Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction-Reference-Cited by-同舟云学术

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Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction

Published:2024 Issue:1 Volume:96 Page:
ISSN:1678-2690
Container-title:Anais da Academia Brasileira de Ciências
language:
Short-container-title:An. Acad. Bras. Ciênc.

Author:

BUENO TAINAH M.¹^ORCID,QUEIROZ FABIANA¹^ORCID,SANTOS JHENIFER CRISTINA C. DOS¹^ORCID,FURTADO MARIA LUIZA B.¹^ORCID,SCHIASSI MARIA CECÍLIA E.V.¹^ORCID,BORGES SORAIA V.¹^ORCID,FIGUEIREDO JAYNE A.¹^ORCID

Affiliation:

1. Universidade Federal de Lavras, Brazil

Publisher

FapUNIFESP (SciELO)

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652024000100503&tlng=en

Reference42 articles.

1. Association of Official Analytical Chemists. 2016. Official Methods of analysis of AOAC International. 18th ed,2016

2. Food Chemistry. 4th. ed;BELITZ H-D,2009

3. Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components;BENVENUTTI L;Trends Food Sci Tech,2021

4. Effects of structural features on the gelling process of high methoxyl pectins;BRANDÃO EM;Polimeros,1999

5. Use of a free radical method to evaluate antioxidant activity;BRAND-WILLIAMS W;LWT – Food Sci Technol,1995

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