3 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...
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...