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Strawberry-tree, blackthorn and rose fruits: detailed characterization in nutrients and phytochemicals with antioxidant properties

dc.contributor.authorBarros, Lillian
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorMorais, Jorge Sá
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2010-10-28T14:39:25Z
dc.date.available2010-10-28T14:39:25Z
dc.date.issued2010
dc.description.abstractThe chemical composition and biological properties of three wild fruits (strawberry-tree berries, sloes and dog rose hips) were evaluated, in order to valorise these products as sources of nutrients and nutraceuticals. The analysed fruits contain very useful bioactive phytochemicals such as phenolics, vitamins (ascorbic acid and tocopherols) and carotenoids. All the samples proved to have antioxidant activity (measured by four different in vitro assays) being more significant for rose fruits (EC50 values lower than 90 lg/ml). The combination of bioactive compounds and rich nutritional composition (high contents in carbohydrates, low contents in fat with the precious contribution of polyunsaturated fatty acids, precursors of omega-3 and omega-6 fatty acids) of the studied wild fruits make them a very special food.por
dc.identifier.citationBarros, Lillian; Carvalho, Ana Maria; Morais, Jorge S.; Ferreira, ICFR (2010). Strawberry-tree, blackthorn and rose fruits: detailed characterisation in nutrients and phytochemicals with antioxidant properties. Food Chemistry. ISSN 0308-8146. 120:1, p. 247-254por
dc.identifier.doi10.1016/j.foodchem.2009.10.016
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/2713
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationSFRH/BPD/4609/2008
dc.relation.ispartofseries120;
dc.subjectWild fruitspor
dc.subjectNutritional valuepor
dc.subjectPhytochemicalspor
dc.subjectBioactive propertiespor
dc.subjectPortuguese ethnobotany
dc.titleStrawberry-tree, blackthorn and rose fruits: detailed characterization in nutrients and phytochemicals with antioxidant propertiespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage254por
oaire.citation.startPage247por
oaire.citation.titleFood Chemistrypor
person.familyNameBarros
person.familyNameCarvalho
person.familyNameMorais
person.familyNameFerreira
person.givenNameLillian
person.givenNameAna Maria
person.givenNameJorge Sá
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id6E11-BDED-4CB3
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication977f5254-f7c5-4c91-873f-2700ecd4692f
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relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication.latestForDiscovery977f5254-f7c5-4c91-873f-2700ecd4692f

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