Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/5585
Title: Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits.
Authors: Souza, Vanessa Rios de
Pereira, Patrícia Aparecida Pimenta
Silva, Thais Lomônaco Teodoro da
Lima, Luiz Carlos de Oliveira
Pio, Rafael
Queiroz, Fabiana
Keywords: Bioactive compounds
Antioxidant activity
Berry
Cherry
Issue Date: 2014
Citation: SOUZA, V. R. de. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry, v. 156, p. 362-368, 2014. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0308814614001770>. Acesso em: 22 mai. 2015.
Abstract: This study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe. The values found for the bioactive compounds generally fit the ranges reported in the literature with minor differences. The greatest difference was found in relation to ascorbic acid, as all fruits analyzed showed levels well above those found in the literature.
URI: http://www.repositorio.ufop.br/handle/123456789/5585
metadata.dc.identifier.doi: https://doi.org/10.3989/gya.049113
ISSN: 0308-8146
metadata.dc.rights.license: O periódico Food Chemistry concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3637061351756.
Appears in Collections:DEALI - Artigos publicados em periódicos

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