Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.

Detalhes bibliográficos
Autor(a) principal: DANTAS, A. L.
Data de Publicação: 2013
Outros Autores: SILVA, S. de M., LIMA, M. A. C. de, DANTAS, R. L., MENDONÇA, R. M. N.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/981868
Resumo: The objective of this work was to evaluate bioactive compounds and antioxidant activity of the fruit of strawberry-guava genotypes during maturation, and identify the characteristics that influenced the genetic variability. The fruits were harvested from 15 naturally-occurring genotypes in Areia, Paraíba, Brazil, at the following stages of maturation: Completely Green; Start of Yellow Coloration; Mainly Yellow Coloration and Completely Yellow. During maturation, the ascorbic acid content increased as the chlorophyll and yellow flavonoids were reduced. Antioxidant activity increased with advancing maturity, being greater for the P1, P4, P6, P7, P14 and P15 genotypes. Principal component analysis showed that during maturation, variability among fruits of the strawberry guava was related to the ascorbic acid and carotenoid contents.
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spelling Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.Recursos genéticosAraçáAgregação de ValorGenetic resourcesThe objective of this work was to evaluate bioactive compounds and antioxidant activity of the fruit of strawberry-guava genotypes during maturation, and identify the characteristics that influenced the genetic variability. The fruits were harvested from 15 naturally-occurring genotypes in Areia, Paraíba, Brazil, at the following stages of maturation: Completely Green; Start of Yellow Coloration; Mainly Yellow Coloration and Completely Yellow. During maturation, the ascorbic acid content increased as the chlorophyll and yellow flavonoids were reduced. Antioxidant activity increased with advancing maturity, being greater for the P1, P4, P6, P7, P14 and P15 genotypes. Principal component analysis showed that during maturation, variability among fruits of the strawberry guava was related to the ascorbic acid and carotenoid contents.ANA LIMA DANTAS, UNIVERSIDADE FEDERAL DA PARAIBASILVANDA DE MELO SILVA, UNIVERSIDADE FEDERAL DA PARAIBAMARIA AUXILIADORA COELHO DE LIMA, CPATSARENATO LIMA DANTAS, UNIVERSIDADE FEDERAL DA PARAIBAREJANE MARIA NUNES MENDONÇA, UNIVERSIDADE FEDERAL DA PARAIBA.DANTAS, A. L.SILVA, S. de M.LIMA, M. A. C. deDANTAS, R. L.MENDONÇA, R. M. N.2014-03-10T11:11:11Z2014-03-10T11:11:11Z2014-03-1020132014-03-10T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleRevista Ciência Agronômica, v. 44, n. 4, p. 805-814, out-dez, 2013,http://www.alice.cnptia.embrapa.br/alice/handle/doc/981868enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T23:36:21Zoai:www.alice.cnptia.embrapa.br:doc/981868Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T23:36:21Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
title Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
spellingShingle Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
DANTAS, A. L.
Recursos genéticos
Araçá
Agregação de Valor
Genetic resources
title_short Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
title_full Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
title_fullStr Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
title_full_unstemmed Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
title_sort Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
author DANTAS, A. L.
author_facet DANTAS, A. L.
SILVA, S. de M.
LIMA, M. A. C. de
DANTAS, R. L.
MENDONÇA, R. M. N.
author_role author
author2 SILVA, S. de M.
LIMA, M. A. C. de
DANTAS, R. L.
MENDONÇA, R. M. N.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv ANA LIMA DANTAS, UNIVERSIDADE FEDERAL DA PARAIBA
SILVANDA DE MELO SILVA, UNIVERSIDADE FEDERAL DA PARAIBA
MARIA AUXILIADORA COELHO DE LIMA, CPATSA
RENATO LIMA DANTAS, UNIVERSIDADE FEDERAL DA PARAIBA
REJANE MARIA NUNES MENDONÇA, UNIVERSIDADE FEDERAL DA PARAIBA.
dc.contributor.author.fl_str_mv DANTAS, A. L.
SILVA, S. de M.
LIMA, M. A. C. de
DANTAS, R. L.
MENDONÇA, R. M. N.
dc.subject.por.fl_str_mv Recursos genéticos
Araçá
Agregação de Valor
Genetic resources
topic Recursos genéticos
Araçá
Agregação de Valor
Genetic resources
description The objective of this work was to evaluate bioactive compounds and antioxidant activity of the fruit of strawberry-guava genotypes during maturation, and identify the characteristics that influenced the genetic variability. The fruits were harvested from 15 naturally-occurring genotypes in Areia, Paraíba, Brazil, at the following stages of maturation: Completely Green; Start of Yellow Coloration; Mainly Yellow Coloration and Completely Yellow. During maturation, the ascorbic acid content increased as the chlorophyll and yellow flavonoids were reduced. Antioxidant activity increased with advancing maturity, being greater for the P1, P4, P6, P7, P14 and P15 genotypes. Principal component analysis showed that during maturation, variability among fruits of the strawberry guava was related to the ascorbic acid and carotenoid contents.
publishDate 2013
dc.date.none.fl_str_mv 2013
2014-03-10T11:11:11Z
2014-03-10T11:11:11Z
2014-03-10
2014-03-10T11:11:11Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Revista Ciência Agronômica, v. 44, n. 4, p. 805-814, out-dez, 2013,
http://www.alice.cnptia.embrapa.br/alice/handle/doc/981868
identifier_str_mv Revista Ciência Agronômica, v. 44, n. 4, p. 805-814, out-dez, 2013,
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/981868
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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