[1]
|
R. L. Prior, G. H. C?o, A. Martin, E. Sofic, J. Mcewen, C. O’brien, N. Lischner, M. Ehlenfeldt, W. Kalt, G. Krewer and C. M. Mainland, “Antioxidant Capacity as In?uenced by Total Phenolic and Anthocyanin Content. Maturity, and Variety of Vaccinium Species,” Journal of the Agricultural and Food Chemistry, Vol. 46, No. 9, 1998, pp. 2686-2693. doi:10.1021/jf980145d
|
[2]
|
L. E. C. Antunes, M. Do and C. B. Raseira, “Technical Aspects of the Culture of Blackberry,” Embrapa Clima Temperado, Pelotas, 2004.
|
[3]
|
A. D. R. Castrejón, I. Eichholz, S. Rohn, L. W. Kroh and S. Huyskens-Keil, “Phenolic Profile and Antioxidant Activity of Highbush Blueberry (Vaccinium corymbosum L.) during Fruit Maturation and Ripening,” Food Chemistry, Vol. 109, No. 3, 2008, pp. 564-572.
doi:10.1016/j.foodchem.2008.01.007
|
[4]
|
L. E. C. Antunes, “Blackberry Black: New Option from Growing in Brazil,” Ciência Rural, Vol. 32, No. 1, 2002, pp. 151-158. doi:10.1590/S0103-84782002000100026
|
[5]
|
S. Sellappan, C. C. Akoh and G. Krewer, “Phenolic Compounds and Antioxidant Capacity of Georgia-Grown Blueberries and Blackberries,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 8, 2002, pp. 2432-2438.
doi:10.1021/jf011097r
|
[6]
|
M. Naczk and F. Shahidi, “Extraction and Analysis of Phenolics in Food,” Journal of Chromatography A, Vol. 1054, No. 1-2, 2004, pp. 95-111.
|
[7]
|
Instituto Adolfo Lutz, “Chemical and Physical Methods for Food Analysis,” Analytical Standards of the Instituto Adolfo Lutz, Vol. 1, S?o Paulo, 2008.
|
[8]
|
E. Badiale-Furlong, E. Colla, D. S. Bortolato, A. L. M. Baisch and L. A. Souza-Soares, “Evaluation of the Potential of Phenolic Compounds in Plant Tissues,” Vetor, Vol. 13, No. 1, 2003, pp. 105-114.
|
[9]
|
S. H. H?kkinen, S. O. K?renlampi and M. Heinonen, “HPLC Method for Screening of Flavonoids and Phenolic Acids in Berries,” Journal Science Food Agricultural, Vol. 77, No. 4, 1998, pp. 543-551.
doi:10.1002/(SICI)1097-0010(199808)77:4<543::AID-JSFA78>3.0.CO;2-I
|
[10]
|
R. C. Zambiazi, “The Role of Endogenous Lipid Components on Vegetable Oil Stability,” Ph.D. Thesis, University of Manitoba, Winnipeg, 1997.
|
[11]
|
D. H. Lees and F. J. Francis, “Standardization of Pigment Analysis in Cranberries,” Hortiscience, Vol. 7, No. 1, 1972, pp. 83-84.
|
[12]
|
D. B. Rodriguez-Amaya, “A Guide to Carotenoid Analysis in Foods,” International Life Sciences Institute (ILSI) Press, Washington DC, 1999.
|
[13]
|
W. Brand-Williams, M. E. Cuvelier and C. Berser, “Use of a Free Radical Method to Evaluate Antioxidant Activity,” Lebensmittel-Wissenschaft und-Technologie, Vol. 28, No. 1, 1995, pp. 25-30.
|
[14]
|
R. A. Kluge, J. C. Nachtigal, J. C. Fachinello and A. B. Bilhalva, “Physiology and Postharvest Handling of Temperate Fruits,” 2nd Edition, Livraria e Editora Rural, Campinas, 2002.
|
[15]
|
L. Taiz and E. Zeiger, “Plant Physiology,” 3rd Edition. Artmed, Porto Alegre, 2004.
|
[16]
|
ó. Acosta-Montoya, F. Vaillant, S. Cozzano, C. Mertz, A. M. Pérez and M. V. Castro, “Phenolic Content and Antioxidant Capacity of Tropical Highland Blackberry (Rubus adenotrichus Schltdl.) during Three Edible Maturity Stages,” Food Chemistry, Vol. 119, No. 1, 2010, pp. 1497-1501. doi:10.1016/j.foodchem.2009.09.032
|
[17]
|
KEGG, “Flavonoid Biosynthesis,” 2011.
http://www.genome.jp/kegg/pathway/map/map00941.html
|
[18]
|
D. S. Ferreira, “Bioactive Compounds in Blackberry and Encapsulation of Its Extract Anthocyanins by Thermal Gelation with Curdlan,” Ph.D. Thesis, Universidade Estadual de Campinas, Brasil, 2008.
|
[19]
|
V. L. A. G. de Lima, E. de A. Melo, D. E. da S. Lima, “Phenolics and Carotenoids in Pitanga,” Scientia Agrícola, Vol. 59, No. 3, 2002, pp. 447-450.
|
[20]
|
M. I. F. Chitarra and A. B. Chitarra, “Post-Harvest Fruits and Vegetables: Physiology and Handling,” 2nd Edition, MG. BR. Editora UFLA, Lavras, 2005.
|
[21]
|
M. L. Azevedo, “Phytochemical Profile, Antioxidant and Antimicrobial Activities of Blackberry (Rubus fruticosus) cv. Tupy in Different Maturation Stages Grown in Temperate,” Ph.D. Thesis, Universidade Federal de Pelotas, Pelotas, 2011.
|
[22]
|
A. C. Jacques. P. B. Pertuzatti, M. T. Barcia and R. C. Zambiazi, “Scientific Note: Bioactive Compounds in Small Fruits Grown in the Southern State of Rio Grande do Sul,” Brazilian Journal of Food Technology, Vol. 12, No. 2, 2009, pp. 123-127. doi:10.4260/BJFT20094608
|
[23]
|
M. T. Barcia, A. C. Jacques, P. B. Pertuzatti and R. C. Zambiazi, “Determination of Ascorbic Acid and Tocopherols in Fruits by HPLC,” Semina: Ciências Agrárias, Vol. 31, No. 2, 2010, pp. 381-390.
|
[24]
|
D. B. Rodriguez-Amaya, “Carotenoids and Food Preparation: The Retention of Provitamin: A Carotenoids in Prepared Processed and Stored Foods,” Usaid-Omni, Washington DC, 1997.
|