Antioxidant profile of Canada lettuce (Lactuca canadensis) and madeira vine (Anredera cordifolia) minimally processed
| Autor: | Danielle Fátima D'Angelis, Jéssica Letícia Abreu Martins, Luma Moura Brito, Lanamar de Almeida Carlos, Ernani Clarete da Silva, Vinícius Tadeu da Veiga Correia |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
Lightness Antioxidant biology medicine.medical_treatment Significant difference lcsh:S Titratable acid Lactuca General Medicine biology.organism_classification lcsh:S1-972 lcsh:Agriculture Horticulture chemistry Madeira vine medicine lcsh:Agriculture (General) bioactive compounds non-conventional food plants nutritional quality Carotenoid Anredera cordifolia |
| Zdroj: | Colloquium Agrariae, Vol 16, Iss 4, Pp 17-28 (2020) |
| ISSN: | 1809-8215 |
| Popis: | This study aimed to evaluate the stability of natural antioxidants in minimally processed Anredera cordifoliaand Lactuca canadensisand their physical-chemical and antioxidant characteristics at time zero of storage (T0) and after 3, 6, 9 and 12 days, at a temperature of 7 °C. For the attribute color, L. canadensisdid not show significant differences between the parameters, whereas A. cordifoliashowed variation in its lightness from the third day of storage. Both vegetables had significant increments of pH, which ranged from 5.77 to 6.16 in A. cordifoliaand from 6.23 to 6.43 in L. canadensis. The contents of soluble solids also increased significantly, from 2.28 to 4.17 °Brix and from 4.89 to 6.30 °Brix in A. cordifoliaand L. canadensis, respectively. No significant difference was observed in total titratable acidity at any of the times evaluated (p>0.05). Among the bioactive compounds of the minimally processed vegetables, the contents of carotenoids, tannins, and total phenolic compounds were affected by storage, demonstrating that this process has an influence on the concentrations of the natural antioxidants studied. |
| Databáze: | OpenAIRE |
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