Abstract
The present study aimed to assess the behavior of bioactive compounds and total antioxidant activity of two mangaba varieties (H. speciosa var. gardneri and H. speciosa var. cuyabensis) during storage, in two ripening stages. The fruit were harvested from the Germplasm bank of the School of Agronomy, at two ripening stages: “mature green” (mature fruit picked from the tree) and “fallen” (ripe fruit collected from the ground). After collection, they were transported to the laboratory, washed under running water, immersed in chlorine solution at 100 mg L-1 for 10 minutes, left to dry and stored under ambient conditions (22±1ºC and 90±5% RH). The fruit were analyzed to determine ascorbic acid content, total extractable polyphenols, yellow flavonoids and antioxidant activity using ferric reducing antioxidant power (FRAP) and ABTS (2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid). Analyses were performed daily until the mangaba were unfit for sale, using 3 repetitions with 3 fruit each. The maximum conservation time was eight days for “mature green” and two days for “fallen" fruit. The cuyabensis variety exhibited greatest ascorbic acid content at both ripening stages, in addition to higher antioxidant activity, and was therefore found to have the best potential to be marketed as a “superfruit”.
Highlights
Certain areas of Brazil enable the cultivation of different types of fruit and are home to native and understudied species with the potential to become “superfruits”
They were collected at two ripening stages: stage 1 - “mature green” and stage 2 - “fallen”, with 90 mangaba fruit of each variety collected for each stage
PC1 revealed that all the bioactive compounds and total antioxidant activity determined by ferric reducing antioxidant power (FRAP) and ABTS were positively correlated
Summary
Certain areas of Brazil enable the cultivation of different types of fruit and are home to native and understudied species with the potential to become “superfruits”. The short shelf life of mangaba may be exacerbated by the fact that the fruit is manually harvested once it has fallen to the ground This results in mechanical damage to the fragile skin, accelerating metabolism and reducing storage time (MOKADY et al, 1984), in addition to degrading bioactive compounds, which limits the commercial exploitation of the crop for specific markets (VIEIRA et al, 2010). The first step is to harvest the fruit directly from the plant at a suitable ripening stage for the species (MATTOS; ALMEIDA, 2006), in order to ensure longer storage times and enable distribution In this regard, Vieira Neto et al (2002) reported that mangaba fruit harvested directly from the mother tree (“mature green”) can be stored until fully ripe, extending the commercialization period to 12 days in relation to those collected from the ground (6 days). The present study aimed to assess the behavior of bioactive compounds and total antioxidant activity of two mangaba varieties (H. speciosa var. gardneri and H. speciosa var. cuyabensis) during storage, in two ripening stages
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