Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages-Reference-Cited by-同舟云学术

Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

Published:2019-01-03 Issue:6 Volume:99 Page:2855-2864
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Marcelino Gabriela¹^ORCID,Donadon Juliana R¹,Caires Anderson RL²,Michels Flavio S²,Oliveira Lincoln CS³,Cortes Mário R³,Maldonade Iriani R⁴,Cavalheiro Leandro F³,Nazário Carlos ED³,Maróstica Júnior Mário R⁵,Santos Nathalia MD⁵,Batista Patrícia B⁵,Pott Arnildo⁶,Nunes Ângela A⁷^ORCID,Figueiredo Priscila S¹,Hiane Priscila A¹,Nascimento Valter A¹,Guimarães Rita CA¹

Affiliation:

1. Graduate Program in Health and Development in the Mid‐west Region of BrazilFederal University of Mato Grosso do Sul Campo Grande Brazil

2. Optics and Photonics GroupInstitute of Physics, Federal University of Mato Grosso do Sul Campo Grande Brazil

3. Chemistry Institute, Federal University of Mato Grosso do Sul Campo Grande Brazil

4. Laboratory of Food Science and TechnologyBrazilian Agricultural Research Corporation (Embrapa Vegetables) Brasília Brazil

5. Faculty of Food Engineering, University of Campinas São Paulo Brazil

6. Laboratory of BotanyInstitute of Biosciences, Federal University of Mato Grosso do Sul Campo Grande Brazil

7. Graduate Program in Biotechnology and BiodiversityFederal University of Mato Grosso do Sul Mato Grosso do Sul Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Apoio à Pesquisa, Universidade Federal de Goiás

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9498

Reference39 articles.

1. Amazonian Native Palm Fruits as Sources of Antioxidant Bioactive Compounds

2. Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity

3. Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

4. Physicochemical quality of Murici covered with starch-based coverings and stored at different temperatures

5. Fatty acid profile of edible oils and fats consumed in India

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