Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.2174/2210315511202030164 http://hdl.handle.net/11449/220650 |
Resumo: | Avocado is a tropical fruit is high nutritional value. This fruit is also rich in carotenoids and vitamins, particularly vitamin E, however, it is sensitive to climate and is perishable. So, postharvest techniques are needed to prolong its useful life and to maintain its nutritional quality. This work evaluates the antioxidant capacity, total phenolic content and coloration of Hass avocado submitted to UV-C radiation. Fruits were selected and exposed to the ultraviolet light for 5, 10, 15 and 20 min. They were then stored in a refrigerator (10±1oC and 90±5% relative humidity) and evaluated over a 12-day period. The values of total polyphenol content and antioxidant capacity were superior for the control fruits in the two storage conditions during the experimental period. The brightness, color a * and b * values decreased with the storage days. Superior color values were observed for the control fruits and those kept refrigerated. No significant correlation was found between antioxidant capacity and total phenolic content. © 2012 Bentham Science Publishers. |
id |
UNSP_b99cc0ee531d1aac8331611148dc468d |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/220650 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiationBioactive compoundsPersea americana millPostharvestRefrigerationAvocado is a tropical fruit is high nutritional value. This fruit is also rich in carotenoids and vitamins, particularly vitamin E, however, it is sensitive to climate and is perishable. So, postharvest techniques are needed to prolong its useful life and to maintain its nutritional quality. This work evaluates the antioxidant capacity, total phenolic content and coloration of Hass avocado submitted to UV-C radiation. Fruits were selected and exposed to the ultraviolet light for 5, 10, 15 and 20 min. They were then stored in a refrigerator (10±1oC and 90±5% relative humidity) and evaluated over a 12-day period. The values of total polyphenol content and antioxidant capacity were superior for the control fruits in the two storage conditions during the experimental period. The brightness, color a * and b * values decreased with the storage days. Superior color values were observed for the control fruits and those kept refrigerated. No significant correlation was found between antioxidant capacity and total phenolic content. © 2012 Bentham Science Publishers.UNESP, C.P. 237, Botucatu 18610307, SPUniversity of São Paulo ESALQ/USP-PiracicabaUNESP, C.P. 237, Botucatu 18610307, SPUniversidade Estadual Paulista (UNESP)Universidade de São Paulo (USP)Tremocoldi, Maria A. [UNESP]Daiuto, Érica R. [UNESP]Vieites, Rogério L. [UNESP]de Alencar, Severino M.2022-04-28T19:03:54Z2022-04-28T19:03:54Z2012-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article164-170http://dx.doi.org/10.2174/2210315511202030164Natural Products Journal, v. 2, n. 3, p. 164-170, 2012.2210-31632210-3155http://hdl.handle.net/11449/22065010.2174/22103155112020301642-s2.0-84976351435Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengNatural Products Journalinfo:eu-repo/semantics/openAccess2022-04-28T19:03:54Zoai:repositorio.unesp.br:11449/220650Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T19:03:54Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation |
title |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation |
spellingShingle |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation Tremocoldi, Maria A. [UNESP] Bioactive compounds Persea americana mill Postharvest Refrigeration |
title_short |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation |
title_full |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation |
title_fullStr |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation |
title_full_unstemmed |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation |
title_sort |
Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation |
author |
Tremocoldi, Maria A. [UNESP] |
author_facet |
Tremocoldi, Maria A. [UNESP] Daiuto, Érica R. [UNESP] Vieites, Rogério L. [UNESP] de Alencar, Severino M. |
author_role |
author |
author2 |
Daiuto, Érica R. [UNESP] Vieites, Rogério L. [UNESP] de Alencar, Severino M. |
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 A. [UNESP] Daiuto, Érica R. [UNESP] Vieites, Rogério L. [UNESP] de Alencar, Severino M. |
dc.subject.por.fl_str_mv |
Bioactive compounds Persea americana mill Postharvest Refrigeration |
topic |
Bioactive compounds Persea americana mill Postharvest Refrigeration |
description |
Avocado is a tropical fruit is high nutritional value. This fruit is also rich in carotenoids and vitamins, particularly vitamin E, however, it is sensitive to climate and is perishable. So, postharvest techniques are needed to prolong its useful life and to maintain its nutritional quality. This work evaluates the antioxidant capacity, total phenolic content and coloration of Hass avocado submitted to UV-C radiation. Fruits were selected and exposed to the ultraviolet light for 5, 10, 15 and 20 min. They were then stored in a refrigerator (10±1oC and 90±5% relative humidity) and evaluated over a 12-day period. The values of total polyphenol content and antioxidant capacity were superior for the control fruits in the two storage conditions during the experimental period. The brightness, color a * and b * values decreased with the storage days. Superior color values were observed for the control fruits and those kept refrigerated. No significant correlation was found between antioxidant capacity and total phenolic content. © 2012 Bentham Science Publishers. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-01-01 2022-04-28T19:03:54Z 2022-04-28T19:03:54Z |
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/10.2174/2210315511202030164 Natural Products Journal, v. 2, n. 3, p. 164-170, 2012. 2210-3163 2210-3155 http://hdl.handle.net/11449/220650 10.2174/2210315511202030164 2-s2.0-84976351435 |
url |
http://dx.doi.org/10.2174/2210315511202030164 http://hdl.handle.net/11449/220650 |
identifier_str_mv |
Natural Products Journal, v. 2, n. 3, p. 164-170, 2012. 2210-3163 2210-3155 10.2174/2210315511202030164 2-s2.0-84976351435 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Natural Products Journal |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
164-170 |
dc.source.none.fl_str_mv |
Scopus 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 |
|
_version_ |
1803045990280724480 |