The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

Food Research International

Volumn 48, Issue 2, 2012, Pages 592-597

  Lemos, Miriam Rejane Bonilla ^a   Siqueira, Egle Machado de Almeida ^a   Arruda, Sandra Fernandes ^a   Zambiazi, Rui Carlos ^b  

^a UNIVERSITY OF BRASILIA   (Brazil)

^b FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Antioxidant capacity; Baru; Phenolic compounds; Roasting

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; BARU; CAFFEIC ACIDS; ELLAGIC ACID; EPICATECHIN; FERULIC ACIDS; FOLIN-CIOCALTEU ASSAYS; GALLIC ACIDS; P-COUMARIC ACID; PHENOLIC COMPOUNDS; PHENOLICS; ROASTING; ROASTING PROCESS; TOTAL PHENOLIC CONTENT;

CALCINATION; FREE RADICALS;

PHENOLS;

DIPTERYX; DIPTERYX ALATA;

EID: 84866408245     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.027     Document Type: Article

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