Efecto de la etapa de maduración sobre la composición físico-química y los compuestos bioactivos de frutas de Solanum granosos-leprosum Dunal
DOI:
https://doi.org/10.33448/rsd-v9i9.6323Palabras clave:
Frutos no convencionales; Desarrollo de frutos; Composición química; Actividad antioxidante.Resumen
El objetivo de este estudio fue caracterizar los frutos de capoeira-branca (Solanum granuloso-leprosum Dunal) cultivados en Lavras, Minas Gerais, Brasil. Se evaluó el crecimiento del fruto, desde la inflorescencia hasta la madurez. Para esto, las mediciones se realizaron semanalmente. Las frutas se cosecharon y se separaron en tres grados de madurez del desarrollo (1-inmadura; 2-verde madura; 3-madura), de acuerdo con el color y el tamaño de la fruta. Luego, los frutos fueron evaluados por tamaño, peso, color, respiración, firmeza, pH, acidez titulable, sólidos solubles, pectina soluble, composición centesimal, vitamina C y actividad antioxidante en tres estados de madurez. Durante la maduración, los frutos mostraron aumento en la masa (0.4076 a 0.9956 g), tamaño (7.9 a 12.2 mm), fracción glicídica (15.95 a 27.23%) y cenizas (0.94 a 1.60%); sin embargo, reducción en la firmeza (4.23 a 1.50 kgf), humedad (79.24 a 69.45%) y contenido de proteínas (3.49 a 1.41%). Además, hubo un aumento en el contenido de sólidos solubles (8.80 a 13.80%), actividad antioxidante (62.57 a 69.63 μM de trolox.g-1 y 1880.34 a 4602.40 mg.100g-1) y vitamina C (46.81 a 236.02 mg.100g-1) y una disminución en los fenólicos totales (257.58 a 171.00 mg.100g-1) y pectina soluble (0.92 a 0.69 mg.g-1). Las frutas, incluso después de la madurez, mantuvieron su color verdoso, aunque menos intenso que el observado en frutas inmaduras, y verde maduro.
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Derechos de autor 2020 Leandro Levate Macedo, Cintia da Silva Araújo, Daiana Ribeiro Vilela, Hugo Calixto Fonseca, Nádjla Miranda Vilela Goulart, Eduardo Valério de Barros Vilas Boas
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