Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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=S0101-20612019000200294 |
Resumo: | Abstract The effect of the variety (Gala, Lis Gala and Fuji Suprema) and the ripening stage (unripe, ripe and senescent) of apples on the phenolic compounds (HPLC) and antioxidant capacity (FRAP and DPPH) of apple juices and ciders were evaluated. The phenolic content of the Gala and Lis Gala apple juices decreased from the unripe to ripe stages and increased from the ripe to the senescent stages, while in the case of Fuji Suprema these values decreased with senescence. Fermentation caused a reduction (17 to 50%) of phenolics and the most affected were hydroxycinnamic acids and flavanols. Principal component analysis confirmed the influence of variety, and the use of multivariate regression (PLS) made it possible to create significant models (p < 0.05) to predict the antioxidant activity. The phenolic composition of the juices at different ripening stages was related to the variety of apple, which influenced the effect of fermentation on these compounds. |
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Food Science and Technology (Campinas) |
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Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beveragesphenolic classesHPLCPCAmultivariate regression PLSFRAPDPPHAbstract The effect of the variety (Gala, Lis Gala and Fuji Suprema) and the ripening stage (unripe, ripe and senescent) of apples on the phenolic compounds (HPLC) and antioxidant capacity (FRAP and DPPH) of apple juices and ciders were evaluated. The phenolic content of the Gala and Lis Gala apple juices decreased from the unripe to ripe stages and increased from the ripe to the senescent stages, while in the case of Fuji Suprema these values decreased with senescence. Fermentation caused a reduction (17 to 50%) of phenolics and the most affected were hydroxycinnamic acids and flavanols. Principal component analysis confirmed the influence of variety, and the use of multivariate regression (PLS) made it possible to create significant models (p < 0.05) to predict the antioxidant activity. The phenolic composition of the juices at different ripening stages was related to the variety of apple, which influenced the effect of fermentation on these compounds.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200294Food Science and Technology v.39 n.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.25317info:eu-repo/semantics/openAccessSILVA,Karolline Marques daZIELINSKI,Acácio Antonio FerreiraBENVENUTTI,LaísBORTOLINI,Débora GonçalvesZARDO,Danianni MarinhoBELTRAME,Flávio LuísNOGUEIRA,AlessandroALBERTI,Alineeng2019-06-04T00:00:00Zoai:scielo:S0101-20612019000200294Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages |
title |
Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages |
spellingShingle |
Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages SILVA,Karolline Marques da phenolic classes HPLC PCA multivariate regression PLS FRAP DPPH |
title_short |
Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages |
title_full |
Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages |
title_fullStr |
Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages |
title_full_unstemmed |
Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages |
title_sort |
Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages |
author |
SILVA,Karolline Marques da |
author_facet |
SILVA,Karolline Marques da ZIELINSKI,Acácio Antonio Ferreira BENVENUTTI,Laís BORTOLINI,Débora Gonçalves ZARDO,Danianni Marinho BELTRAME,Flávio Luís NOGUEIRA,Alessandro ALBERTI,Aline |
author_role |
author |
author2 |
ZIELINSKI,Acácio Antonio Ferreira BENVENUTTI,Laís BORTOLINI,Débora Gonçalves ZARDO,Danianni Marinho BELTRAME,Flávio Luís NOGUEIRA,Alessandro ALBERTI,Aline |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
SILVA,Karolline Marques da ZIELINSKI,Acácio Antonio Ferreira BENVENUTTI,Laís BORTOLINI,Débora Gonçalves ZARDO,Danianni Marinho BELTRAME,Flávio Luís NOGUEIRA,Alessandro ALBERTI,Aline |
dc.subject.por.fl_str_mv |
phenolic classes HPLC PCA multivariate regression PLS FRAP DPPH |
topic |
phenolic classes HPLC PCA multivariate regression PLS FRAP DPPH |
description |
Abstract The effect of the variety (Gala, Lis Gala and Fuji Suprema) and the ripening stage (unripe, ripe and senescent) of apples on the phenolic compounds (HPLC) and antioxidant capacity (FRAP and DPPH) of apple juices and ciders were evaluated. The phenolic content of the Gala and Lis Gala apple juices decreased from the unripe to ripe stages and increased from the ripe to the senescent stages, while in the case of Fuji Suprema these values decreased with senescence. Fermentation caused a reduction (17 to 50%) of phenolics and the most affected were hydroxycinnamic acids and flavanols. Principal component analysis confirmed the influence of variety, and the use of multivariate regression (PLS) made it possible to create significant models (p < 0.05) to predict the antioxidant activity. The phenolic composition of the juices at different ripening stages was related to the variety of apple, which influenced the effect of fermentation on these compounds. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
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=S0101-20612019000200294 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200294 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.25317 |
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.39 n.2 2019 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_ |
1752126323821641728 |