Identificação e quantificação das antocianinas do fruto do açaizeiro (Euterpe oleracea) Mart

Florinda O. BOBBIO; Janice I. DRUZIAN; Patrícia A. ABRÃO; Paulo A. BOBBIO; Sandra FADELLI

Advanced search

Search - Use quotation marks to get a more specific result

Index

Field of knowledge

Start date

Betweenand

(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Identification and quantification of the anthocyanins from the fruit of açai (Euterpe oleracea) Mart

Full text
Author(s):	Florinda O. BOBBIO ^[1] ; Janice I. DRUZIAN ^[2] ; Patrícia A. ABRÃO ; Paulo A. BOBBIO ^[4] ; Sandra FADELLI Total Authors: 5
Affiliation:	^[1] UNICAMP. Faculdade de Engenharia de Alimentos. Departamento de Ciência de Alimentos - Brasil ^[2] Universidade Oeste de Santa Catarina - Brasil ^[4] UNICAMP. Faculdade de Engenharia de Alimentos. Departamento de Ciência de Alimentos - Brasil Total Affiliations: 5
Document type:	Journal article
Source:	FOOD SCIENCE AND TECHNOLOGY; v. 20, n. 3, p. 388-390, 2000-12-00.
Abstract
From the liophylized commercialy frozen extract of the fruit of Euterpes oleracea (açaí) two anthocyanins were isolated and identified as cianidin-3-arabinoside and cyanidin-3-arabinosylarabinoside. The percentage of total anthocyanins in the peels of the fruits was 263 mg/100g peel. (AU)

Short URL