Guabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds
- 25 August 2023
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 432, 137296
Abstract
No abstract availableKeywords
Funding Information
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul
This publication has 35 references indexed in Scilit:
- Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose dietFood Research International, 2015
- Active compounds and medicinal properties of Myrciaria genusFood Chemistry, 2014
- Bound phenolics in foods, a reviewFood Chemistry, 2014
- The characterisation and profile of the bioactive compounds in red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens (O. Berg) D. Legrand)International Journal of Food Science and Technology, 2014
- Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)Food Chemistry, 2013
- UV-B-Induced Secondary Plant Metabolites - Potential Benefits for Plant and Human HealthCritical Reviews in Plant Sciences, 2012
- Comparison of phenol content and antioxidant capacity of nutsFood Science and Technology, 2010
- Consumer attitudes towards enhanced flavonoid content in fruitFood Research International, 2009
- Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruitsFood Chemistry, 2008
- Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) AssayJournal of Agricultural and Food Chemistry, 2003