Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage

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dc.creatorMaria Luiza Grigio
dc.creatorElias Ariel de Moura
dc.creatorEdvan Alves Chagas
dc.creatorMaria Fernanda Berlingieri Durigan
dc.creatorPollyana Cardoso Chagas
dc.creatorGabriella Ferreira de Carvalho
dc.creatorJayne Julia Zanchetta
dc.date2021
dc.date.accessioned2026-07-07T03:52:59Z
dc.descriptionThe present study was carried out to evaluate the antioxidant activity of and the content of bioactive compounds in camu-camu fruits harvested at different maturation stages and stored. The fruits were harvested in the municipality of Cantá, Roraima State, Brazil. The experimental design was completely randomized, with three replications, in a factorial arrangement consisting of three different maturation stages (immature, semi-mature and mature) and eight days of storage (3 x 8). The fruits were analysed every day regarding total vitamin C, carotenoids, anthocyanins, flavonoids, total phenolic compounds, and antioxidant activity (FRAP and DPPH). According to the results obtained, the interaction of maturation stages x eight days of storage had a significant effect according to the F test at 5% probability. The highest antioxidant activity (FRAP) was observed in the fruits harvested in the semi-mature stage, providing a longer shelf life. The carotenoid pigment, flavonoid, anthocyanin, and vitamin C contents were higher in the fruits harvested in the mature stage, and this stage was the most suitable for obtaining these functional biocompounds. Additionally, in mature fruits, the highest mean content of total phenolics and antioxidant activity (DPPH) were observed during storage. It was concluded that the mature stage is the most recommended for the extraction of pigments and antioxidant biocompounds from camu-camu fruits.
dc.formatapplication/pdf
dc.identifier1679-9275
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303067924039
dc.identifierhttps://www.redalyc.org/journal/3030/303067924039/
dc.identifierhttps://www.redalyc.org/journal/3030/303067924039/html/
dc.identifierhttps://www.redalyc.org/journal/3030/303067924039/303067924039.epub
dc.identifierhttps://www.redalyc.org/journal/3030/303067924039/movil
dc.identifier10.4025/actasciagron.v43i1.50997
dc.identifier.urihttp://hdl.handle.net/123456789/446005
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3030
dc.rightsActa Scientiarum. Agronomy
dc.sourceActa Scientiarum. Agronomy (Brasil) Vol.43
dc.subjectAgrociencias
dc.titleBioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage
dc.typeartículo científico

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Acta Scientiarum. Agronomy - Universidade Estadual de Maringá