Jussaí (Euterpe edulis): a review

Detalhes bibliográficos
Autor(a) principal: CARVALHO,Lucia Maria Jaeger de
Data de Publicação: 2022
Outros Autores: ESMERINO,Alison Almeida, CARVALHO,José Luiz Viana de
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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spelling 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
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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)
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instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
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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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