Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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=S0101-20612018000300399 |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126323005849600 |