Artículos de revistas
Influence Of The Stage Of Ripeness On The Composition Of Iridoids And Phenolic Compounds In Genipap (genipa Americana L.)
Registro en:
Journal Of Agricultural And Food Chemistry. American Chemical Society, v. 62, n. 44, p. 10800 - 10808, 2014.
218561
10.1021/jf503378k
2-s2.0-84908565619
Autor
Bentes A.D.S.
Mercadante A.Z.
Institución
Resumen
Genipap fruits, native to the Amazon region, were classified in relation to their stage of ripeness according to firmness and peel color. The influence of the part of the genipap fruit and ripeness stage on the iridoid and phenolic compound profiles was evaluated by HPLC-DAD-MSn, and a total of 17 compounds were identified. Geniposide was the major compound in both parts of the unripe genipap fruits, representing >70% of the total iridoids, whereas 5-caffeoylquinic acid was the major phenolic compound. In ripe fruits, genipin gentiobioside was the major compound in the endocarp (38%) and no phenolic compounds were detected. During ripening, the total iridoid content decreased by >90%, which could explain the absence of blue pigment formation in the ripe fruits after their injury. 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