文章基本信息

标题：Analisys of the nutritional composition and stability of phenolic compounds and anthocyanis of guabiju
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作者：Luzia Caroline Ramos Reis ; Juliana Rombaldi Bernardi ; Ana Carolina Pio Silva 等
期刊名称：Revista Brasileira de Pesquisa em Alimentos
印刷版ISSN：2179-3174
电子版ISSN：2236-6563
出版年度：2016
卷号：7
期号：1
页码：89-104
语种：Portuguese
出版社：Universidade Tecnológia Federal do Paraná
摘要：The objective of this study was to determine the nutrient composition and stability of phenolic compounds and anthocyanins in guabiju, stored at room temperature at 25 °C and cooled at 7°C. The fruit had an average weight of 3.41 g, 78.79 % yield in pulp and peel, pH 4.33 and acidity 0.03 %, 9.67 % of total soluble solids, 82.85 % moisture, 4.48 % of fiber, 0.63 % protein, 0.59 % ash or mineral total, 0.31 % lipids; 219.58 mg of phenolic compounds and 0.8 mg of total anthocyanins. There were 83.75 mg of phenolic compounds and 0.29 mg of anthocyanins to guabiju juice. The phenolic compounds of the juice guabiju decreased both in storage at room temperature (25 °C), and cooling. The amount of total anthocyanins guabiju juice decreased under refrigeration, as at room temperature (25 °C) increased its quantity. The fruit guabiju deserves greater attention of producers and consumers in relation to the possible benefits that provides to the body, because with the presence of antioxidants.
关键词：compostos fenólicos, composição de alimentos, Myrcianthes pungens