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Characterization of a new blackberry cultivar BRS Xingu: chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo

Autor: MORAES, D. P., LOZANO-SÁNCHEZ, J., MACHADO, M. L., VIZZOTTO, M., LAZZARETTI, M., LEYVA-JIMENEZ, F. J. J., SILVEIRA, T. da, RIES, E. F., BARCIA, M. T.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical?chemical, centesimal, and phenolic composition of the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::094faea3e3c7e107c5e02a9cf09cacc5
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127576

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Effect of microwave hydrodiffusion and gravity on the extractionof phenolic compounds and antioxidant properties of blackberries (Rubusspp.): scale-Up extraction

Autor: MORAES, D. P., MACHADO, M. L., FARIAS, C. A. A., BARIN, J. S., ZABOT, G. L., LOZANO-SÁNCHEZ, J., FERREIRA, d. f., VIZZOTTO, M., LEYVA-JIMENEZ, F. J., SILVEIRA, T. L. DA, RIES, E. F., BARCIA, M. T.

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The phenolic compounds of blackberries extracted with organic solvents cause environmental damage. Therefore, the objective of thepresent study was to verify if microwave hydrodiffusion and gravity obtain a blackberry extract with a high concentratio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::abaa11bc4ad20725aa40e2dcd5355a70
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127562

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