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- Gustavo P. Cosenza; Celso T.R. Viana; Paula P. Campos; Markus Kohlhoff; Christopher W. Fagg; Maria G.L. Brandão
- Journal of functional foods 2019 v.54 pp. 220-230
- Baccharis genistelloides subsp. crispa; Cinchona; Strychnos; beverages; bitterness; chemical composition; cholesterol; cytotoxicity; diet; flavonoids; glucose; glycemic effect; high performance liquid chromatography; hypoglycemic agents; indigenous species; lethal dose 50; mass spectrometry; metabolic diseases; mice; organic acids and salts; quinine; toxicity testing; triacylglycerols; viability; Brazil; Peru
- ... Quina is the popular name for species of Cinchona, native to Peru and whose barks produce quinine. Currently, quinine is also used as a bitter additive in tonic water and drinks. Cinchona species do not occur in Brazil, but other species are known as quina, due their bitter taste and use as digestive tonics. In this study, six species of Brazilian quina were chemically characterized and three of t ...
- Jéssica A.A. Garcia; Rúbia C.G. Corrêa; Lillian Barros; Carla Pereira; Rui M.V. Abreu; Maria José Alves; Ricardo C. Calhelha; Adelar Bracht; Rosane M. Peralta; Isabel C.F.R. Ferreira
- Journal of functional foods 2019 v.55 pp. 325-332
- Euterpe edulis; anthocyanins; antibacterial properties; antioxidant activity; bioeconomics; byproducts; chemical composition; cyanidin; flavonols; flavor; flour; fruit pulp; fruits; hepatotoxicity; nutritive value; phenolic acids; rain forests; Brazil
- ... The pulp of the fruits of Juçara (Euterpes edulis Martius), a native tree of the Atlantic Rainforest of Brazil, is widely consumed thanks to its flavour and nutritional value. The industrial production of Juçara fruit pulp generates solid residues (peel) which are usually discarded. In this work, a hydroalcoholic extract from Juçara peel flour was evaluated for its phenolic profile as well as for ...