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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
Autores:  GARCIA,Lismaíra Gonçalves Caixeta
SILVA,Flávio Alves da
ASQUIERI,Eduardo Ramirez
BOAS,Eduardo Valério de Barros Vilas
DAMIANI,Clarissa
Data:  2019-12-01
Ano:  2019
Palavras-chave:  Anthesis
Myrciaria sp.
Vitamin C
Hydrolysed tannins
Resumo:  ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it is necessary to harvest the jabuticaba fruits var. Pingo de mel in 34 days after anthesis for better use of these compounds.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600556
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/fst.25218
Formato:  text/html
Fonte:  Food Science and Technology v.39 suppl.2 2019
Direitos:  info:eu-repo/semantics/openAccess
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