TY - JOUR
T1 - Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons
AU - Campos, David
AU - Teran-Hilares, Felix
AU - Chirinos, Rosana
AU - Aguilar-Galvez, Ana
AU - García-Ríos, Diego
AU - Pacheco-Avalos, Alejandro
AU - PEDRESCHI PLASENCIA, ROMINA PAOLA
N1 - Publisher Copyright:
© 2019 Institute of Food Science and Technology
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2020/5/1
Y1 - 2020/5/1
N2 - The influence of regular air cold storage (7 °C and 85 ± 5% RH) followed by ripening at shelf-life conditions (19–21 °C and 65 ± 5% RH), on bioactive compounds of Hass avocados was investigated. Results showed that the content of mannoheptulose and perseitol decreased significantly already during cold storage and ripening period. The fatty acid profile and contents of tocopherols (α- and β-tocopherol) and phytosterols (β-sitosterol, stigmasterol, campesterol) remained unchanged from day 0 to edible ripeness. Total phenolics, hydrophilic and lipophilic antioxidant capacity remained unchanged during cold storage and increased during the ripening period. At edible ripeness, significant amounts of phenolic acids, p-coumaric and caffeic and their derivatives were synthesised. Our results demonstrated that regular air cold storage for up to 37 days followed by ripening at shelf-life conditions enhances the phenolic compounds and mainly the hydrophilic antioxidant capacity without affecting the remaining bioactive compounds in Hass avocado.
AB - The influence of regular air cold storage (7 °C and 85 ± 5% RH) followed by ripening at shelf-life conditions (19–21 °C and 65 ± 5% RH), on bioactive compounds of Hass avocados was investigated. Results showed that the content of mannoheptulose and perseitol decreased significantly already during cold storage and ripening period. The fatty acid profile and contents of tocopherols (α- and β-tocopherol) and phytosterols (β-sitosterol, stigmasterol, campesterol) remained unchanged from day 0 to edible ripeness. Total phenolics, hydrophilic and lipophilic antioxidant capacity remained unchanged during cold storage and increased during the ripening period. At edible ripeness, significant amounts of phenolic acids, p-coumaric and caffeic and their derivatives were synthesised. Our results demonstrated that regular air cold storage for up to 37 days followed by ripening at shelf-life conditions enhances the phenolic compounds and mainly the hydrophilic antioxidant capacity without affecting the remaining bioactive compounds in Hass avocado.
KW - Avocado
KW - bioactive compounds
KW - cold storage
KW - edible ripeness
UR - http://www.scopus.com/inward/record.url?scp=85078632883&partnerID=8YFLogxK
U2 - 10.1111/ijfs.14474
DO - 10.1111/ijfs.14474
M3 - Article
AN - SCOPUS:85078632883
VL - 55
SP - 2208
EP - 2218
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 5
ER -