Characterization of Italian honeys (Marche Region) on the basis of their mineral content and some typical quality parameters

<p>Abstract</p> <p>Background</p> <p>The characterization of three types of Marche (Italy) honeys (Acacia, Multifloral, Honeydew) was carried out on the basis of the their quality parameters (pH, sugar content, humidity) and mineral content (Na, K, Ca, Mg, Cu, Fe, and Mn). Pattern recognition methods such as principal components analysis (PCA) and linear discriminant analysis (LDA) were performed in order to classify honey samples whose botanical origins were different, and identify the most discriminant parameters. Lastly, using ANOVA and correlations for all parameters, significant differences between diverse types of honey were examined.</p> <p>Results</p> <p>Most of the samples' water content showed good maturity (98%) whilst pH values were in the range 3.50 – 4.21 confirming the good quality of the honeys analysed. Potassium was quantitatively the most relevant mineral (mean = 643 ppm), accounting for 79% of the total mineral content. The Ca, Na and Mg contents account for 14, 3 and 3% of the total mineral content respectively, while other minerals (Cu, Mn, Fe) were present at very low levels. PCA explained 75% or more of the variance with the first two PC variables. The variables with higher discrimination power according to the multivariate statistical procedure were Mg and pH. On the other hand, all samples of acacia and honeydew, and more than 90% of samples of multifloral type have been correctly classified using the LDA. ANOVA shows significant differences between diverse floral origins for all variables except sugar, moisture and Fe.</p> <p>Conclusion</p> <p>In general, the analytical results obtained for the Marche honeys indicate the products' high quality. The determination of physicochemical parameters and mineral content in combination with modern statistical techniques can be a useful tool for honey classification.</p

Single-dose administration and the influence of the timing of the booster dose on immunogenicity and efficacy of ChAdOx1 nCoV-19 (AZD1222) vaccine: a pooled analysis of four randomised trials.

BACKGROUND: The ChAdOx1 nCoV-19 (AZD1222) vaccine has been approved for emergency use by the UK regulatory authority, Medicines and Healthcare products Regulatory Agency, with a regimen of two standard doses given with an interval of 4-12 weeks. The planned roll-out in the UK will involve vaccinating people in high-risk categories with their first dose immediately, and delivering the second dose 12 weeks later. Here, we provide both a further prespecified pooled analysis of trials of ChAdOx1 nCoV-19 and exploratory analyses of the impact on immunogenicity and efficacy of extending the interval between priming and booster doses. In addition, we show the immunogenicity and protection afforded by the first dose, before a booster dose has been offered. METHODS: We present data from three single-blind randomised controlled trials-one phase 1/2 study in the UK (COV001), one phase 2/3 study in the UK (COV002), and a phase 3 study in Brazil (COV003)-and one double-blind phase 1/2 study in South Africa (COV005). As previously described, individuals 18 years and older were randomly assigned 1:1 to receive two standard doses of ChAdOx1 nCoV-19 (5 × 1010 viral particles) or a control vaccine or saline placebo. In the UK trial, a subset of participants received a lower dose (2·2 × 1010 viral particles) of the ChAdOx1 nCoV-19 for the first dose. The primary outcome was virologically confirmed symptomatic COVID-19 disease, defined as a nucleic acid amplification test (NAAT)-positive swab combined with at least one qualifying symptom (fever ≥37·8°C, cough, shortness of breath, or anosmia or ageusia) more than 14 days after the second dose. Secondary efficacy analyses included cases occuring at least 22 days after the first dose. Antibody responses measured by immunoassay and by pseudovirus