Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 92, Issue 9, Pages 1886-1891Publisher
WILEY
DOI: 10.1002/jsfa.5556
Keywords
total antioxidant activity; total phenolic compounds; passion fruit pulp; organic food
Funding
- Fapesp
- Prodoc-Capes
Ask authors/readers for more resources
BACKGROUND: 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 Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available