Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process

Yanina S. Coria Cayupan; Maria J. Ochoa; Monica A. Nazareno

首页> 外文期刊>Food Chemistry >Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process

【24h】

Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process

机译：仙人掌的健康促进物质和抗氧化特性。水果。熟化过程中生物活性化合物含量的变化

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Several Opuntia cactus fruits of different pulp colours from Argentina were studied at their physiological mature states. Analyses of these fruits showed very variable total soluble solid values and ascorbic acid contents ranging from 0.26 to 0.48 mg/g. Total phenolic compounds contents were between 0.54 and 1.2 mg of gallic acid/g, respectively. Purple Opuntia spp., dark purple Opuntia ficus-indica and orange Opuntia megacantha presented the highest levels amongst the samples studied. The antioxidant activity of Opuntia fruits was very variable and presented vitamin C equivalent values (VCEAC) between 0.25 and 0.57 mg/g. Purple Opuntia ficus-indica showed the highest antiradical ability. Besides, the antioxidant activity, ascorbic acid and phenolic compound contents in yellow and orange Opuntia megacantha fruits were monitored in different stages during their ripening process. Concentration changes of betalains and chlorophylls comparing skin and pulp and other physicochemical parameters were also measured in these fruits.

机译：研究了几种阿根廷不同果肉颜色的仙人掌仙人掌果实的生理成熟状态。这些水果的分析表明，总可溶性固形物值变化很大，抗坏血酸的含量范围为0.26至0.48 mg / g。酚类化合物的总含量分别为0.54至1.2 mg没食子酸/ g。在所研究的样品中，紫色仙人掌属物种，深紫色仙人掌-印度榕树和橙色仙人掌巨大菌含量最高。仙人掌果实的抗氧化活性变化很大，维生素C当量值（VCEAC）在0.25至0.57 mg / g之间。紫色仙人掌印度showed显示出最高的抗自由基能力。此外，还对黄色和橙色大型仙人掌果实成熟过程中不同阶段的抗氧化活性，抗坏血酸和酚类化合物含量进行了监测。还测量了这些水果中与皮肤和果肉相比的甜菜碱和叶绿素的浓度变化以及其他理化参数。

著录项

来源
《Food Chemistry》 |2011年第2期|p.514-519|共6页
作者
Yanina S. Coria Cayupan; Maria J. Ochoa; Monica A. Nazareno;
展开▼
作者单位

INQUINOA-CONICET, Grupo vinculado UNSE, Santiago del Estero, Argentina,Facultad de Agronomia y Agroindustrias, Universidad National de Santiago del Estero, Avda. Belgrano (S) 1912 (4200), Santiago del Estero, Argentina;

Facultad de Agronomia y Agroindustrias, Universidad National de Santiago del Estero, Avda. Belgrano (S) 1912 (4200), Santiago del Estero, Argentina;

INQUINOA-CONICET, Grupo vinculado UNSE, Santiago del Estero, Argentina,Facultad de Agronomia y Agroindustrias, Universidad National de Santiago del Estero, Avda. Belgrano (S) 1912 (4200), Santiago del Estero, Argentina;

展开▼
收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类
关键词
cactus pear; free radicals; polyphenols; ascorbic acid; betalains; pigments;

机译：仙人掌梨;自由基;多酚;抗坏血酸;甜菜碱;色素;

相似文献

外文文献
中文文献
专利

1. The effect of natural light on changes in antioxidant content and color parameters of vine-ripened tomato (Solanum lycopersicum L.) fruits. [J] . Pek Z, Szuvandzsiev P, Nemenyi A, HortScience . 2011,第4期

机译：自然光对葡萄藤番茄果实抗氧化性和颜色参数变化的影响。
2. Color changes and antioxidant content of vine and postharvest-ripened tomato fruits. [J] . Pek Z., Helyes L., Lugasi A. HortScience . 2010,第3期

机译：葡萄和收获后成熟的番茄果实的颜色变化和抗氧化剂含量。
3. Evaluation of antioxidant properties in naturally and artificially ripened sugar apple (Annona squamosa L.) fruits. [J] . Acta Horticulturae . 2010,第875期

机译：在天然和人工成熟的糖苹果（ Annona Squamosa L.）果实中评价抗氧化性能。
4. AIR Contents and Activity of a-L-arabinofuranosidase in Banana (Musa sp.) Fruits during Ripening and Softening [C] . Zhuang Jun-Ping, LiXue-Ping, CHEN Wei-Xin 2009 Academic conference on horticulture science and technology . 2009

机译：香蕉（Musa sp。）果实成熟和软化过程中a-L-阿拉伯呋喃糖苷酶的含量和活性
5. Chlorophyll degradation in ripening canola seed (Brassica sp.) and effects of processing and storage on chlorophyll pigments in canola oil [D] . Ward, Kerry Ann 1994

机译：芥花籽油（Brassica sp。）成熟期叶绿素的降解及其加工和贮藏对芥花油中叶绿素色素的影响
6. Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties phenolic contents and antioxidant activity [O] . Denise Felix da Silva, Carolina Itoda, Cassia Inês Lourenzi Franco Rosa, 2018

机译：黑莓（Rupus sp .; cv。Xavante）加工对其理化性质酚含量和抗氧化活性的影响
7. Influence of Processing on Bioactive Substances Content and Antioxidant Properties of Apple Purée from Organic and Conventional Production in Poland [O] . Rembiałkowska Ewa, Hallmann Ewelina, Rusaczonek Anna 2007

机译：加工过程对波兰有机和常规生产的苹果泥的生物活性物质含量和抗氧化性能的影响

Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process

摘要

著录项

相似文献

相关主题

期刊订阅