Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)

Descripción del Articulo

The objective of this work was to identify primary and secondary metabolites, volatile compounds, bioactive properties and physicochemical characteristics of lucuma fruit at two ripeness stages, before physiological maturity (bPM) and at physiological maturity (PM) or commercial harvest. The content...

Descripción completa

Detalles Bibliográficos
Autores: Aguilar-Galvez A., García-Ríos D., Janampa C., Mejía C., Chirinos R., Pedreschi R., Campos D.
Formato: artículo
Fecha de Publicación:2021
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/2344
Enlace del recurso:https://hdl.handle.net/20.500.12390/2344
https://doi.org/10.1016/j.fbio.2021.100882
Nivel de acceso:acceso abierto
Materia:Volatile compounds
Commercial maturity
Lucuma
Primary metabolites
Secondary metabolites
http://purl.org/pe-repo/ocde/ford#4.04.01
id CONC_fb205f2810ba771ffd087b753661e3b8
oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/2344
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
title Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
spellingShingle Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
Aguilar-Galvez A.
Volatile compounds
Commercial maturity
Lucuma
Primary metabolites
Secondary metabolites
http://purl.org/pe-repo/ocde/ford#4.04.01
title_short Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
title_full Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
title_fullStr Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
title_full_unstemmed Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
title_sort Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
author Aguilar-Galvez A.
author_facet Aguilar-Galvez A.
García-Ríos D.
Janampa C.
Mejía C.
Chirinos R.
Pedreschi R.
Campos D.
author_role author
author2 García-Ríos D.
Janampa C.
Mejía C.
Chirinos R.
Pedreschi R.
Campos D.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Aguilar-Galvez A.
García-Ríos D.
Janampa C.
Mejía C.
Chirinos R.
Pedreschi R.
Campos D.
dc.subject.none.fl_str_mv Volatile compounds
topic Volatile compounds
Commercial maturity
Lucuma
Primary metabolites
Secondary metabolites
http://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv Commercial maturity
Lucuma
Primary metabolites
Secondary metabolites
dc.subject.ocde.none.fl_str_mv http://purl.org/pe-repo/ocde/ford#4.04.01
description The objective of this work was to identify primary and secondary metabolites, volatile compounds, bioactive properties and physicochemical characteristics of lucuma fruit at two ripeness stages, before physiological maturity (bPM) and at physiological maturity (PM) or commercial harvest. The content of reducing sugars decreased, while starch content increased. Myo-inositol and vitamin C content decreased and increased, respectively as maturity stage advanced. The content of stearic acid decreased possibly related to the formation of unsaturated fatty acids and volatile compounds, especially aldehydes, such as 2-hexenal. In fact, key identified volatile compounds included 2-hexenal and hexanoic acid. Regarding secondary metabolites and functional properties, these significantly decreased as maturity stage advanced, only the total carotenoid content significantly increased (0.083–0.148 mg ?-carotene equivalent); and the total phenolic content (83.3 69.3 mg GAE/g dw), sterols (4.4–6.5 ?g ?-sitosterol/g dw, 0.74–0.86 ?g cycloartenol/g dw) and ?-amylase inhibitory activity were not influenced by the maturity stage. The presence of ?-amyrin (25.4 ?g/g dw), myo-inositol (3.17 mg/g dw) and ?-tocopherol (5.1 mg/100 g dw) stood out, so lucuma fruit could have potential as food with antioxidant, hypolipidemic, anti-hyperglycemic, and anti-inflammatory properties. © 2021 Elsevier Ltd
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/2344
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.fbio.2021.100882
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85099658125
url https://hdl.handle.net/20.500.12390/2344
https://doi.org/10.1016/j.fbio.2021.100882
identifier_str_mv 2-s2.0-85099658125
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Food Bioscience
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier Ltd
publisher.none.fl_str_mv Elsevier Ltd
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1844883122696486912
