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Extracts of Peels and Seeds of Five Varieties of Brazilian Jabuticaba Present High Capacity to Deactivate Reactive Species of Oxygen and Nitrogen |
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| Authors: | Paludo Michelly Cristiane de Oliveira Luciana Fontes Hermosín-Gutiérrez Isidro Ballus Cristiano Augusto Ribeiro Alessandra Braga de Oliveira Silvia Borges Pimentel Godoy Helena Teixeira |
| Affiliation: | 1.Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, Campinas, SP, 13083-862, Brazil ;2.Institute of Chemistry, University of Campinas, P. O. Box 6194, 13084-971, Campinas, S?o Paulo, Brazil ;3.Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071, Ciudad Real, Spain ;4.Department of Food Science and Technology, Center for Agrarian Sciences, Federal University of Santa Maria, Avenida Roraima 1000, Santa Maria, RS, 97105-900, Brazil ;5.Graduate Program of Materials Science -Federal University of Piaui, Campus Ministro Petr?nio Portella, Teresina-Piauí, PI, CEP 64049-550, Brazil ;6.Department of Structural and Functional Biology, State University of Campinas, Av. Bertrand Russel, CP 6109, Campinas, SP, 13083-865, Brazil ; |
| Abstract: | Plant Foods for Human Nutrition - Jabuticaba has a high concentration of phenolic compounds, which have a significant antioxidant capacity. Methodologies have been developed to evaluate the ability... |
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