Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351900
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampMorais, Damila Rodrigues de-
dc.typeArtigopt_BR
dc.titleUse of avocado peel (Persea americana) in tea formulation: A functional product containing phenolic compounds with antioxidant activitypt_BR
dc.contributor.authorRotta, Eliza Mariane-
dc.contributor.authorMorais, Damila Rodrigues de-
dc.contributor.authorBiondo, Polyana Batoqui França-
dc.contributor.authorSantos, Vanessa Jorge dos-
dc.contributor.authorMatsushita, Makoto-
dc.contributor.authorVisentainer, Jesui Vergilio-
dc.subjectAbacatept_BR
dc.subject.otherlanguageAvocadopt_BR
dc.description.abstractThe peels of avocados, like other fruit peels, are commonly discarded, not knowing their potential use. In order to reuse avocado peel, the chemical and mineral compositions, total phenolic and flavonoid contents as well as antioxidant activities have been investigated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP(ferric-reducing antioxidant power) methods in in natura and dehydrated avocado peel. Dehydrated avocado-peel tea was manufactured and the antioxidant activity was evaluated, as well as their flavonoid and phenolic compound contents, and compared with other teas marketed. Avocado peel, especially dried avocado peel, contains major phenolic compounds (10,848.27 ± 162.34 mg GAE kg-1) and flavonoids (1,360.34 ± 188.65 mg EQ kg-1). The avocado-peel tea showed antioxidant activity by DPPH (1,954.24 ± 87.92 e 2518.27 ± 192.59 mg TE L-1) and phenolic and flavonoids contents highest than apple tea. The avocado-peel tea showed good antioxidant activity and had good acceptability by sensory analysis as a promising productpt_BR
dc.relation.ispartofActa scientiarum. Technologypt_BR
dc.publisher.cityMaringa, PRpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisherEDUEMpt_BR
dc.date.issued2016-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume38pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage23pt_BR
dc.description.lastpage29pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn1806-2563pt_BR
dc.identifier.eissn1807-8664pt_BR
dc.identifier.doi10.4025/actascitechnol.v38i1.27397pt_BR
dc.identifier.urlhttp://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/27397pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumbersem informaçãopt_BR
dc.date.available2020-11-05T09:57:39Z-
dc.date.accessioned2020-11-05T09:57:39Z-
dc.description.provenanceSubmitted by Sanches Olivia (olivias@unicamp.br) on 2020-11-05T09:57:39Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-02-11T21:13:10Z : No. of bitstreams: 1 2-s2.0-84955558952.pdf: 2170993 bytes, checksum: daf63b096668895baa1ad7363572dfd6 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-11-05T09:57:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351900-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.unidadeInstituto de Químicapt_BR
dc.subject.keywordFruit peelspt_BR
dc.subject.keywordDPPHpt_BR
dc.subject.keywordFRAPpt_BR
dc.subject.keywordSensorial analysispt_BR
dc.subject.keywordFunctional foodspt_BR
dc.identifier.source2-s2.0-84955558952pt_BR
dc.creator.orcid0000-0002-7021-5299pt_BR
dc.type.formArtigopt_BR
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