neutralisation were exploratory outcomes. All cases of COVID-19 with a NAAT-positive swab were adjudicated for inclusion in the analysis by a masked independent endpoint review committee. The primary analysis included all participants who were SARS-CoV-2 N protein seronegative at baseline, had had at least 14 days of follow-up after the second dose, and had no evidence of previous SARS-CoV-2 infection from NAAT swabs. Safety was assessed in all participants who received at least one dose. The four trials are registered at ISRCTN89951424 (COV003) and ClinicalTrials.gov, NCT04324606 (COV001), NCT04400838 (COV002), and NCT04444674 (COV005). FINDINGS: Between April 23 and Dec 6, 2020, 24 422 participants were recruited and vaccinated across the four studies, of whom 17 178 were included in the primary analysis (8597 receiving ChAdOx1 nCoV-19 and 8581 receiving control vaccine). The data cutoff for these analyses was Dec 7, 2020. 332 NAAT-positive infections met the primary endpoint of symptomatic infection more than 14 days after the second dose. Overall vaccine efficacy more than 14 days after the second dose was 66·7% (95% CI 57·4-74·0), with 84 (1·0%) cases in the 8597 participants in the ChAdOx1 nCoV-19 group and 248 (2·9%) in the 8581 participants in the control group. There were no hospital admissions for COVID-19 in the ChAdOx1 nCoV-19 group after the initial 21-day exclusion period, and 15 in the control group. 108 (0·9%) of 12 282 participants in the ChAdOx1 nCoV-19 group and 127 (1·1%) of 11 962 participants in the control group had serious adverse events. There were seven deaths considered unrelated to vaccination (two in the ChAdOx1 nCov-19 group and five in the control group), including one COVID-19-related death in one participant in the control group. Exploratory analyses showed that vaccine efficacy after a single standard dose of vaccine from day 22 to day 90 after vaccination was 76·0% (59·3-85·9). Our modelling analysis indicated that protection did not wane during this initial 3-month period. Similarly, antibody levels were maintained during this period with minimal waning by day 90 (geometric mean ratio [GMR] 0·66 [95% CI 0·59-0·74]). In the participants who received two standard doses, after the second dose, efficacy was higher in those with a longer prime-boost interval (vaccine efficacy 81·3% [95% CI 60·3-91·2] at ≥12 weeks) than in those with a short interval (vaccine efficacy 55·1% [33·0-69·9] at <6 weeks). These observations are supported by immunogenicity data that showed binding antibody responses more than two-fold higher after an interval of 12 or more weeks compared with an interval of less than 6 weeks in those who were aged 18-55 years (GMR 2·32 [2·01-2·68]). INTERPRETATION: The results of this primary analysis of two doses of ChAdOx1 nCoV-19 were consistent with those seen in the interim analysis of the trials and confirm that the vaccine is efficacious, with results varying by dose interval in exploratory analyses. A 3-month dose interval might have advantages over a programme with a short dose interval for roll-out of a pandemic vaccine to protect the largest number of individuals in the population as early as possible when supplies are scarce, while also improving protection after receiving a second dose. FUNDING: UK Research and Innovation, National Institutes of Health Research (NIHR), The Coalition for Epidemic Preparedness Innovations, the Bill & Melinda Gates Foundation, the Lemann Foundation, Rede D'Or, the Brava and Telles Foundation, NIHR Oxford Biomedical Research Centre, Thames Valley and South Midland's NIHR Clinical Research Network, and AstraZeneca

Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The phenolic composition of grapes and winemaking by-products (skins from grape marc, and lees) from Brazilian hybrid cultivars BRS Violeta (red) and BRS Lorena (white) was studied. Two vintages, five classes of phenolic compounds, and recovery yields using three dehydration techniques were considered: oven-drying at 50 degrees C (D-50); spray-drying (SD); and freeze-drying (FD). Recovery yields were higher using FD, although less expensive SD was a good alternative for Violeta lees. D50 caused great recovery reduction in Violeta but yielded similar results for Lorena. Violeta winemaking by-products were excellent sources of anthocyanins (mainly non-acylated and p-coumaroylated diglucosides), flavonols (mainly myricetin-based) and hydroxycinnamic derivatives (mainly caffeic-based). Lorena winemaking by-products contained lesser amounts of phenolic compounds, around a tenth of the values found in Violeta grapes for flavonols (mainly quercetin-based), hydroxycinnamic derivatives (mainly caffeic-based) and condensed tannins. Lorena cultivar contained small amounts of trans-resveratrol and its 3-glucoside, which were missing in Violeta cultivar. (C) 2014 Elsevier Ltd. All rights reserved.15995105Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Universidade Estadual de Campinas (UNICAMP)Fondo Social EuropeoJunta de Comunidades de Castilla-La Mancha [POII10-0061-4432]Spanish Ministerio de Economia y Competitividad [AGL2011-29708-C02-02]Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Junta de Comunidades de Castilla-La Mancha [POII10-0061-4432]Spanish Ministerio de Economia y Competitividad [AGL2011-29708-C02-02

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Banana peel is an underused by-product that can be processed to obtain flour that is more easily stored for further uses. The extracts of banana peel flour exhibited a high total phenolic content (around 29 mg/g, as GAE) due to the occurrence of important amounts of flavonoid phenolics: highly polymerized prodelphinidins (around 3952 mg/kg), followed by decreasing lower contents of flavonol glycosides (mainly 3-rutinosides and predominantly quercetin-based structures, accounting for around 129 mg/kg), B-type procyanidin dimers and monomeric flavan-3-ols (jointly around 126 mg/kg). The high total phenolic content of extracts of banana peel flour is likely responsible for the very high antioxidant activity (mu M/g, as Trolox equivalents) measured by three different methods: FRAP, around 14 mu M/g; ABTS, around 242 mu M/g; and ORAC, around 436 mu M/g. All these results suggest the interest in going in depth of the good use of banana peel as a profitable source of bioactive phenolic compounds. (C) 2013 Elsevier Ltd. All rights reserved.55397403Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)Fondo Social Europeo [POII10-0061-4432]Junta de Comunidades de Castilla-La Mancha [POII10-0061-4432]Spanish Ministerio de Economia y Competitividad [AGL2011-29708-C02-02]Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fondo Social Europeo [POII10-0061-4432]Junta de Comunidades de Castilla-La Mancha [POII10-0061-4432]Spanish Ministerio de Economia y Competitividad [AGL2011-29708-C02-02

Occurrence Of Low Molecular Weight Phenolics In Vitis Vinifera Red Grape Cultivars And Their Winemaking By-products From São Paulo (brazil)

The content of low molecular weight phenolic compounds present in winemaking by-products (skins from grape marc and wine lees) of red wine made from the Vitis vinifera grape cultivars Cabernet Sauvignon and Cabernet Franc in the state of São Paulo (Brazil) has been examined. The study was extended to two consecutive years and showed that winemaking by-products still contained high concentrations of interesting functional and bioactive phenolic compounds. In addition to original grape phenolics, the winemaking by-products contained new phenolics originated by the action of enzymatic (yeast mediated) and chemical reactions during winemaking, including formation of anthocyanin-derived pigments and hydrolysis products from flavonol glycosides and tartaric esters of hydroxycinnamic acids. A total of 19 anthocyanins, 9 pyranoanthocyanins, 18 flavonols, 7 hydroxycinnamic acid derivatives, and 3 resveratrol-based stilbenes were identified. Wine lees have been revealed as an interesting source of flavonol aglycones and pyranoanthocyanins. The best sample preparation technique prior to the extraction of phenolic compounds, with regard to the maintenance of phenolic compound profiles and concentrations, was freeze-drying. However, in the case of lees, spray-drying showed to be also effective in the preservation of phenolic compounds and is a less expensive technique. Oven-drying at 50. °C should be avoided if there is interest in using winemaking by-products for further purposes, since phenolic compound concentrations were strongly reduced by thermal degradation. © 2014 Elsevier Ltd.62500513Amico, V., Napoli, E.M., Renda, A., Ruberto, G., Spatafora, C., Tringali, C., Constituents of grape pomace from the Sicilian cultivar 'Nerello Mascalese' (2004) Food Chemistry, 88, pp. 599-607Babbar, N., Oberoi, H.S., Uppal, D.S., Patil, R.T., Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues (2011) Food Research International, 44, pp. 391-396Blanco-Vega, D., López-Bellido, F.J., Alía-Robledo, J.M., Hermosín-Gutiérrez, I., HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine (2011) Journal of Agricultural and Food Chemistry, 59, pp. 9523-9531Boulton, R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review (2001) American Journal of Enology and Viticulture, 52, pp. 67-87Castillo-Muñoz, N., Fernández-Gonzalez, M., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7883-7891Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Hermosín-Gutiérrez, I., Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines (2007) Journal of Agricultural and Food Chemistry, 55, pp. 992-1002Cheng, V.J., Bekhit, A.E.A., McConnell, M., Mros, S., Zhao, J., Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate (2012) Food Chemistry, 134, pp. 474-482Cortés, S., Rodríguez, R., Salgado, J.M., Domínguez, J.M., Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds (2011) Food Control, 22, pp. 673-680Ferrandino, A., Carra, A., Rolle, L., Schneider, A., Schubert, A., Profiling of hydroxycinnamoyl tartrates and acylated anthocyanins in the skin of 34 Vitis vinifera genotypes (2012) Journal of Agricultural and Food Chemistry, 60, pp. 4931-4945Hermosín-Gutiérrez, I., Castillo-Muñoz, N., Gómez-Alonso, S., García-Romero, E., Flavonol profiles for grape and wine authentication (2011) Progress in authentication of food and wine, pp. 113-129. , American Chemical Society, ACS Symposium Series, Washington, DC, S.E. Ebeler, G.R. Takeoka, P. Winterhalter (Eds.)Kammerer, D., Claus, A., Carle, R., Schieber, A., Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS (2004) Journal of Agricultural and Food Chemistry, 52, pp. 4360-4367Kammerer, D., Claus, A., Schieber, A., Reinhold, C., A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace (2005) Journal of Food Science, 70 (2), pp. 157-163Koundouras, S., Hatzidimitriou, E., Karamolegkou, M., Dimopoulou, E., Kallithraka, S., Tsialtas, J.T., Irrigation and root stock effects on the phenolic concentration and aroma potential of Vitis vinifera L. cv. Cabernet Sauvignon grapes (2009) Journal of Agricultural and Food Chemistry, 57, pp. 7805-7813Lago-Vanzela, E.S., Da-Silva, R., Gomes, E., García-Romero, E., Hermosín-Gutiérrez, I., Phenolic composition of the edible parts (flesh and skin) of BordÔ grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS (2011) Journal of Agricultural and Food Chemistry, 59, pp. 13136-13146Lago-Vanzela, E.S., Da-Silva, R., Gomes, E., García-Romero, E., Hermosín-Gutiérrez, I., Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena (2011) Journal of Agricultural and Food Chemistry, 59, pp. 8314-8323Maragkoudakis, P.A., Nardi, T., Bovo, B., D'Andrea, M., Howell, K.S., Giacomini, A., Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa (2013) International Journal of Food Microbiology, 162 (2), pp. 143-151Mendes, J.A.S., Prozil, S.O., Evtuguin, D.V., Lopes, L.P.C., Towards comprehensive utilization of winemaking