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| Santos,Gerusa Matias; Maia,Geraldo Arraes; Sousa,Paulo Henrique Machado; Figueiredo,Raimundo Wilane; Costa,José Maria Correia; Fonseca,Ana Valquíria Vasconcelos. |
| O cupuaçu é considerado um importante fruto tipicamente amazônico e apresenta polpa ácida, agradável e de aroma característico. Esses atributos de qualidade o colocam no ranking das exportações de frutas. No Brasil, o cupuaçu é consumido principalmente na forma de polpa congelada. Os estudos com marcas comerciais de polpa de cupuaçu que correlacionaram a atividade antioxidante aos níveis de compostos bioativos mostraram que a capacidade de sequestro de espécies radicalares, pelo método do radical ABTS, apresentou correlação positiva com os compostos fenólicos e não com os carotenoides e a vitamina C. Porém, todas as marcas avaliadas apresentaram diferenças significativas quanto aos teores de vitamina C, carotenoides e capacidade antioxidante total... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Theobroma grandiflorum; Compostos fenólicos; Carotenóides; Vitamina C; Atividade antioxidante; ABTS. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010000700024 |
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| Machado,Francisca Ligia de Castro; Alves,Ricardo Elesbão; Figueiredo,Raimundo Wilane. |
| The objective of this work was to determine the effects of postharvest application of 1-methylcyclopropene (1-MCP) and two calcium salts, applied individually or combined, on firmness and visual quality of fresh-cut muskmelon stored in air, for 18 days. Two sets of fruits, one of them exposed to 1-MCP at 300 nL L-1, were cut into cubes, dipped in deionized water, or in 1% Ca solutions as CaCl2, or in calcium amino acid chelate (Ca-chelate), placed in clamshell containers, and stored in air at 5±1ºC and 90±5% RH, for 18 days. The assay was conducted using an entirely randomized design, with three replications, in a split plot array. Evaluation of visual appearance, color, flesh firmness, total soluble solids, titratable acidity, and pH was performed right... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cucumis melo; Shelf life; Firmness; Quality; Storage. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2008000500003 |
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| Silva,Maria de Fátima Gomes da; Sousa,Paulo Henrique Machado de; Figueiredo,Raimundo Wilane; Gouveia,Sandro Thomaz; Lima,Jorgiane Silva Severino. |
| ABSTRACT The present study aimed to compare the changes in the bioactive compounds, color parameters and to determine consumer opinions through sensory analysis of the pumpkin using different cooking methods (boiling, steaming, microwaving and sous vide). The cooking methods reduced the ascorbic acid content (49.73-50.42%) and polyphenols (49.68-64.94%). Microwaving increased the carotenoid content by 24.58%. The brightness (L*), red color (a*) and yellow color (b*) were reduced and there was also the loss of vivid color (chroma). The color of samples was affected after cooking process. All cooking methods were well accepted by the tasters, representing different market niches and many consumers expressed the intention of purchasing these products. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Curcubita moscata; Total polyphenols; Carotenoids; Sensorial acceptance; Gastronomy. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394 |
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