Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
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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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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1817695323798110208 |