residues: Characterization of grape skins from red grape pomaces of variety Touriga Nacional (2013) Industrial Crops and Products, 43, pp. 25-32Morata, A., Gómez-Cordovés, M.C., Colomo, B., Suárez, J.A., Cell Wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes (2005) European Food Research and Technology, 220, pp. 341-346Nixdorf, S.L., Hermosín-Gutiérrez, I., Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity (2010) Analytica Chimica Acta, 659, pp. 208-215Paradelo, R., Moldes, A.B., Barral, M.T., Utilization of a factorial design to study the composting of hydrolyzed grape marc and vinification lees (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3085-3092Poudel, P.R., Mochioka, R., Beppu, K., Kataoka, I., Influence of temperature on berry composition of interspecific hybrid wine grape 'Kadainou R-1' (Vitis ficifolia var. ganebu×V. vinifera 'Muscat of Alexandria') (2009) Journal of the Japanese Society for Horticultural Science, 78, pp. 169-174Rebello, L.P.G., Lago-Vanzela, E.S., Barcia, M.T., Ramos, A.M., Stringheta, P.C., Da-Silva, R., Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC-DAD-ESI-MS/MS (2013) Food Research International, 54, pp. 354-366Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., Gonçalves, A.E.S.S., Genovese, M.I., Fett, R., Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking (2011) Food Research International, 44, pp. 897-901Rubilar, M., Pinelo, M., Shene, C., Sineiro, J., Nuñez, M.J., Separation and HPLC-MS identification of phenolic antioxidants from agricultural residues: Almond hulls and grape pomace (2007) Journal of Agricultural and Food Chemistry, 55, pp. 10101-10109Ryan, J., Revilla, E., Anthocyanin composition of Cabernet Sauvignon and Tempranillo grapes at different stages of ripening (2003) Journal of Agricultural and Food Chemistry, 51, pp. 3372-3378Shrikhande, A.J., Wine by-products with health benefits (2000) Food Research International, 33, pp. 469-474Slier, E.O., Neira, A.P., Solís, R.L., Marín, F.Z., Da-Silva, J.M.R., Laureano, O., Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3591-359

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Banana peel is an underused by-product that can be processed to obtain flour that is more easily stored for further uses. The extracts of banana peel flour exhibited a high total phenolic content (around 29 mg/g, as GAE) due to the occurrence of important amounts of flavonoid phenolics: highly polymerized prodelphinidins (around 3952 mg/kg), followed by decreasing lower contents of flavonol glycosides (mainly 3-rutinosides and predominantly quercetin-based structures, accounting for around 129 mg/kg), B-type procyanidin dimers and monomeric flavan-3-ols (jointly around 126 mg/kg). The high total phenolic content of extracts of banana peel flour is likely responsible for the very high antioxidant activity (mu M/g, as Trolox equivalents) measured by three different methods: FRAP, around 14 mu M/g; ABTS, around 242 mu M/g; and ORAC, around 436 mu M/g. All these results suggest the interest in going in depth of the good use of banana peel as a profitable source of bioactive phenolic compounds55397403CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE MINAS GERAIS - FAPEMIGEuropean Social Fund (ESF); Junta de Comunidades de Castilla-La Mancha; Spanish Ministerio de Economia y Competitivida

Antioxidant Activity Of Hydrophilic And Lipophilic Extracts Of Brazilian Blueberries

