Antioxidante em vegetais pós-colheira de origem orgânica
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Data
2010-06-16
Autores
Rocha, Suraya Abdallah da [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Este trabalho objetivou determinar o teor de substâncias com poder antioxidante (poliaminas, fenóis, flavonóides, ácido ascórbico, carotenóides, clorofila), além de potencial antioxidante do vegetal (DPPH) e nitrato em vegetais pós-colheita oriundos de cultivo orgânico. Folhas de chicória, polpa de berinjela e frutos de quiabeiro foram adquiridos de produtor orgânico certificado no município de Botucatu/SP. Os vegetais foram lavados, higienizados e armazenados em temperaturas de 25 ± 2°C ou 10 ± 2°C. As coletas foram realizadas em intervalos de três dias. A temperatura de 10 ± 2°C de armazenamento induziu maior longevidade para chicória, berinjela e quiabo. Os teores de poliaminas diferiram entre os vegetais estudados. A temperatura de 10 ± 2 °C não influenciou os níveis de poliaminas. Chicória e quiabo apresentaram teores baixos de nitrato. Os níveis de polifenóis não sofreram grandes alterações com o transcorrer do tempo pós-colheita nos três vegetais analisados, mas houve influência da temperatura principalmente nas antocianinas em berinjela. Aumentos nos teores de vitamina C e carotenóides foram observados em quiabo e chicória durante a pós-colheita
This study aimed to determine the levels of substances presenting antioxidant capacity (polyamines, phenols, flavonoids, ascorbic acid, carotenoids, chlorophyll), as well as the antioxidant potential (DPPH) and the nitrate level in organic plants during the postharvest. Chicory leaves, eggplant fruit pulp and okra fruits were obtained from an organic farmer certified in Botucatu Municipality, São Paulo State, Brazil. The plants were washed, sanitized and stored at 25 ± 2°C or 10 ± 2°C. Harvests were performed at three-day intervals. The storage temperature of 10 ± 2°C induced greater longevity for chicory, eggplant fruit and okra. Polyamine levels differed among the studied plants and were not affected by the temperature of 10 ± 2°C. Chicory and okra had low nitrate levels. Polyphenol levels did not have great changes over the postharvest period for all three analyzed plants but were influenced by the temperature, especially concerning anthocyanins of eggplants. Increased levels of vitamin C and carotenoids were noted for okra and chicory during the postharvest
This study aimed to determine the levels of substances presenting antioxidant capacity (polyamines, phenols, flavonoids, ascorbic acid, carotenoids, chlorophyll), as well as the antioxidant potential (DPPH) and the nitrate level in organic plants during the postharvest. Chicory leaves, eggplant fruit pulp and okra fruits were obtained from an organic farmer certified in Botucatu Municipality, São Paulo State, Brazil. The plants were washed, sanitized and stored at 25 ± 2°C or 10 ± 2°C. Harvests were performed at three-day intervals. The storage temperature of 10 ± 2°C induced greater longevity for chicory, eggplant fruit and okra. Polyamine levels differed among the studied plants and were not affected by the temperature of 10 ± 2°C. Chicory and okra had low nitrate levels. Polyphenol levels did not have great changes over the postharvest period for all three analyzed plants but were influenced by the temperature, especially concerning anthocyanins of eggplants. Increased levels of vitamin C and carotenoids were noted for okra and chicory during the postharvest
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Palavras-chave
Fisiologia vegetal, Agricultura organica, Antioxidantes, Polymines, Polyphenols, Vitamins
Como citar
ROCHA, Suraya Abdallah da. Antioxidante em vegetais pós-colheira de origem orgânica. 2010. 103 f. Tese (doutorado) - Universidade Estadual Paulista, Instituto de Biociências de Botucatu, 2010.