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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor ROCHA,Juliana de Cássia Gomes (2) VIEIRA,Luciana Marques (2) BARROS,Frederico Augusto Ribeiro (1) BARROS,Frederico Augusto Ribeiro de (1) MARINHO,Letícia Mafle Guimarães (1) MENDONÇA,Adriana Corrêa (1) PERRONE,Ítalo Tuler (1) PROCÓPIO,Fernanda Ramalho (1) STRINGHETA,Paulo Cesar (1) STRINGHETA,Paulo César (1) Mais... Palavra-chave Anthocyanins (1) Colorimetry (1) Fruits and vegetables (1) Mathematical models (1) Optimization (1) Phenolic compounds (1) Response surface methodology (1) Ultrasound-assisted extraction (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2018 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Chromatic analysis for predicting anthocyanin content in fruits and vegetables Ciênc. Tecnol. Aliment. VIEIRA,Luciana Marques; MARINHO,Letícia Mafle Guimarães; ROCHA,Juliana de Cássia Gomes; BARROS,Frederico Augusto Ribeiro; STRINGHETA,Paulo César. Abstract The objective of this study was to develop simple mathematical models for the prediction of the total anthocyanin content of fruits and vegetables, using colorimetry. Phenolic extracts of 13 species of fruits and vegetables were produced using 70% acidified ethanol and 70% ethanol. The quantification of the total anthocyanins of the extracts was performed by the spectrophotometric method, and the color characterization was done through the tristimulus colorimeter. The correlation between the L* value and the anthocyanin content was high (r = - 0.95) for extracts produced with 70% ethanol and diluted 20 times. Linear equations based on colorimetric coordinates, with R2 from 0.80 to 0.99, were obtained using 70% ethanol and 70% acidified ethanol as... Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanins; Colorimetry; Mathematical models; Fruits and vegetables. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200415 Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits Ciênc. Tecnol. Aliment. ROCHA,Juliana de Cássia Gomes; PROCÓPIO,Fernanda Ramalho; MENDONÇA,Adriana Corrêa; VIEIRA,Luciana Marques; PERRONE,Ítalo Tuler; BARROS,Frederico Augusto Ribeiro de; STRINGHETA,Paulo Cesar. Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum... Tipo: Info:eu-repo/semantics/article Palavras-chave: Optimization; Ultrasound-assisted extraction; Response surface methodology; Phenolic compounds. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100045 Registros recuperados: 2 Primeira ... 1 ... Última

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