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Estabilidade do ácido ascórbico em suco de caju em função da temperatura, dulcificação e tempo de estocagem. [PDF]
, 2010 ALMEIDA, R. F. de, OLIVEIRA, M. E. B. de
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Freeze-drying of acerola (Malpighia glabra L.)
Chemical Engineering and Processing: Process Intensification, 2007Abstract Several quality parameters, such as water activity (aw), glass transition temperature (Tg), Vitamin C content, shrinkage and rehydration capacity were investigated for the freeze-drying of acerola fruits. The variation of temperature with time at different positions of the samples was measured during the freezing of samples, performed prior ...
Luanda G. Marques +2 more
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Immobilization of pectinmethylesterase from acerola (Malpighia glabra L.) in porous silica
Biotechnology Letters, 2003The total and partially purified enzyme pectinmethylesterase from acerola fruit was covalently immobilized on porous silica particles. These efficiency values were 114% for the total PME and 351% for the partially purified PME. In both forms the immobilization resulted in compounds with high thermal stability.
de Assis, S. A. +3 more
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Volatile Constituents of Fruits ofMalpighia glabraL.
Journal of Essential Oil Research, 2000Abstract A concentrate of the hydrodistilled volatiles from the fruits of Malpighia glabra L. was analyzed by GC and GC/MS. More than 95% of the volatile compounds were identified with 2-furfuraldehyde (56.8%) and heptanoic acid (21%) being the major constituents.
Jacqueline Casadebaig +4 more
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Metabolic profiling and in vivo hepatoprotective activity ofMalpighiaglabraL. leaves
Journal of Food Biochemistry, 2020Although Malpighia glabra Linn. fruits are well studied for their nutritional and medicinal prominence; little attention has been given to the leaves. Our study intends to investigate the leaves metabolic profile using Q-TOF LC/MS/MS (Quadrupole-Time-of-Flight-Liquid-Chromatography-Mass-Spectrometry), and to explore their in vivo hepatoprotective ...
Seham S. El‐Hawary +4 more
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Food Chemistry, 2008
Polyphenol oxidase (PPO) of Barbados cherry was extracted and purified through ammonium sulfate precipitation, gel filtration, and affinity chromatography. The purification factor for PPO was 60% with 8.3% yield. The enzyme was characterized for thermal stability, pH and kinetic parameters.
V B Anil, Kumar +2 more
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Polyphenol oxidase (PPO) of Barbados cherry was extracted and purified through ammonium sulfate precipitation, gel filtration, and affinity chromatography. The purification factor for PPO was 60% with 8.3% yield. The enzyme was characterized for thermal stability, pH and kinetic parameters.
V B Anil, Kumar +2 more
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Journal of Agricultural and Food Chemistry, 2002
The enzyme pectin methylesterase (PME) is present in acerola fruit and was partially purified by gel filtration on Sephadex G-100. The results of gel filtration showed different PME isoforms. The total PME (precipitated by 70% salt saturation) and one of these isoforms (fraction from Sephadex G-100 elution) that showed a molecular mass of 15.5 +/- 1.0 ...
De Assis, S. A. +3 more
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The enzyme pectin methylesterase (PME) is present in acerola fruit and was partially purified by gel filtration on Sephadex G-100. The results of gel filtration showed different PME isoforms. The total PME (precipitated by 70% salt saturation) and one of these isoforms (fraction from Sephadex G-100 elution) that showed a molecular mass of 15.5 +/- 1.0 ...
De Assis, S. A. +3 more
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Revista Brasileira de Agrotecnologia, 2021
A acerola (Malpighia glabra) é uma das maiores fontes naturais de ácido ascórbico encontradas na natureza. Desta forma, devido ao grande interesse do setor agroindustrial brasileiro, muitos estudos veem sendo realizados de modo a explorar as potencialidades desse fruto nativo.
Aline Rodrigues Pontes +4 more
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A acerola (Malpighia glabra) é uma das maiores fontes naturais de ácido ascórbico encontradas na natureza. Desta forma, devido ao grande interesse do setor agroindustrial brasileiro, muitos estudos veem sendo realizados de modo a explorar as potencialidades desse fruto nativo.
Aline Rodrigues Pontes +4 more
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OPTIMIZATION OF PROCESSING CONDITIONS FOR WINE PRODUCTION FROM ACEROLA (MALPIGHIA GLABRA L.)
Acta Horticulturae, 2010In the present work, an attempt has been made to standardize the processing conditions for the manufacture of wine from acerola (Malpighia glabra L.) by RSM optimization. A central point design was used to evaluate the effect of soluble solids (°Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wine ...
S.S. Almeida +3 more
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Malpighia glabra Linnaeus 1753
2007Malpighia punicifolia Linnaeus, Species Plantarum, ed. 2, 1: 609. 1762. "Habitat in America meridionali." RCN: 3310. Lectotype (Vivaldi in Ann. Missouri Bot. Gard. 67: 904. 1980): Herb. Linn. No. 588.4 (LINN). Current name: Malpighia glabra L. (Malpighiaceae).
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