Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , |
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. |
id |
EMBR_1491eec5a4af18ee58fd7103f5cbf6b3 |
---|---|
oai_identifier_str |
oai:www.alice.cnptia.embrapa.br:doc/1090181 |
network_acronym_str |
EMBR |
network_name_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository_id_str |
2154 |
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 |