Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons

Abstract

The influence of regular air cold storage (7°C and 85 AE 5% RH) followed by ripening at shelf-life conditions (19-21°C and 65 AE 5% RH), on bioactive compounds of Hass avocados was investigated. Results showed that the content of mannoheptulose and perseitol decreased significantly already during cold storage and ripening period. The fatty acid profile and contents of tocopherols (a-and b-tocopherol) and phytosterols (b-sitosterol, stigmasterol, campesterol) remained unchanged from day 0 to edible ripeness. Total phenolics, hydrophilic and lipophilic antioxidant capacity remained unchanged during cold storage and increased during the ripening period. At edible ripeness, significant amounts of phenolic acids, p-coumaric and caffeic and their derivatives were synthesised. Our results demonstrated that regular air cold storage for up to 37 days followed by ripening at shelf-life conditions enhances the phenolic compounds and mainly the hydrophilic antioxidant capacity without affecting the remaining bioactive compounds in Hass avocado.

Pomological, Sensorial, Nutritional and Nutraceutical Profile of Seven Cultivars of Cherimoya (Annona cherimola Mill)

“…Our analysis revealed that TPC varied between 28.50 ± 1.92 (Fino de Jete) and 174.90 ± 11.69 (Chaffey) mg GAE per 100 g of PW, recording an average value equal to 75.18 ± 57.94 mg GAE per 100 g PW. The mean value is higher than those reported for the flesh of other tropical fruits with high commercial impact, including kiwi, papaya, mango and avocado [7,10,45,58]. Furthermore, the mean value for TPC in our fruits was 10-fold higher than for cherimoya fruits from Portugal [59], but 3-fold lower than those obtained for the flesh of fruits from Ecuador [60].…”

Chemical Properties of Vitis Vinifera Carménère Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes

“…The quantification of polyphenols was performed using the method described by Campos et al [ 27 ], with some modifications. The chromatographic separation was performed on an Ultimate 3000 Ultra high-performance liquid chromatography (UHPLC) system (Thermo Scientific, Germany), connected to a Quantum Access Max triple quadrupole mass spectrometer equipped with a heated electrospray ionization (HESI-II) probe (Thermo Scientific, USA).…”

Effect of harvest index and storage duration on sensory quality of Hass avocado grown in Colombia

“…Propionic acid, succinic acid, mannoheptulose, perseitol, glucose, pentadienoic acid decreased with storage, while alanine, valine, phenylalanine, norleucine, increased [25]. Furthermore, has been reported that regular air cold storage for up to 37 days followed by ripening at shelf-life conditions increased the phenolic compounds [26]. Those changes could be related to the GQ sensory perception of Hass avocado at the "ready to eat" ripening stage.…”

“…Our hypothesis was that sensory quality descriptors and general quality could be affected by localities, harvest season and storage duration. Therefore, the aim of this work was to evaluate the effect of harvest index (19,22,26 and 30% DM) and storage duration (0, 3, 4 and 5 weeks) on Hass avocado (Persea americana Mill) sensory quality.…”