Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy

Detalhes bibliográficos
Autor(a) principal: Jacques,Andresa Carolina
Data de Publicação: 2010
Outros Autores: Pertuzatti,Paula Becker, Barcia,Milene Teixeira, Zambiazi,Rui Carlos, Chim,Josiane Freitas
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000800019
Resumo: Rubus fruticosus (Rosaceae), popularly known as Blackberry, is a highly nutritious fruit, rich in bioactive compounds. Their stability during processing has been the focus of several studies. This work describes the evaluation of the stability of the main phytochemicals of pulp from blackberry cv. Tupy, stored under different temperature conditions for six months. The storage at -10 °C was not sufficient to cause significant changes in total phenolics content, anthocyanins content and antioxidant capacity during two months of storage. Likewise, at -18 °C, total phenolics content and antioxidant capacity were kept for four months, but total anthocyanins and β-carotene content were kept for two and six months of storage, respectively.
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spelling Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. TupyRubuspulpstabilityRubus fruticosus (Rosaceae), popularly known as Blackberry, is a highly nutritious fruit, rich in bioactive compounds. Their stability during processing has been the focus of several studies. This work describes the evaluation of the stability of the main phytochemicals of pulp from blackberry cv. Tupy, stored under different temperature conditions for six months. The storage at -10 °C was not sufficient to cause significant changes in total phenolics content, anthocyanins content and antioxidant capacity during two months of storage. Likewise, at -18 °C, total phenolics content and antioxidant capacity were kept for four months, but total anthocyanins and β-carotene content were kept for two and six months of storage, respectively.Sociedade Brasileira de Química2010-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000800019Química Nova v.33 n.8 2010reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422010000800019info:eu-repo/semantics/openAccessJacques,Andresa CarolinaPertuzatti,Paula BeckerBarcia,Milene TeixeiraZambiazi,Rui CarlosChim,Josiane Freitaspor2010-10-25T00:00:00Zoai:scielo:S0100-40422010000800019Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2010-10-25T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy
title Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy
spellingShingle Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy
Jacques,Andresa Carolina
Rubus
pulp
stability
title_short Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy
title_full Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy
title_fullStr Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy
title_full_unstemmed Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy
title_sort Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy
author Jacques,Andresa Carolina
author_facet Jacques,Andresa Carolina
Pertuzatti,Paula Becker
Barcia,Milene Teixeira
Zambiazi,Rui Carlos
Chim,Josiane Freitas
author_role author
author2 Pertuzatti,Paula Becker
Barcia,Milene Teixeira
Zambiazi,Rui Carlos
Chim,Josiane Freitas
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Jacques,Andresa Carolina
Pertuzatti,Paula Becker
Barcia,Milene Teixeira
Zambiazi,Rui Carlos
Chim,Josiane Freitas
dc.subject.por.fl_str_mv Rubus
pulp
stability
topic Rubus
pulp
stability
description Rubus fruticosus (Rosaceae), popularly known as Blackberry, is a highly nutritious fruit, rich in bioactive compounds. Their stability during processing has been the focus of several studies. This work describes the evaluation of the stability of the main phytochemicals of pulp from blackberry cv. Tupy, stored under different temperature conditions for six months. The storage at -10 °C was not sufficient to cause significant changes in total phenolics content, anthocyanins content and antioxidant capacity during two months of storage. Likewise, at -18 °C, total phenolics content and antioxidant capacity were kept for four months, but total anthocyanins and β-carotene content were kept for two and six months of storage, respectively.
publishDate 2010
dc.date.none.fl_str_mv 2010-01-01
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=S0100-40422010000800019
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000800019
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422010000800019
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 Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.33 n.8 2010
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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