BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES

Abstract

-Mexican plum (Spondias purpurea L.) 'Cuernavaqueña' was harvested at four ripening stages, with the aim of evaluating the concentration of bioactive compounds and antioxidant capacity in the pulp and the epicarp. The highest ethylene production (9.43 mL kg h -1 ) and total soluble solids concentration (23.9 °Brix) was observed in the fully ripe stage. Titratable acidity was higher in green stage compared to other analyzed ripening stages in both pulp (0.48 %) and epicarp (0.32 %). Fully ripe plum epicarp presented the highest content of total phenols (GAE 190 mg g -1 ), flavonoids (QE 214 mg g -1 ), and carotenoids (853 mg g -1 ) compared to other ripening stages. The antioxidant capacity was higher in the epicarp of the fully ripe fruit compared to the other ripening stages: DPPH (1087 µM TE /100 g), ABTS (1534 µM TE/100 g), and FRAP (1764 µM TE/100 g). Significant correlations (r = 0.60 *** to 0.95 **) between bioactive compounds concentrations and antioxidant activity were obtained. Index terms: Spondias purpurea; bioactive compounds; antioxidant activity. ATIVIDADE ANTIOXIDANTE E PARÂMETROS FISICOQUÍMICOS DA AMEIXA MEXICANA "CUERNAVAQUEÑA" (Spondias purpurea L.)EM DIFERENTES ESTÁGIOS DE AMADURECIMENTORESUMO -A ameixa mexicana (Spondias purpurea L.) 'Cuernavaqueña' foi colhida em quatro estádios de amadurecimento com o objetivo de avaliar a concentração de compostos bioativos e capacidade antioxidante da polpa e do epicarpo. A maior produção de etileno (9,43 mL kg h -1 ) e concentração total de sólidos solúveis (23,9 ° Brix) foi observada no estágio totalmente maduro. A acidez titulável foi maior no estádio verde em comparação com outros estádios de amadurecimento analisados tanto na polpa (0,48%) como no epicarpo (0,32%). O epicarpo da ameixa totalmente madura apresentou o maior teor de fenóis totais (GAE 190 mg g -1 ), flavonóides (QE 214 mg g -1 ) e carotenóides (853 mg g -1 ) em comparação com outros estádios de amadurecimento. A capacidade antioxidante foi maior no epicarpo do fruto totalmente maduro em comparação com os outros estádios de amadurecimento: DPPH (1087 μM TE / 100 g), ABTS (1534 μM TE / 100 g) e FRAP (1764 μM TE / 100 g). Foram obtidas correlações significativas (r = 0,60 *** a 0,95 **) entre as concentrações de compostos bioativos e a atividade antioxidante. Termos para indexação: Spondias purpurea; Compostos bioativos; atividade antioxidante.

Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

“…2017). These results are in support with those reported by Dantas et al (2016) The ½ green and the ¾ ripe fruit stages contained higher total phenols concentrations in the pulp, 89.21 and 77.7 mg GAE 100 g -1 respectively, compared to the green and fully ripe stages (Vargas et al, 2017). However, the fully ripe stage showed the highest total phenols concentration in the epicarp (190.6 mg GAE 100 g -1 ).…”

“…Colour parameters in the epicarp of Mexican plum showed significant (P<0.05) changes among the four ripening stages (Vargas et al, 2017), similar to that reported by Dantas et al (2016). The colour measurements of the green stage revealed that the epicarp was green (ho=108.9), dull (C*=26.4) and slightly bright (L*= 39.9) compared to the ½ green stage which was close to yellow (ho=93.7), less dull (C*=34.4) and brighter, and in the ¾ ripe stage, where fruits displayed an angle hue approaching orange (ho= 75.3) with a chromaticity of (C*= 43.4) and enhanced brightness (L*= 50.3).…”

“…However, they did not observe the respiratory climacteric in fully-ripened fruits compared to fruits harvested immature, mature-green, turning or ripe. In more recent studies, Vargas et. al.…”

“…Peak ethylene production preceded peak CO 2 production rates for immature and turning chili plums. Vargas et. al.…”

“…An increase in the SS as fruit ripening progressed has been reported by several authors (Dantas et al, 2016;Bautista-Banos et al 2003;Perez et al 2004;Osuna et al 2011). Titratable acidity (TA), both in pulp and epicarp, was higher in the green stage and significantly decreased as the fruit ripened from 0.48% to 0.27% in pulp and from 0.42% to 0.23% in the epicarp (Vargas et. al.…”