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Bioactive compounds and antioxidant activity in fruits of clone and ungrafted genotypes of yellow mombin tree Ciênc. Tecnol. Aliment.
Silva,Fernanda Vanessa Gomes da; Silva,Silvanda de Melo; Silva,Gerciane Cabral da; Mendonça,Rejane Maria Nunes; Alves,Ricardo Elesbão; Dantas,Ana Lima.
Yellow mombin is a fruit tree that grows spontaneously in the Semi-Arid Northeastern Brazil. Its fruits are still extractively exploited. The pulp of yellow mombin fruit stands out regarding the commercial aspect due to the characteristic flavor and aroma felt when consumed in diverse ways. This study aimed to evaluate the presence of bioactive compounds, total extractable polyphenols, and antioxidant activity of yellow mombin fruits (Spondias mombin, L.), from clone and ungrafted genotypes. The fruits were harvested at commercial maturity from twelve yellow mombin tree genotypes from an experimental orchard located at the municipality of Joao Pessoa, Paraíba, Brazil, and evaluated for chlorophyll, carotenoids, yellow flavonoids, total extractable...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Spondias mombin L.; Carotenoids; Polyphenols; Yellow flavonoids; Inhibition of oxidation; Plant breeding.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400008
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Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran Ciênc. Tecnol. Aliment.
Oliveira,Melissa dos Santos; Cipolatti,Eliane Pereira; Furlong,Eliana Badiale; Soares,Leonor de Souza.
This study investigated the content of total phenolic compounds and antioxidant activity in fermented rice bran in order to evaluate the effect of solid state fermentation on these properties. The process was performed with the fungus Rhizopus oryzae CTT 1217 in tray reactors at 30 °C for 120 hours. Samples of fermented rice bran were collected every 24 hours. Antioxidant property was evaluated by the diphenyl-1-picrylhydrazyl radical scavenging method and through the inhibition of enzymatic oxidation and lipid peroxidation of olive oil. The methanol extract of the biomass obtained at 96 hours of fermentation inactivated 50% of free radical in 15 minutes. The same extract reduced the peroxide value in the olive oil by 57% after 30 days of storage. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Inhibition of oxidation; Antioxidants; Bioprocess.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300016
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