Show simple item record

dc.contributor.authorGonzález, Cristina M.
dc.contributor.authorLópez-García, Adrián
dc.contributor.authorLlorca, Empar
dc.contributor.authorHernando, Isabel
dc.contributor.authorAtienzar, Pedro
dc.contributor.authorBermejo, Almudena
dc.contributor.authorMoraga, Gemma
dc.contributor.authorQuiles, Amparo
dc.date.accessioned2021-05-13T06:31:38Z
dc.date.available2021-05-13T06:31:38Z
dc.date.issued2021es
dc.identifier.citationGonzález, C. M., López-García, A., Llorca, E., Hernando, I., Atienzar, P., Bermejo, A. et al. (2021). Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence. LWT, 142, 111007.es
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7346
dc.description.abstractIn this study, the effect of two hot air drying conditions (40 °C for 23 h and 60 °C for 9 h) on the content, antioxidant activity, microstructure, and luminescence properties of persimmon carotenoids in three ripening stages was studied. Based on the results from total carotenoids content and HPLC analysis, the carotenoid's content increased with the advance of ripening, highlighting the β-cryptoxanthin fraction. In addition, drying treatments did not affect the carotenoid content and profile but decreased the antioxidant activity. Microstructural studies showed that the ripening progress and/or drying treatments, led persimmon tissues to lose integrity, allowing the diffusion of carotenoids and their degradation. Photoluminescence measurements evidenced the synthesis of β-cryptoxanthin during the fruit ripening. After drying, a new emitting specie at 340 nm was attributed to the carotenoid's isomerisation while the emission at 500 nm experienced a shift that was related to the formation of thermal degradation products. Both facts could explain the loss of antioxidant activity in persimmon submitted to drying treatments. In this sense, photoluminescence, in combination with spectrophotometric, chromatographic and structural techniques, helps to understand the phenomena caused by both, ripening and drying treatments, in the persimmon's carotenoids fraction.es
dc.language.isoenes
dc.publisherElsevieres
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectRojo brillantees
dc.subjectLight microscopyes
dc.subjectβ-carotenees
dc.titleCarotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescencees
dc.typearticlees
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Citricultura y Producción Vegetales
dc.identifier.doi10.1016/j.lwt.2021.111007es
dc.identifier.urlhttps://www.sciencedirect.com/science/article/abs/pii/S0023643821001602es
dc.journal.issueNumber142es
dc.journal.titleLWT - Food Science and Technologyes
dc.page.final111007es
dc.page.initial111007es
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisQ01 Food science and technologyes
dc.subject.agrisQ02 Food processing and preservationes
dc.subject.agrisQ04 Food compositiones
dc.subject.agrisJ10 Handling, transport, storage and protection of agricultural productses
dc.subject.agrovocHot air dryinges
dc.subject.agrovocFluorescencees
dc.type.hasVersionpublishedVersiones


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

Atribución-NoComercial-SinDerivadas 3.0 España
Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España