Results 1 to 10 of about 2,760 (143)
Brazilian Journal of Food Technology, 2013 The in vitro antioxidant capacity, total phenolic content and mineral elements of the fruit peel of Myrciaria cauliflora were investigated. The antioxidant capacity was analyzed by the diphenylpicrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-
Clináscia Rodrigues Rocha Araújo +5 more
exaly +4 more sources
Anthocyanins, pigment stability and antioxidant activity in jabuticaba [Myrciaria cauliflora (Mart.) O. Berg] [PDF]
Revista Brasileira De Fruticultura, 2011 Different solvents were evaluated for the extraction of jabuticaba anthocyanin pigments, identifying, quantifying and verifying the stability of the anthocyanins, as well as the conduction of three antioxidant activity assays and determination of the ...
Rachel Castilho, Angelita Duarte Correa
exaly +5 more sources
The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace [PDF]
Polímeros, 2021 Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates.
Eduardo Ramirez Asquieri +5 more
doaj +1 more source
Bioactivity and bioaccessibility of phenolic compounds from Brazilian fruit purees
Future Foods, 2021 In this study, the phenolic content, antioxidant capacity, antimicrobial activity and bioaccessibility in different fruit purees were evaluated. Strawberry (Fragaria ananassa Duch.), starfruit (Averrhoa carambola) and other fruits native from Brazil ...
Ana Paula Stafussa +9 more
doaj +1 more source
Food Science &Nutrition, Volume 11, Issue 4, Page 1860-1871, April 2023., 2023 The article showed that distille myrtle leaves can be potentially used as natural antioxidant in meat product preservation. Abstract The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting
Souha Tibaoui +3 more
wiley +1 more source
Journal of Food Processing and Preservation, Volume 2023, Issue 1, 2023., 2023 Whey‐less cheese (WLC) containing different concentrations (1% and 2%) of purple carrot powder (PCP) was produced, then its physical, chemical, and sensorial characteristics were investigated during a six‐week storage period (SP). The PCP‐2% sample showed the highest total phenolic content at the beginning of the SP (163.58 mg gallic acid/100 g) and ...
Mohsen Mohammadi +4 more
wiley +1 more source
Pest categorisation of Zaprionus indianus
EFSA Journal, Volume 20, Issue 3, March 2022., 2022 Abstract The EFSA Panel on Plant Health performed a pest categorisation of Zaprionus indianus (Diptera: Drosophilidae), the African fig fly for the territory of the EU. This species successfully colonised the Indian subcontinent more than four decades ago, and more recently South and North America.
EFSA Panel on Plant Health (PLH) +24 more
wiley +1 more source
Revista Brasileira de Plantas Medicinais, 2009 Este estudo avaliou a ação do extrato etanólico das folhas de Myrciaria cauliflora (Mart.)O.Berg. sobre três culturas de Streptococcus formadoras do biofilme dental. A atividade antimicrobiana foi determinada pelo método de difusão em meio sólido.
C.M. Carvalho +5 more
doaj +1 more source
Revista Brasileira de Fruticultura, 2004 O presente trabalho foi conduzido com o objetivo de avaliar as características morfológicas e físicas da planta e do fruto de jabuticabeiras, pertencentes à coleção da FCAV-UNESP, Câmpus de Jaboticabal-SP.
Natanael de Jesus +7 more
doaj +1 more source
Brazilian Journal of Biology, 2021 Plinia cauliflora (Mart.) Kausel, popularly known as jabuticaba, is rich in polyphenols. Phenolic compounds exhibit several biological properties, which reflect on biomarkers such as biochemical parameters.
Leonardo Luiz Borges +6 more
doaj +1 more source