Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

2019 ◽  
Vol 99 (6) ◽  
pp. 2855-2864 ◽  
Author(s):  
Gabriela Marcelino ◽  
Juliana R Donadon ◽  
Anderson RL Caires ◽  
Flavio S Michels ◽  
Lincoln CS Oliveira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Bioactive Compounds ◽  
Ripening Stages

Bioactive compounds of fruit parts of three Eugenia uniflora biotypes in four ripening stages

2021 ◽  
Author(s):  
SUZANA C. SANTOS ◽  
Marx O. A. Pereira ◽  
Karoline B. Santos ◽  
Pedro H. Ferri
Keyword(s):  
Bioactive Compounds ◽  
Eugenia Uniflora ◽  
Ripening Stages

Hypoglycemic effect and bioactive compounds associated with the ripening stages of the Cucurbita ficifolia Bouché fruit

2020 ◽  
Vol 100 (14) ◽  
pp. 5171-5181
Author(s):  
Araceli Moya‐Hernández ◽  
Elsa Bosquez‐Molina ◽  
José Ramón Verde‐Calvo ◽  
Gerardo Blancas‐Flores ◽  
Gloria Maribel Trejo‐Aguilar
Keyword(s):  
Bioactive Compounds ◽  
Hypoglycemic Effect ◽  
Ripening Stages ◽  
Cucurbita Ficifolia

scholarly journals Effect of different ripening stages on bioactive compounds and antioxidant capacity of wild Rosa laevigata Michx

2016 ◽  
Vol 36 (3) ◽  
pp. 396-400 ◽  
Author(s):  
Guofang XIE ◽  
Jiajia WANG ◽  
Xiaoyan XU ◽  
Rui WANG ◽  
Xiaoli ZHOU ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Ripening Stages ◽  
Rosa Laevigata

scholarly journals Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Rosana Chirinos ◽  
Daniela Zorrilla ◽  
Ana Aguilar-Galvez ◽  
Romina Pedreschi ◽  
David Campos
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Free Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Extraction Yield ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.

Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds

2015 ◽  
Vol 43 ◽  
pp. 82-90 ◽  
Author(s):  
Yuanjie Pan ◽  
Rohan V. Tikekar ◽  
Min S. Wang ◽  
Roberto J. Avena-Bustillos ◽  
Nitin Nitin
Keyword(s):  
Oxidative Stability ◽  
Bioactive Compounds ◽  
Colloidal Particles ◽  
Barrier Properties ◽  
Oil In Water

Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells

2015 ◽  
Vol 18 ◽  
pp. 83-94 ◽  
Author(s):  
Rita Del Giudice ◽  
Assunta Raiola ◽  
Gian Carlo Tenore ◽  
Luigi Frusciante ◽  
Amalia Barone ◽  
...  
Keyword(s):  
Cancer Cells ◽  
Bioactive Compounds ◽  
Tomato Fruits ◽  
Ripening Stages

scholarly journals BOTÂNICA E FISIOLOGIA/ BOTANY AND PHYSIOLOGY ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS IN ‘CUERNAVAQUEÑA’ MEXICAN PLUM (Spondias purpurea L.) AT DIFFERENT RIPENING STAGES

2017 ◽  
Vol 39 (4) ◽  
Author(s):  
ADABELLA SUÁREZ VARGAS ◽  
PORFIRIO JUÁREZ-LÓPEZ ◽  
VÍCTOR LÓPEZ-MARTÍNEZ ◽  
LAURA JOSEFINA PÉREZ FLORES ◽  
DAGOBERTO GUILLÉN SÁNCHEZ ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ripening Stages ◽  
Solids Concentration ◽  
Spondias Purpurea ◽  
Ripe Stage ◽  
Soluble Solids Concentration

ABSTRACT Mexican plum (Spondias purpurea L.) ‘Cuernavaqueña’ was harvested at four ripening stages, with the aim of evaluating the concentration of bioactive compounds and antioxidant capacity in the pulp and the epicarp. The highest ethylene production (9.43 mL kg h-1) and total soluble solids concentration (23.9 °Brix) was observed in the fully ripe stage. Titratable acidity was higher in green stage compared to other analyzed ripening stages in both pulp (0.48 %) and epicarp (0.32 %). Fully ripe plum epicarp presented the highest content of total phenols (GAE 190 mg g-1), flavonoids (QE 214 mg g-1), and carotenoids (853 mg g-1) compared to other ripening stages. The antioxidant capacity was higher in the epicarp of the fully ripe fruit compared to the other ripening stages: DPPH (1087 µM TE /100 g), ABTS (1534 µM TE/100 g), and FRAP (1764 µM TE/100 g). Significant correlations (r = 0.60 *** to 0.95 **) between bioactive compounds concentrations and antioxidant activity were obtained.

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