Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
Bioactive compounds and antioxidant activity during maturation of strawberry guava fruit.
Author(s): DANTAS, A. L.; SILVA, S. de M.; LIMA, M. A. C. de; DANTAS, R. L.; MENDONÇA, R. M. N.
Summary: The objective of this work was to evaluate bioactive compounds and antioxidant activity of the fruit of strawberry-guava genotypes during maturation, and identify the characteristics that influenced the genetic variability. The fruits were harvested from 15 naturally-occurring genotypes in Areia, Paraíba, Brazil, at the following stages of maturation: Completely Green; Start of Yellow Coloration; Mainly Yellow Coloration and Completely Yellow. During maturation, the ascorbic acid content increased as the chlorophyll and yellow flavonoids were reduced. Antioxidant activity increased with advancing maturity, being greater for the P1, P4, P6, P7, P14 and P15 genotypes. Principal component analysis showed that during maturation, variability among fruits of the strawberry guava was related to the ascorbic acid and carotenoid contents.
Publication year: 2013
Types of publication: Journal article
Unit: Embrapa Semi-arid Region
Keywords: Agregação de Valor, Araçá, Genetic resources, Recursos genéticos
Observation
Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.
Access other publications
Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.