scholarly journals Antioxidant Capacity and Chemical Characterization of Açaí (Euterpe oleracea Mart.) Fruit Fractions

2016 ◽  
Vol 4 (5) ◽  
pp. 95-102 ◽  
Author(s):  
Daniela Souza Ferreira ◽  
Alex Linardi Gomes ◽  
Marta Gomes da Silva ◽  
Adriana Barreto Alves ◽  
Wellington Hortenci Dall Agnol ◽  
...  
2017 ◽  
Vol 69 (6) ◽  
pp. 714-721 ◽  
Author(s):  
Dayanne da S. Freitas ◽  
José A. Morgado-Díaz ◽  
Adriana S. Gehren ◽  
Flávia C. B. Vidal ◽  
Raquel Maria T. Fernandes ◽  
...  

2014 ◽  
Vol 4 (3) ◽  
pp. 224-228
Author(s):  
Elaine Lima ◽  
Edna Santos ◽  
Robert Smith ◽  
Armando Sabaa-Srur

2019 ◽  
Vol 42 (8) ◽  
Author(s):  
Maria da C. da Costa Valente ◽  
Rafael A. Nascimento ◽  
Elza B. Santana ◽  
Nielson F. da Paixão Ribeiro ◽  
Cristiane M. L. Costa ◽  
...  

2021 ◽  
Vol 10 (6) ◽  
pp. e12010615490
Author(s):  
Anne Caroline de Albuquerque Sales ◽  
Lizeth Mercedes Garcia Jaimes ◽  
Marcos Batista Machado ◽  
Edgar Aparecido Sanches ◽  
Pedro Henrique Campelo ◽  
...  

Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the fermented beverages from BB and AC showed alcoholic levels of 12.9 and 12.5% (v/v) and pH of 3.9 and 3.8, respectively. The chemical compounds of both beverages were similar, whose major organic compounds are glycerol, myo-inositol, tyrosol, and citric and succinic acids. According to the DPPH and TPC evaluation, BB beverage (248.3 µM TE and 117.6 mg GAE L-1) presented higher antioxidant capacity when compared to the BC beverage (219.8 µM TE and 108.4 mg GAE L-1). In the ABTS assay, both beverages were not statistically different (p < 0.05). Tyrosol may be responsible for increasing the antioxidant capacity and phenolic compounds content when compared to the control juice used to prepare fermented beverages.


2012 ◽  
Vol 51 (11) ◽  
pp. 3293-3300 ◽  
Author(s):  
Leiliane Teles Cesar ◽  
Marília de Freitas Cabral ◽  
Geraldo Arraes Maia ◽  
Raimundo Wilane de Figueiredo ◽  
Maria Raquel Alcântara de Miranda ◽  
...  

LWT ◽  
2020 ◽  
Vol 132 ◽  
pp. 109830 ◽  
Author(s):  
Gabriel R. Martins ◽  
Felipe Rafael L. do Amaral ◽  
Felipe L. Brum ◽  
Ronaldo Mohana-Borges ◽  
Sayonara S.T. de Moura ◽  
...  

2019 ◽  
Vol 57 (5) ◽  
pp. 1740-1752
Author(s):  
Elaine Carvalho Minighin ◽  
Karine Freire de Souza ◽  
Virginia del Carmen Troncoso Valenzuela ◽  
Nilton de Oliveira Couto e Silva ◽  
Luicilene Rezende Anastácio ◽  
...  

2019 ◽  
Vol 6 (10) ◽  
pp. 222-226
Author(s):  
Letícia Gomes de Oliveira ◽  
Raiane Cristina Mourão do Nascimento ◽  
Zaline de Nazare Oliveira de Oliveira ◽  
Renata Valentim Abreu ◽  
Maria Gisele Sousa de Sousa ◽  
...  

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