Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species

Autores
Arena, Miriam Elisabet; Postemsky, Pablo Daniel; Curvetto, Nestor Raul
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia and their correlations were studied to determine the optimal time and conditions needed to obtain maximum phenolic content. Anthocyanin content increased from 1.7 to a maximum of 752.7 mg·100 g−1 FW at the end of ripening, while the flavonoid content was maximal in unripe fruits [604.0 mg (+)-catechin equivalents·100 g−1 FW]. Total phenolic compounds decreased from 968.1 to a minimum of 746.3 mg gallic acid equivalents·100 g−1 FW just as soluble solids started to accumulate; a maximum of 1522.9 mg gallic acid equivalents·100 g−1 FW was attained at the end of ripening. Both variables (1,1-diphenyl-2-picrylhydrazyl scavenging effect and reducing power) were maximum in unripe fruits, and decreased during the ripening period, although the 1,1-diphenyl-2-picrylhydrazyl scavenging effect increased again towards the end of this period. The accumulation patterns of phenols varied depending on the specific group of compounds considered, and could be correlated with fruit quality.
Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina
Fil: Postemsky, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida(i); Argentina
Fil: Curvetto, Nestor Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida(i); Argentina
Materia
Indigenous Flora
Small Fruit
Black Blue Berries
Antioxidant Activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/12713
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/12713
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian speciesArena, Miriam ElisabetPostemsky, Pablo DanielCurvetto, Nestor RaulIndigenous FloraSmall FruitBlack Blue BerriesAntioxidant Activityhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia and their correlations were studied to determine the optimal time and conditions needed to obtain maximum phenolic content. Anthocyanin content increased from 1.7 to a maximum of 752.7 mg·100 g−1 FW at the end of ripening, while the flavonoid content was maximal in unripe fruits [604.0 mg (+)-catechin equivalents·100 g−1 FW]. Total phenolic compounds decreased from 968.1 to a minimum of 746.3 mg gallic acid equivalents·100 g−1 FW just as soluble solids started to accumulate; a maximum of 1522.9 mg gallic acid equivalents·100 g−1 FW was attained at the end of ripening. Both variables (1,1-diphenyl-2-picrylhydrazyl scavenging effect and reducing power) were maximum in unripe fruits, and decreased during the ripening period, although the 1,1-diphenyl-2-picrylhydrazyl scavenging effect increased again towards the end of this period. The accumulation patterns of phenols varied depending on the specific group of compounds considered, and could be correlated with fruit quality.Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; ArgentinaFil: Postemsky, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida(i); ArgentinaFil: Curvetto, Nestor Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida(i); ArgentinaTaylor & Francis2011-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/12713Arena, Miriam Elisabet; Postemsky, Pablo Daniel; Curvetto, Nestor Raul; Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species; Taylor & Francis; New Zealand Journal Of Botany; 50; 1; 11-2011; 15-280028-825Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/0028825X.2011.638644info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/0028825X.2011.638644info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:47:47Zoai:ri.conicet.gov.ar:11336/12713instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:47:47.255CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species
title Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species
spellingShingle Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species
Arena, Miriam Elisabet
Indigenous Flora
Small Fruit
Black Blue Berries
Antioxidant Activity
title_short Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species
title_full Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species
title_fullStr Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species
title_full_unstemmed Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species
title_sort Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species
dc.creator.none.fl_str_mv Arena, Miriam Elisabet
Postemsky, Pablo Daniel
Curvetto, Nestor Raul
author Arena, Miriam Elisabet
author_facet Arena, Miriam Elisabet
Postemsky, Pablo Daniel
Curvetto, Nestor Raul
author_role author
author2 Postemsky, Pablo Daniel
Curvetto, Nestor Raul
author2_role author
author
dc.subject.none.fl_str_mv Indigenous Flora
Small Fruit
Black Blue Berries
Antioxidant Activity
topic Indigenous Flora
Small Fruit
Black Blue Berries
Antioxidant Activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia and their correlations were studied to determine the optimal time and conditions needed to obtain maximum phenolic content. Anthocyanin content increased from 1.7 to a maximum of 752.7 mg·100 g−1 FW at the end of ripening, while the flavonoid content was maximal in unripe fruits [604.0 mg (+)-catechin equivalents·100 g−1 FW]. Total phenolic compounds decreased from 968.1 to a minimum of 746.3 mg gallic acid equivalents·100 g−1 FW just as soluble solids started to accumulate; a maximum of 1522.9 mg gallic acid equivalents·100 g−1 FW was attained at the end of ripening. Both variables (1,1-diphenyl-2-picrylhydrazyl scavenging effect and reducing power) were maximum in unripe fruits, and decreased during the ripening period, although the 1,1-diphenyl-2-picrylhydrazyl scavenging effect increased again towards the end of this period. The accumulation patterns of phenols varied depending on the specific group of compounds considered, and could be correlated with fruit quality.
Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina
Fil: Postemsky, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida(i); Argentina
Fil: Curvetto, Nestor Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida(i); Argentina
description The accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia and their correlations were studied to determine the optimal time and conditions needed to obtain maximum phenolic content. Anthocyanin content increased from 1.7 to a maximum of 752.7 mg·100 g−1 FW at the end of ripening, while the flavonoid content was maximal in unripe fruits [604.0 mg (+)-catechin equivalents·100 g−1 FW]. Total phenolic compounds decreased from 968.1 to a minimum of 746.3 mg gallic acid equivalents·100 g−1 FW just as soluble solids started to accumulate; a maximum of 1522.9 mg gallic acid equivalents·100 g−1 FW was attained at the end of ripening. Both variables (1,1-diphenyl-2-picrylhydrazyl scavenging effect and reducing power) were maximum in unripe fruits, and decreased during the ripening period, although the 1,1-diphenyl-2-picrylhydrazyl scavenging effect increased again towards the end of this period. The accumulation patterns of phenols varied depending on the specific group of compounds considered, and could be correlated with fruit quality.
publishDate 2011
dc.date.none.fl_str_mv 2011-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/12713
Arena, Miriam Elisabet; Postemsky, Pablo Daniel; Curvetto, Nestor Raul; Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species; Taylor & Francis; New Zealand Journal Of Botany; 50; 1; 11-2011; 15-28
0028-825X
url http://hdl.handle.net/11336/12713
identifier_str_mv Arena, Miriam Elisabet; Postemsky, Pablo Daniel; Curvetto, Nestor Raul; Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species; Taylor & Francis; New Zealand Journal Of Botany; 50; 1; 11-2011; 15-28
0028-825X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1080/0028825X.2011.638644
info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/0028825X.2011.638644
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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