Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.

Detalhes bibliográficos
Autor(a) principal: SOUZA, A.
Data de Publicação: 2018
Outros Autores: OLIVEIRA, T., MATTIETTO, R. de A., NASCIMENTO, W. M. O. do, LOPES, A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090181
http://dx.doi.org/10.1590/1678-457X.33716
Resumo: Our objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic acid in the peel ranging from 13.73% to 24.02%. In the ripe maturity stage the genotypes 17 and 44 presented the highest concentration of phenolics (3,299.97 mg GAE.100 g-1) and anthocyanins (165.91 g.100 g-1). Flavonols and carotenoids showed a distinct and statistically different behavior in each genotype. Genotype 44 in the ripe stage had the highest content of carotenoids (105.88 mg.100 g-1). The high contents of vitamin C and phenolic compounds make the residue of camu camu fruit processing a rich source of antioxidants to the food and/or pharmaceutical industries.
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spelling Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.AntioxidantesComposto bioativoCamu CamuMaturidadeVitaminaOur objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic acid in the peel ranging from 13.73% to 24.02%. In the ripe maturity stage the genotypes 17 and 44 presented the highest concentration of phenolics (3,299.97 mg GAE.100 g-1) and anthocyanins (165.91 g.100 g-1). Flavonols and carotenoids showed a distinct and statistically different behavior in each genotype. Genotype 44 in the ripe stage had the highest content of carotenoids (105.88 mg.100 g-1). The high contents of vitamin C and phenolic compounds make the residue of camu camu fruit processing a rich source of antioxidants to the food and/or pharmaceutical industries.Aline SOUZA, PÓS-GRADUANDA UFPA; Thaise OLIVEIRA, PÓS-GRADUANDA UFPA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; WALNICE MARIA O DO NASCIMENTO, CPATU; Alessandra LOPES, PÓS-GRADUANDA UFPA.SOUZA, A.OLIVEIRA, T.MATTIETTO, R. de A.NASCIMENTO, W. M. O. doLOPES, A.2018-04-04T00:41:24Z2018-04-04T00:41:24Z2018-04-0320182018-12-07T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, Campinas, v. 38, n. 1, p. 67-71, Jan./Mar. 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090181http://dx.doi.org/10.1590/1678-457X.33716enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-04-04T00:41:31Zoai:www.alice.cnptia.embrapa.br:doc/1090181Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-04-04T00:41:31falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-04-04T00:41:31Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
title Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
spellingShingle Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
SOUZA, A.
Antioxidantes
Composto bioativo
Camu Camu
Maturidade
Vitamina
title_short Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
title_full Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
title_fullStr Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
title_full_unstemmed Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
title_sort Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
author SOUZA, A.
author_facet SOUZA, A.
OLIVEIRA, T.
MATTIETTO, R. de A.
NASCIMENTO, W. M. O. do
LOPES, A.
author_role author
author2 OLIVEIRA, T.
MATTIETTO, R. de A.
NASCIMENTO, W. M. O. do
LOPES, A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Aline SOUZA, PÓS-GRADUANDA UFPA; Thaise OLIVEIRA, PÓS-GRADUANDA UFPA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; WALNICE MARIA O DO NASCIMENTO, CPATU; Alessandra LOPES, PÓS-GRADUANDA UFPA.
dc.contributor.author.fl_str_mv SOUZA, A.
OLIVEIRA, T.
MATTIETTO, R. de A.
NASCIMENTO, W. M. O. do
LOPES, A.
dc.subject.por.fl_str_mv Antioxidantes
Composto bioativo
Camu Camu
Maturidade
Vitamina
topic Antioxidantes
Composto bioativo
Camu Camu
Maturidade
Vitamina
description Our objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic acid in the peel ranging from 13.73% to 24.02%. In the ripe maturity stage the genotypes 17 and 44 presented the highest concentration of phenolics (3,299.97 mg GAE.100 g-1) and anthocyanins (165.91 g.100 g-1). Flavonols and carotenoids showed a distinct and statistically different behavior in each genotype. Genotype 44 in the ripe stage had the highest content of carotenoids (105.88 mg.100 g-1). The high contents of vitamin C and phenolic compounds make the residue of camu camu fruit processing a rich source of antioxidants to the food and/or pharmaceutical industries.
publishDate 2018
dc.date.none.fl_str_mv 2018-04-04T00:41:24Z
2018-04-04T00:41:24Z
2018-04-03
2018
2018-12-07T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Science and Technology, Campinas, v. 38, n. 1, p. 67-71, Jan./Mar. 2018.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090181
http://dx.doi.org/10.1590/1678-457X.33716
identifier_str_mv Food Science and Technology, Campinas, v. 38, n. 1, p. 67-71, Jan./Mar. 2018.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090181
http://dx.doi.org/10.1590/1678-457X.33716
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
_version_ 1794503451871281152

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