Actividad antioxidante, compuestos fenólicos y ácido ascórbico de frutillas en dos sistemas de producción

Cantillano, R. F. Flores; Avila, Julia Maria Machado de; Peralba, Maria do Carmo Ruaro; Pizzolato, Tânia Mara; Toralles, Ricardo Peraça

doi:10.1590/s0102-05362012000400010

Cited by 9 publications

(9 citation statements)

References 26 publications

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“…In natura, fruits are stored by refrigerated method in order to maintain their quality. The recommended conditions storage varies from 0°C to 1°C, with 90-95% relative humidity reported by Cantillano, Ávila, Peralba, Mara & Toralles (2012). Conversely, Alvarez-Suarez (2014), mentioned that storage temperature seems to be one of the key factors particularly affecting the stability of phenolic antioxidants in fruits.…”

Section: Loss Of Fruit Massmentioning

confidence: 99%

Postharvest quality of strawberry (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) genotypes according to vernalization

et al. 2018

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Strawberry production in Paraguay is carried out by small producers, using minimal technology and obtaining low productivity, with the need to expand strawberry genotypes and production techniques. The aim of this study was to evaluate fruit quality of strawberry genotypes according to vernalization. A randomized block design with factorial arrangement 14x2 was performed; factors were genotypes and chilling using 15 plants per treatment and three replicates. Plants were kept in cold room at 5°C, with 8 hours of artificial light and 16 of darkness for a period of 25 days. Five fruits were used per treatment and were evaluated as follows: the amount of total soluble solids, titratable acidity and ratio of total soluble solids to titratable acidity, length/diameter ratio, calyx diameter/fruit diameter ratio, peduncle length and mass loss in postharvest. Data obtained were subjected to analysis of variance simple factorial scheme and averages compared by Tukey test at 5% probability. Vernalization of strawberry plants did not affect fruit shape or total soluble solids content, but increased the percentage of citric acid. Length of peduncle and calix extension had achieved an increasing due to vernalization and decreased postharvest loss of fresh mass, but did not affect fruit preservation at 5°C. Festival and Florida Eliane genotypes may be recommended for in natura consumption and Dover and Oso Grande genotypes for industry.Key-words: Citric acid; mass loss; temperature; total soluble solids; titratable acidity. ResumenLa producción de frutilla en Paraguay es realizada por pequeños productores, usando escasa tecnología y obtención de baja productividad, con la necesidad de ampliar los genotipos y la tecnología utilizada. El objetivo de esta investigación fue evaluar la calidad de frutos de genotipos de frutilla en función a la vernalización. El diseño utilizado fue el de bloques completos al azar con arreglo factorial 14x2. Los factores estuvieron constituidos por los genotipos y la vernalización con 15 plantas por tratamiento y tres repeticiones. Las mudas fueron mantenidas en cámara fría a 5°C, con 8 horas luz artificial y 16 de oscuridad por un periodo de 25 días. Se utilizaron cinco frutos por tratamiento y fueron evaluadas la cantidad de sólidos solubles totales, acidez titulable, relación de sólidos solubles totales con acidez titulable, relación longitud/diámetro, relación: diámetro del cáliz/diámetro del fruto, longitud del pedúnculo y pérdida de masa en postcosecha. Los datos obtenidos fueron sometidos a análisis de varianza en esquema factorial simple y las medias comparadas por el test de Tukey al 5% de probabilidad de error. La vernalización de las mudas no afectó la forma de los frutos de frutilla ni el contenido de sólidos solubles totales, pero aumentó el porcentaje de ácido cítrico. Así mismo, aumentaron la longitud del pedúnculo de la planta y la extensión del cáliz del fruto. Por otro lado, la vernalización disminuyó la pérdida postcosecha de masa fresca, pero no afectó la conservación de ...

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Section: Loss Of Fruit Massmentioning

confidence: 99%

Postharvest quality of strawberry (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) genotypes according to vernalization

et al. 2018

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“…; Cantillano et al . ). Generally, plants generate phenolics by the shikimate pathway using intermediates of the carbohydrate metabolism, which leads to aromatic amino acids, such as phenylalanine and tyrosine.…”

Section: Resultsmentioning

confidence: 97%

“…Polyphenols (e.g., ellagic acid, hydroxybenzoic acid, quercetin) during storage increased for fresh-cut strawberry fruit due to increased metabolic rate of synthesis (Odriozola-Serrano et al 2010;Cantillano et al 2012). Generally, plants generate phenolics by the shikimate pathway using intermediates of the carbohydrate metabolism, which leads to aromatic amino acids, such as phenylalanine and tyrosine.…”

