Pilosocereus gounellei 和 Cereus Jamacaru：巴西半干旱地区两种尚未开发的仙人掌果的营养成分、酚类化合物、抗氧化和抗糖尿病特性的比较评估

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-07-30 DOI:10.1080/19476337.2024.2383251

Fábio Fernandes de Araújo, David de Paulo Farias, Thisun Ranpatabendi, Iramaia Angélica Neri-Numa, Glaucia Maria Pastore, Alexandra Christine Helena Frankland Sawaya

{"title":"Pilosocereus gounellei 和 Cereus Jamacaru：巴西半干旱地区两种尚未开发的仙人掌果的营养成分、酚类化合物、抗氧化和抗糖尿病特性的比较评估","authors":"Fábio Fernandes de Araújo, David de Paulo Farias, Thisun Ranpatabendi, Iramaia Angélica Neri-Numa, Glaucia Maria Pastore, Alexandra Christine Helena Frankland Sawaya","doi":"10.1080/19476337.2024.2383251","DOIUrl":null,"url":null,"abstract":"In this study, we determine the chemical composition, bioactive compounds profile, antioxidant capacity and antidiabetic potential of two cactus fruits. Pilosocereus gounellei had the highest conte...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"130 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jamacaru: two unexplored cactus fruits from the Brazilian semi-arid\",\"authors\":\"Fábio Fernandes de Araújo, David de Paulo Farias, Thisun Ranpatabendi, Iramaia Angélica Neri-Numa, Glaucia Maria Pastore, Alexandra Christine Helena Frankland Sawaya\",\"doi\":\"10.1080/19476337.2024.2383251\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, we determine the chemical composition, bioactive compounds profile, antioxidant capacity and antidiabetic potential of two cactus fruits. Pilosocereus gounellei had the highest conte...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":\"130 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-07-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2024.2383251\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2024.2383251","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

本研究测定了两种仙人掌果的化学成分、生物活性化合物概况、抗氧化能力和抗糖尿病潜力。其中，Pilosocereus gounellei的化学成分最高，而Pilosocereus gounellei的生物活性化合物含量最低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Comparative assessment of nutritional composition, phenolic compounds, antioxidative and antidiabetic properties of pilosocereus gounellei and Cereus Jamacaru: two unexplored cactus fruits from the Brazilian semi-arid

In this study, we determine the chemical composition, bioactive compounds profile, antioxidant capacity and antidiabetic potential of two cactus fruits. Pilosocereus gounellei had the highest conte...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.