Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis

Detalhes bibliográficos
Autor(a) principal: de Souza, Rodrigo Diniz
Data de Publicação: 2015
Outros Autores: Pereira, Silvia Menezes de Faria, Nunes, Clara dos Reis, de Oliveira, Rodrigo Rodrigues, de Oliveira, Daniela Barros
Tipo de documento: Artigo
Idioma: por
Título da fonte: Vértices (Campos dos Goitacazes. Online)
Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20150012
Resumo: Cereus fernambucensis, popularly known as manacaru, is known by the sweet taste of the fruit. Clinical research shows that phenolic antioxidants from fruits, grains and vegetables are the main factors that contribute to reducing the incidence of diseases, and contributing to health. Thus, we assessed the levels of tannins, total phenols, ascorbic acid and sugars in manacaru, taking into account the antioxidant activity.
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spelling Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensisAtividade antioxidante, teor de taninos, fenóis, ácido ascórbico e açúcares em Cereus fernambucensisCereus fernambucensisAntioxidantPhenolsTanninsSugarsCereus fernambucensisAntioxidanteFenóisTaninosAçúcaresCereus fernambucensis, popularly known as manacaru, is known by the sweet taste of the fruit. Clinical research shows that phenolic antioxidants from fruits, grains and vegetables are the main factors that contribute to reducing the incidence of diseases, and contributing to health. Thus, we assessed the levels of tannins, total phenols, ascorbic acid and sugars in manacaru, taking into account the antioxidant activity.Cereus fernambucensis, conhecida popularmente como manacaru, é conhecida pelo sabor adocicado do seu fruto. Pesquisas clínicas mostram que os antioxidantes fenólicos de frutas, cereais e vegetais são os principais fatores que auxiliam para a redução da incidência de doenças, contribuindo para a saúde.  Dessa forma, avaliaram-se os teores de taninos, fenóis totais, ácido ascórbico e açúcares no manacaru, levando-se em consideração a atividade antioxidante.Instituto Federal de Educação, Ciência e Tecnologia Fluminense2015-07-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.2015001210.5935/1809-2667.20150012Revista Vértices; Vol. 17 No. 1 (2015); 183-201Revista Vértices; Vol. 17 Núm. 1 (2015); 183-201Revista Vértices; v. 17 n. 1 (2015); 183-2011809-26671415-2843reponame:Vértices (Campos dos Goitacazes. Online)instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazesinstacron:IFFluminenseporhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20150012/3760de Souza, Rodrigo DinizPereira, Silvia Menezes de FariaNunes, Clara dos Reisde Oliveira, Rodrigo Rodriguesde Oliveira, Daniela Barrosinfo:eu-repo/semantics/openAccess2021-02-24T10:09:42Zoai:ojs.editoraessentia.iff.edu.br:article/4610Revistahttps://essentiaeditora.iff.edu.br/index.php/vertices/PUBhttps://essentiaeditora.iff.edu.br/index.php/vertices/oaiessentia@iff.edu.br1809-26671415-2843opendoar:2021-02-24T10:09:42Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazesfalse
dc.title.none.fl_str_mv Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis
Atividade antioxidante, teor de taninos, fenóis, ácido ascórbico e açúcares em Cereus fernambucensis
title Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis
spellingShingle Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis
de Souza, Rodrigo Diniz
Cereus fernambucensis
Antioxidant
Phenols
Tannins
Sugars
Cereus fernambucensis
Antioxidante
Fenóis
Taninos
Açúcares
title_short Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis
title_full Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis
title_fullStr Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis
title_full_unstemmed Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis
title_sort Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis
author de Souza, Rodrigo Diniz
author_facet de Souza, Rodrigo Diniz
Pereira, Silvia Menezes de Faria
Nunes, Clara dos Reis
de Oliveira, Rodrigo Rodrigues
de Oliveira, Daniela Barros
author_role author
author2 Pereira, Silvia Menezes de Faria
Nunes, Clara dos Reis
de Oliveira, Rodrigo Rodrigues
de Oliveira, Daniela Barros
author2_role author
author
author
author
dc.contributor.author.fl_str_mv de Souza, Rodrigo Diniz
Pereira, Silvia Menezes de Faria
Nunes, Clara dos Reis
de Oliveira, Rodrigo Rodrigues
de Oliveira, Daniela Barros
dc.subject.por.fl_str_mv Cereus fernambucensis
Antioxidant
Phenols
Tannins
Sugars
Cereus fernambucensis
Antioxidante
Fenóis
Taninos
Açúcares
topic Cereus fernambucensis
Antioxidant
Phenols
Tannins
Sugars
Cereus fernambucensis
Antioxidante
Fenóis
Taninos
Açúcares
description Cereus fernambucensis, popularly known as manacaru, is known by the sweet taste of the fruit. Clinical research shows that phenolic antioxidants from fruits, grains and vegetables are the main factors that contribute to reducing the incidence of diseases, and contributing to health. Thus, we assessed the levels of tannins, total phenols, ascorbic acid and sugars in manacaru, taking into account the antioxidant activity.
publishDate 2015
dc.date.none.fl_str_mv 2015-07-27
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20150012
10.5935/1809-2667.20150012
url https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20150012
identifier_str_mv 10.5935/1809-2667.20150012
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20150012/3760
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
dc.source.none.fl_str_mv Revista Vértices; Vol. 17 No. 1 (2015); 183-201
Revista Vértices; Vol. 17 Núm. 1 (2015); 183-201
Revista Vértices; v. 17 n. 1 (2015); 183-201
1809-2667
1415-2843
reponame:Vértices (Campos dos Goitacazes. Online)
instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron:IFFluminense
instname_str Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron_str IFFluminense
institution IFFluminense
reponame_str Vértices (Campos dos Goitacazes. Online)
collection Vértices (Campos dos Goitacazes. Online)
repository.name.fl_str_mv Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazes
repository.mail.fl_str_mv essentia@iff.edu.br
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