Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and coloration
This study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado ‘Hass’ hydrothermally treated. The fruits were hydrothermally treated at 45oC for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21±1ºC and 70±5% relative humidity) an...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2014-06-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15257 |
| _version_ | 1818360697399017472 |
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| author | Maria Augusta Tremocoldi Érica Regina Daiuto Severino Matias de Alencar Rogério Lopes Vieites |
| author_facet | Maria Augusta Tremocoldi Érica Regina Daiuto Severino Matias de Alencar Rogério Lopes Vieites |
| author_sort | Maria Augusta Tremocoldi |
| collection | DOAJ |
| 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 45oC for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21±1ºC and 70±5% relative humidity) and cold (10°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±1ºC 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. |
| first_indexed | 2024-12-13T21:04:55Z |
| format | Article |
| id | doaj.art-6939a57b59d34d0cb56b0dd79bd16ed4 |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-12-13T21:04:55Z |
| publishDate | 2014-06-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-6939a57b59d34d0cb56b0dd79bd16ed42022-12-21T23:31:31ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592014-06-013531279129010.5433/1679-0359.2014v35n3p1279Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and colorationMaria Augusta Tremocoldi 0Érica Regina Daiuto 1Severino Matias de Alencar 2Rogério Lopes Vieites3Faculdade de Ciências Agronômicas, Universidade Estadual Paulista Julio de Mesquita FilhoFaculdade de Ciências Agronômicas, Universidade Estadual Paulista Julio de Mesquita FilhoUniversidade de São Paulo, Escola Superior de Agricultura Luiz de QueirozFaculdade de Ciências Agronômicas, Universidade Estadual Paulista Julio de Mesquita FilhoThis study aimed to determine the antioxidant activity, total phenolic compounds and color in avocado ‘Hass’ hydrothermally treated. The fruits were hydrothermally treated at 45oC for 5, 10, 15 and 20 min. After treatment, fruit were stored at room temperature (21±1ºC and 70±5% relative humidity) and cold (10°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±1ºC 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.http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15257Persea Americana Mill; Refrigeration; Postharvest |
| spellingShingle | Maria Augusta Tremocoldi Érica Regina Daiuto Severino Matias de Alencar Rogério Lopes Vieites Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and coloration Semina: Ciências Agrárias Persea Americana Mill; Refrigeration; Postharvest |
| title | Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and coloration |
| title_full | Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and coloration |
| title_fullStr | Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and coloration |
| title_full_unstemmed | Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and coloration |
| title_short | Effect of hydrothermally ‘Hass” avocado about antioxidant capacity, total phenolic content and coloration |
| title_sort | effect of hydrothermally hass avocado about antioxidant capacity total phenolic content and coloration |
| topic | Persea Americana Mill; Refrigeration; Postharvest |
| url | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/15257 |
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