Correlations between the phenolic compounds and antioxidant activity in the skin and pulp of table grape varieties

dc.contributor.authorDe Souza, Angela Vacaro [UNESP]
dc.contributor.authorDa Silva Vieira, Marcos Ribeiro
dc.contributor.authorPutti, Fernando Ferrari [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal do Pará (UFPA)
dc.date.accessioned2018-12-11T17:19:31Z
dc.date.available2018-12-11T17:19:31Z
dc.date.issued2018-01-01
dc.description.abstractGrapes are considered a major source of phenolic compounds when compared to other vegetables, but the great diversity amongst the cultivars results in fruits with different characteristics of taste and colour, which is certainly associated with the polyphenol content and profile. Skins and pulps of ripe samples of Itália, Brasil, Rubi, Thompson and Niagara Rosada grapes from the Campinas and Jundiaí regions - SP state - Brazil, were studied with the objective of evaluating the antioxidant activity, enzymatic activities of peroxidase and polyphenoloxidase, phenolic compounds and ascorbic acid. In order to verify correlations between the skins and pulps of the varieties and the characteristics studied, Pearson's correlation, the generalized distance of Mahalanobis (D2) and finally the grouping of the different responses using the multivariate analysis, were carried out. It was verified that the skins of the grapes analysed had a positive correlation with the phenolic compounds, polyphenoloxidase activity and ascorbic acid content, except for Niagara Rosada, showing higher levels for these evaluations. There was no correlation between the antioxidant activity and the other analyzes. This shows that for the majority of the varieties evaluated, the skins are a great source of these compounds.en
dc.description.affiliationUniversidade Estadual Paulista (UNESP) Faculdade de Ciências e Engenharia Câmpus de Tupã, Rua Domingos da Costa Lopes, 780
dc.description.affiliationUniversidade Federal Do Pará (UFPA)
dc.description.affiliationUnespUniversidade Estadual Paulista (UNESP) Faculdade de Ciências e Engenharia Câmpus de Tupã, Rua Domingos da Costa Lopes, 780
dc.identifierhttp://dx.doi.org/10.1590/1981-6723.10317
dc.identifier.citationBrazilian Journal of Food Technology, v. 21.
dc.identifier.doi10.1590/1981-6723.10317
dc.identifier.fileS1981-67232018000100426.pdf
dc.identifier.issn1981-6723
dc.identifier.issn1516-7275
dc.identifier.scieloS1981-67232018000100426
dc.identifier.scopus2-s2.0-85045381089
dc.identifier.urihttp://hdl.handle.net/11449/176185
dc.language.isopor
dc.relation.ispartofBrazilian Journal of Food Technology
dc.relation.ispartofsjr0,206
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectAntioxidant activity index
dc.subjectAscorbic acid
dc.subjectVitis sp.
dc.titleCorrelations between the phenolic compounds and antioxidant activity in the skin and pulp of table grape varietiesen
dc.titleCorrelações entre compostos fenólicos e atividade antioxidante em casca e polpa de variedades de uva de mesapt
dc.typeArtigo
unesp.author.lattes1705071255439506[1]
unesp.author.orcid0000-0002-4647-2391[1]
unesp.departmentAdministração - Tupãpt

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