Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366
Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development....
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Fruticultura
2014-06-01
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| Series: | Revista Brasileira de Fruticultura |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000200004&lng=en&tlng=en |
| _version_ | 1819069772515508224 |
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| author | Kellina Oliveira de Souza Carlos Farley Herbster Moura Edy Sousa de Brito Maria Raquel Alcântara de Miranda |
| author_facet | Kellina Oliveira de Souza Carlos Farley Herbster Moura Edy Sousa de Brito Maria Raquel Alcântara de Miranda |
| author_sort | Kellina Oliveira de Souza |
| collection | DOAJ |
| description | Information on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant activity and antioxidant enzyme activity. Anthocyanin and flavonoid were determined through LC-DAD-ESI/MS and all analysis followed a completely randomized factorial 3 x 4 design. Fruits of 'Florida Sweet' presented significantly higher soluble solids (9.46ºBrix). Vitamin C content decreased during ripening, but ripe 'BRS 366' fruits showed the greatest values (1363 mg.100 g-1) and highest TAA with 42.36 µM TEAC.g-1FW. Cyanidin 3-rhamnoside (520.76 mg.100 g-1 DM) and quercetin 3-rhamnoside (33.72 mg.100 g-1 DM) were the most abundant anthocyanin and yellow flavonoids found mainly in 'Flor Branca' fruit of acerola, whose antioxidant enzymes activities were also higher. Ripe 'Florida Sweet' fruit presents a great potential for fresh consumption, meanwhile physiologically mature 'BRS 366' fruit seems the best option for the bioactive compounds processing industry. As 'Flor Branca' fruit of acerola kept the highest activity levels, it could be an indicative of greater potential for postharvest conservation. |
| first_indexed | 2024-12-21T16:55:21Z |
| format | Article |
| id | doaj.art-b19e90e4a2464d43882c0e1e0545899c |
| institution | Directory Open Access Journal |
| issn | 1806-9967 |
| language | English |
| last_indexed | 2024-12-21T16:55:21Z |
| publishDate | 2014-06-01 |
| publisher | Sociedade Brasileira de Fruticultura |
| record_format | Article |
| series | Revista Brasileira de Fruticultura |
| spelling | doaj.art-b19e90e4a2464d43882c0e1e0545899c2022-12-21T18:56:46ZengSociedade Brasileira de FruticulturaRevista Brasileira de Fruticultura1806-99672014-06-0136229430410.1590/0100-2945-410/13S0100-29452014000200004Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366Kellina Oliveira de SouzaCarlos Farley Herbster Moura0Edy Sousa de Brito1Maria Raquel Alcântara de Miranda2EmbrapaEmbrapaUniversidade Federal do CearáInformation on antioxidant properties at different ontological stages may help producers and food technologists to identify which cultivar and/or maturity stage are most adequate for their need, therefore this work aimed to study the changes in the antioxidant metabolism during acerola development. Fruit from cv. Flor Branca, BRS366 and Florida Sweet were harvested at different stages: immature green colored (I), physiologically mature with green color and maximum size (II), breaker (III) and full red ripe (IV). After harvest, fruits were selected, divided into four replications with 500 g each and evaluated regarding their titratable acidity, pH, soluble solids, total soluble sugar, vitamin C, polyphenol, anthocyanin, yellow flavonoid, total antioxidant activity and antioxidant enzyme activity. Anthocyanin and flavonoid were determined through LC-DAD-ESI/MS and all analysis followed a completely randomized factorial 3 x 4 design. Fruits of 'Florida Sweet' presented significantly higher soluble solids (9.46ºBrix). Vitamin C content decreased during ripening, but ripe 'BRS 366' fruits showed the greatest values (1363 mg.100 g-1) and highest TAA with 42.36 µM TEAC.g-1FW. Cyanidin 3-rhamnoside (520.76 mg.100 g-1 DM) and quercetin 3-rhamnoside (33.72 mg.100 g-1 DM) were the most abundant anthocyanin and yellow flavonoids found mainly in 'Flor Branca' fruit of acerola, whose antioxidant enzymes activities were also higher. Ripe 'Florida Sweet' fruit presents a great potential for fresh consumption, meanwhile physiologically mature 'BRS 366' fruit seems the best option for the bioactive compounds processing industry. As 'Flor Branca' fruit of acerola kept the highest activity levels, it could be an indicative of greater potential for postharvest conservation.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000200004&lng=en&tlng=enMalpighia emarginatadesenvolvimentovitamina Cenzimaspolifenóis |
| spellingShingle | Kellina Oliveira de Souza Carlos Farley Herbster Moura Edy Sousa de Brito Maria Raquel Alcântara de Miranda Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366 Revista Brasileira de Fruticultura Malpighia emarginata desenvolvimento vitamina C enzimas polifenóis |
| title | Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366 |
| title_full | Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366 |
| title_fullStr | Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366 |
| title_full_unstemmed | Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366 |
| title_short | Antioxidant compoundsand total antioxidant activity in fruits of acerola from cv. Flor Branca, Florida Sweet and BRS 366 |
| title_sort | antioxidant compoundsand total antioxidant activity in fruits of acerola from cv flor branca florida sweet and brs 366 |
| topic | Malpighia emarginata desenvolvimento vitamina C enzimas polifenóis |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000200004&lng=en&tlng=en |
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