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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/13454

Title: The antioxidative potential and volatile constituents of mangaba fruit over the storage period
???metadata.dc.creator???: Lima, Juliana Pinto de
Fante, Camila Argenta
Pires, Caroline Roberta Freitas
Nunes, Elisângela Elena
Alves, Rosiana Rodrigues
Elias, Heloisa Helena de Siqueira
Nunes, Cleiton Antônio
Vilas Boas, Eduardo Valério de Barros
Keywords: Mangaba - Storage
Mangaba - Antioxidative potential
Mangaba - Volatile constituents
Mangaba - Volatile profile
Mangaba - Armazenamento
Mangaba - Potencial Antioxidativo
Mangaba - Constituintes voláteis
Mangaba - Perfil volátil
Publisher: Elsevier
Issue Date: 14-Oct-2015
Citation: LIMA, J. P. de et al. The antioxidative potential and volatile constituents of mangaba fruit over the storage period. Scientia Horticulturae, Amsterdam, v. 194, p. 1-6, 14 Oct. 2015.
Abstract: The effects of cold storage on the volatile constituents and antioxidative potential of mangaba fruit was investigated. Fruit samples were stored at four different temperatures for 20 days. The antioxidative activity (DPPH) and levels of phenolic compounds (Folin Ciocalteu) and ascorbic acid (Colorimetric method) were evaluated every five days, and the extraction and identification of volatile compounds (SPME) using Gas Chromatography/Mass Spectrometry were also performed every five days. The mangaba fruit presented high levels of phenolic compounds and ascorbic acid as well as high antioxidative activity. In spite of storage temperature, there was a reduction in the antioxidative potential along the time course, and this was attributed to the reduction in phenolics. The chemical compounds that were found belong to the following classes: alcohols (25%), aldehydes (25%), terpenes (19%), other hydrocarbons (19%), esters (9%) and ketones (3%). According to PCA analysis, three groups can be distinguished based on the storage time and refrigeration: fruits at the beginning of cold storage were grouped due to their high levels of trans-2-hexanal; the only sample that was not submitted to cold storage was apart from the others due to its higher percentage of trans-hex-3-en-1-ol and for being the only sample to show the esters methyl lactate and ethyl lactate.
URI: http://www.sciencedirect.com/science/article/pii/S0304423815300200
http://repositorio.ufla.br/jspui/handle/1/13454
???metadata.dc.language???: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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