Carotenoid composition of Brazilian fruits and vegetables

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorRodriguez-Amaya, D. B.-
Autor(es): dc.creatorAmaya-Farfan, J.-
Autor(es): dc.creatorKimura, M. [UNESP]-
Autor(es): dc.creatorDesjardins, Y.-
Data de aceite: dc.date.accessioned2022-02-22T00:07:10Z-
Data de disponibilização: dc.date.available2022-02-22T00:07:10Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2007-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.17660/ActaHortic.2007.744.47-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/195883-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/195883-
Descrição: dc.descriptionBrazil has a wide diversity of food sources of carotenoids. The updated Brazilian database consists of more than 270 items of fruits, vegetables and their prepared and processed products. The database demonstrates variations due to variety, maturity, production technique, climate and processing. Many of these foods are not found in the US and European databases. Good to rich sources (>20 mu g/g) of beta-carotene are: acerola, bocaiuva, mango 'Extreme' and tucum (a) over tilde. Sources of both alpha-carotene and beta-carotene are buriti, carrot, Cucurbita moschata 'Menina Brasileira', 'Baianinha' and 'Goianinha', and red palm oil. Commercially produced and uncultivated or semi-cultivated leafy vegetables, C. maxima 'Jerimum Caboclo' and the hybrid Tetsukabuto, cooked broccoli are sources of lutein and beta-carotene. The edible Tropaeolum majus flower is especially rich in lutein. Although many fruits have beta-cryptoxanthin as principal carotenoid (e.g. caja, nectarine, peach, orange-fleshed papaya, tree tomato), the levels are below 20 mu g/g. Good to rich sources of lycopene are guava and guava products, papaya, pitanga and pitanga juice, tomato and tomato products, and watermelon. Sources of zeaxanthin are rare; although the principal carotenoid of piqui, the amount is low, lower than that found in buriti.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionUniv Estadual Campinas, Fac Engn Alimentos, Sao Paulo, Brazil-
Descrição: dc.descriptionUniv Estadual Campinas, Dept Engn & Tecnol Alimentos IBILCE, Sao Paulo, Brazil-
Descrição: dc.descriptionUniv Estadual Campinas, Dept Engn & Tecnol Alimentos IBILCE, Sao Paulo, Brazil-
Descrição: dc.descriptionFAPESP: 66.2307/19968-
Descrição: dc.descriptionFAPESP: 2003/101514-
Formato: dc.format409-+-
Idioma: dc.languageen-
Publicador: dc.publisherInt Soc Horticultural Science-
Relação: dc.relationProceedings Of The 1st International Symposium On Human Health Effects Of Fruits And Vegetables-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectbeta-carotene-
Palavras-chave: dc.subjectalpha-carotene-
Palavras-chave: dc.subjectbeta-cryptoxanthin-
Palavras-chave: dc.subjectlycopene-
Palavras-chave: dc.subjectlutein-
Palavras-chave: dc.subjectzeaxanthin-
Palavras-chave: dc.subjectfood sources-
Título: dc.titleCarotenoid composition of Brazilian fruits and vegetables-
Aparece nas coleções:Repositório Institucional - Unesp

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