BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES

Detalhes bibliográficos
Autor(a) principal: VARGAS,ADABELLA SUÁREZ
Data de Publicação: 2017
Outros Autores: JUÁREZ-LÓPEZ,PORFIRIO, LÓPEZ-MARTÍNEZ,VÍCTOR, FLORES,LAURA JOSEFINA PÉREZ, SÁNCHEZ,DAGOBERTO GUILLÉN, ALIA-TEJACAL,IRÁN
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista brasileira de fruticultura (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000400203
Resumo: ABSTRACT Mexican plum (Spondias purpurea L.) ‘Cuernavaqueña’ was harvested at four ripening stages, with the aim of evaluating the concentration of bioactive compounds and antioxidant capacity in the pulp and the epicarp. The highest ethylene production (9.43 mL kg h-1) and total soluble solids concentration (23.9 °Brix) was observed in the fully ripe stage. Titratable acidity was higher in green stage compared to other analyzed ripening stages in both pulp (0.48 %) and epicarp (0.32 %). Fully ripe plum epicarp presented the highest content of total phenols (GAE 190 mg g-1), flavonoids (QE 214 mg g-1), and carotenoids (853 mg g-1) compared to other ripening stages. The antioxidant capacity was higher in the epicarp of the fully ripe fruit compared to the other ripening stages: DPPH (1087 µM TE /100 g), ABTS (1534 µM TE/100 g), and FRAP (1764 µM TE/100 g). Significant correlations (r = 0.60 *** to 0.95 **) between bioactive compounds concentrations and antioxidant activity were obtained.
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spelling BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGESSpondias purpureabioactive compoundsantioxidant activityABSTRACT Mexican plum (Spondias purpurea L.) ‘Cuernavaqueña’ was harvested at four ripening stages, with the aim of evaluating the concentration of bioactive compounds and antioxidant capacity in the pulp and the epicarp. The highest ethylene production (9.43 mL kg h-1) and total soluble solids concentration (23.9 °Brix) was observed in the fully ripe stage. Titratable acidity was higher in green stage compared to other analyzed ripening stages in both pulp (0.48 %) and epicarp (0.32 %). Fully ripe plum epicarp presented the highest content of total phenols (GAE 190 mg g-1), flavonoids (QE 214 mg g-1), and carotenoids (853 mg g-1) compared to other ripening stages. The antioxidant capacity was higher in the epicarp of the fully ripe fruit compared to the other ripening stages: DPPH (1087 µM TE /100 g), ABTS (1534 µM TE/100 g), and FRAP (1764 µM TE/100 g). Significant correlations (r = 0.60 *** to 0.95 **) between bioactive compounds concentrations and antioxidant activity were obtained.Sociedade Brasileira de Fruticultura2017-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000400203Revista Brasileira de Fruticultura v.39 n.4 2017reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452017787info:eu-repo/semantics/openAccessVARGAS,ADABELLA SUÁREZJUÁREZ-LÓPEZ,PORFIRIOLÓPEZ-MARTÍNEZ,VÍCTORFLORES,LAURA JOSEFINA PÉREZSÁNCHEZ,DAGOBERTO GUILLÉNALIA-TEJACAL,IRÁNeng2017-10-31T00:00:00Zoai:scielo:S0100-29452017000400203Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2017-10-31T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false
dc.title.none.fl_str_mv BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES
title BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES
spellingShingle BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES
VARGAS,ADABELLA SUÁREZ
Spondias purpurea
bioactive compounds
antioxidant activity
title_short BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES
title_full BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES
title_fullStr BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES
title_full_unstemmed BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES
title_sort BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES
author VARGAS,ADABELLA SUÁREZ
author_facet VARGAS,ADABELLA SUÁREZ
JUÁREZ-LÓPEZ,PORFIRIO
LÓPEZ-MARTÍNEZ,VÍCTOR
FLORES,LAURA JOSEFINA PÉREZ
SÁNCHEZ,DAGOBERTO GUILLÉN
ALIA-TEJACAL,IRÁN
author_role author
author2 JUÁREZ-LÓPEZ,PORFIRIO
LÓPEZ-MARTÍNEZ,VÍCTOR
FLORES,LAURA JOSEFINA PÉREZ
SÁNCHEZ,DAGOBERTO GUILLÉN
ALIA-TEJACAL,IRÁN
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv VARGAS,ADABELLA SUÁREZ
JUÁREZ-LÓPEZ,PORFIRIO
LÓPEZ-MARTÍNEZ,VÍCTOR
FLORES,LAURA JOSEFINA PÉREZ
SÁNCHEZ,DAGOBERTO GUILLÉN
ALIA-TEJACAL,IRÁN
dc.subject.por.fl_str_mv Spondias purpurea
bioactive compounds
antioxidant activity
topic Spondias purpurea
bioactive compounds
antioxidant activity
description ABSTRACT Mexican plum (Spondias purpurea L.) ‘Cuernavaqueña’ was harvested at four ripening stages, with the aim of evaluating the concentration of bioactive compounds and antioxidant capacity in the pulp and the epicarp. The highest ethylene production (9.43 mL kg h-1) and total soluble solids concentration (23.9 °Brix) was observed in the fully ripe stage. Titratable acidity was higher in green stage compared to other analyzed ripening stages in both pulp (0.48 %) and epicarp (0.32 %). Fully ripe plum epicarp presented the highest content of total phenols (GAE 190 mg g-1), flavonoids (QE 214 mg g-1), and carotenoids (853 mg g-1) compared to other ripening stages. The antioxidant capacity was higher in the epicarp of the fully ripe fruit compared to the other ripening stages: DPPH (1087 µM TE /100 g), ABTS (1534 µM TE/100 g), and FRAP (1764 µM TE/100 g). Significant correlations (r = 0.60 *** to 0.95 **) between bioactive compounds concentrations and antioxidant activity were obtained.
publishDate 2017
dc.date.none.fl_str_mv 2017-01-01
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=S0100-29452017000400203
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000400203
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0100-29452017787
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 Fruticultura
publisher.none.fl_str_mv Sociedade Brasileira de Fruticultura
dc.source.none.fl_str_mv Revista Brasileira de Fruticultura v.39 n.4 2017
reponame:Revista brasileira de fruticultura (Online)
instname:Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
instname_str Sociedade Brasileira de Fruticultura (SBF)
instacron_str SBFRU
institution SBFRU
reponame_str Revista brasileira de fruticultura (Online)
collection Revista brasileira de fruticultura (Online)
repository.name.fl_str_mv Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)
repository.mail.fl_str_mv rbf@fcav.unesp.br||http://rbf.org.br/
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