التفاصيل البيبلوغرافية
| العنوان: |
Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly |
| المؤلفون: |
Bof, Cristine Maso Jeusti, Fontana, Roselei Claudete, Piemolini-Barreto, Luciani Tatsch, Sandri, Ivana Greice |
| المصدر: |
Brazilian Archives of Biology and Technology. February 2012 55(1) |
| بيانات النشر: |
Instituto de Tecnologia do Paraná - Tecpar, 2012. |
| سنة النشر: |
2012 |
| مصطلحات موضوعية: |
functional foods, pulps, jellies, free radicals, storage |
| الوصف: |
The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 º C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, all other jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g). |
| نوع الوثيقة: |
article |
| وصف الملف: |
text/html |
| اللغة: |
English |
| تدمد: |
1516-8913 |
| DOI: |
10.1590/S1516-89132012000100014 |
| URL الوصول: |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000100014 |
| Rights: |
info:eu-repo/semantics/openAccess |
| رقم الانضمام: |
edssci.S1516.89132012000100014 |
| قاعدة البيانات: |
SciELO |
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