Hydrophilic and lipophilic extracts of ten cultivars of Highbush and Rabbiteye Brazilian blueberries (Vaccinium corymbosum L. and Vacciniumashei Reade, respectively) that are used for commercial production were analysed for antioxidant activity by the FRAP, ORAC, ABTS and β-carotene-linoleate methods. Results were correlated to the amounts of carotenoids, total phenolics and anthocyanins. Brazilian blueberries had relatively high concentration of total phenolics (1622-3457 mg gallic acid equivalents per 100 g DW) and total anthocyanins (140-318 mg cyanidin-3-glucoside equivalents per 100 g DW), as well as being a good source of carotenoids. There was a higher positive correlation between the amounts of these compounds and the antioxidant activity of hydrophilic compared to lipophilic extracts. There were also significant differences in the level of bioactive compounds and antioxidant activities between different cultivars, production location and year of cultivation. © 2014 Elsevier Ltd. All rights reserved.1648188Agati, G., Azzarello, E., Pollastri, S., Tattini, M., Flavonoids as antioxidants in plants: Location and functional significance (2012) Plant Science, 196, pp. 67-76Arancibia-Avila, P., Namiesnik, J., Toledo, F., Werner, E., Martinez-Ayala, A.L., Rocha-Guzmán, N.E., The influence of different time durations of thermal processing on berries quality (2012) Food Control, 26, pp. 587-593Barcia, M.T., Jacques, A.C., Pertuzatti, P.B., Zambiazi, R.C., Determination by HPLC of ascorbic acid and tocopherols in fruits (2010) Semina: Ciências Agrárias, 31, pp. 381-390Benzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay (1996) Analytical Biochemistry, 239, pp. 70-76Bochi, V.C., Barcia, M., Rodrigues, D., Speroni, C.S., Giusti, M.M., Godoy, H.T., Polyphenol extraction optimization from Ceylon gooseberry (Dovyalis hebecarpa) pulp (2014) Food Chemistry, , 10.1016/j.foodchem.2014.05.031Castrejón, A.D.R., Eichholz, I., Rohn, S., Kroh, L.W., Huyskens-Keil, S., Phenolic profile and antioxidant activity of Highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening (2008) Food Chemistry, 109, pp. 564-572Connor, A.M., Luby, J.J., Tong, C.B.S., Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts (2002) Journal of American Society Horticultural Science, 127 (2), pp. 238-244Dastmalchi, K., Flores, G., Petrova, V., Pedraza-Peñalosa, P., Kennedy, E.J., Edible neotropical blueberries: Antioxidant and compositional fingerprint analysis (2011) Journal of Agricultural and Food Chemistry, 59, pp. 3020-3026Dávalos, A., Gómez-Cordovés, C., Batolomé, B., Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay (2004) Journal of Agricultural and Food Chemistry, 52, pp. 48-54Gao, L., Mazza, G., Quantitation and distribution of simple and acylated anthocyanins and other phenolics in blueberries (1994) Journal of Food Science, 59, pp. 1057-1059Giusti, M.M., Jing, P., Natural pigments of berries: Functionality and application (2007) Berry Fruit: Value-added Products for Health Promotion, , Y. Zhao, CRC PressGiusti, M., Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy (2001) Current Protocols in Food Analytical Chemistry, 61, pp. 322-326Hakkinen, S.H., Torronen, A.R., Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: Influence of cultivar, cultivation site and technique (2000) Food Research International, 33 (6), pp. 517-524. , DOI 10.1016/S0963-9969(00)00086-7, PII S0963996900000867(2013) Estações Automáticas: Gráficos, , http://www.inmet.gov.br/portal/index.php?r=home/page%26page= rede_estacoes_auto_graf, INMET (Instituto Nacional de Meteorologia, Ministério da Agricultura, Pecuária e Abastecimento, Brasil) Accessed 04.01.13Jacques, A.C., Pertuzatti, P.B., Barcia, M.T., Zambiazi, R.C., Scientific notes: Bioactive compounds in small fruits cultivated in the southern region of Brazil (2009) Brazilian Journal of Food Technology, 12, pp. 123-127Jacques, A.C., Pertuzatti, P.B., Barcia, M.T., Zambiazi, R.C., Chim, J.F., Stability of bioactive compounds in frozen pulp of blackberry (Rubus fruticosus) cv. Tupy (2010) Química Nova, 33, pp. 1720-1725Kotíková, Z., Lachman, J., Hejtmánková, A., Hejtmánková, K., Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants (2011) LWT - Food Science and Technology, 44, pp. 1703-1710Krikorian, R., Shidler, M.D., Nash, T.A., Kalt, W., Vinqvist-Tymchuk, M.R., Shukitt-Hale, B., Blueberry supplementation improves memory in older adults (2010) Journal of Agricultural and Food Chemistry, 58, pp. 3996-4000Marco, G.J., A rapid method for evaluation