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dc.contributor.authorMacoris, Mariana S. [UNESP]
dc.contributor.authorDe Marchi, Renata
dc.contributor.authorJanzantti, Natalia S. [UNESP]
dc.contributor.authorMonteiro, Magali [UNESP]
dc.identifier.citationJournal of The Science of Food and Agriculture. Hoboken: Wiley-blackwell, v. 92, n. 9, p. 1886-1891, 2012.
dc.description.abstractBACKGROUND: This work aimed to investigate the influence of both ripening stage and cultivation system on the total phenolic compounds (TPC) and total antioxidant activity (TAA) of passion fruit pulp. TPC extraction was optimized using a 23 central composed design. The variables were fruit pulp volume, methanol volume and extraction solution volume. TPC was determined using the FolinCiocalteu reaction, and TAA using the ABTS radical reaction. RESULTS: The conditions to extract TPC were 2 mL passion fruit pulp and 9 mL extraction solution containing 40% methanol:water (v/v). TPC values increased in the passion fruit pulp during ripening for both cultivation systems, ranging from 281.8 to 361.9 mg gallic acid L-1 (P?0.05) for the organic pulp and from 291.0 to 338.6 mg gallic acid L-1 (P?0.05) for the conventional pulp. CONCLUSION: TPC values increased during ripening for both organic and conventional passion fruit. The same was true for TAA values for conventional passion fruit. For organic passion fruit, however, TAA values were highest at the initial ripening stages. These results suggest that antioxidant compounds exert strong influence on the initial ripening stages for organic passion fruit, when TPC still did not reach its maximum level. Copyright (C) 2012 Society of Chemical Industryen
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.sourceWeb of Science
dc.subjecttotal antioxidant activityen
dc.subjecttotal phenolic compoundsen
dc.subjectpassion fruit pulpen
dc.subjectorganic fooden
dc.titleThe influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulpen
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.description.affiliationSão Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.description.affiliationDatamonitor, BR-01415000 São Paulo, Brazil
dc.description.affiliationUnespSão Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt[3]
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