The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

Author:

Lemos Miriam Rejane Bonilla,Siqueira Egle Machado de Almeida,Arruda Sandra Fernandes,Zambiazi Rui Carlos

Funder

Fundação de Amparo à Pesquisa do distrito Federal (FAPDF)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Oxidative stress: relations between the formation of reactive species and the organism's defense;Barreiros;Química Nova,1996

2. Characteristics of fruits and seeds of four provenances of Dipteryx alata Vog;Botezelli;Cerne,2000

3. Aproveitamento dos frutos o cerrado;Bozza,2004

4. Use of free radical method to evaluate antioxidant activity;Brand-Williams;Lebensm-Wiss Technology,1995

5. Total phenolics, antioxidant activity and chemical constituents from extracts of Anacardium occidentale L., Anacardiaceae;Chaves;Revista Brasileira de Farmacognosia,2010

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