کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10552797 | 967609 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Bioactive compounds and antioxidant activities during fruit ripening of watermelon cultivars
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کلمات کلیدی
ASACitrullus lanatusGAEHAALAAβ-carotene - β-کاروتنAscorbic acid - آسکوربیک اسیدDehydroascorbic acid - اسید Dehydroascorbicgallic acid equivalents - اسید گالیک اسید معادلFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییCultivar difference - تفاوت فرهنگیDHA - دوکوساهگزائنوئیک اسیدrutin equivalents - روتین معادلAntioxidant activity - فعالیت آنتیاکسیدانیFlavonoids - فلاونوئیدهاPhenols - فنولLycopene - لیکوپن Ripening stages - مراحل ریزش
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Changes in bioactive compounds and antioxidant activities of three commercial selections (Crimson sweet, Dumara and Giza) and two new selections (P503 and P403) of watermelon cultivars were investigated at four different fruit ripening stages (white, white-pink, pink and red-ripe). Lipophilic and hydrophilic antioxidant activities (LAA and HAA, respectively) were determined, and their correlations with total vitamin C, phenol, flavonoid, lycopene and β-carotene contents were studied. Ripening stage significantly influenced lycopene and β-carotene contents, as well as the LAA of all investigated watermelon cultivars. Good correlations between LAA and lycopene and β-carotene contents were found using the TEAC assay. At the red-ripe stage of ripeness, P503 cultivar showed the highest amount of lycopene (64.5 mg kgâ1 fw), whereas Dumara cultivar showed the highest level of β-carotene (2.1 mg kgâ1 fw). Giza cultivar scored first for total phenol (260.1 mg GAE kgâ1 fw), flavonoid (260.0 mg RE kgâ1 fw) and total vitamin C (204.0 mg kgâ1 fw) contents. Although, the HAA of the studied watermelon cultivars was significantly influenced by the ripening stages, it only correlated to the amount of total phenols and flavonoids. These data confirm the important role played by genetic background and ripening stage in determining antioxidant potential of watermelon fruits. They also give valuable insights into the synthesis and accumulation of bioactive compounds in such fruits, and furthermore move us closer to identifying the harvesting period with the highest antioxidant potential.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 7, November 2011, Pages 923-928
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 7, November 2011, Pages 923-928
نویسندگان
Imen Tlili, Chafik Hdider, Marcello Salvatore Lenucci, Riadh Ilahy, Hager Jebari, Giuseppe Dalessandro,