Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341532
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSouza, Danilo Santos-
dc.contributor.authorunicampPimentel-Souza, Jane Delane Reis-
dc.contributor.authorunicampSilveira, Tayse Ferreira Ferreira da-
dc.contributor.authorunicampTeixeira Filho, José-
dc.contributor.authorunicampBolini, Helena Maria André-
dc.contributor.authorunicampGodoy, Helena Teixeira-
dc.typeArtigopt_BR
dc.titleApplication of tamarind waste extracts to improve the antioxidant properties of tamarind nectarspt_BR
dc.contributor.authorSouza, Danilo Santos-
dc.contributor.authorSouza, Jane Delane Reis Pimentel-
dc.contributor.authorCoutinho, Janclei Pereira-
dc.contributor.authorSilveira, Tayse Ferreira Ferreira da-
dc.contributor.authorBallus, Cristiano Augusto-
dc.contributor.authorTeixeira Filho, José-
dc.contributor.authorBolini, Helena Maria Andre-
dc.contributor.authorGodoy, Helena Teixeira-
dc.subjectAntioxidantespt_BR
dc.subjectBebidas funcionaispt_BR
dc.subject.otherlanguageAntioxidantspt_BR
dc.subject.otherlanguageFunctional beveragespt_BR
dc.description.abstractTamarind fruits are consumed worldwide and their seeds have an underexploited potential. We assessed the effect of the addition of a freeze-dried aqueous of extract tamarind seed (FAE) at three concentration levels (0.3, 1.15 and 2%) on the antioxidant capacity (DPPH, ABTS, FRAP and ORAC) and concentrations of total phenolic compounds in tamarind pulp. Conditions used to prepare the aqueous extracts were established using multivariate optimization. Moreover, nectars prepared from pulps combined with FAE were subjected to sensory tests. Tamarind fruits from three geographic regions in Brazil (Minas Gerais, São Paulo and Bahia) that were harvested in 2013 and 2014 were used in the study. Generally, the freeze-dried aqueous extracts increased the concentrations of antioxidants in the pulp. The results revealed a positive correlation between the FAE concentration in the pulp and the antioxidant capacity of all samples, particularly samples from Bahia and Minas Gerais, which presented an increase of up to 1,942% in the ABTS method when 2% FAE was incorporated into the pulp, from approximately 40.1 to 209.1 mMTrolox/gdw and 13.4 to 143.4 mMTrolox/gdw, respectively. Sensory tests indicated the satisfactory acceptance and non-distinction between nectar samples to which FAE was or was not added when the FAE concentration was less than 2.3gFAE/L, regardless of the geographic origin of the samplespt_BR
dc.relation.ispartofPlant foods for human nutritionpt_BR
dc.relation.ispartofabbreviationPlant foods hum nutrpt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherSpringerpt_BR
dc.date.issued2020-
dc.date.monthofcirculationMar.pt_BR
dc.language.isoengpt_BR
dc.description.volume75pt_BR
dc.description.firstpage70pt_BR
dc.description.lastpage75pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0921-9668pt_BR
dc.identifier.eissn1573-9104pt_BR
dc.identifier.doi10.1007/s11130-019-00778-ypt_BR
dc.identifier.urlhttps://link.springer.com/article/10.1007/s11130-019-00778-ypt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2012/06806-4pt_BR
dc.date.available2020-05-15T17:35:05Z-
dc.date.accessioned2020-05-15T17:35:05Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-05-15T17:35:05Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:15:33Z : No. of bitstreams: 1 2-s2.0-85076589014.pdf: 336578 bytes, checksum: 6ddf1f39a1437a0852e63d9ac2eaf2bf (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-15T17:35:05Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/341532-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_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.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia Agrícolapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordAqueous extractionpt_BR
dc.subject.keywordAntioxidant capacitypt_BR
dc.subject.keywordJuicept_BR
dc.subject.keywordPCA (principal component analysis)pt_BR
dc.subject.keywordSensory analysispt_BR
dc.subject.keywordTamarindus indica l.pt_BR
dc.identifier.source2-s2.0-85076589014pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-7668-0979pt_BR
dc.creator.orcid0000-0001-9841-4479pt_BR
dc.creator.orcid0000-0003-4339-5463pt_BR
dc.type.formArtigo originalpt_BR
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