Bioactive Compounds of Fruit Parts of Three Eugenia uniflora Biotypes in Four Ripening Stages

Variability of secondary metabolites in edible (peel and pulp) and inedible (seeds) parts of three pitanga varieties, red, red‐orange and purple, was investigated during the maturation process. Hydrolysable tannins, anthocyanins, and flavonoids were quantified by HPLC/DAD and carotenoids by absorban...

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Veröffentlicht in:	Chemistry & biodiversity Jg. 18; H. 12; S. e2100704 - n/a
Hauptverfasser:	Santos, Suzana C., Pereira, Marx O. A., Santos, Karoline B., Ferri, Pedro H.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Switzerland Wiley Subscription Services, Inc 01.12.2021
Schlagworte:	Anthocyanins Anthocyanins - chemistry Anthocyanins - isolation & purification Anticancer properties Antioxidants Antioxidants - chemistry Antioxidants - isolation & purification Antitumor activity Antitumor agents Bioactive compounds Biological activity Biotypes Carotenoids Carotenoids - chemistry Carotenoids - isolation & purification ellagitannins Eugenia - chemistry Flavonoids Flavonoids - chemistry Flavonoids - isolation & purification Fruit - chemistry fruit development Fruits Glucosides High-performance liquid chromatography Liquid chromatography Maturation Metabolites Molecular Structure Myrtaceae Oranges Phenolic compounds Phenols pitanga principal response curves Pulp Ripening Secondary metabolites Seeds Tannins Tannins - chemistry Tannins - isolation & purification fruit development Myrtaceae ellagitannins pitanga principal response curves
ISSN:	1612-1872, 1612-1880, 1612-1880
Online-Zugang:	Volltext
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