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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Agroindústria Tropical. |
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Data corrente: |
19/09/2012 |
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Data da última atualização: |
25/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GORDON, A.; FRIEDRICH, M.; MATTA, V. M. da; MOURA, C. F. H.; MARX, F. |
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Afiliação: |
ANDRÉ GORDON, UNIVERSITY OF BONN, GERMANY; MIRKO FRIEDRICH, UNIVERSITY OF BONN, GERMANY; VIRGINIA MARTINS DA MATTA, CTAA; CARLOS FARLEY HERBSTER MOURA, CNPAT; FRIEDHELM MARX, UNIVERSITY OF BONN, GERMANY. |
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Título: |
Changes in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple (Anacardium occidentale L.) during ripening. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Fruits, v. 67, n. 4, p. 267-276, Jul. 2012. |
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DOI: |
10.1051/fruits/2012023 |
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Idioma: |
Inglês
Português |
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Conteúdo: |
Cashew apple is a rich source of sugars, vitamin C and polyphenols. In spite of its nutritional value, this pseudo-fruit has been left unexploited to a large extent in the crop-growing areas. Some reports of the chemical characteristics of cashew apple have been published. However, nothing is known about the changes in the composition of its bioactive compounds in the course of ripening.Materials and methods. Cashew apples at three different maturity stages were examined with respect to their ascorbic acid content, phenolic compounds and antioxidant capacity. Ascorbic acid was quantified by HPLC. Phenolic compounds were identified and quantified by using HPLC-ESI-MS/MS by comparison with authentic standard compounds. The antioxidant capacity was measured by TOSC assay against peroxyl radicals and peroxynitrite.Results. Amounts of identified phenolic compounds were the highest in unripe cashew apple and decreased in the course of ripe-ning. Myricetin 3-O-rhamnoside, quercetin 3-O-galactoside and quercetin 3-O-rhamnoside turned out to be the main flavonoids in all maturity stages. The antioxidant capacity and the concentration of ascorbic acid increased in the course of ripening. The antioxidant activity was considerably influenced by ascorbic acid, more than by the content of phenolic compounds. Conclusion. This study provides, for the first time, information on changes in bioactive compounds and the antioxi-dant capacity in cashew apple during ripening. A dietary or technological exploitation of ascorbic acid is useful in the ripe condition. The unripe pseudo-fruits are a good source for the extraction of polyphenols with regard to possible food technological purposes or the preparation of food supplements. MenosCashew apple is a rich source of sugars, vitamin C and polyphenols. In spite of its nutritional value, this pseudo-fruit has been left unexploited to a large extent in the crop-growing areas. Some reports of the chemical characteristics of cashew apple have been published. However, nothing is known about the changes in the composition of its bioactive compounds in the course of ripening.Materials and methods. Cashew apples at three different maturity stages were examined with respect to their ascorbic acid content, phenolic compounds and antioxidant capacity. Ascorbic acid was quantified by HPLC. Phenolic compounds were identified and quantified by using HPLC-ESI-MS/MS by comparison with authentic standard compounds. The antioxidant capacity was measured by TOSC assay against peroxyl radicals and peroxynitrite.Results. Amounts of identified phenolic compounds were the highest in unripe cashew apple and decreased in the course of ripe-ning. Myricetin 3-O-rhamnoside, quercetin 3-O-galactoside and quercetin 3-O-rhamnoside turned out to be the main flavonoids in all maturity stages. The antioxidant capacity and the concentration of ascorbic acid increased in the course of ripening. The antioxidant activity was considerably influenced by ascorbic acid, more than by the content of phenolic compounds. Conclusion. This study provides, for the first time, information on changes in bioactive compounds and the antioxi-dant capacity in cashew apple during ripening. A dietary or technolo... Mostrar Tudo |
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Palavras-Chave: |
Ácido ascórbico; Antioxidantes; Brasil; Estágios de desenvolvimento; Flavonóides; Frutas; Maturation; Processing quality; Propriedades físico-químicas. |
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Thesagro: |
Anacardium Occidentale; Caju; Maturação; Processamento; Qualidade. |
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Thesaurus Nal: |
antioxidants; ascorbic acid; Brazil; developmental stages; flavonoids; fruits; physicochemical properties. |
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Categoria do assunto: |
--
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
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001 1934136
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024 7 $a10.1051/fruits/2012023$2DOI
100 1 $aGORDON, A.
