Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/152
Título: Chemical composition, nutritional properties, and antioxidant activity of Licania tomentosa (Benth.) fruit
Autor(es): Medeiros, Jackeline Lima de; et. al.







Palavras-chave: Antioxidant activity
Chrysobalanaceae
Edible fruits
Phenolic compounds
Nutritional composition
Data do documento: 2020
Editor: Elsevier Ltd.
Citação: MEDEIROS, Jackeline L; LAMEIDA, Thiago S; LOPES NETO, Luiz CP; RIBEIRO, Paulo RV; BRITO Edy S; MORGANO, Marcelo A;da Silva, Marta G; FARIAS, Davi F; CARVALHO, Ana FU. Chemical composition, nutritional properties, and antioxidante activity of Licania tomentosa (Benth.) Fruit. Food Chemistry. Amsterdam, v. 313, p. 1-7, 2020.
Resumo: Licania tomentosa is a Brazilian plant species that produces edible fruits, yet there is little information available concerning their nutritional and/or bioactive composition. This study aimed to evaluate the nutritional and polyphenol composition of L. tomentosa fruits (pulp and seeds) and measure antioxidant activity in ethanolic extracts.The pulp and seeds were excellent sources of fiber (25.62%–41.70%) as well as minerals and vitamins. L. tomentosa contained no lectins or protease inhibitors (chymotrysin and trypsin) and 12 polyphenol compounds were identified in the seed extracts with a predominance of flavonoids. The seeds also presented antioxidant activities using the DPPH (SC5010.30–15.87 μg/mL), TBARS (IC50 18.46–20.84 μg/mL), and FRAP (RC50 0.203–0.309 μg/mL) assays. Due to its nutrient and antioxidant content, L. tomentosa may be used for food applications.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/152
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