Ricardo Felipe Alves Moreira in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 3

EVALUATION OF THE CHEMICAL COMPOSITION, TOXICOLOGICAL AND ANTIOXIDANT POTENTIALS OF THE ESSENTIAL OILS OF CHILEAN BOLDO COMMERCIAL SAMPLES
Chemical and physicochemical characterization of food (FQ)

Wanderson Fernando Mello de Souza ¹ ; Gisele Santos de Souza ² ; Andressa Monteiro Terra ² ; Ana Luísa de Souza Gomes ³ ; Rutheneia Sofia José Tavares de Carvalho ² ; Andressa Costa ³ ; Mariana Rangel Alves de Souza ⁴ ; Cristiane Barbosa Rocha ⁵ ; Ricardo Felipe Alves Moreira ¹

¹ Food and Nutrition Postgraduate Program (PPGAN) / Biomedical Institute (DSC), UNIRIO – R.J. ;

² Biomedical Institute, UNIRIO – R.J. ;

³ Institute of Biosciences, UNIRIO – R.J. ;

⁴ Nutrition School, UNIRIO – R.J. ;

⁵ Biomedical Institute (DCF), UNIRIO – R.J.

Peumus

Monimiaceae

Essential oils

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66986
AQUEOUS EXTRACTION METHODS INFLUENCE ON THE TOTAL PHENOLIC AND FLAVONOID CONTENTS AND ANTIOXIDANT CAPACITY OF CARQUEJA INFUSIONS
Chemical and physicochemical characterization of food (FQ)

Ana Luísa de Souza Gomes ¹ ; Wanderson Fernando Mello de Souza ² ; Andressa Costa ¹ ; Mariana Rangel Alves de Souza ³ ; Rutheneia Sofia José Tavares de Carvalho ⁴ ; Gisele Santos de Souza ⁴ ; Andressa Monteiro Terra ⁴ ; Cristiane Barbosa Rocha ⁵ ; Gustavo Heiden ⁶ ; Ricardo Felipe Alves Moreira ²

¹ Institute of Biosciences, UNIRIO – R.J. ;

² Food and Nutrition Postgraduate Program (PPGAN)/Biomedical Institute (DSC), UNIRIO – R.J. ;

³ Nutrition School, UNIRIO – R.J. ;

⁴ Biomedical Institute, UNIRIO – R.J. ;

⁵ Biomedical Institute (DCF), UNIRIO – R.J. ;

⁶ Embrapa Temperate Agriculture, Brazilian Agricultural Research Enterprise (Embrapa) – R.S.

Baccharis

Asteraceae

Antioxidant capacity

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67012
IDENTIFICATION OF PHENOLIC COMPOUNDS AND VOLATIVE COMPOUNDS IN POLYPHENOLS-RICH EXTRACT OF HYBRID VITIS VINIFERA L. CULTIVARS AND THEIR ANTIOXIDANT PROPERTIES
Chemical and physicochemical characterization of food (FQ)

Gabriela de Freitas Laiber Pascoal ¹ ; Joel Pimentel de Abreu ² ; Manuela Santiago ³ ; Mário Roberto Maróstica Júnior ⁴ ; Ricardo Felipe Alves Moreira ⁵ ; Gustavo Fanaro ⁶ ; Anderson Junger Teodoro ⁷

¹ Escola de Nutrição / Universidade Federal do Estado do Rio de Janeiro ;

² Programa de Pós-Graduação em Alimentos e Nutrição (PPGAN) – Universidade Federal do Estado do Rio de Janeiro (UNIRIO) ;

³ Bolsista produtividade CNPq / EMBRAPA ;

⁴ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

⁵ DEPARTAMENTO DE SAÚDE COLETIVA / INSTITUTO BIOMÉDICO / Universidade Federal do Estado do Rio de Janeiro ;

⁶ Departamento de Alimentos e Nutrição / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

⁷ Departamento de Tecnologia de Alimentos / Escola de Nutrição / UNIRIO - Universidade Federal do Estado do Rio de Janeiro

Hybrids grapes

phenolic compounds

Antioxidant

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69867

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

Ricardo Felipe Alves Moreira

EVALUATION OF THE CHEMICAL COMPOSITION, TOXICOLOGICAL AND ANTIOXIDANT POTENTIALS OF THE ESSENTIAL OILS OF CHILEAN BOLDO COMMERCIAL SAMPLES

AQUEOUS EXTRACTION METHODS INFLUENCE ON THE TOTAL PHENOLIC AND FLAVONOID CONTENTS AND ANTIOXIDANT CAPACITY OF CARQUEJA INFUSIONS

IDENTIFICATION OF PHENOLIC COMPOUNDS AND VOLATIVE COMPOUNDS IN POLYPHENOLS-RICH EXTRACT OF HYBRID VITIS VINIFERA L. CULTIVARS AND THEIR ANTIOXIDANT PROPERTIES

Co-authors (15)

Mário Roberto Maróstica Júnior

Anderson Junger Teodoro

Joel Pimentel de Abreu

Manuela Santiago

Wanderson Fernando Mello de Souza

Gisele Santos de Souza

Andressa Monteiro Terra

Ana Luísa de Souza Gomes

Rutheneia Sofia José Tavares de Carvalho

Andressa Costa

Mariana Rangel Alves de Souza

Cristiane Barbosa Rocha

Gabriela de Freitas Laiber Pascoal

Gustavo Fanaro

Gustavo Heiden

Publications in other proceedings