245 $aChanges in phenolic composition, ascorbic acid and antioxidant capacity in cashew apple (Anacardium occidentale L.) during ripening.
260 $c2012
520 $aCashew apple is a rich source of sugars, vitamin C and polyphenols. In spite of its nutritional value, this pseudo-fruit has been left unexploited to a large extent in the crop-growing areas. Some reports of the chemical characteristics of cashew apple have been published. However, nothing is known about the changes in the composition of its bioactive compounds in the course of ripening.Materials and methods. Cashew apples at three different maturity stages were examined with respect to their ascorbic acid content, phenolic compounds and antioxidant capacity. Ascorbic acid was quantified by HPLC. Phenolic compounds were identified and quantified by using HPLC-ESI-MS/MS by comparison with authentic standard compounds. The antioxidant capacity was measured by TOSC assay against peroxyl radicals and peroxynitrite.Results. Amounts of identified phenolic compounds were the highest in unripe cashew apple and decreased in the course of ripe-ning. Myricetin 3-O-rhamnoside, quercetin 3-O-galactoside and quercetin 3-O-rhamnoside turned out to be the main flavonoids in all maturity stages. The antioxidant capacity and the concentration of ascorbic acid increased in the course of ripening. The antioxidant activity was considerably influenced by ascorbic acid, more than by the content of phenolic compounds. Conclusion. This study provides, for the first time, information on changes in bioactive compounds and the antioxi-dant capacity in cashew apple during ripening. A dietary or technological exploitation of ascorbic acid is useful in the ripe condition. The unripe pseudo-fruits are a good source for the extraction of polyphenols with regard to possible food technological purposes or the preparation of food supplements.
650 $aantioxidants
650 $aascorbic acid
650 $aBrazil
650 $adevelopmental stages
650 $aflavonoids
650 $afruits
650 $aphysicochemical properties
650 $aAnacardium Occidentale
650 $aCaju
650 $aMaturação
650 $aProcessamento
650 $aQualidade
653 $aÁcido ascórbico
653 $aAntioxidantes
653 $aBrasil
653 $aEstágios de desenvolvimento
653 $aFlavonóides
653 $aFrutas
653 $aMaturation
653 $aProcessing quality
653 $aPropriedades físico-químicas
700 1 $aFRIEDRICH, M.
700 1 $aMATTA, V. M. da
700 1 $aMOURA, C. F. H.
700 1 $aMARX, F.
773 $tFruits$gv. 67, n. 4, p. 267-276, Jul. 2012.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 10 | |
| 8. |  | ROSS, R. D.; SHOCK, C. C.; LAUBACHER, T. A.; PINTO, J. M.; MAHONY, A. C. Simulated filtration pond to remove Escherichia coli from irrigation water. In: SHOCK, C. C. (Ed.). Preliminary studies on Escherichia coli and onion. Ontário: Oregon State University, Malheur Experiment Station, 2013. p. 36-42. (OSU. Special Report, Ext/CrS, 148).| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 9. | | SHOCK, C. C.; PINTO, J. M.; LAUBACHER, T. A.; ROSS, R. D.; MAHONY, A. C.; KREEFT, H.; SHOCK, B. M. Movement of Escherichia coli in soil as applied in irrigation water. In: SHOCK, C. C. (Ed.). Preliminary studies on Escherichia coli and onion. Ontário: Oregon State University, Malheur Experiment Station, 2013. p. 1-17. (OSU. Special Report, Ext/CrS, 148).| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Semiárido. |
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| 10. | | SHOCK, C. C.; PINTO, J. M.; LAUBACHER, T. A.; ROSS, R. D.; MAHONY, A. C.; KREEFT, H.; SHOCK, B. M. Survival of Escherichia coli on onion during field curing and packout. In: SHOCK, C. C. (Ed.). Preliminary studies on Escherichia coli and onion. Ontário: Oregon State University, Malheur Experiment Station, 2013. p. 18-27. (OSU. Special Report, Ext/CrS, 148).| Tipo: Capítulo em Livro Técnico-Científico |
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| Registros recuperados : 10 | |
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