Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties

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...

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Autores principales:	Hegedüs,Attila, Pfeiffer,Péter, Papp,Nóra, Abrankó,László, Blázovics,Anna, Pedryc,Andrzej, Stefanovits-Bányai,Éva
Lenguaje:	English
Publicado:	Sociedad de Biología de Chile 2011
Materias:	antioxidant capacity apricot color ripening total polyphenolic content vitamin C
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004
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spelling	oai:scielo:S0716-976020110004000042012-02-10Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional PropertiesHegedüs,AttilaPfeiffer,PéterPapp,NóraAbrankó,LászlóBlázovics,AnnaPedryc,AndrzejStefanovits-Bányai,Éva antioxidant capacity apricot color ripening total polyphenolic content vitamin C 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.info:eu-repo/semantics/openAccessSociedad de Biología de ChileBiological Research v.44 n.4 20112011-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004en10.4067/S0716-97602011000400004
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	antioxidant capacity apricot color ripening total polyphenolic content vitamin C
spellingShingle	antioxidant capacity apricot color ripening total polyphenolic content vitamin C Hegedüs,Attila Pfeiffer,Péter Papp,Nóra Abrankó,László Blázovics,Anna Pedryc,Andrzej Stefanovits-Bányai,Éva Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties
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.
author	Hegedüs,Attila Pfeiffer,Péter Papp,Nóra Abrankó,László Blázovics,Anna Pedryc,Andrzej Stefanovits-Bányai,Éva
author_facet	Hegedüs,Attila Pfeiffer,Péter Papp,Nóra Abrankó,László Blázovics,Anna Pedryc,Andrzej Stefanovits-Bányai,Éva
author_sort	Hegedüs,Attila
title	Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties
title_short	Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties
title_full	Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties
title_fullStr	Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties
title_full_unstemmed	Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties
title_sort	accumulation of antioxidants in apricot fruit through ripening: characterization of a genotype with enhanced functional properties
publisher	Sociedad de Biología de Chile
publishDate	2011
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602011000400004
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Accumulation of Antioxidants in Apricot Fruit through Ripening: Characterization of a Genotype with Enhanced Functional Properties

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