Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment
| Autor: | Carolina Fagundes Assumpção, Cristina Sgherri, Alessia Mannucci, Calogero Pinzino, Carlos Henrique Pagno, Vanessa Stahl Hermes, Alessandro de Oliveira Rios, Simone Hickmann Flôres, Annamaria Ranieri, Antonella Castagna |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Anthocyanin
0106 biological sciences 0301 basic medicine Antioxidant medicine.medical_treatment Horticulture UPLC-MS UV-B radiation 01 natural sciences 03 medical and health sciences Increasing weight chemistry.chemical_compound Nutraceutical Flavonols medicine Food science Apple skin Phenolic compounds Food Science Agronomy and Crop Science chemistry.chemical_classification Reactive oxygen species Chemistry 030104 developmental biology Composition (visual arts) 010606 plant biology & botany Uv b radiation |
| Zdroj: | Postharvest biology and technology 138 (2018): 37–45. doi:10.1016/j.postharvbio.2017.12.010 info:cnr-pdr/source/autori:Carolina Fagundes Assumpção, Vanessa Stahl Hermes, Carlos Pagno, Antonella Castagna, Alessia Mannucci, Cristina Sgherri, Calogero Pinzino, Annamaria Ranieri, Simone Hickmann Flôres, Alessandro de Oliveira Rios/titolo:Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment/doi:10.1016%2Fj.postharvbio.2017.12.010/rivista:Postharvest biology and technology (Print)/anno:2018/pagina_da:37/pagina_a:45/intervallo_pagine:37–45/volume:138 |
| ISSN: | 0925-5214 |
| DOI: | 10.1016/j.postharvbio.2017.12.010 |
| Popis: | In apple fruit, phenolic compounds are the major sources of antioxidants, which are particularly concentrated in the skin. In the present experiment apples (cv. Red Delicious) were analyzed for their phenolic composition after the exposure to UV-B for 36 h (219 kJ m −2 ) and during storage (7, 14 and 21 d after the end of the treatment) in order to assess if UV-B treatment could improve marketability of the products as well as shelf-life. Since UV-B irradiation is also known to induce the generation of reactive oxygen species (ROS), the spin-trapping technique was applied to monitor the generation of free radicals under UV-B. The UV-B for 36 h treatment induced the generation of carbon-centered radicals in the skin, the tissue more exposed to radiation, but fruit quality parameters were not affected. Even if firmness progressively decreased and an increasing weight loss occurred during storage, differences between treated and control fruit were not observed. The different phenolic classes of apple skin reacted differently to the UV-B for 36 h irradiation, hydroxycinnamic acids increasing and flavonols decreasing. However, during storage, hydroxycinnamic acids and anthocyanins increased in UV-B-treated samples, as well as flavonols at the end of the storage period. As a consequence, the fruit skin showed a higher antioxidant activity in all the treated samples during storage, increasing the healthy properties of the fruit. This suggests that UV-B technique results in a valid strategy to induce antioxidant production in apple, increasing their nutraceutical value, thus allowing the attainment of phenolic-enriched fruit. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect