Cytotoxic and Phytotoxic Activities of Native Brazilian Forest Gabiroba (Campomanesia xanthocarpa Berg.), Fruits, and Flour against Shrimp (Artemia salina L.) and Lettuce (Lactuca sativa L.) [PDF]
Foods, 2023 Gabiroba, a native fruit in Brazil’s Atlantic Forest region, has significant nutritional and therapeutic properties. However, due to its seasonality, consumption by the population is limited.
Aiane Benevide Sereno +9 more
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An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products [PDF]
Plants, 2022 This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or ...
Vinícius Tadeu da Veiga Correia +12 more
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Underexploited Brazilian Cerrado fruits as sources of phenolic compounds for diseases management: A review [PDF]
Food Chemistry: Molecular Sciences, 2022 The Brazilian Cerrado is home to a large number of native and endemic species of enormous potential, among which we can highlight the cagaita, gabiroba, jatobá-do-cerrado, lobeira, and mangaba.
Henrique Silvano Arruda +2 more
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Campomanesia adamantium (Myrtaceae) fruits protect HEPG2 cells against carbon tetrachloride-induced toxicity [PDF]
Toxicology Reports, 2015 Campomanesia adamantium (Myrtaceae) is an antioxidant compounds-rich Brazilian fruit popularly known as gabiroba. In view of this, it was evaluated the hepatoprotective effects of pulp (GPE) or peel/seed (GPSE) hydroalcoholic extracts of gabiroba on ...
Thaís de Oliveira Fernandes +5 more
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Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia-ficus-indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization. [PDF]
Food Sci Nutr, 2020 RSM optimization of cactus pear and Lantana camara fruits blend for wine production. TTA of the produced blended fruit wine predicting model is accurate. HPLC analysis of organic acids of the produced wine prevailed the presence of citric, tartaric, and ascorbic acids. Abstract Fruits and fermentation methods are important sources of organic acids that
Tsegay ZT.
europepmc +2 more sources
Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology. [PDF]
Food Sci Nutr, 2021 Stevia replaced sucrose in jam production. The qualitative properties of the new jam were evaluated and optimized. Using pectin and stevia sweetener can reduce the amount of sucrose in jam. Abstract The response surface method (RSM) was used to produce sour cherry jam containing stevia sweetener with favorable physicochemical, textural, and rheological
Nourmohammadi A, Ahmadi E, Heshmati A.
europepmc +2 more sources
Bioactive Properties of Campomanesia lineatifolia: Correlation Between Anti-Helicobacter pylori Activity, Antioxidant Potential and Chemical Composition [PDF]
PlantsHelicobacter pylori is found in the stomach of patients with chronic gastritis and peptic ulcers, infecting approximately half of the world’s population. Current treatment for H.
Nívea Cristina Vieira Neves +5 more
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Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production. [PDF]
ScientificWorldJournal, 2020 The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer ...
Nunes CSO +7 more
europepmc +2 more sources
Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15. [PDF]
EFSA J, 2019 Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate 54 flavouring substances attributed to the Flavouring Group Evaluation 05 (FGE.05), using the Procedure as referred to in the Commission Regulation (EC) No 1565/2000.
EFSA Food Additives and Flavourings (FAF) +26 more
europepmc +2 more sources
Seed and peel essential oils obtained from Campomanesia adamantium fruit inhibit inflammatory and pain parameters in rodents. [PDF]
PLoS ONE, 2017 Campomanesia adamantium (Myrtaceae) is popularly known as "gabiroba" and has been used in folk medicine as antirheumatic, antidiarrheal, hypocholesterolemic and anti-inflammatory.
Danieli Zuntini Viscardi +6 more
doaj +2 more sources