Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C

Autores
Concellón, Analía; Zaro, Maria Jose; Chaves, Alicia Raquel; Vicente, Ariel Roberto
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Many beneficial effects associated with fruit and vegetable consumption are related to the presence of antioxidants, which could be greatly affected by postharvest storage conditions. Eggplants or aubergines (Solanum melongena L.) are among the top vegetables in terms of antioxidant content. In this work, we evaluated the effect of two postharvest temperature regimes on deterioration and antioxidants of dark purple American eggplants (cv. Lucía). Fruit were stored at 0 or 10 °C for 0, 3, 5, 10 or 14 d and weight loss, electrolyte leakage, chilling injury, and pulp browning were evaluated. We also followed DPPH and Folin–Ciocalteu reacting substances and the content of chlorogenic and quinic acid by HPLC. Although weight loss was reduced in fruit held at 0 °C, higher electrolyte leakage and chilling injury manifested as surface scalds and pulp browning were found. Antioxidants (AOX) measured with the DPPH radical and with the Folin–Ciocalteu reagent increased during the first 3 d of storage at 0 °C, but afterwards significant degradation was found. In contrast, a gradual but continuous accumulation of AOX was detected in fruit stored at 10 °C. The slow rate in the reaction between DPPH and eggplant samples suggested that the main changes during postharvest storage were due to modifications in phenolic compounds. The major phenolic detected by HPLC was chlorogenic acid (ChA), an ester between caffeic (CA) and quinic acids (QA), which accumulated in fruit maintained at 10 °C, increasing by 60% after 14 d of storage. No free CA was found at any storage temperature or time, suggesting that its biosynthesis is activated simultaneously with the production of ChA. Free QA showed minor changes at 0 °C as pulp lightness decreased, indicating that ChA rather than CA may be the main substrate for browning reactions. Changes in eggplant fruit antioxidants during storage at chilling and non-chilling temperatures are discussed.
Fil: Concellón, Analía. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaro, Maria Jose. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Materia
REFRIGERATION
POSTHARVEST
CHILLING
CHLOROGENIC ACID
BROWNING
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:11336/107795
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/107795
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°CConcellón, AnalíaZaro, Maria JoseChaves, Alicia RaquelVicente, Ariel RobertoREFRIGERATIONPOSTHARVESTCHILLINGCHLOROGENIC ACIDBROWNINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Many beneficial effects associated with fruit and vegetable consumption are related to the presence of antioxidants, which could be greatly affected by postharvest storage conditions. Eggplants or aubergines (Solanum melongena L.) are among the top vegetables in terms of antioxidant content. In this work, we evaluated the effect of two postharvest temperature regimes on deterioration and antioxidants of dark purple American eggplants (cv. Lucía). Fruit were stored at 0 or 10 °C for 0, 3, 5, 10 or 14 d and weight loss, electrolyte leakage, chilling injury, and pulp browning were evaluated. We also followed DPPH and Folin–Ciocalteu reacting substances and the content of chlorogenic and quinic acid by HPLC. Although weight loss was reduced in fruit held at 0 °C, higher electrolyte leakage and chilling injury manifested as surface scalds and pulp browning were found. Antioxidants (AOX) measured with the DPPH radical and with the Folin–Ciocalteu reagent increased during the first 3 d of storage at 0 °C, but afterwards significant degradation was found. In contrast, a gradual but continuous accumulation of AOX was detected in fruit stored at 10 °C. The slow rate in the reaction between DPPH and eggplant samples suggested that the main changes during postharvest storage were due to modifications in phenolic compounds. The major phenolic detected by HPLC was chlorogenic acid (ChA), an ester between caffeic (CA) and quinic acids (QA), which accumulated in fruit maintained at 10 °C, increasing by 60% after 14 d of storage. No free CA was found at any storage temperature or time, suggesting that its biosynthesis is activated simultaneously with the production of ChA. Free QA showed minor changes at 0 °C as pulp lightness decreased, indicating that ChA rather than CA may be the main substrate for browning reactions. Changes in eggplant fruit antioxidants during storage at chilling and non-chilling temperatures are discussed.Fil: Concellón, Analía. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaro, Maria Jose. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaElsevier Science2012-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/107795Concellón, Analía; Zaro, Maria Jose; Chaves, Alicia Raquel; Vicente, Ariel Roberto; Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C; Elsevier Science; Postharvest Biology and Technology; 66; 4-2012; 35-410925-52141873-2356CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0925521411002900info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2011.12.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:49:30Zoai:ri.conicet.gov.ar:11336/107795instacron: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:34982025-09-17 10:49:31.164CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C
title Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C
spellingShingle Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C
Concellón, Analía
REFRIGERATION
POSTHARVEST
CHILLING
CHLOROGENIC ACID
BROWNING
title_short Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C
title_full Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C