of antioxidants (1968) The Journal of the American Oil Chemists Society, 45, pp. 594-598Marinova, D., Ribarova, F., HPLC determination of carotenoids in Bulgarian berries (2007) Journal of Food Composition and Analysis, 20 (5), pp. 370-374. , DOI 10.1016/j.jfca.2006.09.007, PII S0889157506001918Melo, E.A., Maciel, M.I.S., Lima, V.L.A.G., Nascimento, R.J., Capacidade antioxidante de frutas (2008) Brazilian Journal of Pharmaceutical Sciences, 44 (2), pp. 193-201Moraes, J.O., Pertuzatti, P.B., Corrêa, F.V., Salas-Mellado, M.M., Study of rabbiteye blueberry (Vaccinium ashei Reade) in the process of food products (2007) Ciência e Tecnologia de Alimentos, 27 (SUPPL.), pp. 18-22Moyer, R.A., Hummer, K.E., Finn, C.E., Frei, B., Wrolstad, R.E., Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes (2002) Journal of Agricultural and Food Chemistry, 50 (3), pp. 519-525. , DOI 10.1021/jf011062rNile, S.H., Park, S.W., Edible berries: Bioactive components and their effect on human health (2014) Nutrition, 30, pp. 134-144Ou, B., Hampsch-Woodill, M., Prior, R.L., Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe (2001) Journal of Agricultural and Food Chemistry, 49 (10), pp. 4619-4626. , DOI 10.1021/jf010586oPertuzatti, P.B., Barcia, M.T., Jacques, A.C., Vizzotto, M., Godoy, H.T., Zambiazi, R.C., Quantification of several bioactive compounds and antioxidant activities of six cultivars of Brazilian blueberry (2012) The Natural Products Journal, 2, pp. 188-195Prior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O'Brien, C., Lischner, N., Mainland, C.M., Antioxidant Capacity as Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety of Vaccinium Species (1998) Journal of Agricultural and Food Chemistry, 46 (7), pp. 2686-2693Prior, R.L., Hoang, H., Gu, L., Wu, X., Bacchioga, M., Howard, L., Assays for Hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples (2003) Journal of Agricultural and Food Chemistry, 51, pp. 3273-3279Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay (1999) Free Radical Biology and Medicine, 26 (9-10), pp. 1231-1237. , DOI 10.1016/S0891-5849(98)00315-3, PII S0891584998003153Rebello, L.P.G., Ramos, A.M., Pertuzatti, P.B., Barcia, M.T., Castillo-Muñoz, N., Hermosín-Gutiérrez, I., Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds (2014) Food Research International, 55, pp. 397-403Rodriguez-Amaya, D.B., (2001) A Guide to Carotenoid Analysis in Foods, , ILSI Press Washington, DCRodriguez-Amaya, D.B., Kimura, M., Amaya-Farfan, (2008) Fontes Brasileiras de Carotenoides: Tabela Brasileira de Composição de Carotenoides em Alimentos, , MMA/SBF BrasíliaSeeram, N.P., Adams, L.S., Zhang, Y., Lee, R., Sand, D., Scheuller, H.S., Heber, D., Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro (2006) Journal of Agricultural and Food Chemistry, 54 (25), pp. 9329-9339. , DOI 10.1021/jf061750gSingleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., Analysis of total phenols and others oxidation substrates and antioxidants by means of folin-ciocaulteau reagent (1999) Methods in Enzymology, 299, p. 152Smith, S.H., Tate, P.L., Huang, G., Magee, J.B., Meepagala, K.M., Wedge, D.E., Larcom, L.L., Antimutagenic activity of berry extracts (2004) Journal of Medicinal Food, 7 (4), pp. 450-455Taruscio, T.G., Barney, D.L., Exon, J., Content and profile of flavonoid and phenolic acid compounds in conjunction with the antioxidant capacity for a variety of northwest Vaccinium berries (2004) Journal of Agricultural and Food Chemistry, 52, pp. 3169-3176Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Hawkins Byrne, D., Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts (2006) Journal of Food Composition and Analysis, 19 (6-7), pp. 669-675. , DOI 10.1016/j.jfca.2006.01.003, PII S0889157506000081Wang, S.Y., Chen, H., Camp, M.J., Ehlenfeldt, M.K., Genotype and growing season influence blueberry antioxidant capacity and other quality attributes (2012) International Journal of Food Science and Technology, 47, pp. 1540-154