Data/hora: 07/06/2024 08:45:12

Biblioteca(s): 	Epagri-Sede.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	Internacional - B	
Data corrente: 	03/04/2017	
Data da última atualização: 	03/04/2017	
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	
URL: 	http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_38994.pdf	
Registro original: 	Epagri-Sede (Epagri-Sede)	
Exemplares: 	Epagri-Sede - (101093-1) - UPC - AP - DD -  -  -  - DIS