采后UV-B辐照对毛蕊红果实酚类物质含量及抗氧化活性的影响

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2023-02-13 DOI:10.1590/1981-6723.07322

T. Lai, Lan Phuong Hoang, Van Lam Nguyen, H. T. Tran

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引用次数: 0

摘要

在本研究中，毛囊红柱头(Ait.)Hassk。在30 cm的距离上，以平均0.67 mW/ cm2的流畅率，分别用UV-B辐射处理0、1、3和6小时。然后，将果实在8°C至10°C的条件下保存21天。贮藏期间，每7 d测定果实硬度、可溶性固形物总量和干物质总量。测定果皮+果肉和种子部分的总酚类物质、总花青素和抗氧化能力。结果表明，贮藏时间和UV-B辐照时间对果皮+果肉和种子部分抗氧化酚含量均有显著影响。总多酚含量和抗氧化能力在UV-B处理后立即增加，在储存期间下降。UV-B辐照减缓了果实贮藏过程中抗氧化酚类化合物的减少。这表明UV-B辐射可能是增强富含酚类物质水果中酚类抗氧化剂的一种潜在途径。

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Effects of post-harvest UV-B irradiation on phenolic content and antioxidant activity of Rhodomyrtus tomentosa fruit

In this study, Rhodomyrtus tomentosa (Ait.) Hassk. (sim) fruits were treated with UV-B radiation for 0, 1, 3 and 6 hours with an average fluency rate of 0.67 mW/cm 2 at a distance of 30 cm. Fruits were, then, stored at 8 °C to 10 °C for 21 days. During storage, the fruits were analysed for hardness, total soluble solids, and total dry matter every 7 days. The total phenolics, total anthocyanins and antioxidant capacity of the skin+pulp and the seed parts were determined. The results showed that the storage time and UV-B irradiation time significantly affected the antioxidant phenolic content of both skin+pulp and seed parts. The total polyphenols and antioxidant capacity increased immediately after UV-B treatment and decreased during storage. UV-B irradiation slowed down the decrease of antioxidant phenolic compounds in the fruit during storage. This indicated that UV-B irradiation could be a potential way to enhance phenolic antioxidants in fruits rich in phenolics.

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.