|
|
|
|
|
| BASSANI,DÉBORA C.; NUNES,DOMINGOS S.; GRANATO,DANIEL. |
| This study focused on maximizing the extraction of total phenolics and flavonoids as well as the antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay from roasted yerba mate (Ilex paraguariensis) as a function of time (5, 7.5 and 10 min) and temperature of extraction (60, 75 and 90°C). The data were subjected to Response Surface Methodology and the results showed that polynomial equations were significant, did not present lack of fit, and presented adjusted determination coefficients above 98%, proving their suitability for prediction purposes. Using the desirability function, the optimum operating conditions to obtain a higher extraction of antioxidants was found to be 10 min of extraction at 90°C, and the tea prepared under... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phenolic composition; Correlation analysis; Desirability function; Phytochemicals; Functional foods. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000200923 |
| |
|
| |
|
|
| CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; PIO,Rafael; LIMA,Luiz Carlos de Oliveira; NUNES,Cleiton Antônio; SOUZA,Vanessa Rios de. |
| Abstract Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mixed fruit jelly; Nutritional quality; Sensory acceptance; Desirability function. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200388 |
| |
|
|
| León-Anzueto,Elizabeth; Abud-Archila,Miguel; Dendooven,Luc; Ventura-Canseco,Lucía María Cristina; Gutiérrez-Miceli,Federico A. |
| The objective of this study was to investigate the effect of vermicompost, worm-bed leachate (WBL) and Glomus mosseae, an arbuscular mycorrhizal fungi (AMF), on growth of lemongrass (Cymbopogon citratus (DC.) Stapf). A response surface methodology, i.e. a three-level Box Benhen design with three repetitions and three blocks, was applied to optimize biomass production, essential oil yield and its composition. Application rates of Glomus mosseae were 0, 1 or 2 g plant-1, vermicompost 0, 5 or 10 g plant-1 and WBL 0, 10 and 20%. The AMF had no significant effect on the variables tested, but vermicompost had a significant effect on essential oil yield and WBL on essential oil yield, myercene concentration and shoot dry weigh (p < 0.05). It was found that... |
| Tipo: Journal article |
Palavras-chave: Citral; Desirability function; Lemongrass; Myrcene; Optimization; Response surface methodology. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000600005 |
| |
|
| |
|
|
|
