Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)

Detalhes bibliográficos
Autor(a) principal: SILVA,Thays Lorrayne Lavrinha e
Data de Publicação: 2018
Outros Autores: SILVA,Edson Pablo da, ASQUIERI,Eduardo Ramirez, VIEIRA,Ellen Caroline Silverio, SILVA,Jéssyca Santos, SILVA,Flávio Alves da, DAMIANI,Clarissa
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=S0101-20612018000300399
Resumo: Abstract The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may be the period that fruit has reached its maturity, emphasizing phenolic, vitamin C and antioxidant activity.
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spelling Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)Spondias Mombinbioactive compoundsfruit physiologycerrado fruitsAbstract The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may be the period that fruit has reached its maturity, emphasizing phenolic, vitamin C and antioxidant activity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300399Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.03717info:eu-repo/semantics/openAccessSILVA,Thays Lorrayne Lavrinha eSILVA,Edson Pablo daASQUIERI,Eduardo RamirezVIEIRA,Ellen Caroline SilverioSILVA,Jéssyca SantosSILVA,Flávio Alves daDAMIANI,Clarissaeng2018-10-02T00:00:00Zoai:scielo:S0101-20612018000300399Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-10-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
title Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
spellingShingle Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
SILVA,Thays Lorrayne Lavrinha e
Spondias Mombin
bioactive compounds
fruit physiology
cerrado fruits
title_short Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
title_full Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
title_fullStr Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
title_full_unstemmed Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
title_sort Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
author SILVA,Thays Lorrayne Lavrinha e
author_facet SILVA,Thays Lorrayne Lavrinha e
SILVA,Edson Pablo da
ASQUIERI,Eduardo Ramirez
VIEIRA,Ellen Caroline Silverio
SILVA,Jéssyca Santos
SILVA,Flávio Alves da
DAMIANI,Clarissa
author_role author
author2 SILVA,Edson Pablo da
ASQUIERI,Eduardo Ramirez
VIEIRA,Ellen Caroline Silverio
SILVA,Jéssyca Santos
SILVA,Flávio Alves da
DAMIANI,Clarissa
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv SILVA,Thays Lorrayne Lavrinha e
SILVA,Edson Pablo da
ASQUIERI,Eduardo Ramirez
VIEIRA,Ellen Caroline Silverio
SILVA,Jéssyca Santos
SILVA,Flávio Alves da
DAMIANI,Clarissa
dc.subject.por.fl_str_mv Spondias Mombin
bioactive compounds
fruit physiology
cerrado fruits
topic Spondias Mombin
bioactive compounds
fruit physiology
cerrado fruits
description Abstract The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may be the period that fruit has reached its maturity, emphasizing phenolic, vitamin C and antioxidant activity.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-01
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=S0101-20612018000300399
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300399
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.03717
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.38 n.3 2018
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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