Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)

Autores
Zaro, Maria Jose; Chaves, Alicia Raquel; Vicente, Ariel Roberto; Concellón, Analía
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Eggplants rank among the vegetables richest in antioxidants, but little is known about the allocation, stability, and turnover of these metabolites. The distribution, accumulation and degradation of phenolic antioxidants in the inner and outer pulp of two commercially important eggplant types (white and dark purple), at harvest and after 14 and 30 d of refrigerated storage under non-chilling conditions (10 °C and 90% RH) were determined in this study. Chlorogenic acid (ChA) was histolocalized by fluorescence with 2-aminoethyl-diphenylborinate and the activity of phenolic compounds oxidizing enzymes (polyphenoloxidase, PPO and peroxidase, POD) as well as H2O2 concentration in both fruit regions was determined. During storage, dark purple fruit were more susceptible to dehydration and showed greater deterioration than white eggplants. Both genotypes accumulated higher sugar content in the inner pulp as opposed to acids, which were more concentrated in the outer region. At harvest, pulp antioxidant capacity was similar in both eggplant types. TEAC and DPPHassays and in situ localization, showed greater total antioxidants and ChA content in the core than in the outer pulp in both white and dark purple fruit. The stability of ChA was markedly different between genotypes. In white fruit, antioxidants increased during the first two weeks of storage, remaining stable afterwards. In contrast, in dark purple eggplants, phenolic compounds declined after an initial stage at which they accumulated. PPO and POD in vitro activities, associated mainly with fruit seeds, fibers, and vascular bundles did not correlate with pulp browning or loss of phenolic antioxidants. Instead, the reduction of ChA in the core of dark purple fruit was associated with increased production of H2O2. Results indicate that antioxidants are predominantly located in the inner pulp of eggplants regardless of the genotype, but are more stable in white fruit. Rather than being the result of browning reactions, substantial losses of phenolic antioxidants in whole eggplants under the recommended storage conditions likely result from seed coat development and vascular lignification in the immature fruit.
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
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. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
Materia
ANTIOXIDANTS
HYDROGEN PEROXIDE
PEROXIDASE
POLYPHENOL OXIDASE
QUALITY
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:11336/33102
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)Zaro, Maria JoseChaves, Alicia RaquelVicente, Ariel RobertoConcellón, AnalíaANTIOXIDANTSHYDROGEN PEROXIDEPEROXIDASEPOLYPHENOL OXIDASEQUALITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Eggplants rank among the vegetables richest in antioxidants, but little is known about the allocation, stability, and turnover of these metabolites. The distribution, accumulation and degradation of phenolic antioxidants in the inner and outer pulp of two commercially important eggplant types (white and dark purple), at harvest and after 14 and 30 d of refrigerated storage under non-chilling conditions (10 °C and 90% RH) were determined in this study. Chlorogenic acid (ChA) was histolocalized by fluorescence with 2-aminoethyl-diphenylborinate and the activity of phenolic compounds oxidizing enzymes (polyphenoloxidase, PPO and peroxidase, POD) as well as H2O2 concentration in both fruit regions was determined. During storage, dark purple fruit were more susceptible to dehydration and showed greater deterioration than white eggplants. Both genotypes accumulated higher sugar content in the inner pulp as opposed to acids, which were more concentrated in the outer region. At harvest, pulp antioxidant capacity was similar in both eggplant types. TEAC and DPPHassays and in situ localization, showed greater total antioxidants and ChA content in the core than in the outer pulp in both white and dark purple fruit. The stability of ChA was markedly different between genotypes. In white fruit, antioxidants increased during the first two weeks of storage, remaining stable afterwards. In contrast, in dark purple eggplants, phenolic compounds declined after an initial stage at which they accumulated. PPO and POD in vitro activities, associated mainly with fruit seeds, fibers, and vascular bundles did not correlate with pulp browning or loss of phenolic antioxidants. Instead, the reduction of ChA in the core of dark purple fruit was associated with increased production of H2O2. Results indicate that antioxidants are predominantly located in the inner pulp of eggplants regardless of the genotype, but are more stable in white fruit. Rather than being the result of browning reactions, substantial losses of phenolic antioxidants in whole eggplants under the recommended storage conditions likely result from seed coat development and vascular lignification in the immature fruit.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; 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; ArgentinaFil: 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. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; ArgentinaElsevier Science2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33102Zaro, Maria Jose; Chaves, Alicia Raquel; Vicente, Ariel Roberto; Concellón, Analía; Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.); Elsevier Science; Postharvest Biology and Technology; 92; 6-2014; 70-780925-5214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2014.01.016info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0925521414000246info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:40Zoai:ri.conicet.gov.ar:11336/33102instacron: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:34982025-09-03 09:51:40.6CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)
title Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)
spellingShingle Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)
Zaro, Maria Jose
ANTIOXIDANTS
HYDROGEN PEROXIDE
PEROXIDASE
POLYPHENOL OXIDASE
QUALITY
title_short Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)
title_full Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)
