Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.5433/1679-0359.2014v35n3p1279 http://hdl.handle.net/11449/117611 |
Resumo: | This study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado 'Hass' hydrothermally treated. The fruits were hydrothermally treated at 45 degrees C for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21 +/- 1 degrees C and 70 +/- 5% relative humidity) and cold (10 degrees C +/- 1 and 90 +/- 5% relative humidity). The fruits were analyzed for their antioxidant capacity by DPPH method and phenolic compounds at 0, 3, 9 and 12 days. The fruits color was measured at 0, 3, 6, 9, 12 and 15 days. The control fruits had higher antioxidant capacity and content of phenolic compounds during the storage period, compared to the fruits hydrothermally treated. The hydrothermally treatment altered the behavior as for the maintenance of the antioxidant activity in relation to the fruits control. In spite of superior values of antioxidant activity for the fruits maintained at 21 +/- 1 degrees C and 70 +/- 5% relative humidity, those refrigerated presented better aspect for commercialization. The refrigerated fruits presented better aspect for commercialization in relation to the maintained under room temperature. The brightness, color a * and b * values decreased with the storage days. Values color superiors were observed for the fruits control and those maintained under refrigeration. As it increased the irradiation dose reduced the fruits antioxidant activity and coloration. |
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Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloraçãoEffect of hydrothermally Hass avocado about antioxidant capacity, total phenolic content and colorationPersea Americana MillrefrigerationpostharvestThis study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado 'Hass' hydrothermally treated. The fruits were hydrothermally treated at 45 degrees C for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21 +/- 1 degrees C and 70 +/- 5% relative humidity) and cold (10 degrees C +/- 1 and 90 +/- 5% relative humidity). The fruits were analyzed for their antioxidant capacity by DPPH method and phenolic compounds at 0, 3, 9 and 12 days. The fruits color was measured at 0, 3, 6, 9, 12 and 15 days. The control fruits had higher antioxidant capacity and content of phenolic compounds during the storage period, compared to the fruits hydrothermally treated. The hydrothermally treatment altered the behavior as for the maintenance of the antioxidant activity in relation to the fruits control. In spite of superior values of antioxidant activity for the fruits maintained at 21 +/- 1 degrees C and 70 +/- 5% relative humidity, those refrigerated presented better aspect for commercialization. The refrigerated fruits presented better aspect for commercialization in relation to the maintained under room temperature. The brightness, color a * and b * values decreased with the storage days. Values color superiors were observed for the fruits control and those maintained under refrigeration. As it increased the irradiation dose reduced the fruits antioxidant activity and coloration.Univ Estadual Paulista Julio Mesquita Filho UNESP, Fac Ciencias Agr, Botucatu, SP, BrazilUNESP, Fac Ciencias Agr, Botucatu, SP, BrazilUniv Sao Paulo, Escola Super Agr Luiz Queiroz, BR-05508 Sao Paulo, BrazilUniv Estadual Paulista Julio Mesquita Filho UNESP, Fac Ciencias Agr, Botucatu, SP, BrazilUNESP, Fac Ciencias Agr, Botucatu, SP, BrazilUniv Estadual LondrinaUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Tremocoldi, Maria Augusta [UNESP]Daiuto, Erica Regina [UNESP]Alencar, Severino Matias deVieites, Rogério Lopes [UNESP]2015-03-18T15:56:33Z2015-03-18T15:56:33Z2014-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1279-1290application/pdfhttp://dx.doi.org/10.5433/1679-0359.2014v35n3p1279Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 35, n. 3, p. 1279-1290, 2014.1676-546Xhttp://hdl.handle.net/11449/11761110.5433/1679-0359.2014v35n3p1279WOS:000340334200016WOS000340334200016.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporSemina-ciencias Agrarias0.349info:eu-repo/semantics/openAccess2023-12-29T06:15:58Zoai:repositorio.unesp.br:11449/117611Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-12-29T06:15:58Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração Effect of hydrothermally Hass avocado about antioxidant capacity, total phenolic content and coloration |
title |
Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração |
spellingShingle |
Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração Tremocoldi, Maria Augusta [UNESP] Persea Americana Mill refrigeration postharvest |
title_short |
Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração |
title_full |
Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração |
title_fullStr |
Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração |
title_full_unstemmed |
Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração |
title_sort |
Efeito da hidrotermica em abacate ‘Hass’ sobre a capacidade antioxidante, compostos fenólicos e coloração |
author |
Tremocoldi, Maria Augusta [UNESP] |
author_facet |
Tremocoldi, Maria Augusta [UNESP] Daiuto, Erica Regina [UNESP] Alencar, Severino Matias de Vieites, Rogério Lopes [UNESP] |
author_role |
author |
author2 |
Daiuto, Erica Regina [UNESP] Alencar, Severino Matias de Vieites, Rogério Lopes [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Tremocoldi, Maria Augusta [UNESP] Daiuto, Erica Regina [UNESP] Alencar, Severino Matias de Vieites, Rogério Lopes [UNESP] |
dc.subject.por.fl_str_mv |
Persea Americana Mill refrigeration postharvest |
topic |
Persea Americana Mill refrigeration postharvest |
description |
This study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado 'Hass' hydrothermally treated. The fruits were hydrothermally treated at 45 degrees C for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21 +/- 1 degrees C and 70 +/- 5% relative humidity) and cold (10 degrees C +/- 1 and 90 +/- 5% relative humidity). The fruits were analyzed for their antioxidant capacity by DPPH method and phenolic compounds at 0, 3, 9 and 12 days. The fruits color was measured at 0, 3, 6, 9, 12 and 15 days. The control fruits had higher antioxidant capacity and content of phenolic compounds during the storage period, compared to the fruits hydrothermally treated. The hydrothermally treatment altered the behavior as for the maintenance of the antioxidant activity in relation to the fruits control. In spite of superior values of antioxidant activity for the fruits maintained at 21 +/- 1 degrees C and 70 +/- 5% relative humidity, those refrigerated presented better aspect for commercialization. The refrigerated fruits presented better aspect for commercialization in relation to the maintained under room temperature. The brightness, color a * and b * values decreased with the storage days. Values color superiors were observed for the fruits control and those maintained under refrigeration. As it increased the irradiation dose reduced the fruits antioxidant activity and coloration. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-01-01 2015-03-18T15:56:33Z 2015-03-18T15:56:33Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.5433/1679-0359.2014v35n3p1279 Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 35, n. 3, p. 1279-1290, 2014. 1676-546X http://hdl.handle.net/11449/117611 10.5433/1679-0359.2014v35n3p1279 WOS:000340334200016 WOS000340334200016.pdf |
url |
http://dx.doi.org/10.5433/1679-0359.2014v35n3p1279 http://hdl.handle.net/11449/117611 |
identifier_str_mv |
Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 35, n. 3, p. 1279-1290, 2014. 1676-546X 10.5433/1679-0359.2014v35n3p1279 WOS:000340334200016 WOS000340334200016.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Semina-ciencias Agrarias 0.349 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1279-1290 application/pdf |
dc.publisher.none.fl_str_mv |
Univ Estadual Londrina |
publisher.none.fl_str_mv |
Univ Estadual Londrina |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1792962200806096896 |