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


  • 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



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.




Los datos de descargas todavía no están disponibles.

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


Benzie IFF, Strain JJ (1996) The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry 239: 70-76.

Boche AAS (1999) Modelos matemáticos para describir crecimientos doble sigmoideos en frutos de un nectarin tardio (c.v. Sun Grand). Agro sur, 27: 21-28.

Calderón G, Rzedowski J (2001) Flora fanerogámica del Valle de México (Vol. I). Michoacán, México: CONABIO 247-248.

Castrejón ADR, Eichholz I, Rohn S, Kroh LW, Huyskens-Keil S (2008) Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening. Food Chemistry, 109: 564-572.

Connor AM, Luby JJ, Hancock JF, Berkheimer S, Hanson E J (2002) Changes in Fruit Antioxidant Activity among Blueberry Cultivars during Cold-Temperature Storage. Journal of Agricultural and Food Chemistry, 50: 893-898.

Ding CK, Chachin K, Ueda Y, Imahori Y, Wang CY (2001) Metabolism of Phenolic Compounds during Loquat Fruit Development. Journal of Agricultural and Food Chemistry, 49: 2883-2888.

Eskin NAM, Hoehn E (2013) Fruits and Vegetables,Biochemistry of Foods (Third Edition) Academic Press, San Diego. pp: 49-126.

Giusti MM, Wrolstad RE (2001). Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry, John Wiley and Sons, Inc, F1.2.1-F 1.2.13.

Gruz J, Ayaz FA, Torun H, Strnad M (2011) Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening. Food Chemistry, 124: 271-277.

Hernández-Rodríguez G, Espinosa-Solares T, Hernández-Eugenio G, Villa-García M, Reyes-Trejo B, Guerra-Ramírez D (2016) Influence of Polar Solutions on the Extraction of Phenolic Compounds from Capulín Fruits (Prunus serotina). Journal of the Mexican Chemical Society, 60:73-78.

Hernández GMS, Arjona DHE, Coba B, Fischer G, Martínez WO (2002) Crecimiento físico y anatómico del fruto de arazá (Eugenia stipitata Me Vaugh). Agronomía Colombiana, 19: 13-21.

Jagadeeshwar Rao R, Sampath Kumar U, Venkat Reddy S, Tiwari AK, Madhusudana Rao J (2005) Antioxidants and a new germacrane sesquiterpene from Carissa spinarum. Natural Product Research, 19: 763-769.

Jiménez M, Castillo I, Azuara E, Beristain CI (2011) Antioxidant and antimicrobial activity of capulin (Prunus serotina subsp capuli) extracts. Revista mexicana de ingeniería química, 10: 29-37.

Kader AA (2002) Postharvest Technology of Horticultural Crops, Agriculture and Natural Resources. Illustrated Edition. University of California.525 p.

Kähkönen MP, Hopia AI, Heinonen M (2001) Berry Phenolics and Their Antioxidant Activity. Journal of Agricultural and Food Chemistry, 49: 4076-4082.

Kennedy JA, Matthews MA, Waterhouse AL (2002) Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids. American Journal of Enology and Viticulture, 53: 268-274.

Kubola J, Siriamornpun S (2011) Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai gac (Momordica cochinchinensis Spreng). Food Chemistry, 127:1138-1145.

Lou H, Hu Y, Zhang L, Sun P, Lu H (2012) Nondestructive evaluation of the changes of total flavonoid, total phenols, ABTS and DPPH radical scavenging activities, and sugars during mulberry (Morus alba L.) fruits development by chlorophyll fluorescence and RGB intensity values. Food Science and Technology, 47: 19-24.

Luna-Vázquez F, Ibarra-Alvarado C, Rojas-Molina A, Rojas-Molina J, Yahia E, Rivera-Pastrana D, Zavala-Sánchez ÁM (2013) Nutraceutical Value of Black Cherry Prunus serotina Ehrh. Fruits: Antioxidant and Antihypertensive Properties. Molecules, 18: 14597-612.

Macheix, J. J., and Fleuriet, A. (1990). Fruit Phenolics. Taylor and Francis. 390 p.

Neves LC, Silva VXd, Pontis JA, Flach A, Roberto SR (2015) Bioactive compounds and antioxidant activity in pre-harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits. Scientia Horticulturae, 186: 223-229.

Ojer M (2011) Producción de duraznos para industria. Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo. 229 p.

Ordaz-Galindo A, Wesche-Ebeling P, Wrolstad RE, Rodriguez-Saona L, Argaiz-Jamet A (1999) Purification and identification of Capulin (Prunus serotina Ehrh) anthocyanins. Food Chemistry, 65: 201-206.

Prasanna V, Prabha TN, Tharanathan RN (2007) Fruit Ripening Phenomena–An Overview. Critical Reviews in Food Science and Nutrition, 47:1-19.

Singleton VL, Rossi JA (1965) Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16: 144-158.

Vasco C, Riihinen K, Ruales J, Kamal-Eldin A (2009) Phenolic Compounds in Rosaceae Fruits from Ecuador. Journal of Agricultural and Food Chemistry, 57: 1204-1212.

Villanueva-Tiburcio JE, Condezo-Hoyos LA, Asquieri ER (2010) Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (H.B.K) McVaugh). Food Science and Technology (Campinas), 30: 151-160.

Wang SY, Lin H-S (2000) Antioxidant Activity in Fruits and Leaves of Blackberry, Raspberry, and Strawberry Varies with Cultivar and Developmental Stage. Journal of Agricultural and Food Chemistry, 48:140-146.

Zadernowski R, Naczk M, Nesterowicz J (2005) Phenolic Acid Profiles in Some Small Berries. Journal of Agricultural and Food Chemistry, 53: 2118-2124.

Zhang Y-J, Gan R-Y, Li S, Zhou Y, Li A-N, Xu D-P, Li H-B (2015) Antioxidant Phytochemicals for the Prevention and Treatment of Chronic Diseases. Molecules, 20: 21138-21156.




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.