Compostos fenólicos e capacidade antioxidante em frutos de tomateiros mutantes fotomorfogenéticos

Dias, Tiago; Melo, Hyrandir Cabral de; Alves, Frederico Rocha Rodrigues; Carvalho, Rogério Falleiros; Carneiro, Karla da Silva; Sousa, Cleiton Mateus

doi:10.1590/0103-8478cr20140098

Cited by 7 publications

(4 citation statements)

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“…We conclude that, considering the higher PSII operating efficiency and ETR during the water withholding treatment, tomato photomorphogenic mutants au and hp1 present higher tolerance to water stress when compared to the wild-type MT. Some evidence shows that light, operating via the phytochrome, is connected to the regulation of antioxidant enzyme activity (Drumm and Schopfer 1974;Zhong et al 1994Zhong et al , 1997Mullineaux et al 2000) and to the biosynthesis of antioxidant compounds, including carotenoids and phenolic compounds (Pizarro and Stange 2009;Toledo-Ortiz et al 2010;Dias et al 2015). Therefore, the tolerance of mutants to the effects of water withholding may be explained by the higher activity of antioxidant enzymes, such as CAT and APX, in au and by a higher concentration of antioxidant compounds, such as carotenoids, in hp1.…”

Section: Discussionmentioning

confidence: 99%

Physiological and biochemical responses of photomorphogenic tomato mutants (cv. Micro-Tom) under water withholding

et al. 2016

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In addition to mediating photomorphogenesis, phytochromes are responsible for many abiotic stress responses, acting upon biochemical and molecular mechanisms of cell signaling. In this work, we measured the physiological and biochemical responses of phytochromemutant plants under water stress. In tomato (Solanum lycopersicum L.), the aurea mutant (au) is phytochromedeficient and the high-pigment-1 mutant (hp1) has exaggerated light responses. We examined the effects of water withholding on water potential, leaf gas exchange, chlorophyll fluorescence, chloroplast pigment content and antioxidant enzyme activity in au and hp1 and their wildtype cultivar Micro-Tom (MT). Initial fluorescence and potential quantum efficiency of photosystem II (PSII) photochemistry were not affected by the treatment, but effective quantum yield of PSII, electron transport rate decreased and non-photochemical quenching increased significantly in MT. Under water withholding conditions, MT had higher malondialdehyde concentration than the mutants, but au had higher activities of catalase and ascorbate peroxidase compared to the other genotypes. The tolerance of mutants to the effects of water withholding may be explained by the higher activity of antioxidant enzymes in au and by a higher concentration of antioxidant compounds, such as carotenoids, in hp1.

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Section: Discussionmentioning

confidence: 99%

Physiological and biochemical responses of photomorphogenic tomato mutants (cv. Micro-Tom) under water withholding

et al. 2016

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“…The concentration of tannins (TAN) in wine was defined by maximum air temperatures and higher thermal amplitudes, in contrast, lower effects of incident solar radiation and rainfall. Research has shown that the phenolic compounds of the wine are determined by the enzymatic activity of the phenylalanine ammonia-lyase (PAL), which is dependent on the quality and light intensity, as well as on the incident radiation balance (Dias et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Quality of Cabernet Sauvignon Wines Determined by the Variability of Climatic Attributes

Stein¹,

Carvalho²,

Szareski³

et al. 2018

JAS

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Essential to understand the dynamics responsible for the quality of red wines, the objective of revealing the physico-chemical and climatologic relationships that determine the quality of Cabernet Sauvignon wines. The experiment was carried out in the municipality of Dom Pedrito, Rio Grande do Sul, Brazil, in the agricultural crop of 2016. The experiment was conducted in a randomized block design where the treatments corresponded to nine microvinifications arranged in three replicates. The concentration of total polyphenols in Cabernet Sauvignon red wines is associated with anthocyanins, indices of absorbances of 420 and 520, as well as total acidity. However, the tannins are directly proportional to the total acidity of the wine. Environmental conditions with high rainfall, minimum oscillations in thermal amplitude and incident solar radiation tend to increase the hydrogenionic potential and the absorbance indices of 420 (yellow) and 620 (bluish) red wines of Cabernet Sauvignon. The thermal amplitude was preponderant to elevate levels of anthocyanins in Cabernet Sauvignon wines.

