Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development

Detalhes bibliográficos
Autor(a) principal: GARCIA,Lismaíra Gonçalves Caixeta
Data de Publicação: 2019
Outros Autores: SILVA,Flávio Alves da, ASQUIERI,Eduardo Ramirez, BOAS,Eduardo Valério de Barros Vilas, 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=S0101-20612019000600556
Resumo: ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it is necessary to harvest the jabuticaba fruits var. Pingo de mel in 34 days after anthesis for better use of these compounds.
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spelling Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological developmentanthesisMyrciaria sp.vitamin Chydrolysed tanninsABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it is necessary to harvest the jabuticaba fruits var. Pingo de mel in 34 days after anthesis for better use of these compounds.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600556Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.25218info:eu-repo/semantics/openAccessGARCIA,Lismaíra Gonçalves CaixetaSILVA,Flávio Alves daASQUIERI,Eduardo RamirezBOAS,Eduardo Valério de Barros VilasDAMIANI,Clarissaeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600556Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
title Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
spellingShingle Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
GARCIA,Lismaíra Gonçalves Caixeta
anthesis
Myrciaria sp.
vitamin C
hydrolysed tannins
title_short Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
title_full Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
title_fullStr Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
title_full_unstemmed Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
title_sort Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development
author GARCIA,Lismaíra Gonçalves Caixeta
author_facet GARCIA,Lismaíra Gonçalves Caixeta
SILVA,Flávio Alves da
ASQUIERI,Eduardo Ramirez
BOAS,Eduardo Valério de Barros Vilas
DAMIANI,Clarissa
author_role author
author2 SILVA,Flávio Alves da
ASQUIERI,Eduardo Ramirez
BOAS,Eduardo Valério de Barros Vilas
DAMIANI,Clarissa
author2_role author
author
author
author
dc.contributor.author.fl_str_mv GARCIA,Lismaíra Gonçalves Caixeta
SILVA,Flávio Alves da
ASQUIERI,Eduardo Ramirez
BOAS,Eduardo Valério de Barros Vilas
DAMIANI,Clarissa
dc.subject.por.fl_str_mv anthesis
Myrciaria sp.
vitamin C
hydrolysed tannins
topic anthesis
Myrciaria sp.
vitamin C
hydrolysed tannins
description ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it is necessary to harvest the jabuticaba fruits var. Pingo de mel in 34 days after anthesis for better use of these compounds.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
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=S0101-20612019000600556
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600556
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.25218
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 suppl.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
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