Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source

Detalhes bibliográficos
Autor(a) principal: CARMO,Jéssica Silva do
Data de Publicação: 2018
Outros Autores: NAZARENO,Lailla Sabrina Queiroz, RUFINO,Maria do Socorro Moura
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500236
Resumo: Abstract The present work aimed to evaluate the residue generated by the processing industry of acerola juice as a natural source of nutritional compounds and dietary antioxidant fiber. The determination of the dietary fiber, extraction and determination of phenolic compounds and antioxidants associated with dietary fiber in triplicates, expressed as mean values ± standard deviation, were performed. The pulp and refiner residues showed high contents of bioactive compounds and polyphenols, both presented high content of total dietary fiber, associated to the antioxidant activity. It is concluded that it is a material of high functional value and with beneficial health properties, being able to add value to products that have it as raw material.
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spelling Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber sourceMalpighia emarginatatropical fruitsdietary fiberpolyphenolsAbstract The present work aimed to evaluate the residue generated by the processing industry of acerola juice as a natural source of nutritional compounds and dietary antioxidant fiber. The determination of the dietary fiber, extraction and determination of phenolic compounds and antioxidants associated with dietary fiber in triplicates, expressed as mean values ± standard deviation, were performed. The pulp and refiner residues showed high contents of bioactive compounds and polyphenols, both presented high content of total dietary fiber, associated to the antioxidant activity. It is concluded that it is a material of high functional value and with beneficial health properties, being able to add value to products that have it as raw material.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500236Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18117info:eu-repo/semantics/openAccessCARMO,Jéssica Silva doNAZARENO,Lailla Sabrina QueirozRUFINO,Maria do Socorro Mouraeng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500236Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
title Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
spellingShingle Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
CARMO,Jéssica Silva do
Malpighia emarginata
tropical fruits
dietary fiber
polyphenols
title_short Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
title_full Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
title_fullStr Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
title_full_unstemmed Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
title_sort Characterization of the acerola industrial residues and prospection of their potential application as antioxidant dietary fiber source
author CARMO,Jéssica Silva do
author_facet CARMO,Jéssica Silva do
NAZARENO,Lailla Sabrina Queiroz
RUFINO,Maria do Socorro Moura
author_role author
author2 NAZARENO,Lailla Sabrina Queiroz
RUFINO,Maria do Socorro Moura
author2_role author
author
dc.contributor.author.fl_str_mv CARMO,Jéssica Silva do
NAZARENO,Lailla Sabrina Queiroz
RUFINO,Maria do Socorro Moura
dc.subject.por.fl_str_mv Malpighia emarginata
tropical fruits
dietary fiber
polyphenols
topic Malpighia emarginata
tropical fruits
dietary fiber
polyphenols
description Abstract The present work aimed to evaluate the residue generated by the processing industry of acerola juice as a natural source of nutritional compounds and dietary antioxidant fiber. The determination of the dietary fiber, extraction and determination of phenolic compounds and antioxidants associated with dietary fiber in triplicates, expressed as mean values ± standard deviation, were performed. The pulp and refiner residues showed high contents of bioactive compounds and polyphenols, both presented high content of total dietary fiber, associated to the antioxidant activity. It is concluded that it is a material of high functional value and with beneficial health properties, being able to add value to products that have it as raw material.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500236
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500236
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.18117
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 suppl.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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