76C-35 |
Antioxidant capacity of guava fruit (P.guajava. L) and jicama roots under chilling injury conditions |
M. P. Edmundo1, A. B. ELIA N.2, and M. S. Edmundo1. (1) Departamento de Investigación y Posgrado en Alimentos, Universidad Autónoma de Querétaro, Centro Universitario S/N, Cerro de las Campanas, Querétaro, 76010, Mexico, (2) Deparatmento de Investigación y Posgrado en Alimentos, Universidad Autónoma de Querétaro, Centro Universitario S/N, Cerro de las Campanas, Querétaro, 76010, Mexico Consumption of fruit and vegetables containing phenolic compounds have been correlated with low incidence of heart, brain and vascular diseases. These compounds exhibit their beneficial effects as free radical-scavengers. In another hand, low temperatures storage, causes chilling injury in guava fruit and jícama root, actually the relationships between damage and the antioxidant capacity of these products is unknown. To describe the changes on antioxidant capacity and phenolics content during the storage of guava fruit and jicama root under chilling conditions. Fifty jicama roots were stored at 10 and 20°C as well as fifty guava fruit at 5 and 20°C. Periodically they were sampled and transferred at 20°C and all analyzed for phenolics content by Folin Cioucalteu reagent and antioxidant capacity by the Ferric reducing / antioxidant power (FRAP) assay. At 20°C, antioxidant capacity of jicama was constant (550 ± 100 FRAP value mM) but roots stored at 10°C showed a constant decrease until have a minimum value of 180 ± 20 after twenty days of storage; phenolics content did not show significative variation in the same period (6 ± 2 mg gallic acid/ g dm). The roots transferred at 20°C showed a slight increase in the FRAP values. In comparison with jicama, guava fruit showed the highest FRAP values and phenolics (1300 ± 200 mM and 330 ± 70 mg gallic acid/g dm respectively) but the refrigerated fruit did not show changes in antioxidant capacity and phenolic content respect of the fruit maintained at 20°C. The chilling injury was evident after twelve days for jicama and twenty days for guava. In jicama, the antioxidant capacity lost during cold storage would explain its chilling injury sensitivity. However, in guava fruit this factor did not explain the chilling injury symptoms.
Session 76C, Fruit & Vegetable Product: Fresh Fruits and Vegetables
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