Atividade antioxidante, teor de taninos, fenóis, ácido ascórbico e açúcares em Cereus fernambucensis

Rodrigo Diniz de Souza; Silvia Menezes de Faria Pereira; Clara dos Reis Nunes; Rodrigo Rodrigues de Oliveira; Daniela Barros de Oliveira

doi:10.5935/1809-2667.20150012

Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis

Authors

Rodrigo Diniz de Souza Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ
Silvia Menezes de Faria Pereira Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ
Clara dos Reis Nunes Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ
Rodrigo Rodrigues de Oliveira Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ
Daniela Barros de Oliveira Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ

DOI:

https://doi.org/10.5935/1809-2667.20150012

Keywords:

Cereus fernambucensis, Antioxidant, Phenols, Tannins, Sugars

Abstract

Cereus fernambucensis, popularly known as manacaru, is known by the sweet taste of the fruit. Clinical research shows that phenolic antioxidants from fruits, grains and vegetables are the main factors that contribute to reducing the incidence of diseases, and contributing to health. Thus, we assessed the levels of tannins, total phenols, ascorbic acid and sugars in manacaru, taking into account the antioxidant activity.

Downloads

Download data is not yet available.

Author Biographies

Rodrigo Diniz de Souza, Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ

Mestrando em Produção Vegetal com ênfase em Química de Alimentos pela Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF). E-mail: rodrigounig@hotmail.com
Silvia Menezes de Faria Pereira, Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ

Doutoranda em Produção Vegetal com ênfase em Química de Alimentos na Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF). E-mail: silvia@uenf.br
Clara dos Reis Nunes, Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ

Doutora em Engenharia e Ciência dos Materiais pela Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF). Técnica de Nível Superior do Laboratório de Tecnologia de Alimentos da UENF e Professora da Faculdade de Medicina deCampos, Campos dos Goytacazes/RJ. E-mail: clara_biol@yahoo.com.br
Rodrigo Rodrigues de Oliveira, Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ

Doutor em Química de Produtos Naturais pela Universidade Federal do Rio de Janeiro (UENF). Professor associado da UENF, Campos dos Goytacazes/RJ. E-mail: roroliveira@uenf.br
Daniela Barros de Oliveira, Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Campos dos Goytacazes/RJ

Doutora em Química de Produtos Naturais pela Universidade Federal do Rio de Janeiro (UENF). Professora associada da UENF, Campos dos Goytacazes/RJ. E-mail: dbarrosoliveira@uenf.br

Downloads

PDF (Portuguese)

Published

27-07-2015

Issue

Vol. 17 No. 1 (2015)

Section

Original articles

License

The authors of the manuscript submitted to Vértices, hereby represented by the corresponding author, agree to the following terms:

The authors retain the copyright and grant Vértices the right of first publication.

At the same time the work is licensed under the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon its content for any legal purpose, even commercially, provided the original work is properly cited.

Authors will not receive any material reward for the manuscript and Essentia Editora will make it available online in Open Access mode, through its own system or other databases.

Authors are authorized to enter into additional contracts separately for non-exclusive distribution of the version of the work published in Vértices (eg, publish in institutional repository or as book chapter), with acknowledgment of authorship and initial publication in this journal.

Authors are permitted and encouraged to disseminate and distribute the post-print (ie final draft post-refereeing) or publisher's version/PDF at online information sources (eg, in institutional repositories or on their personal page) at any time after the first publication of the article by Vértices.

Essentia Editora may make normative, orthographic and grammatical changes in the originals in order to maintain the standard language, with the final consent of the authors.

The content and opinions expressed in the manuscript are the sole responsibility of the author (s).

How to Cite

DE SOUZA, Rodrigo Diniz; PEREIRA, Silvia Menezes de Faria; NUNES, Clara dos Reis; DE OLIVEIRA, Rodrigo Rodrigues; DE OLIVEIRA, Daniela Barros. Antioxidant activity and content of tannins, phenols, ascorbic acid and sugar in Cereus fernambucensis. Revista Vértices, [S. l.], v. 17, n. 1, p. 183–201, 2015. DOI: 10.5935/1809-2667.20150012. Disponível em: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20150012.. Acesso em: 22 jul. 2024.