Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages

The physicochemical characteristics and the activity of the polyphenol oxidase from piñuela fruit juices were determined at two ripening stages. The antioxidant capacity was evaluated by the superoxide anion yield. The ripening stage showed greater ability to inhibit (O.−2, 35.3 %). The inhibition o...

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Autores: Osorio, María N., Moyano, Diego F., Murillo, Walter, Murillo, Elizabeth, Ibarz Ribas, Alberto, Solanilla, José Fernando
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:España
Recursos:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/59189
Acesso em linha:https://doi.org/10.1515/ijfe-2016-0154
http://hdl.handle.net/10459.1/59189
Access Level:acceso abierto
Palavra-chave:Bromelia karatas
Piñuela
Antioxidant activity
Superoxide dismutase
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spelling Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stagesOsorio, María N.Moyano, Diego F.Murillo, WalterMurillo, ElizabethIbarz Ribas, AlbertoSolanilla, José FernandoBromelia karatasPiñuelaAntioxidant activitySuperoxide dismutaseThe physicochemical characteristics and the activity of the polyphenol oxidase from piñuela fruit juices were determined at two ripening stages. The antioxidant capacity was evaluated by the superoxide anion yield. The ripening stage showed greater ability to inhibit (O.−2, 35.3 %). The inhibition of superoxide dismutase was higher for both ripe (88.29 %) and unripe (95.94 %) states. The rheological behaviour of the juice was satisfactorily described using Herschel-Bulkley model (R2 > 0.99). The concentration effect on the rheological parameters was described by the potential law model, and the temperature effect on the viscosity was described based on the Arrhenius equation, finding activation energy values from 11.94 and 17.80 kJ/mol. These results make Bromelia karatas L. a promissory fruit due to their content of secondary metabolites and its antioxidant activity, which could be associated to the presence of phenolic compounds, specifically flavonoids. Variations in these metabolites could also account for structural changes, physicochemical properties, the integrity protection of the fruit against adverse and an alternative to food products.De Gruyter2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1515/ijfe-2016-0154http://hdl.handle.net/10459.1/59189reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésReproducció del document publicat a https://doi.org/10.1515/ijfe-2016-0154International Journal of Food Engineering, 2017, vol. 13, núm. 1(c) De Gruyter, 2017info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/591892026-06-24T12:42:17Z
dc.title.none.fl_str_mv Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages
title Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages
spellingShingle Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages
Osorio, María N.
Bromelia karatas
Piñuela
Antioxidant activity
Superoxide dismutase
title_short Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages
title_full Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages
title_fullStr Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages
title_full_unstemmed Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages
title_sort Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages
dc.creator.none.fl_str_mv Osorio, María N.
Moyano, Diego F.
Murillo, Walter
Murillo, Elizabeth
Ibarz Ribas, Alberto
Solanilla, José Fernando
author Osorio, María N.
author_facet Osorio, María N.
Moyano, Diego F.
Murillo, Walter
Murillo, Elizabeth
Ibarz Ribas, Alberto
Solanilla, José Fernando
author_role author
author2 Moyano, Diego F.
Murillo, Walter
Murillo, Elizabeth
Ibarz Ribas, Alberto
Solanilla, José Fernando
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Bromelia karatas
Piñuela
Antioxidant activity
Superoxide dismutase
topic Bromelia karatas
Piñuela
Antioxidant activity
Superoxide dismutase
description The physicochemical characteristics and the activity of the polyphenol oxidase from piñuela fruit juices were determined at two ripening stages. The antioxidant capacity was evaluated by the superoxide anion yield. The ripening stage showed greater ability to inhibit (O.−2, 35.3 %). The inhibition of superoxide dismutase was higher for both ripe (88.29 %) and unripe (95.94 %) states. The rheological behaviour of the juice was satisfactorily described using Herschel-Bulkley model (R2 > 0.99). The concentration effect on the rheological parameters was described by the potential law model, and the temperature effect on the viscosity was described based on the Arrhenius equation, finding activation energy values from 11.94 and 17.80 kJ/mol. These results make Bromelia karatas L. a promissory fruit due to their content of secondary metabolites and its antioxidant activity, which could be associated to the presence of phenolic compounds, specifically flavonoids. Variations in these metabolites could also account for structural changes, physicochemical properties, the integrity protection of the fruit against adverse and an alternative to food products.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1515/ijfe-2016-0154
http://hdl.handle.net/10459.1/59189
url https://doi.org/10.1515/ijfe-2016-0154
http://hdl.handle.net/10459.1/59189
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a https://doi.org/10.1515/ijfe-2016-0154
International Journal of Food Engineering, 2017, vol. 13, núm. 1
dc.rights.none.fl_str_mv (c) De Gruyter, 2017
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) De Gruyter, 2017
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv De Gruyter
publisher.none.fl_str_mv De Gruyter
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.228081

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