Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326222
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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authoremailmario@fea.unicamp.brpt_BR
dc.typeCongressopt_BR
dc.titleFunctional Tea From A Brazilian Berry: Overview Of The Bioactives Compoundsen
dc.contributor.authorda Silvapt_BR
dc.contributor.authorJuliana Kelly; Batistapt_BR
dc.contributor.authorAngela Giovana; Betim Cazarinpt_BR
dc.contributor.authorCinthia Bau; Dionisiopt_BR
dc.contributor.authorAna Paula; de Britopt_BR
dc.contributor.authorEdy Sousa; Biasoto Marquespt_BR
dc.contributor.authorAline Telles; Marostica Juniorpt_BR
dc.contributor.authorMario Robertopt_BR
unicamp.authorMarostica Junior, Mario Roberto] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, Rua Monteiro Lobato, BR-13083862 Campinas, SP, Brazilpt_BR
unicamp.author.external[da Silva, Juliana Kellypt_BR
unicamp.author.externalBatista, Angela Giovanapt_BR
unicamp.author.externalBetim Cazarin, Cinthia Baupt_BR
unicamp.author.external[Dionisio, Ana Paulapt_BR
unicamp.author.externalde Brito, Edy Sousa] Embrapa Trop Agroind, Rua Dra Sara Mesquita 2270, BR-60511110 Fortaleza, Ceara, Brazilpt_BR
unicamp.author.external[Biasoto Marques, Aline Telles] Embrapa Trop Semiarid, BR-56302970 Petrolina, PE, Brazilpt_BR
dc.subjectMyrtaceaeen
dc.subjectByproducten
dc.subjectTeaen
dc.subjectBeverageen
dc.subjectPhenolic Compoundsen
dc.description.abstractThe consumption of berries has become a trend with confirmed health properties; however, fruit peels have been wasted despite their high concentrations of bioactive compounds. Tea made from jaboticaba (Myrciaria jaboticaba) peel UP) could be an alternative to make use of this byproduct and contribute to increased intake of polyphenols. For this reason, this study investigated the JP chemical composition and bioactive profile, as well as the antioxidant capacity of its aqueous extract (JPT - 25 g L-1). The peel corresponded to approximately 35% of fruit weight. Total fiber content was approximately 30 g 100 g(-1), and the soluble portion represented 8.50 +/- 0.21 g 100 g(-1). JPT showed strong antioxidant capacity according to all methods tested (FRAP, DPPH, and ORAC). Phenolic, flavonoid, and anthocyanin content were 54.55 mg GAE, 8.33 mg catechin, and 4.34 mg cyanidin 3-glucoside in 100 mL, respectively. Phenolic content in a cup of JPT (250 mL) was approximately 150 mg GAE, which could be considered an important source of bioactives. Cyanidin-3-O-glucoside, delphinidin-3-O-glucoside, and ellagic acid were identified in JPT by LC-DAD-ESI/MS. Other polyphenols were investigated by HPLC-DAD-FLD in the hydrolyzed extract, and gallic acid and rutin were the prevalent compounds after cyanidin-3-O-glucoside. The hydrolysis increased total phenolic, but not affected the antioxidant capacity according to DPPH e FRAP. The JPT color, anthocyanins and antioxidant capacity showed stability in refrigerated conditions, even without additives, for up to three days. These findings suggest that aqueous extract could be an adequate way to utilize the functional properties of jaboticaba peel. (C) 2016 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofLWT-Food Science and Technologypt_BR
dc.publisherElsevier Science BVpt_BR
dc.publisherAmsterdampt_BR
dc.date.issued2017pt_BR
dc.date.monthofcirculationmarpt_BR
dc.identifier.citationLwt-food Science And Technology. Elsevier Science Bv, v. 76, p. 292 - 298, 2017.pt_BR
dc.language.isoEnglishpt_BR
dc.description.volume76pt_BR
dc.description.firstpage292pt_BR
dc.description.lastpage298pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.wosidWOS:000393359500015pt_BR
dc.identifier.doi10.1016/j.lwt.2016.06.016pt_BR
dc.identifier.urlhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0023643816303486?via%3Dihubpt_BR
dc.description.sponsorshipFAPESP [2010/16752-3, 2012/17683-0]pt_BR
dc.description.sponsorshipCAPESpt_BR
dc.description.sponsorshipCNPq [300533/2013-6]pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.date.available2017-11-13T11:33:12Z-
dc.date.accessioned2017-11-13T11:33:12Z-
dc.description.provenanceMade available in DSpace on 2017-11-13T11:33:12Z (GMT). No. of bitstreams: 1 000393359500015.pdf: 475964 bytes, checksum: 7fdd827bec380930c30fa32b9f9279d2 (MD5) Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326222-
dc.description.conferencenome11th Latin American Symposium on Food Science (SLACA)pt_BR
dc.description.conferencedateNOV 08-11, 2015pt_BR
dc.description.conferencelocationCampinas, BRAZILpt_BR
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