Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions

被引:4
|
作者
Curi, Paula Nogueira [1 ]
Evangelista Vasconcelos Schiassi, Maria Cecilia [2 ]
Pio, Rafael [1 ]
Peche, Pedro Maranha [1 ]
Albergaria, Francielly Correa [2 ]
de Souza, Vanessa Rios [2 ]
机构
[1] Univ Fed Lavras UFLA, Dept Agr, Lavras, MG, Brazil
[2] Univ Fed Lavras UFLA, Dept Ciencia Alimentos, Lavras, MG, Brazil
来源
FOOD SCIENCE AND TECHNOLOGY | 2021年 / 41卷 / 03期
关键词
temperate fruits; fruit quality; nutritional quality; subtropical regions; VITAMIN-C CONTENT; PHENOLIC-COMPOUNDS; CULTIVARS; CAPACITY; QUALITY; PEACH; POLYPHENOLS; PARAMETERS;
D O I
10.1590/fst.23420
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Temperate fruit species, originate from regions with cold winters and well-defined climatic seasons. These fruits are also produced in subtropical and tropical regions. The aim of this study was to determine the bioactive compounds and antioxidant activity of different fruit cultivars from fruit trees of temperate climate, such as peach, pear, quince, and fig, able to be produced in subtropic regions. Analyzes of antioxidant activity, total phenolics and ascorbic acid were carried out. In peaches, 'Biuti' had the highest phenolic content, and 'Bonao' stood out in relation of antioxidant activity (ABTS) and ascorbic acid. For quinces, 'Lageado' had higher phenolic content, 'Provence' and 'CTS' showed higher antioxidant activity (ABTS), and 'Alaranjado' stood out in relation of antioxidant activity (DPPH). 'Fuller', 'Smyrna' and 'Portugal' are the ones with the highest levels of ascorbic acid. In pears, 'Seleta' showed the highest phenolic content, antioxidant activity (DPPH) and ascorbic acid. 'Centenaria' presented the highest antioxidant activity (ABTS). In figs, 'Tres num Prato', 'Lemon' and 'Brunswick' had the highest ascorbic acid content. 'Tres num prato' and 'Roxo de Valinhos' showed the highest phenolic content and antioxidant activity consecutively. It was found that cultivars of these evaluated fruits showed great variability, even under similar conditions.
引用
收藏
页码:607 / 614
页数:8
相关论文
共 50 条
  • [1] Characterization of bioactive compounds and antioxidant activity of fruit beers
    Nardini, Mirella
    Garaguso, Ivana
    FOOD CHEMISTRY, 2020, 305
  • [2] Bioactive compounds and antioxidant activity of some fruit and vegetable wastes
    Bekheet, M. A.
    Riyad, Y. M.
    Hosny, M. H.
    Mayada, M. A.
    EGYPTIAN JOURNAL OF CHEMISTRY, 2024, 67 (01): : 157 - 166
  • [3] BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PINEAPPLE FRUIT OF DIFFERENT CULTIVARS
    Ferreira, Ester Alice
    Siqueira, Heloisa Elias
    Vilas Boas, Eduardo Valerio
    Hermes, Vanessa Stahl
    Rios, Alessandro De Oliveira
    REVISTA BRASILEIRA DE FRUTICULTURA, 2016, 38 (03)
  • [4] Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit
    Dantas, Ana Lima
    Silva, Silvanda de Melo
    Coelho de Lima, Maria Auxiliadora
    Dantas, Renato Lima
    Nunes Mendonca, Rejane Maria
    REVISTA CIENCIA AGRONOMICA, 2013, 44 (04): : 805 - 814
  • [5] The effect of exogenous salicylic acid on antioxidant activity, bioactive compounds and antioxidant system in apricot fruit
    Wang, Zhen
    Ma, Lin
    Zhang, Xiongfeng
    Xu, Limin
    Cao, Jiankang
    Jiang, Weibo
    SCIENTIA HORTICULTURAE, 2015, 181 : 113 - 120
  • [6] Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace
    Mandache, Maria Bianca
    Vijan, Loredana Elena
    Cosmulescu, Sina
    FOODS, 2025, 14 (05)
  • [7] Bioactive compounds and antioxidant activity three fruit species from the Brazilian Cerrado
    dos Reis Moreira-Araujo, Regilda Saraiva
    dos Anjos Barros, Nara Vanessa
    Costa Lima Porto, Rayssa Gabriela
    Amorim Serpa Brandao, Amanda de Castro
    de Lima, Alessandro
    Fett, Roseane
    REVISTA BRASILEIRA DE FRUTICULTURA, 2019, 41 (03)
  • [8] BIOACTIVE COMPOUNDS, ANTIOXIDANT ACTIVITY, AND MINERALS IN FLOURS PREPARED WITH TROPICAL FRUIT PEELS
    Sabino, L. B. S.
    Gonzaga, M. L. C.
    Soares, D. J.
    Lima, A. C. S.
    Lima, J. S. S.
    Almeida, M. M. B.
    Sousa, P. H. M.
    Figueiredo, R. W.
    ACTA ALIMENTARIA, 2015, 44 (04) : 520 - 526
  • [9] Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity
    Stafussa, Ana Paula
    Maciel, Giselle Maria
    Rampazzo, Valeria
    Bona, Evandro
    Makara, Cleyton Nascimento
    Demczuk Junior, Bogdan
    Isidoro Haminiuk, Charles Windson
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 21 (01) : 121 - 133
  • [10] Bioactive Compounds and Antioxidant Activity of Feijoa (Feijoa Sellowiana Berg) Cultivated in Subtropical Zones of Georgia
    Baratashvili, Davit
    Vanidze, Maria
    Kedelidze, Nino
    Kalandia, Aleko
    Djafaridze, Indira
    Lomtatidze, Nino
    Nakashidze, Irina
    Ceccarini, Maria Rachele
    Beccari, Tommaso
    PROGRESS IN NUTRITION, 2022, 24 (01):