Section: Storagementioning

confidence: 99%

Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries

Bruijn

Rivas

Rodriguez

et al. 2015

Journal of Food Processing and Preservation

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The aim of this study was to determine how vacuum‐assisted microwave drying (VMD, 50C, 6 kPa for 3 h) affects the quality attributes and shelf life of dehydrated strawberries. Changes of quality attributes such as color, texture, and rehydration, shrinkage, polyphenol contents, antioxidant activity, and physicochemical and sensory properties were assessed after VMD. Vacuum packed, dehydrated strawberries were stored at 20C in the dark for 6 months. Decay of anthocyanins, flavonoids and polyphenols, and antioxidant activity was determined and modeled according to first‐order kinetics. VMD resulted to minimum color difference. Texture changed by increased mechanical resistance and stiffness, and decreased toughness after VMD. Sensory attributes were between 3.5 and 4.3 on 5‐point intensity hedonic scale. Anthocyanins were the most unstable components in strawberries after VMD and storage, assessing the strawberry shelf life to 68 days. Finally, VMD is a promising technology that can be used to maintain fruit quality and extend shelf life. Practical Applications Drying is particularly important for handling and distribution of agricultural products with high moisture content and limited shelf life such as fruits and vegetables. The main objective of drying is to reduce moisture content to a level where microbial spoilage and deteriorative chemical reactions of agricultural products are minimal. However, the degradation of nutrients in food during convective hot air drying results to quality loss. Therefore, new drying equipment and drying techniques have to be designed and studied. Vacuum‐assisted microwave drying is an emerging dehydration method that may be efficient to preserve quality characteristics of food and additionally leads to shorten effective drying time. The purpose of this study was to determine the effects of vacuum‐assisted microwave drying and subsequent product storage on the quality attributes and shelf life of strawberry fruits. This preservation technique may avoid freezing or refrigeration of fruit.

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“…Além de um melhor aproveitamento desses resíduos para desenvolvimento de novos produtos alimentares e, consequentemente, diminuindo a contaminação ambiental por resíduos industriais (SOUSA et al, 2011;CANTILLANO et al, 2012), alguns estudos demonstram a possibilidade da utilização de frutas e seus resíduos como fonte de extração de enzimas de interesse comercial, obtidas diretamente da polpa ou através de microrganismos nativos, como é o caso da invertase de leveduras (MORIGUI et al, 1991;MAUREL et al, 2004;RAJ et al, 2011).…”

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“…Embora em ambos os casos ocorra inversão, apenas a segunda delas ficou conhecida como invertina, sacarase, sucarase ou invertase, sendo este último mais comum. A atividade da invertase pode ser medida seguindo-se vários caminhos: polarimetricamente, dosagem de açúcares redutores; ou dosagem colorimétrica de glicose usando DNS (VITOLO, 1979;CANTARELLA et al, 2003).…”

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Extração E Caracterização Parcial De Invertase De Levedura De Purê E Resíduo De Pêssego

Toralles

Sá

Augusto-Ruiz

2014

RBTA

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Instituto Federal Sul-Rio-Grandense -IFSUL -Pelotas -Brasil toralles@pelotas.ifsul.edu.br 4 Universidade Federal do Rio Grande -FURG -Rio Grande -Brasil ResumoA frutohidrolase frutofuranosidase (EC 3.2.2.26), também chamada invertase ou sacarase, catalisa a hidrólise da sacarose, produzindo uma mistura equimolar de glicose e frutose, denominada açúcar invertido. Este produto tem alto poder edulcorante e cristalização lenta, causando um melhoramento na textura e no sabor dos alimentos. Para tal finalidade, a invertase foi extraída da levedura do purê e do resíduo de pêssego c.v. Jubileu, que é amplamente cultivada no sul do Rio Grande do Sul, Brasil. A invertase de levedura comercial de pão foi utilizada como testemunha. Os extratos enzimáticos foram obtidos usando o método de extração com bicarbonato de sódio. As condições de reação ótimas foram estudadas utilizando sacarose como substrato, a 40 mM para a invertase de pão e a 220 mM para a invertase de purê de pêssego. A glicose formada foi determinada por colorimetria utilizando DNS e as proteínas pelo método de Biureto. O pH ideal foi na faixa de 5 -6 para ambas as enzimas. As temperaturas ótimas foram na faixa de 40 -50 °C para invertase de levedura de pão e na faixa de 20 -30 °C para invertase de levedura de purê de pêssego. Ambas as enzimas foram afetadas pela desnaturação de calor, sendo a invertase de pão mais termoestável. Definidas as condições ótimas de hidrólise da sacarose, estudou-se o efeito da concentração do substrato na atividade das invertases, bem como para determinar seus parâmetros cinéticos. Ambas as enzimas apresentaram comportamento Michaeliano. Os parâmetros cinéticos foram calculados por regressão não linear, sendo que os valores de Km foram 20 mM e 180 mM para a invertase de levedura de pão e para invertase de levedura de purê de pêssego, respectivamente. Para ambas, o gráfico da velocidade de hidrólise em função da concentração de sacarose foi confirmado pela linearidade da Lineweaver-Burk. Finalmente, observou-se uma equivalência entre as atividades das invertases isoladas de purê de pêssego e de seu resíduo a 25 °C e no pH de 5.Palavras-chave: purê de pêssego; levedura; invertase; hidrólise da sacarose; açúcar invertido. IntroduçãoA produção nacional de pêssego ocupa 0,48% do volume total de frutas produzidas no país, ocupando 1% da área plantada. Em 2010, produziu-se 239149 toneladas de pêssego, sendo os

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Actividad antioxidante, compuestos fenólicos y ácido ascórbico de frutillas en dos sistemas de producción

Cited by 9 publications

References 26 publications

Postharvest quality of strawberry (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) genotypes according to vernalization

Postharvest quality of strawberry (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) genotypes according to vernalization

Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries

Extração E Caracterização Parcial De Invertase De Levedura De Purê E Resíduo De Pêssego

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