| dc.creator | Hegedüs,Attila | |
| dc.creator | Pfeiffer,Péter | |
| dc.creator | Papp,Nóra | |
| dc.creator | Abrankó,László | |
| dc.creator | Blázovics,Anna | |
| dc.creator | Pedryc,Andrzej | |
| dc.creator | Stefanovits-Bányai,Éva | |
| dc.date | 2011-01-01 | |
| dc.date.accessioned | 2019-05-02T21:22:02Z | |
| dc.date.available | 2019-05-02T21:22:02Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004 | |
| dc.identifier.uri | http://revistaschilenas.uchile.cl/handle/2250/82145 | |
| dc.description | Two apricot genotypes, 'Gonci magyarkajszi' and 'Preventa' were assayed at three ripening stages for flesh color indices (L*, a*, b*, C* and Hº), contents of total phenolics and vitamin C, and both water- and lipid-soluble antioxidant capacities (ferric reducing antioxidant power; 2,2'-diphenyl-1-picrylhydrazyl scavenging activity; total radical scavenging activity; and Photochem lipid-soluble antioxidant capacity) to compare their dynamics in the accumulation of antioxidant compounds and capacities through ripening. The increase in a*, b* and C* and decrease in Hº during ripening represented a color shift from green to yellow and orange due to carotenoid accumulation. Parallel to carotenoid accumulation, contents of total phenolics and vitamin C and antioxidant capacity increased significantly (p < 0.05) from unripe to fully ripe fruits. More phenolics and vitamin C accumulated in fully ripe fruits of 'Preventa' than 'Gonci magyarkajszi'. The accumulation patterns of these compounds were different: while the vitamin C contents in unripe fruit of 'Preventa' and 'Gonci magyarkajszi' were identical (approx. 6 mg/100 g fresh weight), unripe 'Preventa' contained even more phenolics (approx. 12 mmolGA/l) than fully ripe 'Gonci magyarkajszi' (8 mmolGA/l). Our results confirm that fully ripe 'Preventa' fruits are characterized by outstanding functional properties due to the increased accumulation of vitamin C and phenolics throughout the ripening process. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Sociedad de Biología de Chile | |
| dc.relation | 10.4067/S0716-97602011000400004 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Biological Research v.44 n.4 2011 | |
| dc.subject | antioxidant capacity | |
| dc.subject | apricot | |
| dc.subject | color | |
| dc.subject | ripening | |
| dc.subject | total polyphenolic content | |
| dc.subject | vitamin C | |
| dc.title | Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties | |
