Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage

Detalhes bibliográficos
Autor(a) principal: CORONADO-REYES,Jesús Alberto
Data de Publicação: 2021
Outros Autores: TINOCO-SALAZAR,Javier, GUISA-MORALES,María Lizeth, CORTÉS-PENAGOS,Consuelo de Jesús, GONZÁLEZ-HERNÁNDEZ,Juan Carlos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400993
Resumo: Abstract The pomegranate (Punica granatum) is a bush with abundant foliage originating from Iran, it was brought to Mexico during the time of the conquest and whose main characteristic is the fruit it generates, which is a big, globose berry with thick, shiny skin of red, green or yellow colour depending on the specie of pomegranate and the ripening stage in which itis founding. Recent research has shown that pomegranate contains chemical compounds with antioxidant and bactericidal activities resulting from its secondary metabolism as what are mainly polyphenols, terpenes and alkaloids, which affect the specific concentration of the state of maturity of the product and where most of them, polyphenolic compounds, are found in large quantities at this stage, presenting antioxidant activity and bactericide. The present article has the objective to analyse the ripening stage of three varieties of mexican pomegranate (Wonderful, Apaseo and Tecozautla) through a physicochemical characterization for which the morphology (sizes, colours and hardness) was analyzed as the amount of total suspended solids, pH and titratable acidity in the juice of the product to finish with the determination of the concentration of polyphenolic compounds with possible antioxidant and bactericide activity.
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spelling Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stagePunica granatumpomegranateripeningpolyphenolsAbstract The pomegranate (Punica granatum) is a bush with abundant foliage originating from Iran, it was brought to Mexico during the time of the conquest and whose main characteristic is the fruit it generates, which is a big, globose berry with thick, shiny skin of red, green or yellow colour depending on the specie of pomegranate and the ripening stage in which itis founding. Recent research has shown that pomegranate contains chemical compounds with antioxidant and bactericidal activities resulting from its secondary metabolism as what are mainly polyphenols, terpenes and alkaloids, which affect the specific concentration of the state of maturity of the product and where most of them, polyphenolic compounds, are found in large quantities at this stage, presenting antioxidant activity and bactericide. The present article has the objective to analyse the ripening stage of three varieties of mexican pomegranate (Wonderful, Apaseo and Tecozautla) through a physicochemical characterization for which the morphology (sizes, colours and hardness) was analyzed as the amount of total suspended solids, pH and titratable acidity in the juice of the product to finish with the determination of the concentration of polyphenolic compounds with possible antioxidant and bactericide activity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400993Food Science and Technology v.41 n.4 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28620info:eu-repo/semantics/openAccessCORONADO-REYES,Jesús AlbertoTINOCO-SALAZAR,JavierGUISA-MORALES,María LizethCORTÉS-PENAGOS,Consuelo de JesúsGONZÁLEZ-HERNÁNDEZ,Juan Carloseng2021-12-10T00:00:00Zoai:scielo:S0101-20612021000400993Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
title Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
spellingShingle Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
CORONADO-REYES,Jesús Alberto
Punica granatum
pomegranate
ripening
polyphenols
title_short Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
title_full Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
title_fullStr Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
title_full_unstemmed Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
title_sort Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
author CORONADO-REYES,Jesús Alberto
author_facet CORONADO-REYES,Jesús Alberto
TINOCO-SALAZAR,Javier
GUISA-MORALES,María Lizeth
CORTÉS-PENAGOS,Consuelo de Jesús
GONZÁLEZ-HERNÁNDEZ,Juan Carlos
author_role author
author2 TINOCO-SALAZAR,Javier
GUISA-MORALES,María Lizeth
CORTÉS-PENAGOS,Consuelo de Jesús
GONZÁLEZ-HERNÁNDEZ,Juan Carlos
author2_role author
author
author
author
dc.contributor.author.fl_str_mv CORONADO-REYES,Jesús Alberto
TINOCO-SALAZAR,Javier
GUISA-MORALES,María Lizeth
CORTÉS-PENAGOS,Consuelo de Jesús
GONZÁLEZ-HERNÁNDEZ,Juan Carlos
dc.subject.por.fl_str_mv Punica granatum
pomegranate
ripening
polyphenols
topic Punica granatum
pomegranate
ripening
polyphenols
description Abstract The pomegranate (Punica granatum) is a bush with abundant foliage originating from Iran, it was brought to Mexico during the time of the conquest and whose main characteristic is the fruit it generates, which is a big, globose berry with thick, shiny skin of red, green or yellow colour depending on the specie of pomegranate and the ripening stage in which itis founding. Recent research has shown that pomegranate contains chemical compounds with antioxidant and bactericidal activities resulting from its secondary metabolism as what are mainly polyphenols, terpenes and alkaloids, which affect the specific concentration of the state of maturity of the product and where most of them, polyphenolic compounds, are found in large quantities at this stage, presenting antioxidant activity and bactericide. The present article has the objective to analyse the ripening stage of three varieties of mexican pomegranate (Wonderful, Apaseo and Tecozautla) through a physicochemical characterization for which the morphology (sizes, colours and hardness) was analyzed as the amount of total suspended solids, pH and titratable acidity in the juice of the product to finish with the determination of the concentration of polyphenolic compounds with possible antioxidant and bactericide activity.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400993
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400993
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.28620
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.4 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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