Anthocyanins, pigment stability and antioxidant activity in jabuticaba [Myrciaria cauliflora (Mart.) O. Berg]

Autor: Annete de Jesus Boari Lima, Angelita Duarte Corrêa, Adelir Aparecida Saczk, Mariana Pereira Martins, Rachel Oliveira Castilho

Publikováno v: Revista Brasileira de Fruticultura, Vol 33, Iss 3, Pp 877-887 (2011)

Different solvents were evaluated for the extraction of jabuticaba anthocyanin pigments, identifying, quantifying and verifying the stability of the anthocyanins, as well as the conduction of three antioxidant activity assays and determination of the

Externí odkaz: https://doaj.org/article/25a75611b4fd4a4cad93f1953467729d

Caracterização química do fruto jabuticaba (Myrciaria cauliflora Berg) e de suas frações Chemical characterization of the jabuticaba fruits (Myrciaria cauliflora Berg) and their fractions

Autor: Annete de Jesus Boari Lima, Angelita Duarte Corrêa, Ana Paula Carvalho Alves, Celeste Maria Patto Abreu, Ana Maria Dantas-Barros

Publikováno v: Archivos Latinoamericanos de Nutrición, Vol 58, Iss 4, Pp 416-421 (2008)

A jabuticaba (Myrciaria cauliflora Berg) é uma fruta nativa brasileira e pouco se conhece sobre os constituintes químicos nas diversas partes do fruto, principalmente, em relação aos compostos bioativos. Este trabalho teve por objetivo determinar

Externí odkaz: https://doaj.org/article/43628f23dff4428396c5606a4a97439b

Emprego do carvão ativado para remoção de cobre em cachaça

Autor: Annete de Jesus Boari Lima, Maria das Graças Cardoso, F. A. Pimentel, Mário César Guerreiro

Publikováno v: Química Nova. 29:247-250

Copper content is of great concern among sugarcane-spirit producers. It is released from copper-made distillers, during the distillation process. Activated carbon has been used to remove copper. However, depending on the amount of carbon and the dura

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6d582486997596fd50c4321140d1d114
https://doi.org/10.1590/s0100-40422006000200014

Chemical evaluation and effect of bagging new peach varieties introduced in southern Minas Gerais - Brazil

Autor: Elisa Boari de Lima, Deyse Gebert, Marcelo Ribeiro Malta, Ângelo Alberico Alvarenga, Annete de Jesus Boari Lima

Publikováno v: Food Science and Technology v.33 n.3 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss 3, Pp 434-440 (2013)
Food Science and Technology, Volume: 33, Issue: 3, Pages: 434-440, Published: 13 SEP 2013

Brazilian peach production is insufficient for domestic supply. Aiming to increase production in the state of Minas Gerais, 16 new peach tree varieties were introduced in the Serra da Mantiqueira region and their fruit were analyzed for sugar, total

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa50a206911937bfc0c8a377ab05da38
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300007

[Chemical characterization of the jabuticaba fruits (Myrciaria cauliflora Berg) and their fractions]

Autor: Annete de Jesus, Boari Lima, Angelita, Duarte Corrêa, Ana Paula, Carvalho Alves, Celeste Maria, Patto Abreu, Ana Maria, Dantas-Barros

Publikováno v: Archivos latinoamericanos de nutricion. 58(4)

Jabuticaba, Myrciaria cauliflora Berg, is a native Brazilian fruit; very little is known about the chemistry of its components, specially the bioactives compounds. The purpose of this paper was to determine the centesimal composition and some bioacti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::791f8933f6d22f3831b980ab0ca90afb
https://pubmed.ncbi.nlm.nih.gov/19368305