Resumo

VARGAS, Adrián Mauricio; RIVERA CAMELO, ángela Patricia  e  NARVAEZ CUENCA, Carlos Eduardo. ANTIOXIDANT CAPACITY DURING THE RIPENING OF ARAZA (Eugenia stipitata Mc Vaugh). Rev.Colomb.Quim. [online]. 2005, vol.34, n.1, pp.57-65. ISSN 0120-2804.

In order to know the evolution in some antioxidants from the pulp of araza fruit during its ripening, fruits were harvested in their physiological maturity and stored at 25 °C during 6 days. Fruits showed a climacteric maximum after 2 days of storage; at 6^th day their sensorial characteristics were widely deteriorated. Ascorbic acid, free and bound phenolics were depleted during storage. Ascorbic acid, phenolics and antioxidant activity showed that antioxidant contribution of araza pulp to human diet is important.

Palavras-chave : araza; Eugenia stipitata Mc Vaugh; antioxidant system; phenolics, ascorbic acid.

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