Changes in polyphenolic compounds and antioxidant functions in 'Bartlett' pear fruit during storage and postharvest ripening
2002
Hamauzu, Y. (Shinshu Univ., Matsumoto, Nagano (Japan)) | Sakai, I.
The change in polyphenol content of 'Bartlett' pear (Pyrus communis L.) fruit stored under various conditions was determined, and its relation to the changes in the radical scavenging capacity and the antioxidant capacity of the fruit was investigated. Polyphenolic compounds content was decreased in extended storage period at 2degC or after transferring to 15degC, whereas it increased temporarily in the fruit sealed with 30micromm thickness polyethylene bag during storage at 15degC after 50 days storage at 2degC. Chlorogenic acid, catechins and procyanidin B2 decreased in the fruit stored at 2degC, especially in the fruit sealed with polyethylene bags. The change in 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of flesh extract showed the same tendency to the change in total polyphenol content, whereas the antioxidant activity evaluated by the linoleic acid peroxidation system in SDS micell (SDS-LH system) showed different tendency. There was a high correlation between the DPPH radical scavenging activity and the total polyphenol content, whereas the antioxidant activity correlated higher with procyanidin B2 content and lower with the total polyphenol content.
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