Free access
Volume 67, Number 6, November-December 2012
Page(s) 415 - 427
Published online 26 October 2012
  1. De Rosso V.V., Mercadante A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits, J. Agric. Food Chem. 55 (2007) 5062–5072. [CrossRef] [PubMed]
  2. De Sá M., Rodríguez-Amaya D., Carotenoid composition of cooked green vegetables from restaurants, Food Chem. 83 (2003) 595–600. [CrossRef]
  3. Leterme P., Buldgen A., Estrada F., Londoño A.M., Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia, Food Chem. 95 (2006) 644–652. [CrossRef]
  4. Vaillant F., Pérez A., Dávila I., Dornier M., Reynes M., Colorant and antioxidant properties of red-purple pitahaya (Hylocereus sp.), Fruits 60 (2005) 3–12. [CrossRef] [EDP Sciences]
  5. Prasad K.N., Chew L.Y., Khoo H.E., Yang B., Azlan A., Ismail A., Carotenoids and antioxidant capacities from Canarium odontophyllum Miq. Fruit, Food Chem. 124 (2011) 1549–1555. [CrossRef]
  6. Fahrasmane L., Ganou B., Aurore G., Harnessing the health benefits of plant biodiversity originating from the American tropics in the diet, Fruits 62 (2007) 213–222. [CrossRef] [EDP Sciences]
  7. Georgé S., Brat P., Alter P., Amiot M., Rapid determination of polyphenols and vitamin C in plant-derived products, J. Agric. Food Chem. 53 (2005) 1370–1373. [CrossRef] [PubMed]
  8. Suja K., Jalayekshmy A., Arumughan C., Free radical scavenging behaviour of antioxidant compounds of sesame ( Sesamun indicum L.) in DPPH system, J. Agric. Food Chem. 52 (2004) 912–915. [CrossRef] [PubMed]
  9. Brown M., Ferruzzi M., Nguyen M., Cooper D., Eldridge A., Schwartz S., White W., Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduce salad dressing as measured with electrochemical detection, Am. J. Clin. Nutr. 80 (2004) 396–403. [PubMed]
  10. Rodríguez-Amaya D., Assessment of the provitamin A contents of foods – the Brazilian experience, J. Food Compos. Anal. 9 (1996) 196–230. [CrossRef]
  11. Wrolstad R.E., Bioactive food compounds, in: Wrolstad R.E., Acree T., Decker E., Renner M., Reid D., Schwartz S., Shoemaker C., Smith D., Sporns P. (Eds.), Handbook of food analysis (Vol. 2), Wiley–Interscience, New Jersey, U.S.A., 1994.
  12. Pérez-Mateos M., Bravo L., Goya L., Gómez-Guillén C., Montero P., Quercetin properties as a functional ingredient in omega-3-enriched fish gels fed to rats, J. Sci. Food Agr. 85 (2005) 1651–1659. [CrossRef]
  13. Jatunov S., Quesada S., Díaz C., Murillo E., Carotenoid composition and antioxidant activity of the raw and boiled fruit mesocarp of six varieties of Bactris gasipaes, Arch. Latinoam. Nutr. 60 (2010) 99–104. [PubMed]
  14. Rojas-Garbanzo C., Pérez A.M., Bustos-Carmona J., Vaillant F., Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour, Food Res. Int. 44 (2011) 2377–2384. [CrossRef]
  15. Contreras-Calderón J., Calderón-Jaimes L., Guerra-Hernández E., García-Villanova B., Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia, Food Res. Int. 44 (7) (2010) 2047–2053, [CrossRef]
  16. Clement C., Weber J.C., Van Leeuwen C., Astorga D.M., Cole L.A., Arguello H., Why extensive research and development did not promote use of peach palm fruit in Latin America, Agrofor. Syst. 61 (2004) 195–206. [CrossRef]
  17. Yuyama L., Aguiar J., Yuyama K., Clement C., Macedo S., Favaro D., Afonso C., Vasconcellos M., Pimentel S., Badolato E., Vannuncchi H., Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil, Int. J. Food Sci. Nutr. 54 (2003) 49–56. [PubMed]
  18. Blanco-Metzler A., Montero-Campos M., Fernández-Piedra M., Mora Urpí J., Pejibaye palm fruit contribution to human nutrition, Principes 36 (2) (1992) 66–69.
