Effects of storage time and different sugar types on color characteristics, bioactive compounds, and antioxidant capacity of jaboticaba jellies
Vitória Regina Pinto,
Flávio Santos De Assis,
Ana Clara Costa Dias
et al.
Abstract:The objective of this study was to evaluate the effects of storage time and the use of different sugar types (crystal, refined, demerara, brown) on color characteristics, bioactive compounds, and antioxidant capacity of jaboticaba jellies. All analyses (microbiological, color, anthocyanins, vitamin C, total phenolic compounds, and antioxidant capacity by ABTS, DPPH, and β-carotene/linoleic acid systems) were performed for 120 days. The results were evaluated by means test and Pearson correlation. It was found … Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.