Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

Food Chemistry

Volumn 156, Issue , 2014, Pages 362-368

  De Souza, Vanessa Rios ^a   Pereira, Patrícia Aparecida Pimenta ^b   Da Silva, Thais Lomônaco Teodoro ^c   De Oliveira Lima, Luiz Carlos ^d   Pio, Rafael ^d   Queiroz, Fabiana ^d  

^a UNIVERSIDADE FEDERAL DOS VALES DO JEQUITINHONHA E MUCURI   (Brazil)

^b FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Antioxidant activity; Berry; Bioactive compounds; Cherry

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BERRY; BIOACTIVE COMPOUNDS; CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITIONS; CHERRY; MINERAL COMPOSITION; TEMPERATE CLIMATE;

PLANTS (BOTANY);

FRUITS;

ANTIOXIDANT; CALCIUM; FLAVONOID; IRON; MAGNESIUM; PHOSPHORUS; POTASSIUM; ZINC; ANTHOCYANIN; ASCORBIC ACID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLACKBERRY; BLUEBERRY; BRAZIL; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; COMPARATIVE STUDY; CONTROLLED STUDY; CULTIVAR; DIETARY FIBER; FAT CONTENT; FRUIT (STRUCTURE); FRUIT RIPENING; MOISTURE; NONHUMAN; PH; PROTEIN CONTENT; RASPBERRY; STRAWBERRY; SUN EXPOSURE; SWEET CHERRY; CHEMISTRY; FRAGARIA; FRUIT; ROSACEAE; RUBUS;

ANTHOCYANINS; ANTIOXIDANTS; ASCORBIC ACID; BLUEBERRY PLANT; BRAZIL; FLAVONOIDS; FRAGARIA; FRUIT; HYDROGEN-ION CONCENTRATION; PHENOLS; ROSACEAE; RUBUS;

EID: 84896865118     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.125     Document Type: Article

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