Antioxidant capacity and total phenolic content of air-dried cape gooseberry (physalis peruviana l.) at different ripeness stages Reportar como inadecuado




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Because the use of drying at high temperatures might negatively affect the functional properties of fruits, the effect of air-drying at 60°C on the total phenolic content TPC and antioxidant capacity AOC of cape gooseberry fruit was evaluated at three ripeness stages. The AOC was evaluated with 2,2’-azino-bis3-ethylbenzothiazoline-6-sulfonic acid ABTS, ferric reducing ability of plasma FRAP, 1,1-diphenyl-2-picrylhydrazyl DPPH, and β-carotene-linoleate assays. The TPC and AOC increased in the fresh fruit as the ripeness stage increased. The TPC increased from 401.8±19.8 to 569.3±22.3 mg GAE-100 g dry weight DW. The AOC values obtained with ABTS in the fresh fruit ranging from 79.4±4.5 to 132.7±12.9 µmol trolox-g fruit DW were comparable to those obtained with FRAP ranging from 82.9±16.3 to 153.9±31.7 µmol trolox-g fruit DW. The values assessed with DPPH ranged from 21.0±3.2 to 34.1±5.1 µmol trolox-g fruit DW. The β-carotene-linoleate assay gave values ranging from 5.8±1.1 to 12.7±2.0 µmol α-tocoferol-g fruit DW. Air-drying the cape gooseberry fruit had a small influence on the TPC. The air-dried fruit had AOC values ranging from 27 to 164% of the value of the fresh fruit. While the ABTS assay produced higher values in the air-dried fruit than in the fresh fruit, the FRAP, DPPH, and β-carotene-linoleate assays resulted in lower values in the air-dried fruit.

Tipo de documento: Artículo - Article

Información adicional: © Facultad de Agronomía, Universidad Nacional de Colombia Se autoriza la reproducción y citación del material que aparece en la revista, siempre y cuando se indique de manera explícita: nombre de la revista, nombre del autores, año, volumen, número y páginas del artículo fuente. Las ideas y afirmaciones consignadas por los autores están bajo su responsabilidad y no interpretan necesariamente las opiniones y políticas de la Universidad Nacional de Colombia. La mención de productos o firmas comerciales en la revista no implica una recomendación o apoyo por parte de la Universidad ni de la Facultad; el uso de tales productos debe ceñirse a las recomendaciones de las etiquetas.

Palabras clave: Tropical fruit, functional food, polyphenols., Postharvest, horticulture





Fuente: http://www.bdigital.unal.edu.co


Introducción



POSTHARVEST PHYSIOLOGY AND TECHNOLOGY Antioxidant capacity and total phenolic content of air-dried cape gooseberry (Physalis peruviana L.) at different ripeness stages Capacidad antioxidante y contenido total de fenoles de uchuva (Physalis peruviana L.) secada al aire en diferentes estados de maduración Carlos Eduardo Narváez-Cuenca1, Ángela Mateus-Gómez1, and Luz Patricia Restrepo-Sánchez1 ABSTRACT RESUMEN Because the use of drying at high temperatures might negatively affect the functional properties of fruits, the effect of air-drying at 60°C on the total phenolic content (TPC) and antioxidant capacity (AOC) of cape gooseberry fruit was evaluated at three ripeness stages.
The AOC was evaluated with 2,2’-azino-bis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing ability of plasma (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and β-carotene-linoleate assays.
The TPC and AOC increased in the fresh fruit as the ripeness stage increased.
The TPC increased from 401.8±19.8 to 569.3±22.3 mg GAE-100 g dry weight (DW).
The AOC values obtained with ABTS in the fresh fruit (ranging from 79.4±4.5 to 132.7±12.9 µmol trolox-g fruit DW) were comparable to those obtained with FRAP (ranging from 82.9±16.3 to 153.9±31.7 µmol trolox-g fruit DW).
The values assessed with DPPH ranged from 21.0±3.2 to 34.1±5.1 µmol trolox-g fruit DW.
The β-carotene-linoleate assay gave values ranging from 5.8±1.1 to 12.7±2.0 µmol α-tocoferol-g fruit DW.
Air-drying the cape gooseberry fruit had a small influence on the TPC.
The air-dried fruit had AOC values ranging from 27 to 164% of the value of the fresh fruit.
While the ABTS assay produced higher values in the air-dried fruit than in the fresh fruit, the FRAP, DPPH, and β-carotene-linoleate assays resulted in lower values in the air-dried fruit. Debido a que el secado a altas temperaturas puede afectar negativamente las propiedades funcionales de las frutas, se evaluó el efecto del secado con aire a 60°...





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