Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
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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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 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
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 |
_version_ |
1752126328542330880 |