Data/hora: 06/06/2024 03:43:25

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Antioxidant capacity and composition of pitanga seeds	
Autores: 	Bagetti,Milena; Facco,Elizete Maria Pesamosca; Rodrigues,Daniele Bobrowski; Vizzotto,Márcia; Emanuelli,Tatiana.	
Data: 	2009-11-01	
Ano: 	2009	
Palavras-chave: 	Antioxidant capacity; DPPH; FRAP; Eugenia uniflora L.	
Resumo: 	Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity of seeds from pitanga fruits with different flesh colors (purple, red and orange). Chemical composition results revealed that pitanga seeds are a good source of insoluble dietary fiber, with low protein and fat levels, and no relevant differences were found among pitanga seeds from different flesh colors. Pitanga seed extracts had powerful antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, it's suggested that this low value waste of pitanga processing, could be used as a source of natural antioxidants and dietary fiber, for animal and/or human nutrition.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000800036	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/S0103-84782009005000172	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.39 n.8 2009	
Fonte: 	info:eu-repo/semantics/openAccess