Free Access
Issue |
Fruits
Volume 63, Number 2, March-April 2008
|
|
---|---|---|
Page(s) | 93 - 101 | |
DOI | https://doi.org/10.1051/fruits:2007051 | |
Published online | 13 March 2008 |
- Araújo C.L., Ingrid W.L., Bezerra W.L., Dantasa I.C., Lima T.V.S., Oliveira a.S.o., Mirandab M.R., Leite E.L., Salesa M.P., Biological activity of proteins from pulps of tropical fruits, Food Chem. 85 (2004) 107–110. [CrossRef] [Google Scholar]
- Lima L.A.G., Melo E.A.S., Maciel M.S.I, Prazeres FG., Rosimar S., Musser B., Lima D.A.E.S., Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages, Food Chem. 90 (2005) 565–568. [CrossRef] [Google Scholar]
- Lindsay D.G., Astley S.B., European research on the functional effects of dietary antioxidants – EUROFEDA, Mol. Asp. Med. 23 (2002) 1–38. [CrossRef] [Google Scholar]
- Carrington C.M.S., King R.A.G., Fruit development and ripening in Barbados cherry, Malpighia emarginata D.C., Sci. Hortic. 92 (2002) 1–7. [CrossRef] [Google Scholar]
- Assis S.A., Lima D.C., Faria Oliveira O.M.M., Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit development, Food Chem. 74 (2001) 133–137. [CrossRef] [Google Scholar]
- Facciola S., Cornucopia: a source book of edible plants, Kampong Publ., California USA, 1990, 127 p. [Google Scholar]
- Mezadri T., Fernández-Pachón M.S., Villaño D., García-Parrilla M.C., Troncoso, A.M., El fruto de la acerola: composición y posibles usos alimenticios, Arch. Latinoam. Nutr. 56 (2006) 101–109. [PubMed] [Google Scholar]
- Araújo P.S.R., Minami K., Acerola, Fundação Cargill, Campinas, SP, Brazil, 1994, 81 p. [Google Scholar]
- Netto A.G., Ardito E.F.G., Garcia E.E.C., Bleinroth E.W., Freire F.C.O., Menezes J.B., Bordin M.R., Sobrinho R.B., Alves R.E., Acerola para exportação: procedimentos de colheita e pós-colheita, EMBRAPA - SPI, Sér. Publ. Téc. Frutex, Brasília, Brazil,1996. [Google Scholar]
- Neto L.G, Soares J.M., Choudhury M.M., Leal I.M., Oliveira J.R., Soares Filho W.S., Acerola, EMBRAPA-SPI, Coleç. Plantar, Brasília, Brazil, 1999. [Google Scholar]
- Neto L.G., Soares J.M., Acerola para exportação: aspectos técnicos da produção, EMBRAPA, Brasília, Brazil, 1994, 13 p. [Google Scholar]
- Martins C.G.M., Lorenzon M.C.A., Baptista J.L., Efficiency of pollination types in acerola, Caatinga (Mossoró-RN) 12 (1999) 55–59. [Google Scholar]
- Johnson P.D., Acerola (Malpighia glabra L., M. punicifolia L., M. emarginata D.C.): agriculture, production and nutrition, World Rev. Nutr. Diet. 91 (2003) 67–75. [CrossRef] [PubMed] [Google Scholar]
- Cavalcante I.H.L., Beckmann M.Z., Martins A.B.G., Campos M.C.C., Preliminary selection of acerola genotypes in Brazil, Fruits 62 (2007) 27–34. [CrossRef] [EDP Sciences] [Google Scholar]
- Melo N.F., Okasaki W.Y., Leite C.B., Fári M., Establishment of in-vitro culture of Barbados cherry (Malpighia emarginata D.C.), Ciênc. Agrotec. (Lavras) 23 (1999) 102–107. [Google Scholar]
- Boulanger R., Crouzet J., Identification of the aroma components of acerola (Malpiphia glabra L.): free and bound flavour compounds, Food Chem. 74 (2001) 209–216. [CrossRef] [Google Scholar]
- Motohashi N., Wakabayashi H., Kurihara T., Fukushima H., Yamada T., Kawase M., Sohara Y., Tani S., Shirataki Y., Sakagami H., Satoh K., Nakashima H., Molnár A., Spengler G., Gyémánt N., Ugocsai K., Molnár J., Biological activity of barbados cherry (acerola fruits, fruit of Malpighia emarginata D.C.) extracts and fractions, Phytother. Res. 18 (2004) 212–223. [CrossRef] [PubMed] [Google Scholar]
- De Rosso V.V., Mercadante A.Z., Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests, Food Res. Int. 38 (8–9) (2005) 1073–1077. [Google Scholar]
- Freitas C.A.S., Maia G.A, Costa J.M.C., Figueiredo R.W., Sousa, P.H.M., Acerola: produção, composição, aspectos nutricionais e produtos, Rev. Bras. Agrociênc. (Pelotas) 12 (2006) 395–400. [Google Scholar]
- Caceres A., Plants used in Guatemala for the treatment of dermatophytic infections. 2. Evaluation of antifungal activity of seven American plants, J. Ehtnopharmacol. 40 (1993) 3. [Google Scholar]
- Hwang J., Hodis H.N., Sevanian A., Soy and alfalfa extracts become potent low-density lipoprotein antioxidants in the presence of acerola cherry extracts, J. Agric. Food Chem. 49 (2002) 308–314. [CrossRef] [Google Scholar]
- Byrne M., New food products in around the world, Food Eng. Int. April (1993) 46–54. [Google Scholar]
- Lee S.K., Kader A.A., Preharvest and postharvest factors influencing vitamin C content of horticultural crops, Postharvest Biol. Technol. 20 (2000) 207–220. [CrossRef] [Google Scholar]
