Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits

Rogez, Hervé; Larondelle, Yvan; Akwie, S.N.T.; Pompeu, Darly Rodrigues

doi:10.1016/j.jfca.2011.03.015

Cited by 52 publications

(49 citation statements)

References 23 publications

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“…In the kinetics of anthocyanin accumulation, three stages are observed: a phase with a progressive increase in the concentration, a transitional phase characterized by a decreasing accumulation rate leading to a maximum concentration, and a phase of decreasing concentration (Rogez et al, 2011). The results of our study show that during the ripening of juçara fruit there is the accumulation anthocyanins in ripening stage 6, with a subsequent reduction in the concentration in stage 7, characteristic of the senescence period.…”

Section: Fruit Color and Anthocyanin Contentmentioning

confidence: 50%

“…The results of our study show that during the ripening of juçara fruit there is the accumulation anthocyanins in ripening stage 6, with a subsequent reduction in the concentration in stage 7, characteristic of the senescence period. Increased levels of anthocyanins during ripening have been previously noted for açaí (E. oleracea) (Gordon et al, 2012;Rogez et al, 2011).…”

Section: Fruit Color and Anthocyanin Contentmentioning

confidence: 60%

“…The fruit of the E. edulis palm has the form of globose berries and the color evolves from green to black during the ripening process, similarly to açaí (Euterpe oleracea and Euterpe precatoria) (Rogez, 2000;Rogez, Pompeu, Akwie, & Larondelle, 2011). Juçara berries can be consumed in the form of juice, pulp and as an ingredient in many foods (Felzenszwalb, Marques, Mazzei, & Aiub, 2013).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

Schulz

Borges

Gonzaga

et al. 2015

Food Research International

131

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Section: Fruit Color and Anthocyanin Contentmentioning

confidence: 50%

Section: Fruit Color and Anthocyanin Contentmentioning

confidence: 60%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

Schulz

Borges

Gonzaga

et al. 2015

Food Research International

131

View full text Add to dashboard Cite

“…This diVerence may be related to moisture, ascorbic acid (in camucamu and acerola) and anthocyanins (in puçá-preto and açaí) contents for each fruit (see Table 1) [31,32].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant capacity and phenolics of Pouteria macrophylla, an under-utilized fruit from Brazilian Amazon

Silva

Gordon

Jungfer

et al. 2012

Eur Food Res Technol

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The potential of fruits occurring in the Amazon with regard to their antioxidant capacity is being addressed increasingly during the last years. In this paper, the antioxidant capacity of fruits from Pouteria macrophylla (cutite) and the compounds which are responsible for that functional property were studied. Diphenyl-picrylhydrazyl (DPPH) and total oxidant scavenging capacity (TOSC) assays were used for the evaluation of antioxidant capacity of fruit aqueous extracts. TOSC assay showed inhibitory eVects against peroxyl (TOSC 50% = 560 mg/L) and peroxynitrite (TOSC 50% = 830 mg/L), two important reactive oxygen species, while DPPH showed that cutite (EC 50 = 300 § 3.9 g/g DPPH) has signiWcant antioxidant capacity, greater than many other known Amazon fruits. It was also seen that the cutite fruits are a good alimentary source of polyphenols (867 § 8 mg GAE/100 g), analyzed by Folin-Ciocalteu assay. Using HPLC-DAD-ESI-MS n and HPLC-DAD, gallic acid (4.72 mg/g fresh fruit pulp) and digalloyl glucose were found as the main phenolic compounds in the cutite fruits. TOSC assays with HPLC fractions of fruit aqueous extracts show that both compounds are predominantly responsible for the antioxidant capacity observed in the cutite.

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“…Rogez, Pompeu, Akwie & Larondelle (2011) determined the kinetics of anthocyanin accumulation during the ripening of the acai fruits to understand the beginning of maturation. Both anthocyanins were present in similar proportions; however, in the last maturation stages, cyanidin-3-glucoside became less abundant than cyanidin-3-rutinoside.…”

Section: Inácio Lima Lopes Pessoa and Teixeiramentioning

confidence: 99%

Amazon acai: Chemistry and biological activities: A review

et al. 2015

View full text Add to dashboard Cite

Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits

Cited by 52 publications

References 23 publications

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

Antioxidant capacity and phenolics of Pouteria macrophylla, an under-utilized fruit from Brazilian Amazon

Amazon acai: Chemistry and biological activities: A review

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