Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage
Título del documento: Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage
Revue: Acta scientiarum. Agronomy
Base de datos: PERIÓDICA
Número de sistema: 000459949
ISSN: 1679-9275
Autores: 1
2
3
3
1
1
1
Instituciones: 1Universidade Federal de Roraima, Campus Cauame, Boa Vista, Roraima. Brasil
2Universidade Federal Rural do Semi-Arido, Mossoro, Rio Grande do Norte. Brasil
3Empresa Brasileira de Pesquisa Agropecuaria, Boa Vista, Roraima. Brasil
Año:
Volumen: 43
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental, analítico
Resumen en inglés The present study was carried out to evaluate the antioxidant activity of and the content of bioactive compounds in camu-camu fruits harvested at different maturation stages and stored. The fruits were harvested in the municipality of Cantá, Roraima State, Brazil. The experimental design was completely randomized, with three replications, in a factorial arrangement consisting of three different maturation stages (immature, semi-mature and mature) and eight days of storage (3 x 8). The fruits were analysed every day regarding total vitamin C, carotenoids, anthocyanins, flavonoids, total phenolic compounds, and antioxidant activity (FRAP and DPPH). According to the results obtained, the interaction of maturation stages x eight days of storage had a significant effect according to the F test at 5% probability. The highest antioxidant activity (FRAP) was observed in the fruits harvested in the semi-mature stage, providing a longer shelf life. The carotenoid pigment, flavonoid, anthocyanin, and vitamin C contents were higher in the fruits harvested in the mature stage, and this stage was the most suitable for obtaining these functional biocompounds. Additionally, in mature fruits, the highest mean content of total phenolics and antioxidant activity (DPPH) were observed during storage. It was concluded that the mature stage is the most recommended for the extraction of pigments and antioxidant biocompounds from camu-camu fruits
Disciplinas: Agrociencias
Palabras clave: Frutales,
Camu-camu,
Myrciaria dubia,
Antocianinas,
Actividad antioxidante,
Maduración,
Postcosecha
Keyword: Fruit trees,
Camu-camu,
Antioxidant activity,
Anthocyanins,
Ripening,
Postharvest
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