Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems

Author:

Vieira Jônathas de Souza,de Oliveira Vanessa Sales,Carneiro Mara Junqueira,da Silva Tatiana Labre,Augusta Ivanilda Maria,de Carvalho Mario Geraldo,Sawaya Alexandra Christine Helena Frankland,Saldanha Tatiana

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference133 articles.

1. Phenolic compounds: Current industrial applications, limitations and future challenges;Albuquerque;Food & Function,2021

2. Sustainable extraction and encapsulation of pink pepper oil;Andrade;Journal of Food Engineering,2017

3. Residues from the Brazilian pepper tree (Schinus terebinthifolia Raddi) processing industry: Chemical profile and antimicrobial activity of extracts against hospital bacteria;de Araujo Gomes;Industrial Crops and Products,2020

4. Opportunities and challenges of plant extracts in food industry;Balasubramaniam;Plant Extracts: Applications in the Food Industry,2022

5. Quality evaluation of a Brazilian marketed herbal medicine made from Schinus terebinthifolius Raddi: Changes in the legislation for registration throughout 20 years;Barbosa;Brazilian Journal of Development,2021

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