Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages

Detalhes bibliográficos
Autor(a) principal: SILVA,Karolline Marques da
Data de Publicação: 2019
Outros Autores: ZIELINSKI,Acácio Antonio Ferreira, BENVENUTTI,Laís, BORTOLINI,Débora Gonçalves, ZARDO,Danianni Marinho, BELTRAME,Flávio Luís, NOGUEIRA,Alessandro, ALBERTI,Aline
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.
id SBCTA-1_ad7a0d35cf4ea8db82e18d309a477b92
oai_identifier_str oai:scielo:S0101-20612019000200294
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling 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

Registros relacionados