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

Autores
Zaro, María José; 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Quality
Antioxidants
Peroxidase
Polyphenol oxidase
Hydrogen peroxide
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/97241

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network_name_str SEDICI (UNLP)
spelling Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)Zaro, María JoséChaves, Alicia RaquelVicente, Ariel RobertoConcellón, AnalíaQuímicaQualityAntioxidantsPeroxidasePolyphenol oxidaseHydrogen peroxideEggplants 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf70-78http://sedici.unlp.edu.ar/handle/10915/97241enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/33102info:eu-repo/semantics/altIdentifier/issn/0925-5214info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2014.01.016info:eu-repo/semantics/altIdentifier/hdl/11336/33102info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:20:01Zoai:sedici.unlp.edu.ar:10915/97241Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:20:02.088SEDICI (UNLP) - Universidad Nacional de La Platafalse
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, María José
Química
Quality
Antioxidants
Peroxidase
Polyphenol oxidase
Hydrogen peroxide
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, María José
Chaves, Alicia Raquel
Vicente, Ariel Roberto
Concellón, Analía
author Zaro, María José
author_facet Zaro, María José
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 Química
Quality
Antioxidants
Peroxidase
Polyphenol oxidase
Hydrogen peroxide
topic Química
Quality
Antioxidants
Peroxidase
Polyphenol oxidase
Hydrogen peroxide
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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
Articulo
http://purl.org/coar/resource_type/c_6501
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status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/97241
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info:eu-repo/semantics/altIdentifier/issn/0925-5214
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.postharvbio.2014.01.016
info:eu-repo/semantics/altIdentifier/hdl/11336/33102
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
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rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
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