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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doaj-c2cf971558934b07a24021dea2aff4142021-03-02T01:30:41ZengJulius Kühn-InstitutJournal of Applied Botany and Food Quality1613-92161439-040X2018-03-019110.5073/JABFQ.2018.091.0097153Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv EsmeraldaCindy Rosas Domínguez0J. Abraham Domínguez Avila1Sunil Pareek2Mónica A. Villegas Ochoa3J. Fernando Ayala Zavala4Elhadi Yahia5Gustavo A. González Aguilar6Coordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo, A.C.Coordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo, A.C.Department of Horticulture, Maharana Pratap University of Agriculture & Technology, Rajasthan College of AgricultureCoordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo, A.C.Coordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo, A.C.Facultad de Ciencias Naturales, Universidad Autónoma de QuerétaroCoordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo, A.C. 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 pineapple bioactives, their contribution to total antioxidant capacity and enzyme activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) during pineapple ripening. Fruits were grouped into four ripening stages (RS) according to their weight, size and percentage of yellow skin color (RS1: 100% green, RS2: up to 30% yellow, RS3: 30% - 75% yellow, RS4: 75% - 100% yellow). Vitamin C content initially increased, and decreased at RS4; β-carotene, phenolics and antioxidant capacity increased gradually. Phenolics contributed over 40% of antioxidant capacity, followed by vitamin C and β-carotene. Major phenolic compounds identified were gallic acid, catechin and epicatechin. PAL and POD activity increased with ripening and correlated with concentration of phenolics. No PPO activity was quantified. We concluded that ripening of pineapple cv Esmeralda alters the concentration of bioactive compounds. Phenolic compounds, particularly gallic acid, exert the most antioxidant capacity during all RS, even if other compounds have higher concentrations. https://ojs.openagrar.de/index.php/JABFQ/article/view/7153Ananas comosusantioxidant capacitybioactive compoundsphenolicsripening |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Cindy Rosas Domínguez J. Abraham Domínguez Avila Sunil Pareek Mónica A. Villegas Ochoa J. Fernando Ayala Zavala Elhadi Yahia Gustavo A. González Aguilar |
spellingShingle |
Cindy Rosas Domínguez J. Abraham Domínguez Avila Sunil Pareek Mónica A. Villegas Ochoa J. Fernando Ayala Zavala Elhadi Yahia Gustavo A. González Aguilar Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda Journal of Applied Botany and Food Quality Ananas comosus antioxidant capacity bioactive compounds phenolics ripening |
author_facet |
Cindy Rosas Domínguez J. Abraham Domínguez Avila Sunil Pareek Mónica A. Villegas Ochoa J. Fernando Ayala Zavala Elhadi Yahia Gustavo A. González Aguilar |
author_sort |
Cindy Rosas Domínguez |
title |
Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda |
title_short |
Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda |
title_full |
Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda |
title_fullStr |
Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda |
title_full_unstemmed |
Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda |
title_sort |
content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (ananas comosus l.) cv esmeralda |
publisher |
Julius Kühn-Institut |
series |
Journal of Applied Botany and Food Quality |
issn |
1613-9216 1439-040X |
publishDate |
2018-03-01 |
description |
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 pineapple bioactives, their contribution to total antioxidant capacity and enzyme activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) during pineapple ripening. Fruits were grouped into four ripening stages (RS) according to their weight, size and percentage of yellow skin color (RS1: 100% green, RS2: up to 30% yellow, RS3: 30% - 75% yellow, RS4: 75% - 100% yellow). Vitamin C content initially increased, and decreased at RS4; β-carotene, phenolics and antioxidant capacity increased gradually. Phenolics contributed over 40% of antioxidant capacity, followed by vitamin C and β-carotene. Major phenolic compounds identified were gallic acid, catechin and epicatechin. PAL and POD activity increased with ripening and correlated with concentration of phenolics. No PPO activity was quantified. We concluded that ripening of pineapple cv Esmeralda alters the concentration of bioactive compounds. Phenolic compounds, particularly gallic acid, exert the most antioxidant capacity during all RS, even if other compounds have higher concentrations.
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topic |
Ananas comosus antioxidant capacity bioactive compounds phenolics ripening |
url |
https://ojs.openagrar.de/index.php/JABFQ/article/view/7153 |
work_keys_str_mv |
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