Fruits from the Brazilian Cerrado region: physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSchiassi, Maria Cecília Evangelista Vasconcelos-
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorLago, Amanda Maria Teixeira-
Autor(es): dc.creatorCampos, Letícia Gabrielle-
Autor(es): dc.creatorQueiroz, Fabiana-
Data de aceite: dc.date.accessioned2026-02-09T11:44:09Z-
Data de disponibilização: dc.date.available2026-02-09T11:44:09Z-
Data de envio: dc.date.issued2019-04-01-
Data de envio: dc.date.issued2019-04-01-
Data de envio: dc.date.issued2018-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33395-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0308814617317454#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1146301-
Descrição: dc.descriptionGiven the economic importance of fruit processing, this study aimed to analyze the chemical composition, antioxidant activity, and sensorial acceptance of six fruit pulps from the Brazilian Cerrado. For bioactive compounds of the selected fruits, buriti contains the highest carotenoid content (2.85 mg licopene/100 g e 4.65 mg β-carotene/100g), however showed the lowest ascorbic acid concentration (7.42 mg/100g); while mangaba contains the highest ascorbic acid concentration (175.06 mg/100g), but obtained the lowest total phenolic compounds (46.85 mg GAEs/100g) and antioxidant capacity. The marolo reported the highest total phenolic compounds (728.17 mg GAEs/100g), total fiber (21.62%), and a high antioxidant potential. Regarding the mineral composition, marolo stood out as potassium (378.69 mg/100g) and magnesium (31.78 mg/100g) contents, and yellow mombin as phosphorus (26.24 mg/100g) content. Finally, juice prepared using cagaita and marolo had greater sensorial acceptance. The composition of fruit pulps indicated the potential there for the development of new food products.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectBrazilian cerrado fruits-
Palavras-chave: dc.subjectBioactive compounds-
Palavras-chave: dc.subjectFruit processing-
Palavras-chave: dc.subjectFrutas brasileiras do cerrado-
Palavras-chave: dc.subjectCompostos bioativos-
Palavras-chave: dc.subjectProcessamento de frutas-
Título: dc.titleFruits from the Brazilian Cerrado region: physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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