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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.date.accessioned2014-05-20T13:23:40Z
dc.date.available2014-05-20T13:23:40Z
dc.date.issued2012-07-01
dc.identifierhttp://dx.doi.org/10.1002/jsfa.5556
dc.identifier.citationJournal of The Science of Food and Agriculture. Hoboken: Wiley-blackwell, v. 92, n. 9, p. 1886-1891, 2012.
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/11449/7182
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.format.extent1886-1891
dc.language.isoeng
dc.publisherWiley-Blackwell
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.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionDatamonitor
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.identifier.doi10.1002/jsfa.5556
dc.identifier.wosWOS:000304866900011
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.author.orcid0000-0002-5417-583X[3]
dc.relation.ispartofjcr2.379
dc.relation.ispartofsjr0,822
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