Antioxidant capacity and composition of pitanga seeds

Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity...

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Bibliographic Details
Published in:Ciência Rural
Main Authors: Milena Bagetti, Elizete Maria Pesamosca Facco, Daniele Bobrowski Rodrigues, Márcia Vizzotto, Tatiana Emanuelli
Format: Artigo
Language:Inglês
Published: Universidade Federal de Santa Maria 2009
Subjects:
Agrociencias
DPPH
FRAP
Eugenia uniflora L
antioxidant capacity
Online Access:https://www.redalyc.org/articulo.oa?id=33117308021
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