期刊论文详细信息
Food Science and Technology (Campinas)
Changes in enzymes, phenolic compounds, tannins, and vitamin C in various stages of jambolan (Syzygium cumini Lamark) development
Taís Silva De Oliveira Brandão2  Amanda Reges De Sena1  Elisa Teshima1  Jorge Maurício David2  Sandra Aparecida Assis2 
[1] ,Universidade Estadual de Feira de Santana Programa de Pós-Graduação em Biotecnologia - PPGBiotec
关键词: Syzygium cumini Lam.;    maturity;    total phenolic compounds;    tannins;    vitamin C;    enzymatic activity;    Syzygium cumini Lam.;    maturação;    compostos fenólicos totais;    taninos;    vitamina C;    atividade enzimática;   
DOI  :  10.1590/S0101-20612011000400004
来源: SciELO
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【 摘 要 】

The physiological state of a fruit is closely related to ripening and climatic conditions during the growing period when the fruit undergo changes in color, texture, and flavor. The ripening of the fruit can involve a complex series of biochemical reactions with alteration in enzymes activities, phenols, tannins, and ascorbic acid. The activity of enzymes (carboximethylcellulase, polygalacturonase, and pectinlyase), the total concentration of phenolic compounds, condensed tannins, and vitamin C in five stages of maturation were studied. Significant changes were observed between the maturity stages. The phenolic compounds were higher at green stage (705.01 ± 7.41); tannins were higher at green/purple stage (699.45 ± 0.22). The results showed that the ascorbic acid levels of the pulp varied significantly from 50.81 ± 1.43 to 6.61 ± 1.04 mg.100 g-1 during maturation. The specific activity of pectin lyase was higher at green stage (1531.90 ± 5.83). The specific activity of polygalacturonase was higher at mature stage (1.83 ± 0.0018). The specific activity of carboximetilcelulose was higher at ripe mature stage (4.61 ± 0.0024). The low ascorbic acid content found in jambolan fruit indicates that this fruit is not a rich source of this nutrient; however, other characteristics can make jambolan products fit for human consumption.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License

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