|
Registro Completo |
|
Biblioteca(s): |
Epagri-Sede. |
|
Data corrente: |
03/04/2017 |
|
Data da última atualização: |
03/04/2017 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
ALBERTI, A.; ZIELINSKI, A. A. F.; COUTO, M.; JUDACEWSKI, P.; MAFRA, L. I.; NOGUEIRA, A. |
|
Título: |
Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening. |
|
Ano de publicação: |
2017 |
|
Fonte/Imprenta: |
Journal Food Science Technology, India, p. 1-8, 2017. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The effect of variety and ripening stage on the distribution of phenolic compounds and in vitro antioxidant capacity of Gala, Fuji Suprema and Eva apples were evaluated. Hydroxycinnamic acids, flavonoids, flavanols, flavonols, dihydrochalcones and antioxidant activity (FRAP and DPPH) were assessed in the epicarp, mesocarp and endocarp of three varieties at three ripening stages (unripe, ripe and senescent). The Fuji Suprema variety distinguished by its content of flavonols at senescent stage, while Eva variety distinguished by its content of dihydrochalcones (unripe stage) and anthocyanins (ripe stage). In general, phenolic acids and flavonoids decreased with ripening in the epicarp and endocarp. However, in the mesocarp, the effect of ripening was related with the apple variety. Hierarchical cluster analysis confirmed the influence of ripening in the apple tissue. The evolution of these compounds during ripening occurred irregularly and it was influenced by the variety. |
|
Palavras-Chave: |
Eva; Fuji Suprema; Gala; Malus domestica Borkh; Phenolic profile; Ripening. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
|
|
|
Marc: |
LEADER 01694naa a2200253 a 4500
001 1126072
005 2017-04-03
008 2017 bl uuuu u00u1 u #d
100 1 $aALBERTI, A.
245 $aDistribution of phenolic compounds and antioxidant capacity in apples tissues during ripening.$h[electronic resource]
260 $c2017
520 $aThe effect of variety and ripening stage on the distribution of phenolic compounds and in vitro antioxidant capacity of Gala, Fuji Suprema and Eva apples were evaluated. Hydroxycinnamic acids, flavonoids, flavanols, flavonols, dihydrochalcones and antioxidant activity (FRAP and DPPH) were assessed in the epicarp, mesocarp and endocarp of three varieties at three ripening stages (unripe, ripe and senescent). The Fuji Suprema variety distinguished by its content of flavonols at senescent stage, while Eva variety distinguished by its content of dihydrochalcones (unripe stage) and anthocyanins (ripe stage). In general, phenolic acids and flavonoids decreased with ripening in the epicarp and endocarp. However, in the mesocarp, the effect of ripening was related with the apple variety. Hierarchical cluster analysis confirmed the influence of ripening in the apple tissue. The evolution of these compounds during ripening occurred irregularly and it was influenced by the variety.
653 $aEva
653 $aFuji Suprema
653 $aGala
653 $aMalus domestica Borkh
653 $aPhenolic profile
653 $aRipening
700 1 $aZIELINSKI, A. A. F.
700 1 $aCOUTO, M.
700 1 $aJUDACEWSKI, P.
700 1 $aMAFRA, L. I.
700 1 $aNOGUEIRA, A.
773 $tJournal Food Science Technology, India, p. 1-8, 2017.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Epagri-Sede (Epagri-Sede) |
|
