Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

Moo-Huchin, Víctor M.; Estrada-Mota, Iván A.; Estrada‐León, Raciel Javier; Cuevas-Glory, Luis; Ortiz-Vázquez, Elizabeth; Vargas, María de Lourdes Vargas y; Betancur‐Ancona, David; Sauri-Duch, Enrique

doi:10.1016/j.foodchem.2013.12.013

Cited by 134 publications

(111 citation statements)

References 37 publications

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“…The antioxidant capacity of fruits and vegetables results from the interaction of many compounds of different polarity (e.g., ascorbic acid, phenolic compounds, carotenoids) that act by a variety of mechanisms (Li, Li, Wang, Jiang, & Ban, ). Thus, antioxidant capacity of fruits was usually measured employing different methods (e.g., DPPH, ABTS, and ORAC) (Moo‐Huchin et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…(Sharma, ). The bioactive compounds of papaya fruit can reduce the risk of degenerative diseases such as cancer, diabetes, and cardiovascular diseases (Ayón‐Reyna et al, ; Moo‐Huchin et al, ). However, papaya fruit is highly perishable after harvest and shows accelerated softening during the maturation process that is associated with high susceptibility to fungal pathogens (Sharma, ).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

et al. 2018

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The application of technologies to reduce papaya (Carica papaya L.) anthracnose, a disease caused by the fungus Colletotrichum gloeosporioides, most of the time results in a loss of nutrients and other bioactive compounds. This study was performed to determine the effect of hot water (HW; 48°C/20 min), calcium chloride (Ca; 1%/20 min), and their combination (HW‐Ca) in bioactive compounds and antioxidant activity of papaya inoculated with Colletotrichum gloeosporioides stored during 20 days at 12°C. HW‐Ca treated fruits showed higher ascorbic acid, phenolics content, and antioxidant activity than untreated and HW and Ca treated fruit, which correlated with the contents of ascorbic acid, phenolics, and β‐cryptoxanthin. Also, HW‐Ca treatment resulted in fruits showing lower decay area, greater firmness and color retention. The results suggest that HW‐Ca treatment could be used to reach higher antioxidant activity values and to preserve the postharvest quality parameters, whereas the development of anthracnose symptoms was delayed. Practical applications Papaya infected by Colletotrichum gloeosporioides and treated with hot water (HW) in combination with calcium chloride (Ca) had a good firmness, color retention, and higher antioxidant activity and content of ascorbic acid and phenolics, while the development of anthracnose symptoms was delayed. In this sense, the proposed HW‐Ca treatment of papaya is a strategy to protect against Colletotrichum gloeosporioides and to obtain fruits with good quality, resulting in an interesting postharvest alternative to the application of fungicides.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

et al. 2018

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“…The ascorbic acid (AsA) content was assayed according to visual titration method of reduction of 2,6‐dichlorophenol‐indophenol dye (Opara and others ; Moo‐Huchin and others ). The extract was titrated by calibrated 2,6‐dichlorophenol‐indophenol dye, and 2% oxalic acid as blank.…”

Section: Methodsmentioning

confidence: 99%

Effects of Hypobaric Treatments on the Quality, Bioactive Compounds, and Antioxidant Activity of Tomato

Kou

Wang

et al. 2016

Journal of Food Science

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Hypobaric treatment is becoming a potential technology to protect fruits from postharvest decay. The objective of this study was to investigate the effects of hypobaric treatments on storage quality, bioactive compounds, and antioxidant activity of tomato fruit. In this study, green tomatoes (cv. "Fen guan") were treated with hypobaric pressures (0.04 and 0.07 MPa) at ambient temperature (20 ℃) for 28 d. The results showed that under hypobaric storage, the respiration rates significantly declined and the respiratory peaks postponed 12 and 8 d by 0.04 and 0.07 MPa treatments, respectively, compared to control. Total soluble solid, titratable acidity, ascorbic acid, and lycopene were retained by hypobaric treatment. Moreover, ascorbic acid contents treated with 0.04 and 0.07 MPa were, respectively, 37% and 26% higher than control at day 24 and the contents of total polyphenols were, respectively, 1.28 and 1.11 times higher than control. Production and accumulation of toxic substances were significantly restrained. The ethanol content decreased, respectively, by 53% and 84% than control. At later storage period, the superoxide dismutase activity in treated fruits was about 0.58 U/(g·FW·min), whereas only 0.29 U/(g·FW·min) in control. Hypobaric treatment not only maintained a high activity of superoxide dismutase and peroxidase (POD), but also improved antioxidant capacity. All the results indicated that hypobaric treatment was a potential helpful method to protect the quality and nutrition of tomato and prolong ripening of tomato. Furthermore, the effect of 0.04 MPa hypobaric treatment was found better than 0.07 MPa.

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“…Determination of Vitamin C. The 2,6-dichlorophenolindophenol titrimetric method was used to measure the levels of reduced ascorbic acid [29].…”

Section: 23mentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

Cited by 134 publications

References 37 publications

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

Bioactive compounds and antioxidant activity of papaya inoculated withColletotrichum gloeosporioidesas affected by hot water-calcium chloride

Effects of Hypobaric Treatments on the Quality, Bioactive Compounds, and Antioxidant Activity of Tomato

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

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