Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence
In 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...
| Autores principales: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/7346 https://www.sciencedirect.com/science/article/abs/pii/S0023643821001602 |
| _version_ | 1855492266023452672 |
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| author | González, Cristina M. López-García, Adrián Llorca, Empar Hernando, Isabel Atienzar, Pedro Bermejo, Almudena Moraga, Gemma Quiles, Amparo |
| author_browse | Atienzar, Pedro Bermejo, Almudena González, Cristina M. Hernando, Isabel Llorca, Empar López-García, Adrián Moraga, Gemma Quiles, Amparo |
| author_facet | González, Cristina M. López-García, Adrián Llorca, Empar Hernando, Isabel Atienzar, Pedro Bermejo, Almudena Moraga, Gemma Quiles, Amparo |
| author_sort | González, Cristina M. |
| collection | ReDivia |
| description | In 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. |
| format | Artículo |
| id | ReDivia7346 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | ReDivia73462025-04-25T14:48:17Z Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence González, Cristina M. López-García, Adrián Llorca, Empar Hernando, Isabel Atienzar, Pedro Bermejo, Almudena Moraga, Gemma Quiles, Amparo Rojo brillante Light microscopy β-carotene Q01 Food science and technology Q02 Food processing and preservation Q04 Food composition J10 Handling, transport, storage and protection of agricultural products Hot air drying Fluorescence In 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. 2021-05-13T06:31:38Z 2021-05-13T06:31:38Z 2021 article publishedVersion González, 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. 0023-6438 http://hdl.handle.net/20.500.11939/7346 10.1016/j.lwt.2021.111007 https://www.sciencedirect.com/science/article/abs/pii/S0023643821001602 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess Elsevier electronico |
| spellingShingle | Rojo brillante Light microscopy β-carotene Q01 Food science and technology Q02 Food processing and preservation Q04 Food composition J10 Handling, transport, storage and protection of agricultural products Hot air drying Fluorescence González, Cristina M. López-García, Adrián Llorca, Empar Hernando, Isabel Atienzar, Pedro Bermejo, Almudena Moraga, Gemma Quiles, Amparo Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence |
| title | Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence |
| title_full | Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence |
| title_fullStr | Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence |
| title_full_unstemmed | Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence |
| title_short | Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence |
| title_sort | carotenoids in dehydrated persimmon antioxidant activity structure and photoluminescence |
| topic | Rojo brillante Light microscopy β-carotene Q01 Food science and technology Q02 Food processing and preservation Q04 Food composition J10 Handling, transport, storage and protection of agricultural products Hot air drying Fluorescence |
| url | http://hdl.handle.net/20.500.11939/7346 https://www.sciencedirect.com/science/article/abs/pii/S0023643821001602 |
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