2020
DOI: 10.2991/efood.k.200729.001
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Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development

Abstract: The Cerrado is the second largest vegetation formation in Brazil, after the Amazon, and is the richest tropical savanna in the world in terms of biodiversity. This study aimed to evaluate cagaita fruits for bioactive compounds and nutrients during their physiological development. The fruits were assessed for phenolic compounds, antioxidant activity, vitamin C, and b-carotene in the period between 10 and 37 Days after Anthesis (DAA); the basic chemical composition and mineral levels were estimated at 18 DAA. Bi… Show more

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Cited by 7 publications
(3 citation statements)
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“…The total phenol content was determined as described by Silva et al [21], measured using standard gallic acid, and expressed as mg•g −1 DW. The soluble protein extract and Coomassie Brilliant Blue were mixed for 2 min, and then the absorbance was recorded at 595 nm.…”
Section: Quality Indexes For Z Latifolia After Storagementioning
confidence: 99%
“…The total phenol content was determined as described by Silva et al [21], measured using standard gallic acid, and expressed as mg•g −1 DW. The soluble protein extract and Coomassie Brilliant Blue were mixed for 2 min, and then the absorbance was recorded at 595 nm.…”
Section: Quality Indexes For Z Latifolia After Storagementioning
confidence: 99%
“…The total phenols content was determined as described by Silva et al (2020) with small changes. 1 mL aliquots of the extracts were transferred to 10 mL flasks containing 5 mL distilled water, and 1 mL of 25% sodium carbonate, to which 1 mL Folin–Ciocalteu reagent was added, and the volume was added with distilled water.…”
Section: Methodsmentioning
confidence: 99%
“…Micro comminution technology is a relatively recent type of processing that pulverises samples smaller than 100 μm and is commonly employed in health care goods and functional food processing (Chen et al, 2006;Wang et al, 2022). When sample particles are submicron in size, the surface area rises exponentially, increasing the pace of water absorption, taste release, and active ingredient use, hence increasing the rate of nutrient absorption and physiological function of food (Wu et al, 2012;Silva et al, 2020). Micro comminuting research now focuses mostly on tea, wheat, oats, and other foods (Ma et al, 2016).…”
Section: Introductionmentioning
confidence: 99%