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dc.contributor.authorSilva, Nathalia Azevedo da [UNIFESP]
dc.contributor.authorRodrigues, Eliseu
dc.contributor.authorMercadante, Adriana Zerlotti
dc.contributor.authorRosso, Veridiana Vera de [UNIFESP]
dc.identifier.citationJournal of Agricultural and Food Chemistry. Washington: Amer Chemical Soc, v. 62, n. 22, p. 5072-5084, 2014.
dc.description.abstractFruits from the Atlantic Forest have received increasing interest because they contain high levels of bioactive compounds with notable functional properties. the composition of carotenoids and phenolic compounds from fruits found in the Atlantic Forest (jussara, uvaia, araca, and grumixama) was determined by high-performance liquid chromatography coupled to diode array and mass spectrometry detectors. Uvaia showed the highest levels of carotenoids (1306.6 mu g/100 g fresh matter (f.m.)). Gallic acid was the major phenolic compound in araca (12.2 mg GAE/100 g f.m.) and uvaia (27.5 mg GAE/100 g in grumixama, eight quercetin derivatives were found; the main carotenoids included all-trans-beta-cryptoxanthin (286.7 mu g/100 g f.m.) and all-trans-lutein (55.5 mu g/100 g f.m.). Uvaia and grumixama contain high amounts of carotenoids, while jussara showed greater levels of phenolic compounds (415 mg GAE/100 g f.m.), particularly anthocyanins (cyanidin 3-rutinoside: 179.60 mg/100 g f.m.; cyanidin 3-glucoside: 47.93 mg/100 g f.m.).en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.publisherAmer Chemical Soc
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.rightsAcesso aberto
dc.subjectphenolic compoundsen
dc.subjectEuterpe edulis Mart.en
dc.subjectEugenia brasiliensis Lam.en
dc.subjectPsidium cattleianum Sabineen
dc.subjectEugenia pyriformis Cam bessen
dc.titlePhenolic Compounds and Carotenoids from Four Fruits Native from the Brazilian Atlantic Foresten
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.description.affiliationFed Univ São Paulo UNIFESP, Dept Biosci, BR-11015020 Santos, Brazil
dc.description.affiliationUniv Campinas UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazil
dc.description.affiliationUnifespFed Univ São Paulo UNIFESP, Dept Biosci, BR-11015020 Santos, Brazil
dc.description.sponsorshipIDFAPESP: 2009/53884-8
dc.description.sourceWeb of Science
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