Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

Author:

de Souza Vanessa Rios,Pereira Patrícia Aparecida Pimenta,da Silva Thais Lomônaco Teodoro,de Oliveira Lima Luiz Carlos,Pio Rafael,Queiroz Fabiana

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages;Acosta-Montoya;Food Chemistry,2010

2. Postharvest shelf life extension of blueberries using a biodegradable package;Almenar;Food Chemistry,2008

3. AOAC—Association of Official Analytical Chemists (1998). Official methods of analysis of the Association of Official Analytical Chemists (Vol. 2, 16th ed.) Washington, DC.

4. Use of a free-radical method to evaluate antioxidant activity;Brand-williams;Food Science and Technology,1995

5. Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy;Ballistreri;Food Chemistry,2012

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