期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 54, 期 6, 页码 1511-1518出版社
SPRINGER INDIA
DOI: 10.1007/s13197-017-2582-z
关键词
Malus domestica Borkh; Eva; Gala; Fuji Suprema; Ripening; Phenolic profile
资金
- National Council for Scientific and Technological Development (CNPq) [310425/2013-1]
- Araucaria Foundation (FA) [227/2014]
- Coordination for the Improvement of Personnel in Higher Level (CAPES)
The effect of variety and ripening stage on the distribution of phenolic compounds and in vitro antioxidant capacity of Gala, Fuji Suprema and Eva apples were evaluated. Hydroxycinnamic acids, flavonoids, flavanols, flavonols, dihydrochalcones and antioxidant activity (FRAP and DPPH) were assessed in the epicarp, mesocarp and endocarp of three varieties at three ripening stages (unripe, ripe and senescent). The Fuji Suprema variety distinguished by its content of flavonols at senescent stage, while Eva variety distinguished by its content of dihydrochalcones (unripe stage) and anthocyanins (ripe stage). In general, phenolic acids and flavonoids decreased with ripening in the epicarp and endocarp. However, in the mesocarp, the effect of ripening was related with the apple variety. Hierarchical cluster analysis confirmed the influence of ripening in the apple tissue. The evolution of these compounds during ripening occurred irregularly and it was influenced by the variety.
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