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Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties
Provedor de dados: 48
Autores: Hegedüs,Attila; Pfeiffer,Péter; Papp,Nóra; Abrankó,László; Blázovics,Anna; Pedryc,Andrzej; Stefanovits-Bányai,Éva.
Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and...
Tipo: Journal article
Palavras-chave: Antioxidant capacity; Apricot; Color; Ripening; Total polyphenolic content; Vitamin C.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004