Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda

Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda

Pineapple (Ananas comosus L.) cv Esmeralda is a commercially important fruit with many bioactive compounds like vitamin C, β-carotene, phenolic compounds and flavonoids, which have been reported only for fruits of commercial maturity. Our objective was to evaluate changes in concentration of main p...

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Bibliographic Details
Main Authors: Cindy Rosas Domínguez, J. Abraham Domínguez Avila, Sunil Pareek, Mónica A. Villegas Ochoa, J. Fernando Ayala Zavala, Elhadi Yahia, Gustavo A. González Aguilar
Format: Article
Language:English
Published: Julius Kühn-Institut 2018-03-01
Series:Journal of Applied Botany and Food Quality
Subjects:
Ananas comosus
antioxidant capacity
bioactive compounds
phenolics
ripening
Online Access:https://ojs.openagrar.de/index.php/JABFQ/article/view/7153

Internet

https://ojs.openagrar.de/index.php/JABFQ/article/view/7153

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