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“…Para fins de comparação com um fruto da mesma família botânica, Tamer et al (2010) encontraram 476,6 mg/100 g de polpa de compostos fenólicos em Cucurbita moschata L, teores inferiores aos encontrados em cruá vermelho. Os compostos fenólicos são grupos variados de produtos do metabolismo secundário dos vegetais e apresentam alta capacidade antioxidante (Dias et al, 2015). Segundo Kuskoski et al (2006) e Melo et al (2008), os compostos fenólicos são os principais responsáveis pela capacidade antioxidante em frutos, sendo responsáveis por mais de 90% da capacidade antioxidante total de frutos.…”

Section: Compostos Fenólicos Antocianinas E Capacidade Antioxidanteunclassified

Caracterização do fruto cruá vermelho (Sicana odorifera Naudin) e acompanhamento da estabilidade de seus compostos bioativos durante o armazenamento congelado

Alves

Tebaldi

Nascimento

et al. 2021

Braz. J. Food Technol.

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Resumo Cruá vermelho é um fruto aromático ainda pouco conhecido, originário da América Tropical, provavelmente do Brasil. É utilizado para fins alimentar, medicinal, repelente de insetos e aromatização de ambientes. Pouco se sabe acerca de suas características nutricionais. Diante do exposto, o presente trabalho visou realizar a caracterização física, físico-química e nutricional do fruto cruá vermelho. Os frutos foram caracterizados quanto a composição centesimal, pH, sólidos solúveis (SS), acidez titulável (AT), cálculo da ingestão diária recomendada (IDR), antocianinas, carotenoides totais, vitamina C e atividade antioxidante da polpa. A estabilidade dos carotenoides, da vitamina C e da cor dos frutos foi acompanhada durante 21 dias de armazenamento sob congelamento a -18 °C. Os carotenoides, a vitamina C e a cor do fruto foram afetados pelo congelamento durante o armazenamento. O fruto apresenta características apreciáveis do ponto de vista nutricional e funcional, uma vez que o consumo diário de 100 g de sua polpa fornece uma apreciável fração de nutrientes recomendados para ingestão diária por um indivíduo adulto. O fruto apresenta um baixo valor calórico, fato interessante para preparações dietéticas, além de apresentar capacidade antioxidante e compostos fitoquímicos de interesse para a saúde humana, como carotenoides e antocianinas. Em relação à preservação dos compostos bioativos apresentados pelo fruto, verificou-se que o congelamento não foi eficaz para a preservação de carotenoides e vitamina C. Diante de todas as características apresentadas, cruá vermelho se apresenta como uma excelente alternativa para inclusão na alimentação humana.

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Compostos fenólicos e capacidade antioxidante em frutos de tomateiros mutantes fotomorfogenéticos

Abstract: RESUMO Compostos fenólicos e capacidade antioxidante são mecanismos de defesa das plantas aos danos do estresse oxidativo. Os compostos fenólicos são sintetizados pela via dos

Cited by 7 publications

References 32 publications

Physiological and biochemical responses of photomorphogenic tomato mutants (cv. Micro-Tom) under water withholding

Physiological and biochemical responses of photomorphogenic tomato mutants (cv. Micro-Tom) under water withholding

Quality of Cabernet Sauvignon Wines Determined by the Variability of Climatic Attributes

Caracterização do fruto cruá vermelho (Sicana odorifera Naudin) e acompanhamento da estabilidade de seus compostos bioativos durante o armazenamento congelado

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