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Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (Persea americana) throughout the harvest seasons
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-01 , DOI: 10.1111/ijfs.14474 David Campos 1 , Felix Teran‐Hilares 1 , Rosana Chirinos 1 , Ana Aguilar‐Galvez 1 , Diego García‐Ríos 1 , Alejandro Pacheco‐Avalos 2 , Romina Pedreschi 3
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-01 , DOI: 10.1111/ijfs.14474 David Campos 1 , Felix Teran‐Hilares 1 , Rosana Chirinos 1 , Ana Aguilar‐Galvez 1 , Diego García‐Ríos 1 , Alejandro Pacheco‐Avalos 2 , Romina Pedreschi 3
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The influence of regular air cold storage (7 °C and 85 ± 5% RH) followed by ripening at shelf‐life conditions (19–21 °C and 65 ± 5% RH), on bioactive compounds of Hass avocados was investigated. Results showed that the content of mannoheptulose and perseitol decreased significantly already during cold storage and ripening period. The fatty acid profile and contents of tocopherols (α‐ and β‐tocopherol) and phytosterols (β‐sitosterol, stigmasterol, campesterol) remained unchanged from day 0 to edible ripeness. Total phenolics, hydrophilic and lipophilic antioxidant capacity remained unchanged during cold storage and increased during the ripening period. At edible ripeness, significant amounts of phenolic acids, p‐coumaric and caffeic and their derivatives were synthesised. Our results demonstrated that regular air cold storage for up to 37 days followed by ripening at shelf‐life conditions enhances the phenolic compounds and mainly the hydrophilic antioxidant capacity without affecting the remaining bioactive compounds in Hass avocado.
中文翻译：
从鳄梨的收获到食用成熟的生物活性化合物和抗氧化活性。整个收获季节的Hass（Persea americana）
研究了常规空气冷藏（7°C和85±5％RH），然后在保质期（19-21°C和65±5％RH）下熟化对Hass鳄梨生物活性化合物的影响。结果表明，在冷藏和成熟期间，甘露庚糖和perseitol的含量已经显着下降。从第0天到可食用成熟，生育酚（α-和β-生育酚）和植物甾醇（β-谷甾醇，豆固醇，菜油甾醇）的脂肪酸谱和含量保持不变。在冷藏期间，总酚，亲水和亲脂抗氧化剂的能力保持不变，而在成熟期则增加。在食用成熟时，大量的酚酸p合成了香豆酸和咖啡酸及其衍生物。我们的结果表明，定期空气冷藏最多37天，然后在货架期条件下成熟，可以增强酚类化合物，主要是亲水性抗氧化能力，而不会影响Hass鳄梨中剩余的生物活性化合物。
更新日期：2020-01-01
中文翻译：
从鳄梨的收获到食用成熟的生物活性化合物和抗氧化活性。整个收获季节的Hass（Persea americana）
研究了常规空气冷藏（7°C和85±5％RH），然后在保质期（19-21°C和65±5％RH）下熟化对Hass鳄梨生物活性化合物的影响。结果表明，在冷藏和成熟期间，甘露庚糖和perseitol的含量已经显着下降。从第0天到可食用成熟，生育酚（α-和β-生育酚）和植物甾醇（β-谷甾醇，豆固醇，菜油甾醇）的脂肪酸谱和含量保持不变。在冷藏期间，总酚，亲水和亲脂抗氧化剂的能力保持不变，而在成熟期则增加。在食用成熟时，大量的酚酸p合成了香豆酸和咖啡酸及其衍生物。我们的结果表明，定期空气冷藏最多37天，然后在货架期条件下成熟，可以增强酚类化合物，主要是亲水性抗氧化能力，而不会影响Hass鳄梨中剩余的生物活性化合物。
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