  19. Anon., Official methods of analysis, Assoc. Off. Anal. Chem. (16th ed), AOAC Int., Maryland, U.S.A., 1999.
  20. Jones J.B., Wolfe B., Mills H.A., Plant analysis handbook: A practical sampling, preparation, analysis and interpretation guide, Micro-Macro Publ., Athens, U.S.A., 1991.
  21. Schweizer S.L., Coward H.L., Vásquez A.M., Metodología para análisis de suelos, plantas y aguas, Minist. Agric. Costa Rica, Bol. Téc. 68 (1980) 32.
  22. Southgate D.A.T., Determination of food carbohydrates, Elsevier Sci. Publ., Barking, U.K., 1991.
  23. Schiedt K., Liaaen-Jensen S., Isolation and analysis, in: Britton G., Liaaen-Jensen S., Pfander H. (Eds.), Carotenoids: Isolation and analysis (Vol. 1A), Birkhäuser Verlag, Basel, Switz., 1995.
  24. Huang D., Ou B., Hampsch-Woodill M., Flanagan J., Prior R., High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handing system coupled with a microplate fluorescence reader in 96-well format, J. Agric. Food Chem. 50 (2002) 4437–4444. [CrossRef] [PubMed]
  25. Gonnet J., Colour effects of copigmentation of anthocyanins revisited – I.A colorimetric definition using the CIELAB scale, Food Chem. 63 (1998) 409–441. [CrossRef]
  26. Fernández-Piedra M., Blanco-Metzler A., Mora-Urpí J., Contenido de ácidos grasos en cuatro poblaciones de pejibaye, Bactris gasipaes (Palmae), Rev. Biol. Trop. 43 (1995) 61–66. [PubMed]
  27. Pénicaud C., Achir N., Dhuique-Mayer C., Dornier M., Bohuon P., Degradation of β-carotene during fruit and vegetables processing or storage: reactions mechanisms and kinetics aspects: a review, Fruits 66 (2011) 417–440. [CrossRef] [EDP Sciences]
  28. Anon., Standard for wheat flour CODEX-STAN 152-1895 (Rev.1 – 1995), Codex Alimentarius (OMS/FAO), Washington, D.C, U.S.A., 1995.
  29. Clement C.R., Pejibaye Bactris gasipaes (Palmae), in: Smartt J., Simmonds N.W., Evolution of crop plants (2nd ed.), Longman, London, U.K., 1995.
  30. Boye J., Zare F., Pletch A., Pulse protein: processing, characterization, functional properties and application in food and feed, Food Res. Int. 43 (2) (2010) 414–431. [CrossRef]
  31. Anon., Guidelines on nutritional labeling CAC/GL2-1895, Codex Alimentarius (OMS/FAO), Washington, D.C, U.S.A., 2011.
  32. Nicoli M.C., Anese M., Parpinel M., Influence of processing on the antioxidant properties of fruit and vegetables, Trends Food Sci. Tech. 10 (1999) 94–100. [CrossRef]
  33. Manach C., Scalbert A., Morand C., Rémésy C., Jiménez L., Polyphenols: food sources and bioavailability, Am. J. Clin. Nutr. 79 (2004) 727–747. [PubMed]
  34. Miglio C., Chiavaro E., Visconti A., Fogliano V., Pellegrini N., Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables, J. Agric. Food Chem. 56 (2008) 139–147. [CrossRef] [PubMed]
  35. Scott K.J., Rodríguez-Amaya D., Pro-vitamin A carotenoid conversion factors retinol equivalents – fact or fiction?, Food Chem. 69 (2000) 125–127. [CrossRef]
  36. Almeida E., Arroxelas V., Sucupira M., Polyphenol, ascorbic acid and total carotenoids in common fruits and vegetables, Braz. J. Food Tech. 2 (2006) 89–94.
  37. Gancel A.L., Feneuil A., Acosta O., Pérez A.M., Vaillant F., Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus), Food Res. Int. 44 (2010) 2243–251. [CrossRef]
  38. Wu X., Beecher G., Holden J., Haytowitz D., Gebhardt S., Prior R., Lipophilic and hydrophilic antioxidant capacities of common foods in the United States, J. Agric. Food Chem. 52 (2004) 4026–4037. [CrossRef] [PubMed]
  39. Aguilera Y., Estrella I., Benítez V., Esteban R.M., Martín-Cabrejas M.A., Bioactive phenolic compounds and functional properties of dehydrated bean flours, Food Res. Int. 44 (2011) 774–780. [CrossRef]