Changes in antioxidant compounds after harvest of mangoes, turmeric and jurubeba

• Grant number: 13/05644-3
• Support type: Regular Research Grants
• Duration: August 01, 2013 - January 31, 2016
• Field of knowledge: Agronomical Sciences - Agronomy - Crop Science
• Principal researcher: Giuseppina Pace Pereira Lima
• Grantee: Giuseppina Pace Pereira Lima
• Home Institution: Instituto de Biociências (IBB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil
• Assoc. researchers: Camila Renata Corrêa ; Elizabeth Orika Ono ; João Domingos Rodrigues

Abstract

Some chemicals compounds, such as phenolics, carotenoids, Vitamin C and polyamines, have been described by presenting scavenging properties, as well as their beneficial effects to health. Our laboratory and research group has been examined in recent years some of these metabolites in plants (fruits and vegetables), during the post-harvest and various results have been obtained. However, due to the conditions of our laboratory and of the Department, we could only analyze these substances by spectrophotometric methods and many of our articles sent to journals with high impact has returned with suggestions that these molecules are analyzed by more accurate methods using HPLC. Thus, this project has the main aim to analyze the content of phenolic compounds, vitamin C, carotenoids and polyamines using the HPLC in some vegetables (mango, jurubeba and turmeric). Therefore, as in our laboratory and several projects are being developed as part of doctoral theses, we will use as plant material mango (organic and conventional, sanitized with ozone or chlorine), turmeric (shading effect) and jurubeba (effect of different climates and thermal treatment). Thus, this project, in addition to expanding the knowledge of biochemical compounds with antioxidant potential, it has practical application, since the factors that will be studied can induce increases or decreases in the levels of these substances. So, we hope this project can contribute more effectively to expand our knowledge, that the students involved in this project are able to perform more elaborated studies and that the results can benefit the community. (AU)

Scientific publications

(5)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FERREIRA, MARIA IZABELA; ULIANA, MAIRA RODRIGUES; COSTA, SERGIO MARQUES; MAGRO, MASSIMILIANO; VIANELLO, FABIO; MING, LIN CHAU; PEREIRA LIMA, GIUSEPPINA PACE. Exclusion of solar UV radiation increases the yield of curcuminoid in Curcuma longa L.. INDUSTRIAL CROPS AND PRODUCTS, v. 89, p. 188-194, OCT 30 2016. (13/05644-3)

FERREIRA, MARIA IZABELA; MAGRO, MASSIMILIANO; MING, LIN CHAU; DA SILVA, MONICA BARTIRA; ORMOND SOBREIRA RODRIGUES, LUAN FERNANDO; DO PRADO, DEBORA ZANONI; BONAIUTO, EMANUELA; BARATELLA, DAVIDE; ROGER, JESSICA DE ALMEIDA; PEREIRA LIMA, GIUSEPPINA PACE; et al. Sustainable production of high purity curcuminoids from Curcuma longa by magnetic nanoparticles: A case study in Brazil. JOURNAL OF CLEANER PRODUCTION, v. 154, p. 233-241, JUN 15 2017. (13/05644-3, 16/22665-2)

MONACO, KAMILA DE ALMEIDA; COSTA, SERGIO MARQUES; MINATEL, IGOR OTAVIO; CORREA, CAMILA RENATA; ARTES CALERO, FRANCISCO; VIANELLO, FABIO; PEREIRA LIMA, GIUSEPPINA PACE. Influence of ozonated water sanitation on postharvest quality of conventionally and organically cultivated mangoes after postharvest storage. Postharvest Biology and Technology, v. 120, p. 69-75, OCT 2016. (13/05644-3)

DA SILVA, MONICA BARTIRA; ORMOND SOBREIRA RODRIGUES, LUAN FERNANDO; MONTEIRO, GEAN CHARLES; STELZER MONAR, GIOVANA RAFAELA; GOMEZ GOMEZ, HECTOR ALONZO; SEABRA JUNIOR, SANTINO; MINATEL, IGOR OTAVIO; PEREIRA LIMA, GIUSEPPINA PACE. Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 56, n. 6, p. 2970-2978, JUN 2019. (13/05644-3, 16/22665-2)

PEREIRA LIMA, GIUSEPPINA PACE; COSTA, SERGIO MARQUES; MONACO, KAMILA DE ALMEIDA; ULIANA, MAIRA RODRIGUES; FERNANDEZ, ROBERTO MORATO; CORREA, CAMILA RENATA; VIANELLO, FABIO; CISNEROS-ZEVALLOS, LUIS; MINATEL, IGOR OTAVIO. Cooking processes increase bioactive compounds in organic and conventional green beans. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, v. 68, n. 8, p. 919-930, 2017. (13/05644-3)