.subject.thesagroNutriçãopt_BR
dc.subject.thesagroAnálise químicapt_BR
dc.subject.thesagroAntocianinapt_BR
dc.subject.thesagroComposto Fenólicopt_BR
riaa.ainfo.id956317pt_BR
riaa.ainfo.lastupdate2018-01-23 -02:00:00pt_BR
dc.contributor.institutionCinthia Baú Betim Cazarin, UNICAMP; LUIZ CLAUDIO CORREA, CPATSA; Juliana Kelly da Silva, UNICAMP; Angela Giovana Batista, UNICAMP; Cibele Priscila Busch Furlan, UNICAMP; Aline Camarão Telles Biasoto, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV; ANA CECILIA POLONI RYBKA, CPATSA; Mário Roberto Maróstica Junior, UNICAMP.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CNPUV)

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