- Naidu K.A., Vitamin C in human health and disease is still a mystery? An overview, Nutr. J. 2 (2003) 7–16. [CrossRef] [PubMed] [Google Scholar]
- Monsoor M.A., Proctor. A., Preparation and functional properties of soy hull pectin, J. Am. Oil Chem. Soc. 78 (2001) 709–713. [CrossRef] [Google Scholar]
- Alkorta I., Garbisu C., Llama M.J., Serra J.L., Immobilization of pectin lyase from Penicillium italicum by covalent binding to nylon, Enzym. Microb. Technol. 18 (1996) 141–146. [CrossRef] [Google Scholar]
- Serra J.L. Alkorta I., Llama M.J., Alaña A., Aplicación industrial de los enzimas pécticos. Producción, purificación, inmovilización y algunas propiedades de la pectina liasa de Penicillium italicum, Aliment. Equipos Tecnol. 8 (1982) 127–133. [Google Scholar]
- Kashyap D.R., Vohra P.K., Chopra S., Tewari R., Applications of pectinases in the commercial sector: a review, Bioresour. Technol. 77 (2001) 215–227. [CrossRef] [PubMed] [Google Scholar]
-
Dinella C., Stagni A., Lanzarini G., Pectolytic enzymes co-immobilization on
-alumina spheres via organophosphate compounds, Process. Biochem. 32 (1997) 715–722. [CrossRef] [Google Scholar]
- Giovane A., Quagliolo L., Servillo L., Balestrieri C., Laratta B., Loiudice R., Castaldo D., Purification and characterization of three isozymes of pectinmethylesterase from tomato fruit, J. Food Biochem. 17 (1994) 339–349. [CrossRef] [Google Scholar]
- Versteeg C., Rombouts K.M., Spaansen C.H., Pilnik W., Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange, J. Food Sci. 45 (1980) 969–971. [CrossRef] [Google Scholar]
-
Wegrzyn T.F., MacRae E.A., Pectinesterase, polygacturonase, and
-galactosidades during softening of ethylene-treated kiwi fruit, HortiScience 27 (1992) 900–902. [Google Scholar]
- Alonso J., Howell N., Canet W., Purification and characterization of two pectinmethylesterase from persimmon (Diospyros kaki), J. Sci. Food Agric.75 (1997) 352–358. [Google Scholar]
- Assis S.A. de, Lima D.C., Faria Oliveira O.M.M., Acerola’s pectin methylesterase: studies of heat inactivation. Food Chem. 71 (2000) 465–467. [Google Scholar]
- Assis S.A. de, Ferreira B.S., Fernandes P., Guaglianoni D.G., Cabral J.M.S., Faria Oliveira O.M.M., Gelatin-immobilized pectinmethylesterase for production of low methoxyl pectin, Food Chem. 86 (2004) 333–337. [CrossRef] [Google Scholar]
- Bors W., Heller W., Michael C., Saran M., Flavonoids as antioxidants: determination of radical scavenging efficiencies, Methods Enzymol. 186 (1990) 343–355. [CrossRef] [PubMed] [Google Scholar]
- Clifford M.N., Understanding the biological effects of dietary complex phenols and tannins and their implications for the consumer’s health and well-being, Eur. Proj. FAIR-CT95-065, Eur. Community Program. Res., Technol. Dev. Demonstr. Field Agric. Fish., 1995. [Google Scholar]
- Hertog M.G.L., Feskens E.J.M., Hollman P.C.H., Katan M. B., Kromhout D., Dietary antioxidant flavonoids and risk of coronary heart disease: the zutphen elderly study, Lancet 342 (1993) 1007–1011. [CrossRef] [PubMed] [Google Scholar]
- Moure A., Cruz M. J., Franco D., Domínguez J.M., Sineiro J., Nunez M.J., Parajo J.C., Natural antioxidants from residual sources, Food Chem. 72 (2001) 145–171. [CrossRef] [Google Scholar]
- Fitting O.K., Miller C.D., The stability of ascorbic acid in frozen and bottled acerola juice alone and combined with other fruit juices, Food Res. 25 (1960) 203–210. [Google Scholar]
- Cavalcante M.L., Rodriguez-Amaya D.B., Carotenoid composition of the tropical Eugenia uniflora and Malphigia glabra, Food Sci. Hum. Nutr. 20 (1992) 643–650. [Google Scholar]
- Cruz V.D., D'Arce L.P.G., Castilho V.M., Lima V.A., Cruz R., Godinho P.H., Variações no teor de ácido ascórbico de acerolas (M. glabra L.) em função do estágio de maturação e temperatura de estocagem, Arq. Biol. Tecnol. (Curitiba) 38 (1995) 331–337. [Google Scholar]
- Chan H.T., Yamamoto H.Y., Kinetics of anthocyanin decomposition in acerola juice, ASEAN Food J. 9 (1994) 132–135. [Google Scholar]
- Ciolino L.A., Determination and classification of added caramel color and adultered acerola juice formulations, J. Agric. Food Chem. 46 (1998) 1746–1753. [CrossRef] [Google Scholar]
- Vendramini A.L., Trugo L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity, Food Chem. 71 (2000) 195–198. [CrossRef] [Google Scholar]
- Musser R.S., Acerola no Brasil: produção e mercado, in: Simp. Bras. sobre acerola, UFPE Anais, Recife, Brazil, 1995, p. 4–6. [Google Scholar]