Abstract
Avocado is a tropical fruit is high nutritional value. This fruit is also rich in carotenoids and vitamins, particularly vitamin E, however, it is sensitive to climate and is perishable. So, postharvest techniques are needed to prolong its useful life and to maintain its nutritional quality. This work evaluates the antioxidant capacity, total phenolic content and coloration of Hass avocado submitted to UV-C radiation. Fruits were selected and exposed to the ultraviolet light for 5, 10, 15 and 20 min. They were then stored in a refrigerator (10±1oC and 90±5% relative humidity) and evaluated over a 12-day period. The values of total polyphenol content and antioxidant capacity were superior for the control fruits in the two storage conditions during the experimental period. The brightness, color a * and b * values decreased with the storage days. Superior color values were observed for the control fruits and those kept refrigerated. No significant correlation was found between antioxidant capacity and total phenolic content.
Keywords: Persea americana Mill, refrigeration, postharvest, bioactive compounds, phenolic content, coloration, radiation, lipophilic compounds, thermal treatment, plants.
The Natural Products Journal
Title:Antioxidant Capacity, Total Phenolic Content and Coloration of ‘Hass’ Avocado Subjected to UV-C Radiation
Volume: 2 Issue: 3
Author(s): Maria A. Tremocoldi, Erica R. Daiuto, Rogerio L. Vieites and Severino M. de Alencar
Affiliation:
Keywords: Persea americana Mill, refrigeration, postharvest, bioactive compounds, phenolic content, coloration, radiation, lipophilic compounds, thermal treatment, plants.
Abstract: Avocado is a tropical fruit is high nutritional value. This fruit is also rich in carotenoids and vitamins, particularly vitamin E, however, it is sensitive to climate and is perishable. So, postharvest techniques are needed to prolong its useful life and to maintain its nutritional quality. This work evaluates the antioxidant capacity, total phenolic content and coloration of Hass avocado submitted to UV-C radiation. Fruits were selected and exposed to the ultraviolet light for 5, 10, 15 and 20 min. They were then stored in a refrigerator (10±1oC and 90±5% relative humidity) and evaluated over a 12-day period. The values of total polyphenol content and antioxidant capacity were superior for the control fruits in the two storage conditions during the experimental period. The brightness, color a * and b * values decreased with the storage days. Superior color values were observed for the control fruits and those kept refrigerated. No significant correlation was found between antioxidant capacity and total phenolic content.
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Cite this article as:
A. Tremocoldi Maria, R. Daiuto Erica, L. Vieites Rogerio and M. de Alencar Severino, Antioxidant Capacity, Total Phenolic Content and Coloration of ‘Hass’ Avocado Subjected to UV-C Radiation, The Natural Products Journal 2012; 2 (3) . https://dx.doi.org/10.2174/2210315511202030164
DOI https://dx.doi.org/10.2174/2210315511202030164 |
Print ISSN 2210-3155 |
Publisher Name Bentham Science Publisher |
Online ISSN 2210-3163 |
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