کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1184741 1492075 2017 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Inhibitory effects of propyl gallate on membrane lipids metabolism and its relation to increasing storability of harvested longan fruit
ترجمه فارسی عنوان
اثرات مهاری پروپیل گالات بر لیپیدهای غشایی سوخت و ساز بدن و ارتباط آن با افزایش استرابیلیتی میوه لیچی برداشت شده
کلمات کلیدی
longan به (Dimocarpus لیچی هوای گرفته و ابری). پروپیل گالات؛ Storability؛ لیپیدهای غشایی سوخت و ساز بدن. فسفولیپاز D (PLD)؛ لیپاز؛ لیپواکسیژناز (LOX)؛ اسیدهای چرب اشباع نشده (USFAs)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Propyl gallate kept lower activities of PLD, lipase and LOX in longan pericarp.
• Propyl gallate kept higher contents of unsaturated fatty acids in longan pericarp.
• Propyl gallate maintained higher unsaturated degree of fatty acids in longan pericarp.
• Propyl gallate reduced color changes of pericarp in harvested longan fruit.
• Propyl gallate-enhanced storability of longans related to membrane lipids metabolism.

Effects of propyl gallate on membrane lipids metabolism and its relation to storability of harvested longan fruits were studied. The results showed that the propyl gallate-treated longans maintained lower activities of pericarp phospholipase D (PLD), lipase and lipoxygenase (LOX) than those in control fruits. Such treatments could maintain higher levels of pericarp unsaturated fatty acids (USFAs), higher pericarp indices of unsaturated fatty acids (IUFA), and higher pericarp ratio of unsaturated fatty acids to saturated fatty acids (U/S) than those in control fruits. Furthermore, propyl gallate also delayed color changes of pericarp in the harvested longans. Therefore, the postharvest treatments of longan fruits with propyl gallate for increasing storability of longan fruits might be explained by a decrease in activities of PLD, lipase and LOX, and an the increased unsaturation of fatty acids, which could delay membrane lipids metabolism and maintain cell membrane characteristics.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 217, 15 February 2017, Pages 133–138
نویسندگان
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