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Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elchje) at different stages of ripening

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Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elchje) at different stages of ripening

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dc.contributor.author Fernandes, Luana es_ES
dc.contributor.author Pereira, José Alberto es_ES
dc.contributor.author López Cortés, Isabel es_ES
dc.contributor.author Salazar Hernández, Domingo Manuel es_ES
dc.contributor.author Ramalhosa, Elsa es_ES
dc.coverage.spatial east=-0.7118960000000243; north=38.2699475; name=Elx, Alacant, Espanya es_ES
dc.coverage.spatial east=-0.8865834000000632; north=38.20775990000001; name=Albatera, 03340, Alacant, Espanya es_ES
dc.coverage.spatial east=-0.8113528999999744; north=38.244676; name=Crevillent, Alacant, Espanya es_ES
dc.date.accessioned 2017-03-15T08:46:17Z
dc.date.available 2017-03-15T08:46:17Z
dc.date.issued 2015
dc.identifier.issn 1330-9862
dc.identifier.uri http://hdl.handle.net/10251/78796
dc.description.abstract In the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high) aff ects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar de Elche). The skin, pellicle, seed and juice were analysed. The fruit mass increased and the fruit skin became reddish (higher a* and lower h*) as the fruit ripening progressed. The lowest concentrations of fl avonoids and hydrolysable tannins were recorded in skin and pellicles at medium-high maturity stage, which explains the decrease in the total phenols and reducing power during ripening of pomegranate. On the contrary, the highest concentration of fl avonoids (165 mg of quercetin equivalents per 100 mL of juice) was determined in the juice at the most advanced ripening stage, concomitant with the highest total phenols (1695 mg of gallic acid equivalents per 100 mL of juice). Higher DPPH scavenging activity and an increase in the reducing power of juice were also observed during ripening. The trend of the above-mentioned properties allowed describing the fruit development and maturity. es_ES
dc.language Inglés es_ES
dc.publisher University of Zagreb es_ES
dc.relation.ispartof Food Technology and Biotechnology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Mollar de Elche cultivar es_ES
dc.subject Fruit constituents es_ES
dc.subject Ripening stages es_ES
dc.subject Physicochemical properties es_ES
dc.subject Antioxidant activity es_ES
dc.subject.classification PRODUCCION VEGETAL es_ES
dc.subject.classification ECONOMIA FINANCIERA Y CONTABILIDAD es_ES
dc.title Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elchje) at different stages of ripening es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.17113/ftb.53.04.15.3884
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Fernandes, L.; Pereira, JA.; López Cortés, I.; Salazar Hernández, DM.; Ramalhosa, E. (2015). Physicochemical changes and antioxidant activity of juice, skin, pellicle and seed of pomegranate (cv. Mollar de Elchje) at different stages of ripening. Food Technology and Biotechnology. 53(4):397-406. doi:10.17113/ftb.53.04.15.3884 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.17113%2Fftb.53.04.15.3884 es_ES
dc.description.upvformatpinicio 397 es_ES
dc.description.upvformatpfin 406 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 53 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 301860 es_ES
dc.identifier.eissn 1334-2606
dc.identifier.pmid 27904374 en_EN
dc.identifier.pmcid PMC5079168 en_EN


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