Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries

Detalhes bibliográficos
Autor(a) principal: Thomas,Ariela Betsy
Data de Publicação: 2016
Outros Autores: Nassur,Rita de Cássia Mirela Resende, Boas,Ana Carolina Vilas, Lima,Luiz Carlos de Oliveira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000100087
Resumo: ABSTRACT Strawberry is a fruit appreciated throughout the world due to its attractive quality attributes and stands out due to its high phenolic compound content, which positively contribute to biological properties of nutritional interest. The objective of this study was to evaluate the effect of cassava starch coatings incorporated with propolis combinations on the phytochemical content and the maintenance and increase of the strawberry antioxidant activity. The treatments were 3% cassava starch (CS), 3% cassava starch + 33% ethanolic propolis extract (CS + P33%), 3% cassava starch + 66% ethanolic propolis extract (CS + P66%) and control (C). The fruits were stored at 4 °C ± 0.5 ºC and 90%RH for 16 days, making up a completely randomized design with 4 treatments and 5 time evaluations. Vitamin C, phenolic compound, anthocyanin, and antioxidant activity levels were evaluated through two methods. The coating with 66% of propolis promoted higher Vitamin C content than fruits submitted to the other treatments at 8 and 12 days of storage. For antioxidant activity, fruits treated with CS maintained a higher FRS percentage (free radical scavenging) at all time evaluations. Control fruits presented higher anthocyanin content at the last evaluation time when the highest antioxidant capacity, by the ABTS method (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), was observed in fruits with CS and CS + P66% treatments. There was an increase tendency of the phenolic content during storage in all evaluated fruits. The propolis concentrations used, however, were not sufficient to increase or maintain the antioxidant capacity and phenolic contents of strawberries.
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spelling Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberriesPhytochemicalsantioxidantFragaria ananassa.ABSTRACT Strawberry is a fruit appreciated throughout the world due to its attractive quality attributes and stands out due to its high phenolic compound content, which positively contribute to biological properties of nutritional interest. The objective of this study was to evaluate the effect of cassava starch coatings incorporated with propolis combinations on the phytochemical content and the maintenance and increase of the strawberry antioxidant activity. The treatments were 3% cassava starch (CS), 3% cassava starch + 33% ethanolic propolis extract (CS + P33%), 3% cassava starch + 66% ethanolic propolis extract (CS + P66%) and control (C). The fruits were stored at 4 °C ± 0.5 ºC and 90%RH for 16 days, making up a completely randomized design with 4 treatments and 5 time evaluations. Vitamin C, phenolic compound, anthocyanin, and antioxidant activity levels were evaluated through two methods. The coating with 66% of propolis promoted higher Vitamin C content than fruits submitted to the other treatments at 8 and 12 days of storage. For antioxidant activity, fruits treated with CS maintained a higher FRS percentage (free radical scavenging) at all time evaluations. Control fruits presented higher anthocyanin content at the last evaluation time when the highest antioxidant capacity, by the ABTS method (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), was observed in fruits with CS and CS + P66% treatments. There was an increase tendency of the phenolic content during storage in all evaluated fruits. The propolis concentrations used, however, were not sufficient to increase or maintain the antioxidant capacity and phenolic contents of strawberries.Editora da UFLA2016-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000100087Ciência e Agrotecnologia v.40 n.1 2016reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542016000100008info:eu-repo/semantics/openAccessThomas,Ariela BetsyNassur,Rita de Cássia Mirela ResendeBoas,Ana Carolina VilasLima,Luiz Carlos de Oliveiraeng2016-05-10T00:00:00Zoai:scielo:S1413-70542016000100087Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:26.806485Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
title Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
spellingShingle Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
Thomas,Ariela Betsy
Phytochemicals
antioxidant
Fragaria ananassa.
title_short Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
title_full Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
title_fullStr Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
title_full_unstemmed Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
title_sort Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries
author Thomas,Ariela Betsy
author_facet Thomas,Ariela Betsy
Nassur,Rita de Cássia Mirela Resende
Boas,Ana Carolina Vilas
Lima,Luiz Carlos de Oliveira
author_role author
author2 Nassur,Rita de Cássia Mirela Resende
Boas,Ana Carolina Vilas
Lima,Luiz Carlos de Oliveira
author2_role author
author
author
dc.contributor.author.fl_str_mv Thomas,Ariela Betsy
Nassur,Rita de Cássia Mirela Resende
Boas,Ana Carolina Vilas
Lima,Luiz Carlos de Oliveira
dc.subject.por.fl_str_mv Phytochemicals
antioxidant
Fragaria ananassa.
topic Phytochemicals
antioxidant
Fragaria ananassa.
description ABSTRACT Strawberry is a fruit appreciated throughout the world due to its attractive quality attributes and stands out due to its high phenolic compound content, which positively contribute to biological properties of nutritional interest. The objective of this study was to evaluate the effect of cassava starch coatings incorporated with propolis combinations on the phytochemical content and the maintenance and increase of the strawberry antioxidant activity. The treatments were 3% cassava starch (CS), 3% cassava starch + 33% ethanolic propolis extract (CS + P33%), 3% cassava starch + 66% ethanolic propolis extract (CS + P66%) and control (C). The fruits were stored at 4 °C ± 0.5 ºC and 90%RH for 16 days, making up a completely randomized design with 4 treatments and 5 time evaluations. Vitamin C, phenolic compound, anthocyanin, and antioxidant activity levels were evaluated through two methods. The coating with 66% of propolis promoted higher Vitamin C content than fruits submitted to the other treatments at 8 and 12 days of storage. For antioxidant activity, fruits treated with CS maintained a higher FRS percentage (free radical scavenging) at all time evaluations. Control fruits presented higher anthocyanin content at the last evaluation time when the highest antioxidant capacity, by the ABTS method (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), was observed in fruits with CS and CS + P66% treatments. There was an increase tendency of the phenolic content during storage in all evaluated fruits. The propolis concentrations used, however, were not sufficient to increase or maintain the antioxidant capacity and phenolic contents of strawberries.
publishDate 2016
dc.date.none.fl_str_mv 2016-02-01
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=S1413-70542016000100087
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542016000100087
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542016000100008
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 Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.40 n.1 2016
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
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instname_str Universidade Federal de Lavras (UFLA)
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reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
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