Jordania Candice Costa Silva, Nayane Medeiros Santos, Nayara de Sousa Silva, Ana Cristina Silveira Martins, Larissa Maria Gomes Dutra, Carlos Eduardo Alves Dantas, Marcos Dos Santos Lima, Josean Fechine Tavares, Marcelo Sobral da Silva, Yuri Mangueira do Nascimento, Evandro Ferreira da Silva, Carlos Eduardo Vasconcelos de Oliveira, Maria Elieidy Gomes de Oliveira, Diego Elias Pereira, Ana Carolina Dos Santos Costa, Juliano Carlo Rufino Freitas, Juliana Késsia Barbosa Soares, Vanessa Bordin Viera
The present work aimed at the development and characterization of aroeira leaf flour (Schinus terebinthifolius Raddi), obtained by lyophilization and drying in an air circulation oven. The technological, physical, physico-chemical, morphological, functional, and microbiological aspects were analyzed. Physico-chemical analysis identified the following properties with values provided respectively for fresh leaves (FOin) and flours (FES and FLIO): low water activity (0.984, 0.370, 0.387 g/100 g), moisture (64...
April 20, 2024: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences