Jussaí (Euterpe edulis): a review
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
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=S0101-20612022000102064 |
Resumo: | Abstract The fruit of the jussara palm (Euterpe edulis M.) from the Brazilian Atlantic Forest is rich in anthocyanins, mainly 3-O-glucoside cyanidin and 3-O-rutinoside cyanidin, with high antioxidant capacity which can prevent different types of diseases. The aim of this review addresses aspects of the fruit, proximate composition, bioactive compounds, main methods for determining the antioxidant activity as well as phenolic compounds, fruit processing and some products with functional properties. |
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Food Science and Technology (Campinas) |
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Jussaí (Euterpe edulis): a reviewEuterpe edulisEuterpe oleraceaantioxidant activityhealth benefitsAbstract The fruit of the jussara palm (Euterpe edulis M.) from the Brazilian Atlantic Forest is rich in anthocyanins, mainly 3-O-glucoside cyanidin and 3-O-rutinoside cyanidin, with high antioxidant capacity which can prevent different types of diseases. The aim of this review addresses aspects of the fruit, proximate composition, bioactive compounds, main methods for determining the antioxidant activity as well as phenolic compounds, fruit processing and some products with functional properties.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102064Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08422info:eu-repo/semantics/openAccessCARVALHO,Lucia Maria Jaeger deESMERINO,Alison AlmeidaCARVALHO,José Luiz Viana deeng2022-05-10T00:00:00Zoai:scielo:S0101-20612022000102064Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Jussaí (Euterpe edulis): a review |
title |
Jussaí (Euterpe edulis): a review |
spellingShingle |
Jussaí (Euterpe edulis): a review CARVALHO,Lucia Maria Jaeger de Euterpe edulis Euterpe oleracea antioxidant activity health benefits |
title_short |
Jussaí (Euterpe edulis): a review |
title_full |
Jussaí (Euterpe edulis): a review |
title_fullStr |
Jussaí (Euterpe edulis): a review |
title_full_unstemmed |
Jussaí (Euterpe edulis): a review |
title_sort |
Jussaí (Euterpe edulis): a review |
author |
CARVALHO,Lucia Maria Jaeger de |
author_facet |
CARVALHO,Lucia Maria Jaeger de ESMERINO,Alison Almeida CARVALHO,José Luiz Viana de |
author_role |
author |
author2 |
ESMERINO,Alison Almeida CARVALHO,José Luiz Viana de |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
CARVALHO,Lucia Maria Jaeger de ESMERINO,Alison Almeida CARVALHO,José Luiz Viana de |
dc.subject.por.fl_str_mv |
Euterpe edulis Euterpe oleracea antioxidant activity health benefits |
topic |
Euterpe edulis Euterpe oleracea antioxidant activity health benefits |
description |
Abstract The fruit of the jussara palm (Euterpe edulis M.) from the Brazilian Atlantic Forest is rich in anthocyanins, mainly 3-O-glucoside cyanidin and 3-O-rutinoside cyanidin, with high antioxidant capacity which can prevent different types of diseases. The aim of this review addresses aspects of the fruit, proximate composition, bioactive compounds, main methods for determining the antioxidant activity as well as phenolic compounds, fruit processing and some products with functional properties. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000102064 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102064 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.08422 |
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.42 2022 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 |
_version_ |
1752126336010289152 |