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| Herch,Wahid; Kallel,Habib; Boukhchina,Sadok. |
| The chemical analysis of flesh and seed of date palm fruit (Kentichi) was evaluated. Carbohydrates were the predominant component in all studied date cultivars (~78.69-83.46 g/100g dry matter), followed by moisture content (~9.23-11.17%), along with moderate amount of fat (~0.56-7.10 g/100g dry matter), protein (~2.16-2.80 g/100g dry matter), and ash (~1.18-1.64 g/100 g dry matter). Some antioxidants (Ascorbic acid, total phenolic, total flavonoid, chlorophyll and carotenoids) were found in different values in both date fruit and seed. The physicochemical properties and antioxidant activity of both flesh and seed oil which was extracted using Hexane, Soxhlet and Modified Bligh - Dyer extraction methods were determined. The experimental results showed that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Seed; Flesh; Oil; Total phenolic; DPPH. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300005 |
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| TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; SOARES JÚNIOR,Manoel Soares. |
| Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve - BRSMG 790A cultivar. The soybean preserve with the best characteristics was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max (L.) Merrill; Texture; Total phenolic; Antioxidant activity; Amino acids; Trypsin inhibitor. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300552 |
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| CELANT,VIVIANE MARCELA; BRAGA,GILBERTO COSTA; VORPAGEL,JESSICA ARIANE; SALIBE,ARIANE BUSCH. |
| ABSTRACT The objective of this work was to evaluate the content of phenolic compounds, anthocyanins and flavonoids extracted with 80% ethanol and water, and antioxidant capacity (DPPH and ABTS) of five blackberry cultivars produced in Western Paraná, Brazil. Brazos, Tupy, Arapaho, Choctaw and Guarani blackberries were studied. Soluble solids, titratable acidity and ascorbic acid of fruits were also characterized. Total phenolic compounds ranged from 8.23 to 14.98 mg GAE g-1 (f.w.) and Arapaho cultivar exhibited the highest contents in both solvents. Anthocyanins ranged from 2.57 to 9.42 mg ECy3glu g-1 (f.w.), being the solvent ethanol 80% more efficient than the water, and Choctaw cultivar showing the highest content. Flavonoids ranged from 0.46 to 1.14... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rubus spp.; Total phenolic; Flavonoids; Anthocyanins. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200202 |
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