6 documents found, page 1 of 1
Storage stability of the phenolic compounds, color and antioxidant activity of ...
Tavares, Iasnaia Maria de Carvalho; Sumere, Beatriz Rocchetti; Gómez-Alonso, Sergio; Gomes, Eleni; Hermosín-Gutiérrez, Isidro; Da-Silva, RobertoMade available in DSpace on 2020-12-12T01:12:18Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-02-01; Jambolan (Syzigium cumini (L.) Skeels) stands out among the Brazilian fruits that are rich in bioactive compounds with potential for the production of dehydrated product. Therefore, jambolan juice powder was produced by foam mat drying method and stored for 150 days at three temperatures (4, 25, 35 °C)....
Chromatic characteristics and color-related phenolic composition of Brazilian y...
Ramos, Afonso Mota; Stringheta, Paulo César; Lago-Vanzela, Ellen Silva; Rebello, Ligia Portugal Gomes; Da-Silva, Roberto; García-Romero, EstebanThe color characteristics and the phenolic composition related to color of young red wines elaborated with the hybrid grape cultivar BRS Violeta, developed for its adaptation to sub-tropical climates in Brazil, have been studied. These wines are characterized with a deep red-purplish color, reaching color intensity averaging 24 units. In spite of being young red wines elaborated with short maceration time, thei...
Flavonols and ellagic acid derivatives in peels of different species of jabutic...
Neves, Nathália de Andrade; Stringheta, Paulo César; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, IsidroExtracts of jabuticaba peels show complex chromatographic profiles at 360 nm, with some peaks presenting UV–Vis spectra resembling those of flavonol glycosides and others resembling that of ellagic acid. The presence and tentative identification of these phenolic compounds were comprehensively studied in four species of Brazilian jabuticaba fruit – Plinia trunciflora, variety ‘jabuticaba de cabinho’; P. caulifo...
Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Qu...
Iasnaia Maria de Carvalho, Tavares [UNESP]; Nogueira, Tuany Yuri Kuboyama [UNESP]; Mauro, Maria Aparecida [UNESP]; Gómez-Alonso, SergioMade available in DSpace on 2018-12-11T17:34:22Z (GMT). No. of bitstreams: 0 Previous issue date: 2017-12-01; Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Jambolan [Syzygium cumini (L.)] berries are a popular fruit in Brazil, renowned for their high phenolic compound (PC) content. These PCs have antioxidant, antibacterial, an...
Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (B...
Rebello, Ligia Portugal Gomes; Lago-Vanzela, Ellen Silva; Barcia, Milene Teixeira; Ramos, Afonso Mota; Stringheta, Paulo César; Da-Silva, RobertoThe grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic profile. Thus, the present study aimed to identify and quantify, for the first time and in detail, the phenolic compounds present in the skin, flesh and seeds of BRS Violeta grape berry using combination of SPE meth...
Storage stability of phenolic compounds in powdered BRS Violeta grape juice mic...
Moser, Poliana; Telis, Vânia Regina Nicoletti; Neves, Nathália de Andrade; García-Romero, Esteban; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, IsidroThe stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35 °C for up to 150 days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, added at diverse concentrations and proportions. The treatment combining S and M with the hig...