Publication
Study of total phenolic composition and antioxidant activity of fresh cheese with red fruits
| dc.contributor.author | Gonçalves, Fernando | |
| dc.contributor.author | Leitão, Soraia | |
| dc.contributor.author | Correia, Paula | |
| dc.contributor.author | Guiné, Raquel | |
| dc.date.accessioned | 2017-12-07T13:22:07Z | |
| dc.date.available | 2017-12-07T13:22:07Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The dietary guidelines worldwide recommend the intake of vegetables and fruits like berries, in order to provide their benefits. Moreover dairy products could be beneficial to human health, as source of bioactive compounds. Berry fruits are considered to be a good source of natural phenolic compounds which are known for their high antioxidant activity. The main objective of this work was to quantify the total phenolic compounds and antioxidant activity of new products based on cheese enriched with red fruits. For that, fresh cheeses enriched with red fruits (blueberry or raspberry) were produced. Extracts of methanol and ethanol:water were obtained in order to determine phenolic compounds and antioxidant activity. The results obtained showed that for all cheeses studied the amount of phenolic compounds quantified was higher in the methanolic extracts than in the ethanol:water extracts. However, with regards to the antioxidant activity, it was also higher for the extracts of methanol when the DPPH method was used but lower when the ABTS method was used. Comparing the fruits, the blueberries increased more the phenolic compounds and antioxidant activity when compared with raspberries. It was concluded that the addition of red fruits resulted in cheeses with higher levels of phenolic compounds and antioxidant activity improving their potential health benefits. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Gonçalves, F.J.A., Leitão. S., Correia, P.M.R., & Guiné, R.P.F. (2017, December). Study of total phenolic composition and antioxidant activity of fresh cheese with red fruits. In Abstract Book and Proceedings of International Congress on Engineering, Universidade da Beira Interior, Covilhã, Portugal, pp. 1-9 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.19/4742 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | Cheese | pt_PT |
| dc.subject | Red fruits | pt_PT |
| dc.subject | Phenolic compounds | pt_PT |
| dc.subject | Antioxidant activity | pt_PT |
| dc.title | Study of total phenolic composition and antioxidant activity of fresh cheese with red fruits | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Covilhã | pt_PT |
| oaire.citation.endPage | 9 | pt_PT |
| oaire.citation.startPage | 1 | pt_PT |
| oaire.citation.title | ICEUBI: International Congress on Engineering | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |