Cover Image

Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques

Fuente: Redalyc

Saved in:

Bibliographic Details
Main Author:	WALTER N.L. DOS SANTOS
Format:	Artículo científico
Language:	en
Published:	Academia Brasileira de Ciências 2016
Subjects:	Multidisciplinaria (Ciencias Naturales y Exactas) Atemoya ICP OES phenolics flavonoids food composition
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil
by: R. A. Moraes de Souza
Published: (2008)

Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae)
by: Rosane Gomes de OLIVEIRA
Published: (2017)

Antiproliferative activity in tumor cell lines, antioxidant capacity and total phenolic, flavonoid and tannin contents of Myrciaria floribunda
by: LUIS A.C. TIETBOHL
Published: (2017)

SPECTROPHOTOMETRIC METHODS FOR THE MEASUREMENT OF TOTAL PHENOLIC COMPOUNDS AND TOTAL FLAVONOIDS IN FOODS
by: J. Mauricio Peñarrieta
Published: (2007)

Seasonal variability of phenolic compounds and antioxidant activity in prickly pear cladodes of Opuntia and Nopalea genres
by: Francisco Abel Lemos ALVES
Published: (2017)

Development of pasteurized coffee-flavored dairy beverage added with mint extract (Mentha x piperita)
by: Bruno Fischer
Published: (2020)

Antioxidant compounds in hawthorn fruits (Crataegus spp.) of Mexico
by: Rosario García-Mateos
Published: (2013)

The effects of ultrasound-assisted extraction on polyphenolics compounds obtained from Physalis angulata using response surface approach
by: Naira Carniel
Published: (2018)

Bioactive compounds from Syzygium malaccense leaves: optimization of the extraction process, biological and chemical characterization
by: Aline Savi
Published: (2020)

Biochemical characterization of defense responses in rose genotypes in response to artificial inoculation with black spot pathogen Diplocarpon rosae
by: Y Saidulu
Published: (2022)

Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development
by: Marcela Roquim ALEZANDRO
Published: (2011)

Morphological and biochemical changes during somatic embryogenesis in mahogany, Swietenia macrophylla (Meliaceae)
by: Andrés Gatica-Arias
Published: (2019)

Chemical composition and antioxidant activity of Coccoloba cowellii Britton
by: Daniel Méndez-Rodríguez
Published: (2019)

Protective role of Syzygium cumini leaf extracts against paraquat-induced oxidative stress in superoxide-dismutase-deficient Saccharomyces cerevisiae strains
by: Jefferson de Jesus Soares
Published: (2019)

Total Phenolic, Flavonoid Content and Antioxidant Activity of Vitex megapotamica (Spreng.) Moldenke
by: Sideney Becker Onofre
Published: (2016)

Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos
by: Nabila Benhamada
Published: (2021)

Bactris guineensis, an underutilized Costa Rican palm fruit: juice processing and its nutritional profile
by: Carolina Cortés-Herrera
Published: (2024)

Chemical composition and in-vitro antioxidant activity of extracts of Adelia ricinella L.
by: Clara Azalea Berenguer Rivas
Published: (2018)

Nutritional characterization of Moringa oleífera leaves, seeds, husks and flowers from two regions of Mexico
by: Salvador Horacio Guzmán-Maldonado
Published: (2020)

Antioxidant capacity and fatty acid composition of different parts of Adenocarpus complicatus (Fabaceae) from Turkey
by: Adnan Berber
Published: (2014)

Physicochemical, microbiological and sensory characterization of liquor obtained from atemoya fruit (Annona cherimola×Annona squamosa)
by: J. Martínez-Girón
Published: (2019)

Microwave extraction of champa (Campomanesia lineatifolia Ruiz & Pav.) fruit: alternative to obtain natural antioxidants
by: Ángela María Otalvaro-Álvarez
Published: (2018)

Evaluation of the influence of seasonality and landscape on the physicochemical characteristics of propolis
by: Elaine Maria LOUREIRO
Published: (2013)

Capacidad antioxidante y principales ácidos fenólicos y flavonoides de algunos alimentos
by: Juana Zavaleta
Published: (2005)

THE EFFECT OF QUALITY OF FOOD SOURCE ON MACADAMIA NUT DAMAGE BY Gymnandrosoma aurantianum (LEPIDOPTERA: TORTRICIDAE)
by: Helga Blanco-Metzler
Published: (2013)

Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits
by: Aline Medeiros ALVES
Published: (2017)

Characterization and evaluation of stability of bioactive compounds in fruit smoothies
by: Sílvia Cristina Sobottka Rolim de MOURA
Published: (2017)

Bioactive compounds from brewer’s spent grain: phenolic compounds, fatty acids and in vitro antioxidant capacity
by: Aline da Rosa Almeida
Published: (2017)

Anaerobic treatment for the removal of phenolic compounds and saturated hydrocarbons
by: Víctor Vacca J.
Published: (2008)

Antioxidant compounds in hawthorn fruits (Crataegus spp.) of Mexico
by: Rosario García-Mateos, Emmanuel Ibarra-Estrada and Raúl Nieto-Angel
Published: (2013)

Chemical modification of activated carbons and its effect on the adsorption of phenolic compounds
by: Ana M. Carvajal-Bernal
Published: (2015)

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil
by: Neuza Mariko Aymoto HASSIMOTTO
Published: (2008)

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model
by: Gustavo VELDERRAIN-RODRÍGUEZ
Published: (2016)

Bioactive and volatile organic compounds in Southern Brazilian blackberry (Rubus fruticosus) fruit cv. Tupy
by: Andressa Carolina JACQUES
Published: (2014)

Physicochemical, nutritional, and antioxidant characteristics of the fruit of Ehretia tinifolia
by: Juan Fernando Pío-León
Published: (2012)

In vitro germination, callus induction and phenolic compounds contents from Pyrostegia venusta (Ker Gawl.) Miers
by: Karina de Queiroz Braga
Published: (2015)

Lignin phenols records of sediment from the Gåsfjärden lake
by: Yang, Bingjie, et al.
Published: (2024)

Yield, physicochemical quality, and antioxidant capacity of “beef” and wild tomato fruits (Solanum lycopersicum L.) as a function of the electrical conductivity of the nutrient solution
by: María Teresa Martínez-Damián
Published: (2017)

Biological systems combined for the treatment of coffee processing wastewater: II - Removal of nutrients and phenolic compounds
by: Ronaldo Fia
Published: (2013)

Colour and total phenols content in traditionally made red wine from the Tacoronte-Acentejo D.O.C. area (Canary Islands)
by: G. González Hernández
Published: (2002)