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Revista Colombiana de Química
Print version ISSN 0120-2804On-line version ISSN 2357-3791
Abstract
VARGAS, Adrián Mauricio; RIVERA CAMELO, ángela Patricia and 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 6th 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.
Keywords : araza; Eugenia stipitata Mc Vaugh; antioxidant system; phenolics, ascorbic acid.