Bioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.

Vista sencilla de ítem
dc.contributorAline SOUZA, PÓS-GRADUANDA UFPA; Thaise OLIVEIRA, PÓS-GRADUANDA UFPA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; WALNICE MARIA O DO NASCIMENTO, CPATU; Alessandra LOPES, PÓS-GRADUANDA UFPA.
dc.creatorSOUZA, A.
dc.creatorOLIVEIRA, T.
dc.creatorMATTIETTO, R. de A.
dc.creatorNASCIMENTO, W. M. O. do
dc.creatorLOPES, A.
dc.date2018-04-04T00:41:24Z
dc.date2018-04-04T00:41:24Z
dc.date2018-04-03
dc.date2018
dc.date2018-12-07T11:11:11Z
dc.date.accessioned2026-06-30T23:46:24Z
dc.descriptionOur objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic acid in the peel ranging from 13.73% to 24.02%. In the ripe maturity stage the genotypes 17 and 44 presented the highest concentration of phenolics (3,299.97 mg GAE.100 g-1) and anthocyanins (165.91 g.100 g-1). Flavonols and carotenoids showed a distinct and statistically different behavior in each genotype. Genotype 44 in the ripe stage had the highest content of carotenoids (105.88 mg.100 g-1). The high contents of vitamin C and phenolic compounds make the residue of camu camu fruit processing a rich source of antioxidants to the food and/or pharmaceutical industries.
dc.identifierFood Science and Technology, Campinas, v. 38, n. 1, p. 67-71, Jan./Mar. 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1090181
dc.identifierhttp://dx.doi.org/10.1590/1678-457X.33716
dc.identifier.urihttp://hdl.handle.net/123456789/390000
dc.languageeng
dc.rightsopenAccess
dc.subjectAntioxidantes
dc.subjectComposto bioativo
dc.subjectCamu Camu
dc.subjectMaturidade
dc.subjectVitamina
dc.titleBioactive compounds in the peel of camu camu genotypes from Embrapa's active germplasm bank.
dc.typeArtigo de periódico

Archivos

Colecciones

Embrapa Amazonía Oriental (CPATU)