spelling Publicationrp01558600rp05619600rp05618600rp05617600rp01538600rp01539600rp01542600Aguilar-Galvez A.García-Ríos D.Janampa C.Mejía C.Chirinos R.Pedreschi R.Campos D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/2344https://doi.org/10.1016/j.fbio.2021.1008822-s2.0-85099658125The objective of this work was to identify primary and secondary metabolites, volatile compounds, bioactive properties and physicochemical characteristics of lucuma fruit at two ripeness stages, before physiological maturity (bPM) and at physiological maturity (PM) or commercial harvest. The content of reducing sugars decreased, while starch content increased. Myo-inositol and vitamin C content decreased and increased, respectively as maturity stage advanced. The content of stearic acid decreased possibly related to the formation of unsaturated fatty acids and volatile compounds, especially aldehydes, such as 2-hexenal. In fact, key identified volatile compounds included 2-hexenal and hexanoic acid. Regarding secondary metabolites and functional properties, these significantly decreased as maturity stage advanced, only the total carotenoid content significantly increased (0.083–0.148 mg ?-carotene equivalent); and the total phenolic content (83.3 69.3 mg GAE/g dw), sterols (4.4–6.5 ?g ?-sitosterol/g dw, 0.74–0.86 ?g cycloartenol/g dw) and ?-amylase inhibitory activity were not influenced by the maturity stage. The presence of ?-amyrin (25.4 ?g/g dw), myo-inositol (3.17 mg/g dw) and ?-tocopherol (5.1 mg/100 g dw) stood out, so lucuma fruit could have potential as food with antioxidant, hypolipidemic, anti-hyperglycemic, and anti-inflammatory properties. © 2021 Elsevier LtdConsejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Bioscienceinfo:eu-repo/semantics/openAccessVolatile compoundsCommercial maturity-1Lucuma-1Primary metabolites-1Secondary metabolites-1http://purl.org/pe-repo/ocde/ford#4.04.01-1Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)info:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/2344oai:repositorio.concytec.gob.pe:20.500.12390/23442024-05-30 16:07:21.095http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="6f84fb94-611f-4999-8c74-53e78e574c84"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)</Title> <PublishedIn> <Publication> <Title>Food Bioscience</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.1016/j.fbio.2021.100882</DOI> <SCP-Number>2-s2.0-85099658125</SCP-Number> <Authors> <Author> <DisplayName>Aguilar-Galvez A.</DisplayName> <Person id="rp01558" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>García-Ríos D.</DisplayName> <Person id="rp05619" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Janampa C.</DisplayName> <Person id="rp05618" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Mejía C.</DisplayName> <Person id="rp05617" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Chirinos R.</DisplayName> <Person id="rp01538" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Pedreschi R.</DisplayName> <Person id="rp01539" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Campos D.</DisplayName> <Person id="rp01542" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Volatile compounds</Keyword> <Keyword>Commercial maturity</Keyword> <Keyword>Lucuma</Keyword> <Keyword>Primary metabolites</Keyword> <Keyword>Secondary metabolites</Keyword> <Abstract>The objective of this work was to identify primary and secondary metabolites, volatile compounds, bioactive properties and physicochemical characteristics of lucuma fruit at two ripeness stages, before physiological maturity (bPM) and at physiological maturity (PM) or commercial harvest. The content of reducing sugars decreased, while starch content increased. Myo-inositol and vitamin C content decreased and increased, respectively as maturity stage advanced. The content of stearic acid decreased possibly related to the formation of unsaturated fatty acids and volatile compounds, especially aldehydes, such as 2-hexenal. In fact, key identified volatile compounds included 2-hexenal and hexanoic acid. Regarding secondary metabolites and functional properties, these significantly decreased as maturity stage advanced, only the total carotenoid content significantly increased (0.083–0.148 mg ?-carotene equivalent); and the total phenolic content (83.3 69.3 mg GAE/g dw), sterols (4.4–6.5 ?g ?-sitosterol/g dw, 0.74–0.86 ?g cycloartenol/g dw) and ?-amylase inhibitory activity were not influenced by the maturity stage. The presence of ?-amyrin (25.4 ?g/g dw), myo-inositol (3.17 mg/g dw) and ?-tocopherol (5.1 mg/100 g dw) stood out, so lucuma fruit could have potential as food with antioxidant, hypolipidemic, anti-hyperglycemic, and anti-inflammatory properties. © 2021 Elsevier Ltd</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.2911825
Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma)
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

Ejemplares Similares