Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/5585
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dc.contributor.authorSouza, Vanessa Rios de-
dc.contributor.authorPereira, Patrícia Aparecida Pimenta-
dc.contributor.authorSilva, Thais Lomônaco Teodoro da-
dc.contributor.authorLima, Luiz Carlos de Oliveira-
dc.contributor.authorPio, Rafael-
dc.contributor.authorQueiroz, Fabiana-
dc.date.accessioned2015-05-28T17:33:51Z-
dc.date.available2015-05-28T17:33:51Z-
dc.date.issued2014-
dc.identifier.citationSOUZA, V. R. de. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry, v. 156, p. 362-368, 2014. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0308814614001770>. Acesso em: 22 mai. 2015.pt_BR
dc.identifier.issn0308-8146-
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/5585-
dc.description.abstractThis study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe. The values found for the bioactive compounds generally fit the ranges reported in the literature with minor differences. The greatest difference was found in relation to ascorbic acid, as all fruits analyzed showed levels well above those found in the literature.pt_BR
dc.language.isoen_USpt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectBerrypt_BR
dc.subjectCherrypt_BR
dc.titleDetermination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits.pt_BR
dc.typeArtigo publicado em periodicopt_BR
dc.rights.licenseO periódico Food Chemistry concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3637061351756.pt_BR
dc.identifier.doihttps://doi.org/10.3989/gya.049113-
Appears in Collections:DEALI - Artigos publicados em periódicos

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