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| Silva,Elias Nascimento da; Ramos,Danilo da Cruz; Menezes,Lígia Miranda; Souza,Alexilda Oliveira de; Lannes,Suzana Caetano da Silva; Silva,Marcondes viana da. |
| Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics of a cocoa by-product, "cocoa honey" (CH), produced in the State of Bahia-Brazil. The biochemical characterization was conducted to determine reducing sugars, total sugars, vitamin C, total dietary fiber, flavonoids, and total antioxidant activity using an EC50. It was observed that cocoa honey can be considered a source of bioactive compounds, can be consumed in natura or processed, and used as an ingredient in the chocolate industry and in other food products.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive phytochemicals; Cocoa; By-product use; Chemical composition. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400016 |
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| NEVES,Jorge Vitório Gomes das; BORGES,Marília Viana; SILVA,Daniel de Melo; LEITE,Cristina Xavier dos Santos; SANTOS,Mariana Romana Correia; LIMA,Neuma Gonçalves Barbosa de; LANNES,Suzana Caetano da Silva; SILVA,Marcondes Viana da. |
| Abstract This study aimed to evaluate the efficiency of aqueous extraction to obtain bioactive phytochemicals from grains and residual husk of organic Arabic coffee, as well as to develop a beverage with high antioxidant capacity and assess its sensorial acceptability. Aqueous extracts were obtained from dried and crushed coffee beans and husk. Various extraction methods were used to select the one capable of extracting the most amount of total phenolic constituents. The decoction without mechanical agitation was highlighted as the best method, from which the chemical characterization, antioxidant capacity and the presence of antinutrients were investigated. Three beverage formulations were prepared with coffee husk extract and added in different... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive phytochemicals; By-products; Coffee growing. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500348 |
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| PORFÍRIO,Márjorie Castro Pinto; GONÇALVES,Márcia Soares; BORGES,Marília Viana; LEITE,Cristina Xavier dos Santos; SANTOS,Mariana Romana Correia; SILVA,Andréa Gomes da; FONTAN,Gabrielle Cardoso Reis; LEÃO,Danilo Junqueira; JESUS,Raildo Mota de; GUALBERTO,Simone Andrade; LANNES,Suzana Caetano da Silva; SILVA,Marcondes Viana da. |
| Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulations of isotonic drinks without synthetic dyes and with functional attributes based on concentrated hydroethanolic extracts of peel and pulp of Myrciaria jaboticaba. Determination of chemical (sodium, potassium and calcium, total phenolics, total anthocyanins, total flavonoids, total condensed tannins), physical (objective color analysis), and physical-chemical characteristics (pH, acidity, total soluble... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive phytochemicals; Jaboticaba; Sensory analisys color. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031118 |
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