Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349367
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampOliveira Alves, Sheila Cristina de-
dc.contributor.authorunicampVendramini-Costa, Débora Barbosa-
dc.contributor.authorunicampCazarin, Cínthia Baú Betim-
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.contributor.authorunicampPrado, Marcelo Alexandre-
dc.typeArtigopt_BR
dc.titleCharacterization of phenolic compounds in chia (salvia hispanica l.) seeds, fiber flour and oilpt_BR
dc.contributor.authorOliveira-Alves, Sheila Cristina-
dc.contributor.authorVendramini-Costa, Débora Barbosa-
dc.contributor.authorCazarin, Cinthia Baú Betim-
dc.contributor.authorMaróstica Júnior, Mário Roberto-
dc.contributor.authorFerreira, João Pedro Borges-
dc.contributor.authorSilva, Andreia Bento-
dc.contributor.authorPrado, Marcelo Alexandre-
dc.contributor.authorBronze, Maria Rosário-
dc.subjectCompostos fenólicospt_BR
dc.subject.otherlanguagePhenolic compoundspt_BR
dc.description.abstractThe consumption of chia seeds products has increased recently and it has been suggested that the inclusion of this functional food in a daily human diet could contribute to improve consumers’ health. However, a better knowledge about the composition of these products is mandatory. In this work, the phenolic compounds from commercial samples of chia seed, fiber flour and oil were extracted using an ultrasound-assisted methodology and were separated and identified by high-performance liquid chromatography coupled to a mass spectrometer. Methanol:water extracts were prepared and submitted to an acidic hydrolysis. Crude and hydrolyzed extracts were analyzed and phenolic compounds found were mainly caffeic acid and danshensu and its derivatives, such as rosmarinic and salvianolic acids. TPC was higher in the hydrolyzed extracts. These results supply new information about the main phenolic compounds presents in chia, which are important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stresspt_BR
dc.relation.ispartofFood chemistrypt_BR
dc.relation.ispartofabbreviationFood chem.pt_BR
dc.publisher.cityAmsterdam pt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2017-
dc.date.monthofcirculationOct.pt_BR
dc.language.isoengpt_BR
dc.description.volume232pt_BR
dc.description.firstpage295pt_BR
dc.description.lastpage305pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.eissn1873-7072pt_BR
dc.identifier.doi10.1016/j.foodchem.2017.04.002pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814617305629pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber300533/2013-6pt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber2012/23813-4pt_BR
dc.date.available2020-09-15T23:14:28Z-
dc.date.accessioned2020-09-15T23:14:28Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-09-15T23:14:28Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-15T23:14:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2017en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349367-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordSalvia hispanica l.pt_BR
dc.subject.keywordAntioxidant capacitypt_BR
dc.subject.keywordHydroxycinnamic acidspt_BR
dc.subject.keywordLC-DAD-ESI-MS/MSpt_BR
dc.subject.keywordElectrochemical activitypt_BR
dc.identifier.source000401097700036pt_BR
dc.creator.orcid0000-0002-9963-4673pt_BR
dc.creator.orcid0000-0001-7617-4945pt_BR
dc.creator.orcid0000-0002-9849-2546pt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.creator.orcid0000-0002-1635-911Xpt_BR
dc.type.formArtigopt_BR
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