Functional and Rheological Properties of Piñuela (Bromelia karatas) in Two Ripening Stages.

Abstract

The physicochemical characteristics and the activity of the polyphenol oxidase from piñuela fruit juices were determined at two ripening stages. The antioxidant capacity was evaluated by the superoxide anion yield. The ripening stage showed greater ability to inhibit ( $O_2^{. -}$ , 35.3 %). The inhibition of superoxide dismutase was higher for both ripe (88.29 %) and unripe (95.94 %) states. The rheological behaviour of the juice was satisfactorily described using Herschel-Bulkley model (R2 > 0.99). The concentration effect on the rheological parameters was described by the potential law model, and the temperature effect on the viscosity was described based on the Arrhenius equation, finding activation energy values from 11.94 and 17.80 kJ/mol. These results make Bromelia karatas L. a promissory fruit due to their content of secondary metabolites and its antioxidant activity, which could be associated to the presence of phenolic compounds, specifically flavonoids. Variations in these metabolites could also account for structural changes, physicochemical properties, the integrity protection of the fruit against adverse and an alternative to food products.

Ecosystem services provided by bromeliad plants: A systematic review

“…The use of bromeliads as food due to their nutritional content has been documented in Bromelia laciniosa, which is rich in carbohydrates and is a good source of flavonoids (Chaves, Silva, Alessandro, Albuquerque, & Barros, 2015). Moreover, Bromelia karatas has antioxidant activity (Osorio et al, 2017), fruits of Bromelia antiacantha, contain 45% carbohydrates, 18% lipids, 30% palmitic acid, 30% linoleic acid, and 20% oleic acid (Santos, Freitas, Deschamps, & Biavatti, 2008), and Hechtia montana is consumed in Sonora, Mexico (Feiger & Yetman, 2000; Appendix S3B).…”

Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

“…Vegetables such as kale, broccoli, spinach, and beet, have bioactive components such as phenols, and specifically flavonoids. Flavonoids are not only powerful antioxidants but are also highly anti-inflammatory compounds (Osorio et al, 2017;Sánchez-Riaño et al, 2020). As such, these compounds are essential in the prevention of chronic inflammation and oxidative stress in cells, slowing or preventing certain cancers and other cardiovascular or neurodegenerative diseases (Pérez-Cabeza et al, 2018;Duque-Cifuentes et al, 2018).…”