title_fullStr Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)
title_full_unstemmed Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)
title_sort Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)
dc.creator.none.fl_str_mv Zaro, Maria Jose
Chaves, Alicia Raquel
Vicente, Ariel Roberto
Concellón, Analía
author Zaro, Maria Jose
author_facet Zaro, Maria Jose
Chaves, Alicia Raquel
Vicente, Ariel Roberto
Concellón, Analía
author_role author
author2 Chaves, Alicia Raquel
Vicente, Ariel Roberto
Concellón, Analía
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANTS
HYDROGEN PEROXIDE
PEROXIDASE
POLYPHENOL OXIDASE
QUALITY
topic ANTIOXIDANTS
HYDROGEN PEROXIDE
PEROXIDASE
POLYPHENOL OXIDASE
QUALITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Eggplants rank among the vegetables richest in antioxidants, but little is known about the allocation, stability, and turnover of these metabolites. The distribution, accumulation and degradation of phenolic antioxidants in the inner and outer pulp of two commercially important eggplant types (white and dark purple), at harvest and after 14 and 30 d of refrigerated storage under non-chilling conditions (10 °C and 90% RH) were determined in this study. Chlorogenic acid (ChA) was histolocalized by fluorescence with 2-aminoethyl-diphenylborinate and the activity of phenolic compounds oxidizing enzymes (polyphenoloxidase, PPO and peroxidase, POD) as well as H2O2 concentration in both fruit regions was determined. During storage, dark purple fruit were more susceptible to dehydration and showed greater deterioration than white eggplants. Both genotypes accumulated higher sugar content in the inner pulp as opposed to acids, which were more concentrated in the outer region. At harvest, pulp antioxidant capacity was similar in both eggplant types. TEAC and DPPHassays and in situ localization, showed greater total antioxidants and ChA content in the core than in the outer pulp in both white and dark purple fruit. The stability of ChA was markedly different between genotypes. In white fruit, antioxidants increased during the first two weeks of storage, remaining stable afterwards. In contrast, in dark purple eggplants, phenolic compounds declined after an initial stage at which they accumulated. PPO and POD in vitro activities, associated mainly with fruit seeds, fibers, and vascular bundles did not correlate with pulp browning or loss of phenolic antioxidants. Instead, the reduction of ChA in the core of dark purple fruit was associated with increased production of H2O2. Results indicate that antioxidants are predominantly located in the inner pulp of eggplants regardless of the genotype, but are more stable in white fruit. Rather than being the result of browning reactions, substantial losses of phenolic antioxidants in whole eggplants under the recommended storage conditions likely result from seed coat development and vascular lignification in the immature fruit.
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
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. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina
description Eggplants rank among the vegetables richest in antioxidants, but little is known about the allocation, stability, and turnover of these metabolites. The distribution, accumulation and degradation of phenolic antioxidants in the inner and outer pulp of two commercially important eggplant types (white and dark purple), at harvest and after 14 and 30 d of refrigerated storage under non-chilling conditions (10 °C and 90% RH) were determined in this study. Chlorogenic acid (ChA) was histolocalized by fluorescence with 2-aminoethyl-diphenylborinate and the activity of phenolic compounds oxidizing enzymes (polyphenoloxidase, PPO and peroxidase, POD) as well as H2O2 concentration in both fruit regions was determined. During storage, dark purple fruit were more susceptible to dehydration and showed greater deterioration than white eggplants. Both genotypes accumulated higher sugar content in the inner pulp as opposed to acids, which were more concentrated in the outer region. At harvest, pulp antioxidant capacity was similar in both eggplant types. TEAC and DPPHassays and in situ localization, showed greater total antioxidants and ChA content in the core than in the outer pulp in both white and dark purple fruit. The stability of ChA was markedly different between genotypes. In white fruit, antioxidants increased during the first two weeks of storage, remaining stable afterwards. In contrast, in dark purple eggplants, phenolic compounds declined after an initial stage at which they accumulated. PPO and POD in vitro activities, associated mainly with fruit seeds, fibers, and vascular bundles did not correlate with pulp browning or loss of phenolic antioxidants. Instead, the reduction of ChA in the core of dark purple fruit was associated with increased production of H2O2. Results indicate that antioxidants are predominantly located in the inner pulp of eggplants regardless of the genotype, but are more stable in white fruit. Rather than being the result of browning reactions, substantial losses of phenolic antioxidants in whole eggplants under the recommended storage conditions likely result from seed coat development and vascular lignification in the immature fruit.
publishDate 2014
dc.date.none.fl_str_mv 2014-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/33102
Zaro, Maria Jose; Chaves, Alicia Raquel; Vicente, Ariel Roberto; Concellón, Analía; Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.); Elsevier Science; Postharvest Biology and Technology; 92; 6-2014; 70-78
0925-5214
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33102
identifier_str_mv Zaro, Maria Jose; Chaves, Alicia Raquel; Vicente, Ariel Roberto; Concellón, Analía; Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.); Elsevier Science; Postharvest Biology and Technology; 92; 6-2014; 70-78
0925-5214
CONICET Digital
CONICET
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language eng
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info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0925521414000246
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
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dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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