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http://hdl.handle.net/10261/87829
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dc.contributor.author | Ancos, Begoña de | - |
dc.contributor.author | González, Eva M. | - |
dc.contributor.author | Cano, M. Pilar | - |
dc.date.accessioned | 2013-11-29T08:01:33Z | - |
dc.date.available | 2013-11-29T08:01:33Z | - |
dc.date.issued | 2000 | - |
dc.identifier | doi: 10.1021/jf990911w | - |
dc.identifier | issn: 0021-8561 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry 48: 3542- 3548 (2000) | - |
dc.identifier.uri | http://hdl.handle.net/10261/87829 | - |
dc.description.abstract | The carotenoid composition of persimmon fruit purees of two cultivars, cvs. Rojo Brillante and Sharon, grown in Spain was determined by HPLC to assess the effects of high-pressure processing on some sensory (carotenoids), nutritional (provitamin A value), and health-related (radical-scavenging capacity) parameters. Total carotenoid content was higher in untreated Rojo Brillante puree (22.11 μg g-1) than in untreated Sharon puree (15.22 μg g-1). Purees of both untreated cultivars showed similar carotenoid patterns after saponification with β-cryptoxanthin, β-carotene, and zeaxanthin as the main pigments. A high content of lycopene was quantified in Rojo Brillante (5.34 μg g-1), whereas only traces were detected in Sharon. The provitamin A value, reported as retinol equivalents (RE), was in untreated Rojo Brillante puree (77 RE/100 g) similar to that of Sharon (75 RE/100 g). Scavenging free radical capacity, measured as antiradical efficiency (AE), showed in untreated Rojo Brillante puree a value (12.14 x 10-3) 8.5 times higher than that in untreated Sharon (1.42 x 10-3). Nonuniform behavior of high-pressure treatment was detected. Pressure treatments at 50 and 300 MPa/15 min/25 °C for Rojo Brillante and at 50 and 400 MPa/15 min/25 °C for Sharon increased the amount of extractable carotenoids (9-27%), which are related with the increase of vitamin A value (75-87 RE/100 g). No correlation with the increase of AE (from 1.42 x 10-3 to 16.73 x 10-3 and 19.58 x 10-3) after some pressure treatments (150 and 300 MPa/15 min/25 °C) was found. | - |
dc.language.iso | eng | - |
dc.publisher | American Chemical Society | - |
dc.rights | closedAccess | - |
dc.subject | High pressure | - |
dc.subject | HPLC | - |
dc.subject | Carotenoids | - |
dc.subject | Persimmon | - |
dc.subject | Processing effects | - |
dc.subject | Cultivar differences | - |
dc.subject | Vitamin A value | - |
dc.subject | Radical-scavenging capacity | - |
dc.title | Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1021/jf990911w | - |
dc.date.updated | 2013-11-29T08:01:33Z | - |
dc.description.version | Peer Reviewed | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
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