Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351306
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampPertuzatti, Paula Becker-
dc.contributor.authorunicampBarcia, Milene Teixeira-
dc.contributor.authorunicampGodoy, Helena Teixeira-
dc.typeArtigopt_BR
dc.titleAntioxidant activity of hydrophilic and lipophilic extracts of brazilian blueberriespt_BR
dc.contributor.authorPertuzatti, Paula Becker-
dc.contributor.authorBarcia, Milene Teixeira-
dc.contributor.authorRodrigues, Daniele-
dc.contributor.authorCruz, Pollyanna Nogueira da-
dc.contributor.authorHermosín-Gutiérrez, Isidro-
dc.contributor.authorSmith, Robert-
dc.contributor.authorGodoy, Helena Teixeira-
dc.subjectCarotenóidespt_BR
dc.subject.otherlanguageCarotenoidspt_BR
dc.description.abstractHydrophilic and lipophilic extracts of ten cultivars of Highbush and Rabbiteye Brazilian blueberries (Vaccinium corymbosum L. and Vacciniumashei Reade, respectively) that are used for commercial production were analysed for antioxidant activity by the FRAP, ORAC, ABTS and β-carotene–linoleate methods. Results were correlated to the amounts of carotenoids, total phenolics and anthocyanins. Brazilian blueberries had relatively high concentration of total phenolics (1622–3457 mg gallic acid equivalents per 100 g DW) and total anthocyanins (140–318 mg cyanidin-3-glucoside equivalents per 100 g DW), as well as being a good source of carotenoids. There was a higher positive correlation between the amounts of these compounds and the antioxidant activity of hydrophilic compared to lipophilic extracts. There were also significant differences in the level of bioactive compounds and antioxidant activities between different cultivars, production location and year of cultivationpt_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.issued2014-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume164pt_BR
dc.description.firstpage81pt_BR
dc.description.lastpage88pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0308-8146pt_BR
dc.identifier.eissn1873-7072pt_BR
dc.identifier.doi10.1016/j.foodchem.2014.04.114pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814614006876pt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-10-19T14:51:24Z-
dc.date.accessioned2020-10-19T14:51:24Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-10-19T14:51:24Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-19T14:51:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351306-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordPhenolicspt_BR
dc.subject.keywordAnthocyaninspt_BR
dc.subject.keywordBlueberrypt_BR
dc.subject.keywordPrincipal component analysispt_BR
dc.identifier.source000339457500014pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-8490-1679pt_BR
dc.creator.orcid0000-0003-4339-5463pt_BR
dc.type.formArtigopt_BR
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