The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits
| Autor: | Juan Gabriel Ramírez-Pimentel, Juan Carlos Raya-Pérez, Jorge Gutiérrez-Tlahque, Alma Delia Hernández-Fuentes, César Leobardo Aguirre-Mancilla, César Uriel López-Palestina |
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| Rok vydání: | 2018 |
| Předmět: |
Myrtillocactus geometrizans
Antioxidant DPPH medicine.medical_treatment Trolox equivalent antioxidant capacity Titratable acid lcsh:Agriculture chemistry.chemical_compound 0404 agricultural biotechnology medicine Food science bioactive biology lcsh:S 04 agricultural and veterinary sciences biology.organism_classification Ascorbic acid 040401 food science antioxidants chemistry Polyphenol edible coating shelf life compounds Trolox Agronomy and Crop Science |
| Zdroj: | Agronomy Volume 8 Issue 11 Agronomy, Vol 8, Iss 11, p 248 (2018) |
| ISSN: | 2073-4395 |
| DOI: | 10.3390/agronomy8110248 |
| Popis: | The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 ° C. The gelatin coatings with TOE significantly (p &le 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity in vitro the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2&prime diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage. |
| Databáze: | OpenAIRE |
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