| Autor: |
do Carmo Brito, Brenda de Nazaré, da Silva Pena, Rosinelson, Santos Lopes, Alessandra, Campos Chisté, Renan |
| Předmět: |
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| Zdroj: |
Journal of Food Science (John Wiley & Sons, Inc.); Oct2017, Vol. 82 Issue 10, p2286-2290, 5p |
| Abstrakt: |
Jambolão fruits are promising sources of anthocyanins, and in this study, the jambolão fruit from the Brazilian Amazonian region was characterized and the efficiency of six ethanol-based solutions to extract anthocyanins was determined. Moreover, the color changes of anthocyanin extracts, as influenced by different pH conditions (pH from 1.0 to 8.0), were evaluated. The fruits exhibited high contents of total anthocyanins (296 mg/100 g) and the CIELAB parameters characterized jambolão as a purple-red colored fruit ( a* = 20.30, b* = −4.17, and [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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Plný text