Antioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiation

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dc.contributor.authorTremocoldi, Maria A. [UNESP]
dc.contributor.authorDaiuto, Érica R. [UNESP]
dc.contributor.authorVieites, Rogério L. [UNESP]
dc.contributor.authorde Alencar, Severino M.
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2022-04-28T19:03:54Z
dc.date.available2022-04-28T19:03:54Z
dc.date.issued2012-01-01
dc.description.abstractAvocado is a tropical fruit is high nutritional value. This fruit is also rich in carotenoids and vitamins, particularly vitamin E, however, it is sensitive to climate and is perishable. So, postharvest techniques are needed to prolong its useful life and to maintain its nutritional quality. This work evaluates the antioxidant capacity, total phenolic content and coloration of Hass avocado submitted to UV-C radiation. Fruits were selected and exposed to the ultraviolet light for 5, 10, 15 and 20 min. They were then stored in a refrigerator (10±1oC and 90±5% relative humidity) and evaluated over a 12-day period. The values of total polyphenol content and antioxidant capacity were superior for the control fruits in the two storage conditions during the experimental period. The brightness, color a * and b * values decreased with the storage days. Superior color values were observed for the control fruits and those kept refrigerated. No significant correlation was found between antioxidant capacity and total phenolic content. © 2012 Bentham Science Publishers.en
dc.description.affiliationUNESP, C.P. 237, Botucatu 18610307, SP
dc.description.affiliationUniversity of São Paulo ESALQ/USP-Piracicaba
dc.description.affiliationUnespUNESP, C.P. 237, Botucatu 18610307, SP
dc.format.extent164-170
dc.identifierhttp://dx.doi.org/10.2174/2210315511202030164
dc.identifier.citationNatural Products Journal, v. 2, n. 3, p. 164-170, 2012.
dc.identifier.doi10.2174/2210315511202030164
dc.identifier.issn2210-3163
dc.identifier.issn2210-3155
dc.identifier.scopus2-s2.0-84976351435
dc.identifier.urihttp://hdl.handle.net/11449/220650
dc.language.isoeng
dc.relation.ispartofNatural Products Journal
dc.sourceScopus
dc.subjectBioactive compounds
dc.subjectPersea americana mill
dc.subjectPostharvest
dc.subjectRefrigeration
dc.titleAntioxidant capacity, total phenolic content and coloration of 'Hass' avocado subjected to UV-C radiationen
dc.typeArtigo

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