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Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds

dc.contributor.authorPaz, Mário
dc.contributor.authorGúllon, Patricia
dc.contributor.authorBarroso, M. Fátima
dc.contributor.authorCarvalho, Ana P.
dc.contributor.authorDomingues, Valentina F.
dc.contributor.authorGomes, Ana M.
dc.contributor.authorBecker, Helena
dc.contributor.authorLonghinotti, Elisane
dc.contributor.authorDelerue-Matos, Cristina
dc.date.accessioned2015-05-15T17:44:23Z
dc.date.available2015-05-15T17:44:23Z
dc.date.issued2015
dc.description.abstractEight tropical fruit pulps from Brazil were simultaneously characterised in terms of their antioxidant and antimicrobial properties. Antioxidant activity was screened by DPPH radical scavenging activity (126-3987 mg TE/100 g DW) and ferric reduction activity power (368-20819 mg AAE/100 g DW), and complemented with total phenolic content (329-12466 mg GAE/100 g DW) and total flavonoid content measurements (46-672 mg EE/100 g DW), whereas antimicrobial activity was tested against the most frequently found food pathogens. Acerola and acai presented the highest values for the antioxidant-related measurements. Direct correlations between these measurements could be observed for some of the fruits. Tamarind exhibited the broadest antimicrobial potential, having revealed growth inhibition of Pseudomonas aeruginosa. Escherichia coli, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Acai and tamarind extracts presented an inverse relationship between antibacterial and antioxidant activities, and therefore, the antibacterial activity cannot be attributed (only) to phenolic compounds.por
dc.identifier.citationPAZ, Mário …[et al.] - Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds. Food Chemistry. ISSN 0308-8146. Vol. 172 (2015), p. 462–468por
dc.identifier.doi10.1016/j.foodchem.2014.09.102
dc.identifier.eid84907487186
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pmid25442579
dc.identifier.urihttp://hdl.handle.net/10400.14/17623
dc.identifier.wos000345207200064
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevier
dc.relationNORTE-07-0124-FEDER-000069-Ciencia do Alimento
dc.subjectAntioxidant activitypor
dc.subjectAntibacterial activitypor
dc.subjectDPPHpor
dc.subjectFlavonoid contentpor
dc.subjectFunctional foodspor
dc.subjectFunctional ingredientspor
dc.subjectFRAPpor
dc.subjectPhenolic contentpor
dc.subjectTropical fruit pulpspor
dc.titleBrazilian fruit pulps as functional foods and additives: evaluation of bioactive compoundspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/COMPETE/PEst-C%2FEQB%2FLA0006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F78845%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F79942%2F2011/PT
oaire.citation.endPage468
oaire.citation.startPage462
oaire.citation.titleFood Chemistry
oaire.citation.volume172
oaire.fundingStreamCOMPETE
oaire.fundingStreamSFRH
oaire.fundingStreamSFRH
person.familyNameGullón Estévez
person.familyNameBarroso
person.familyNameCarvalho
person.familyNameDomingues
person.familyNameGomes
person.familyNameBecker
person.familyNameLonghinotti
person.familyNameDelerue-Matos
person.givenNamePatricia
person.givenNameM. Fátima
person.givenNameAna
person.givenNameValentina
person.givenNameAna Maria
person.givenNameHelena
person.givenNameElisane
person.givenNameCristina
person.identifierK-5479-2013
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person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0002-2379-7249
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person.identifier.orcid0000-0003-3472-849X
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-7361-1916
person.identifier.orcid0000-0002-4782-6905
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-8601-2013
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person.identifier.ridD-4778-2013
person.identifier.ridB-9944-2013
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id24780290200
person.identifier.scopus-author-id25631648000
person.identifier.scopus-author-id36855267200
person.identifier.scopus-author-id18633648000
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7801401151
person.identifier.scopus-author-id6603741848
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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