title_fullStr Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C
title_full_unstemmed Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C
title_sort Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C
dc.creator.none.fl_str_mv Concellón, Analía
Zaro, Maria Jose
Chaves, Alicia Raquel
Vicente, Ariel Roberto
author Concellón, Analía
author_facet Concellón, Analía
Zaro, Maria Jose
Chaves, Alicia Raquel
Vicente, Ariel Roberto
author_role author
author2 Zaro, Maria Jose
Chaves, Alicia Raquel
Vicente, Ariel Roberto
author2_role author
author
author
dc.subject.none.fl_str_mv REFRIGERATION
POSTHARVEST
CHILLING
CHLOROGENIC ACID
BROWNING
topic REFRIGERATION
POSTHARVEST
CHILLING
CHLOROGENIC ACID
BROWNING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Many beneficial effects associated with fruit and vegetable consumption are related to the presence of antioxidants, which could be greatly affected by postharvest storage conditions. Eggplants or aubergines (Solanum melongena L.) are among the top vegetables in terms of antioxidant content. In this work, we evaluated the effect of two postharvest temperature regimes on deterioration and antioxidants of dark purple American eggplants (cv. Lucía). Fruit were stored at 0 or 10 °C for 0, 3, 5, 10 or 14 d and weight loss, electrolyte leakage, chilling injury, and pulp browning were evaluated. We also followed DPPH and Folin–Ciocalteu reacting substances and the content of chlorogenic and quinic acid by HPLC. Although weight loss was reduced in fruit held at 0 °C, higher electrolyte leakage and chilling injury manifested as surface scalds and pulp browning were found. Antioxidants (AOX) measured with the DPPH radical and with the Folin–Ciocalteu reagent increased during the first 3 d of storage at 0 °C, but afterwards significant degradation was found. In contrast, a gradual but continuous accumulation of AOX was detected in fruit stored at 10 °C. The slow rate in the reaction between DPPH and eggplant samples suggested that the main changes during postharvest storage were due to modifications in phenolic compounds. The major phenolic detected by HPLC was chlorogenic acid (ChA), an ester between caffeic (CA) and quinic acids (QA), which accumulated in fruit maintained at 10 °C, increasing by 60% after 14 d of storage. No free CA was found at any storage temperature or time, suggesting that its biosynthesis is activated simultaneously with the production of ChA. Free QA showed minor changes at 0 °C as pulp lightness decreased, indicating that ChA rather than CA may be the main substrate for browning reactions. Changes in eggplant fruit antioxidants during storage at chilling and non-chilling temperatures are discussed.
Fil: Concellón, Analía. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaro, Maria Jose. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
description Many beneficial effects associated with fruit and vegetable consumption are related to the presence of antioxidants, which could be greatly affected by postharvest storage conditions. Eggplants or aubergines (Solanum melongena L.) are among the top vegetables in terms of antioxidant content. In this work, we evaluated the effect of two postharvest temperature regimes on deterioration and antioxidants of dark purple American eggplants (cv. Lucía). Fruit were stored at 0 or 10 °C for 0, 3, 5, 10 or 14 d and weight loss, electrolyte leakage, chilling injury, and pulp browning were evaluated. We also followed DPPH and Folin–Ciocalteu reacting substances and the content of chlorogenic and quinic acid by HPLC. Although weight loss was reduced in fruit held at 0 °C, higher electrolyte leakage and chilling injury manifested as surface scalds and pulp browning were found. Antioxidants (AOX) measured with the DPPH radical and with the Folin–Ciocalteu reagent increased during the first 3 d of storage at 0 °C, but afterwards significant degradation was found. In contrast, a gradual but continuous accumulation of AOX was detected in fruit stored at 10 °C. The slow rate in the reaction between DPPH and eggplant samples suggested that the main changes during postharvest storage were due to modifications in phenolic compounds. The major phenolic detected by HPLC was chlorogenic acid (ChA), an ester between caffeic (CA) and quinic acids (QA), which accumulated in fruit maintained at 10 °C, increasing by 60% after 14 d of storage. No free CA was found at any storage temperature or time, suggesting that its biosynthesis is activated simultaneously with the production of ChA. Free QA showed minor changes at 0 °C as pulp lightness decreased, indicating that ChA rather than CA may be the main substrate for browning reactions. Changes in eggplant fruit antioxidants during storage at chilling and non-chilling temperatures are discussed.
publishDate 2012
dc.date.none.fl_str_mv 2012-04
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/11336/107795
Concellón, Analía; Zaro, Maria Jose; Chaves, Alicia Raquel; Vicente, Ariel Roberto; Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C; Elsevier Science; Postharvest Biology and Technology; 66; 4-2012; 35-41
0925-5214
1873-2356
CONICET Digital
CONICET
url http://hdl.handle.net/11336/107795
identifier_str_mv Concellón, Analía; Zaro, Maria Jose; Chaves, Alicia Raquel; Vicente, Ariel Roberto; Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C; Elsevier Science; Postharvest Biology and Technology; 66; 4-2012; 35-41
0925-5214
1873-2356
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0925521411002900
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2011.12.003
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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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 13.000565

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