Antioxidant capacity of capulin (Prunus serotina subsp. capuli (Cav). McVaugh) fruit at different stages of ripening

Autores/as

  • Diana Guerra-Ramìrez Universidad Autónoma Chapingo
  • Guillermina Hernández Rodríguez Universidad Autónoma Chapingo
  • Teodoro Espinosa- Solares Universidad Autónoma Chapingp
  • Artemio Perez-Lopez Universidad Autónoma Chapingo
  • Irma Salgado-Escobar Tecnológico de Monterrey Campus Ciudad de México

DOI:

https://doi.org/10.19136/era.a6n16.1947

Resumen

Abstract. – Prunus serotina is a specie that grows wild or under cultivated conditions in several regions of America, and which has attracted considerable attention as a potential source of antioxidants. The study aimed to evaluate the concentration changes in compounds that contribute to the antioxidant capacity in capulín (Prunus serotina) fruits during the ripening process in order to define the time when the maximum concentration is reached. Antioxidant capacity was evaluated by spectroscopic methods. A completely randomized simple factor design was used for the statistical analysis. It was found that the content of total phenols and flavonoids decreased significantly at S3 (93 DAA) stage of ripening. Total anthocyanins increased significantly to 1.4 . The antioxidant capacity of the fruits had a maximum value of 63.7  at S3 stage of ripening (93 DAA). The results indicated that antioxidant capacity of the fruits is higher before reaching the characteristic purplish coloration, which is an indicator for consumption.

 

 

Biografía del autor/a

Diana Guerra-Ramìrez, Universidad Autónoma Chapingo

Dr en ciencias, Especialidad en Química Orgánica, Centro de Investigación y de Estudios Avanzados del IPN, SNI Nivel 1. Profesor-Investigador de Preparatoría Agrícola, Universidad Autónoma Chapingo.

Guillermina Hernández Rodríguez, Universidad Autónoma Chapingo

Egresada del Posgrado de Ingeniería Agrícola y Uso Integral del Agua, Universidad Autónoma Chapingo

Teodoro Espinosa- Solares, Universidad Autónoma Chapingp

Profesor-Investigador del Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo. Linea de investigación: Bioprocesos

Artemio Perez-Lopez, Universidad Autónoma Chapingo

Profesor-Investigador del Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo. Linea de investigación: Bioprocesos

Irma Salgado-Escobar, Tecnológico de Monterrey Campus Ciudad de México

División de Ingeniería y Arquitectura, Departamento de Física y Matemáticas. Tecnológico de Monterrey Campus Ciudad de México. Linea de investigación: Biotecnología

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Publicado

2019-01-01

Cómo citar

Guerra-Ramìrez, D., Hernández Rodríguez, G., Espinosa- Solares, T., Perez-Lopez, A., & Salgado-Escobar, I. (2019). Antioxidant capacity of capulin (Prunus serotina subsp. capuli (Cav). McVaugh) fruit at different stages of ripening. Ecosistemas Y Recursos Agropecuarios, 6(16), 35-44. https://doi.org/10.19136/era.a6n16.1947

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Sección

ARTÍCULOS CIENTIFICOS