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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/73394
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dc.contributor.authorHaminiuk, Charles Windson Isidoro-
dc.contributor.authorPlata-Oviedo, Manuel Salvador Vicente-
dc.contributor.authorde Mattos, Gisely-
dc.contributor.authorCarpes, Solange Teresinha-
dc.contributor.authorBranco, Ivanise Guilherme-
dc.date.accessioned2014-05-27T11:26:51Z-
dc.date.accessioned2016-10-25T18:37:25Z-
dc.date.available2014-05-27T11:26:51Z-
dc.date.available2016-10-25T18:37:25Z-
dc.date.issued2012-06-25-
dc.identifierhttp://dx.doi.org/10.1007/s13197-012-0759-z-
dc.identifier.citationJournal of Food Science and Technology, p. 1-5.-
dc.identifier.issn0022-1155-
dc.identifier.issn0975-8402-
dc.identifier.urihttp://hdl.handle.net/11449/73394-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/73394-
dc.description.abstractThe recovery of phenolic compounds of Eugenia pyriformis using different solvents was investigated in this study. The compounds were identified and quantified by reverse-phase high-performance liquid chromatography coupled with ultraviolet-visible diode-array detector (RP-HPLC-DAD/UV-vis). Absolute methanol was the most effective extraction agent of phenolic acids and flavonols (588.31 mg/Kg) from Eugenia pyriformis, although similar results (p ≤ 0.05) were observed using methanol/water (1:1 ratio). Our results clearly showed that higher contents of phenolic compounds were not obtained either with the most or the least polar solvents used. Several phenolic compounds were identified in the samples whereas gallic acid and quercetin were the major compounds recovered. © 2012 Association of Food Scientists & Technologists (India).en
dc.format.extent1-5-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectEugenia pyriformis-
dc.subjectExtraction-
dc.subjectFlavonols-
dc.subjectHPLC-
dc.subjectPhenolic acids-
dc.subjectSolvents-
dc.titleExtraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solventsen
dc.typeoutro-
dc.contributor.institutionUniversidade Tecnológica Federal do Paraná (UTFPR)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationPrograma de Pós-Graduação em Tecnologia de Alimentos (PPGTA) Universidade Tecnológica Federal do Paraná (UTFPR), Campus Campo Mourão-
dc.description.affiliationPrograma de Pos-Graduacao de Tecnologia de Processos Quimicos e Bioquimicos (PPGTP) Universidade Tecnológica Federal do Paraná (UTFPR), Campus Pato Branco-
dc.description.affiliationUniversidade Estadual Paulista (UNESP), Campus Assis, Assis-
dc.description.affiliationUnespUniversidade Estadual Paulista (UNESP), Campus Assis, Assis-
dc.identifier.doi10.1007/s13197-012-0759-z-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Science and Technology-
dc.identifier.scopus2-s2.0-84862487297-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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