Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/339069
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSouza, Mariana Corrêa de-
dc.contributor.authorunicampSantos, Mariana Pacífico dos-
dc.contributor.authorunicampSumere, Beatriz Rocchetti-
dc.contributor.authorunicampSilva, Laise Capelasso-
dc.contributor.authorunicampCunha, Diogo Thimoteo da-
dc.contributor.authorunicampMartínez, Julian-
dc.contributor.authorunicampRostagno, Mauricio Ariel-
dc.typeArtigopt_BR
dc.titleIsolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery productspt_BR
dc.contributor.authorSouza, Mariana C.-
dc.contributor.authorSantos, Mariana P.-
dc.contributor.authorSumere, Beatriz R.-
dc.contributor.authorSilva, Laise C.-
dc.contributor.authorCunha, Diogo T.-
dc.contributor.authorMartinez, Julian-
dc.contributor.authorBarbero, Gerardo F.-
dc.contributor.authorRostagno, Mauricio A.-
dc.subjectPurificaçãopt_BR
dc.subject.otherlanguagePurificationpt_BR
dc.description.abstractThe objective of this work was to evaluate the on-line coupling of pressurized liquid extraction with an adsorbent for the simultaneous extraction and separation of flavonols of black tea, producing a concentrated extract that could be used as ingredient for the production of functional bakery products. After the evaluation of different adsorbents, extraction temperatures and solvents, a two-stage process was developed which was capable of producing three extracts: one with high concentration of gallic acid (78.97 +/- 5.49 mg/L), another one with high concentration of caffeine (109.72 +/- 3.15 mg/L) and a highly concentrated flavonol extract (322.0 +/- 4.50 mg/L). The developed method uses greener solvents (water and ethanol) and is capable of producing higher flavonol (similar to 50%) yields than conventional methods. The introduction of the flavonol extract in the dough can be used for the development of functional bakery since compounds were stable under processing conditionspt_BR
dc.relation.ispartofFood science and technologypt_BR
dc.relation.ispartofabbreviationLWT: food sci. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume117pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.doi10.1016/j.lwt.2019.108661pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643819310035pt_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.sponsordocumentnumber303568/2016-0pt_BR
dc.description.sponsordocumentnumber88887.310558/2018-00pt_BR
dc.description.sponsordocumentnumber2013/043044; 2018/145825; 2016/20016-7; 2016/19930-6; 2018/17089-8pt_BR
dc.date.available2020-04-15T14:14:00Z-
dc.date.accessioned2020-04-15T14:14:00Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-04-15T14:14:00Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-07-30T19:34:00Z : No. of bitstreams: 1 000496894100070.pdf: 957093 bytes, checksum: cfeb4c6d6e393cbc9e86c4c3e3a1faeb (MD5)en
dc.description.provenanceMade available in DSpace on 2020-04-15T14:14:00Z (GMT). No. of bitstreams: 0 Previous issue date: 2019en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/339069-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeFaculdade de Ciências Aplicadaspt_BR
dc.contributor.unidadeFaculdade de Ciências Aplicadaspt_BR
dc.contributor.unidadeFaculdade de Ciências Aplicadaspt_BR
dc.contributor.unidadeFaculdade de Ciências Aplicadaspt_BR
dc.contributor.unidadeFaculdade de Ciências Aplicadaspt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Ciências Aplicadaspt_BR
dc.subject.keywordSolid phase extractionpt_BR
dc.subject.keywordChromatographypt_BR
dc.subject.keywordPhenolic compoundspt_BR
dc.subject.keywordFood technologypt_BR
dc.identifier.source000496894100070pt_BR
dc.creator.orcid0000-0002-5161-4825pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0001-5928-9265pt_BR
dc.creator.orcid0000-0002-8182-7207pt_BR
dc.creator.orcid0000-0003-1763-5697pt_BR
dc.type.formArtigopt_BR
dc.identifier.articleid108661pt_BR
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