ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

被引：3

作者：

Fante, Camila Argenta ^{[1
]}

de Siqueira Elias, Heloisa Helena ^{[2
]}

Henrique, Paola de Castro ^{[2
]}

Vilas Boas, Ana Carolina ^{[2
]}

de Oliveira Lima, Luiz Carlos ^{[2
]}

机构：

[1] Univ Fed Minas Gerais UFMG, Dept Alimentos, BR-31270901 Belo Horizonte, MG, Brazil

[2] Univ Fed Lavras UFLA, Dept Ciencia Alimentos DCA, Lavras, MG, Brazil

来源：

CIENCIA E AGROTECNOLOGIA | 2015年 / 39卷 / 03期

关键词：

Postharvest; storage; antioxidants; food quality; DOSE GAMMA-IRRADIATION; SHELF-LIFE; BIOACTIVE COMPOUNDS; QUALITY; FRUITS; ELIMINATION; SALMONELLA; PHENOLICS; CAPACITY; O157-H7;

D O I：

10.1590/S1413-70542015000300008

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the beta-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

引用

页码：269 / 275

页数：7

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