Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/991121
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dc.contributor.authorLIMA, M. dos S.pt_BR
dc.contributor.authorSILANI, I. de S. V.pt_BR
dc.contributor.authorTOALDO, I. M.pt_BR
dc.contributor.authorCORREA, L. C.pt_BR
dc.contributor.authorBIASOTO, A. C. T.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.contributor.authorBORDIGNON-LUIZ, M. T.pt_BR
dc.contributor.authorNINOW, J. L.pt_BR
dc.date.accessioned2017-04-26T23:48:36Z-
dc.date.available2017-04-26T23:48:36Z-
dc.date.created2014-07-22pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationFood Chemistry, v. 161, p. 94-103, 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/991121pt_BR
dc.descriptionThe phenolic compounds, organic acids and the antioxidant activity were determined for grape juice samples from new Brazilian varieties grown in the Sub-middle São Francisco Valley in the Northeast Region of Brazil. The results showed that the Brazilian grape juices have high antioxidant activity, which was significantly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, gallic acid, caffeic acid, p-coumaric acid, pelargonidin-3-glucoside, cyanidin-3-glucoside, cyaniding-3,5-diglucoside and delphinidin-3-glucoside. The produced juice samples showed higher concentrations of trans-resveratrol than those observed in juices made from different varieties of grapes from traditional growing regions. Organic acids concentrations were similar to those of juices produced from other classical varieties. It was demonstrated that it is possible to prepare juices from grapes of new varieties grown in the Northeast of Brazil containing a high content of bioactive compounds and typical characteristics of the tropical viticulture practised in the Sub-middle São Francisco Valley.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCompostos fenólicospt_BR
dc.subjectÀcidos orgânicospt_BR
dc.subjectSuco de uvapt_BR
dc.subjectCompostos bioativospt_BR
dc.subjectNordestept_BR
dc.titlePhenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-04-26T23:48:36Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroViticulturapt_BR
dc.subject.nalthesaurusAntioxidant activitypt_BR
dc.subject.nalthesaurusGrapespt_BR
riaa.ainfo.id991121pt_BR
riaa.ainfo.lastupdate2017-04-26pt_BR
dc.contributor.institutionMARCOS DOS SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina; IGOR DE SOUZA VERAS SILANI, Instituto Federal do Sertão Pernambucano, Campus Petrolina; ISABELA MAIA TOALDO, Universidade Federal de Santa Catarina; LUIZ CLAUDIO CORREA, CPATSA; ALINE TELLES BIASOTO MARQUES, CPATSA; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; MARILDE T. BORDIGNON-LUIZ, Universidade Federal de Santa Catarina; JORGE LUIZ NINOW, Universidade Federal de Santa Catarina.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CPATSA)

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