Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351354
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSilveira, Tayse Ferreira Ferreira da-
dc.contributor.authorunicampMoraes, Maria Rosa de-
dc.contributor.authorunicampGodoy, Helena Teixeira-
dc.typeArtigopt_BR
dc.titlePhenolic composition and antioxidant capacity of bacaba-de-leque (oenocarpus distichus mart.) genotypespt_BR
dc.contributor.authorCarvalho, Ana Vânia-
dc.contributor.authorSilveira, Tayse Ferreira da-
dc.contributor.authorSousa, Sérgio Henrique Brabo de-
dc.contributor.authorMoraes, Maria Rosa de-
dc.contributor.authorGodoy, Helena Teixeira-
dc.subjectBioatividadept_BR
dc.subject.otherlanguageBioactivitypt_BR
dc.description.abstractPhenolic compound composition and antioxidant capacity of four Oenocarpus distichus Mart. (bacaba-de-leque) genotypes were determined. In order to set the parameters for phenolic compound extraction, the effect of methanol concentration and extraction time on the reducing power of the extracts was evaluated using the surface response methodology. The optimal conditions were: a 60:40 methanol:water (v/v) solution and 11 min of extraction. Extracts were analyzed by ultra-high performance liquid chromatography with diode array detection and by ultra-high performance liquid chromatography coupled to mass spectrometry. Eleven substances were identified, of which six were quantified. Rutin was the major compound in bacaba-de-leque genotypes (15.2–56.8 μg.g−1) followed by epicatechin (15.5–21.2 μg.g−1). The Black-03 genotype had the highest amounts of all phenolic compounds and the highest antioxidant capacity by DPPH and ORAC assays, indicating that this genotype may be selected in breeding programs to obtain cultivars with higher phenolic compound contents and antioxidant capacity. Moreover, the results indicated that bacaba-de-leque has great potential as a novel supplier of phenolic acids and flavonoids to human diet, with levels comparable to or higher than other fruits belonging to the same family, such as açaípt_BR
dc.relation.ispartofJournal of food composition and analysispt_BR
dc.publisher.cityMaryland Heights, MOpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2016-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume54pt_BR
dc.description.firstpage1pt_BR
dc.description.lastpage9pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0889-1575pt_BR
dc.identifier.eissn1096-0481pt_BR
dc.identifier.doi10.1016/j.jfca.2016.09.013pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0889157516301636pt_BR
dc.date.available2020-10-20T19:30:31Z-
dc.date.accessioned2020-10-20T19:30:31Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-10-20T19:30:31Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-20T19:30:31Z (GMT). No. of bitstreams: 0 Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351354-
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.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordFood analysispt_BR
dc.subject.keywordFood compositionpt_BR
dc.subject.keywordOenocarpus distichus mart.pt_BR
dc.subject.keywordBacaba-de-lequept_BR
dc.subject.keywordAntioxidant capacitypt_BR
dc.subject.keywordOptimizationpt_BR
dc.subject.keywordLC–MSpt_BR
dc.subject.keywordAmazonpt_BR
dc.identifier.source000388776600001pt_BR
dc.creator.orcid0000-0003-3913-5386pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0003-4339-5463pt_BR
dc.type.formArtigo original de pesquisapt_BR
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.