Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Food Chemistry

Volumn 208, Issue , 2016, Pages 220-227

  Morales, Patricia ^a,b   Barros, Lillian ^b   Dias, Maria Inês ^b   Santos Buelga, Celestino ^c   Ferreira, Isabel C F R ^b   Ramirez Asquieri, Eduardo ^d   Berrios, José De J ^e  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c UNIVERSITY OF SALAMANCA   (Spain)

^d FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^e WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antioxidant capacity; By products; Functional ingredients; Jabuticaba pomace; Phytochemical

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BYPRODUCTS; CHROMATOGRAPHY; ELECTROSPRAY IONIZATION; FATTY ACIDS; FLAVONOIDS; FLUORESCENCE; FRUITS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION; IONIZATION OF GASES; IONIZATION OF LIQUIDS; LIQUIDS; MASS SPECTROMETRY; PLANTS (BOTANY); POLYUNSATURATED FATTY ACIDS; TANNINS;

ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; FLAME IONIZATION DETECTION; FUNCTIONAL INGREDIENT; GAS-LIQUID CHROMATOGRAPHY; JABUTICABA POMACE; PHYTOCHEMICAL;

LIQUID CHROMATOGRAPHY;

ANTHOCYANIN; CARBOHYDRATE; CARBOXYLIC ACID; CHEMICAL COMPOUND; CITRIC ACID; FRUCTOSE; GALLIC ACID; GLUCOSE; MALIC ACID; MONOUNSATURATED FATTY ACID; OLEIC ACID; OXALIC ACID; PALMITIC ACID; PHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; QUINIC ACID; SATURATED FATTY ACID; SHIKIMIC ACID; SUCROSE; TANNIN; TOCOPHEROL; TROLOX C; ANTIOXIDANT; CYANIDIN 3-O-GLUCOSIDE; FATTY ACID; GLUCOSIDE; INDUSTRIAL WASTE; PLANT MEDICINAL PRODUCT;

ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; ELECTROSPRAY; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; FRUIT; GAS CHROMATOGRAPHY; GAS LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILICITY; LIPOPHILICITY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MYRCIARIA CAULIFLORA; QUALITATIVE ANALYSIS; REFRACTION INDEX; ULTRAVIOLET SPECTROSCOPY; ANALYSIS; BRAZIL; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; INDUSTRIAL WASTE; MYRTACEAE;

ANTHOCYANINS; ANTIOXIDANTS; BRAZIL; FATTY ACIDS; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; FRUIT; GLUCOSIDES; HYDROLYZABLE TANNINS; INDUSTRIAL WASTE; MYRTACEAE; PALMITIC ACID; PHENOLS; PHYTOCHEMICALS;

EID: 84962808920     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.011     Document Type: Article

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