Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

Detalhes bibliográficos
Autor(a) principal: XIE,Guofang
Data de Publicação: 2016
Outros Autores: WANG,Jiajia, XU,Xiaoyan, WANG,Rui, ZHOU,Xiaoli, LIU,Zhigang
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=S0101-20612016000300396
Resumo: Abstract Rosa Laevigata Michx., contents of bioactive components contribute to the health beneftis of consuming fresh, snacks and medicine, is widely used as the Chinese medicinal herbs. The effect of fruit ripening on the bioactive compounds and antioxidant capacity of Rosa laevigata Michx fruits was investigated. The results showed that, the bioactive compounds, including titratable acidity, reducing sugar, total ascorbic acid, total polyphenol and total flavonoids, significant changes occurred at different ripening stages. The contents of reducing sugar, total polyphenol and total flavonoids were directly proportional to the maturity. However, the content of titration acid and ascorbic acid is inversely proportional to the maturity. Antioxidant capacity and ROS inhibition are proportional to the maturity, and the antioxidant capacity of Rosa laevigata Michx significantly increase during maturity. The Rosa laevigata Michx fruits at fully ripe stage had higher healthcare and medicinal value.
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spelling Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata MichxRosa laevigata Michxripening stagesbioactive compoundsantioxidant capacityAbstract Rosa Laevigata Michx., contents of bioactive components contribute to the health beneftis of consuming fresh, snacks and medicine, is widely used as the Chinese medicinal herbs. The effect of fruit ripening on the bioactive compounds and antioxidant capacity of Rosa laevigata Michx fruits was investigated. The results showed that, the bioactive compounds, including titratable acidity, reducing sugar, total ascorbic acid, total polyphenol and total flavonoids, significant changes occurred at different ripening stages. The contents of reducing sugar, total polyphenol and total flavonoids were directly proportional to the maturity. However, the content of titration acid and ascorbic acid is inversely proportional to the maturity. Antioxidant capacity and ROS inhibition are proportional to the maturity, and the antioxidant capacity of Rosa laevigata Michx significantly increase during maturity. The Rosa laevigata Michx fruits at fully ripe stage had higher healthcare and medicinal value.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300396Food Science and Technology v.36 n.3 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.00715info:eu-repo/semantics/openAccessXIE,GuofangWANG,JiajiaXU,XiaoyanWANG,RuiZHOU,XiaoliLIU,Zhigangeng2016-09-29T00:00:00Zoai:scielo:S0101-20612016000300396Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-09-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
title Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
spellingShingle Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
XIE,Guofang
Rosa laevigata Michx
ripening stages
bioactive compounds
antioxidant capacity
title_short Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
title_full Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
title_fullStr Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
title_full_unstemmed Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
title_sort Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx
author XIE,Guofang
author_facet XIE,Guofang
WANG,Jiajia
XU,Xiaoyan
WANG,Rui
ZHOU,Xiaoli
LIU,Zhigang
author_role author
author2 WANG,Jiajia
XU,Xiaoyan
WANG,Rui
ZHOU,Xiaoli
LIU,Zhigang
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv XIE,Guofang
WANG,Jiajia
XU,Xiaoyan
WANG,Rui
ZHOU,Xiaoli
LIU,Zhigang
dc.subject.por.fl_str_mv Rosa laevigata Michx
ripening stages
bioactive compounds
antioxidant capacity
topic Rosa laevigata Michx
ripening stages
bioactive compounds
antioxidant capacity
description Abstract Rosa Laevigata Michx., contents of bioactive components contribute to the health beneftis of consuming fresh, snacks and medicine, is widely used as the Chinese medicinal herbs. The effect of fruit ripening on the bioactive compounds and antioxidant capacity of Rosa laevigata Michx fruits was investigated. The results showed that, the bioactive compounds, including titratable acidity, reducing sugar, total ascorbic acid, total polyphenol and total flavonoids, significant changes occurred at different ripening stages. The contents of reducing sugar, total polyphenol and total flavonoids were directly proportional to the maturity. However, the content of titration acid and ascorbic acid is inversely proportional to the maturity. Antioxidant capacity and ROS inhibition are proportional to the maturity, and the antioxidant capacity of Rosa laevigata Michx significantly increase during maturity. The Rosa laevigata Michx fruits at fully ripe stage had higher healthcare and medicinal value.
publishDate 2016
dc.date.none.fl_str_mv 2016-09-01
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=S0101-20612016000300396
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300396
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.00715
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.36 n.3 2016
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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