Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu [PDF]
LWT - Food Science and Technology, 2010 The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatographyemass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninetynine compounds (C6 compounds, alcohols, monoterpenic alcohols,
Whasley Ferreira Duarte +2 more
exaly +4 more sources
PHYSICOCHEMICALPROPERTIES OF GABIROBA ( Campomanesia lineatifolia) AND MYRTLE ( Blepharocalyx salicifolius ) NATIVE TO THE MOUNTAINOUS REGION OF IBIAPABA-CE, BRAZIL [PDF]
Revista Caatinga, 2016 In Brazil, consumer preference of tropical native fruits has increased; however, many fruits are not commercially exploited, such as gabiroba (Campomanesia lineatifolia) and myrtle (Blepharocalyx salicifolius), from the Myrtaceae family.
Ana Cristina Silva de Lima
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Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens) [PDF]
Food Science and Technology, 2013 The objective of this study was to determine the optimal temperature for storing gabiroba fruit (Campomanesia pubescens) without affecting compounds' quality. The fruits were stored at different temperatures (0 °C, 6 °C, 12 °C, and 20 °C) and the effect on the pH, total titratable acidity, soluble solids, total sugars, vitamin C, and antioxidant ...
Flavio Alves da Silva +2 more
exaly +6 more sources
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
doaj +2 more sources
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
doaj +2 more sources
Revista de Agricultura Neotropical, 2021 Campomanesia adamantium (Cambess.) Berg O. is a native of Savanna, popularly known as gabiroba, guavira, or gabiroba-do-campo, and has many uses, with its fruit being consumed fresh or processed. This study aimed to evaluate different doses of phosphorus
Jéssica Rodrigues de Mello Duarte +3 more
doaj +3 more sources
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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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
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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