title: Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes.
abstract: The fruit of Guamúchil is an excellent source of bioactive compounds for human health although their natural occurrence could be affected by the ripening process. The aim was to evaluate some physicochemical, chemical and antioxidant changes in guamúchil fruit during six ripening stages (I to VI). A defined trend (p ≤ 0.003) was observed for color [°Hue, 109 (light green) to 20 (dark red)], anthocyanins (+571 %), soluble solids (+0.33oBrix), ash (+16 %), sucrose (-91 %), proanthocyanidins (63 %), ascorbic acid (-52 %) and hydrolysable PC (-21 %). Carotenoids were not detected and chlorogenic acid was the most abundant phenolic compound. Maximal availability of these bioactives per ripening stage (p ≤ 0.03) was as follows: I (protein/ lipids/ sucrose/ proanthocyanidins/ hydrolysable phenolics), II (total sugars/ascorbic acid), III (total phenolics), IV (flavonoids/ chlorogenic acid) and VI (fructose/ glucose/ anthocyanins). Color change was explained by sucrose (β = 0.47) and anthocyanin (β = 0.20) contents (p < 0.001). Radical scavenging capacity (ORAC, DPPH and TEAC) strongly correlated with total PC (r = 0.49-0.65, p ≤ 0.001) but 89 % of ORAC's associated variance was explained by anthocyanin + sucrose + ascorbic acid (p ≤ 0.0001). Guamúchil fruit could be a more convenient source of specific bioactive compounds if harvested at different ripening stages.
authors: Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, 32310, Chihuahua, Mexico. awall@uacj.mx.
authors: Abraham
authors: http://orcid.org/0000-0002-6196-3607
authors: A
authors: Wall-Medrano
authors: Coordinación de Tecnología de Alimentos de Origen Vegetal & Toxicología, Carretera a la Victoria km. 0.6, AP 1735, 83000, Hermosillo, Sonora, Mexico.
authors: Gustavo A
authors: GA
authors: González-Aguilar
authors: Departamento de Investigación y Posgrado en Alimentos (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n. Santiago de Querétaro, 76010, Querétaro, Mexico.
authors: Guadalupe F
authors: GF
authors: Loarca-Piña
authors: Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, 32310, Chihuahua, Mexico.
authors: José A
authors: JA
authors: López-Díaz
authors: Coordinación de Tecnología de Alimentos de Origen Vegetal & Toxicología, Carretera a la Victoria km. 0.6, AP 1735, 83000, Hermosillo, Sonora, Mexico.
authors: Mónica A
authors: MA
authors: Villegas-Ochoa
authors: Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, AC (Unidad Hermosillo), Carretera a la Victoria km. 0.6, AP 1735, 83000, Hermosillo, Sonora, Mexico.
authors: Orlando
authors: O
authors: Tortoledo-Ortiz
authors: Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, 32310, Chihuahua, Mexico.
authors: Francisco J
authors: FJ
authors: Olivas-Aguirre
authors: Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, 32310, Chihuahua, Mexico.
authors: Arnulfo
authors: A
authors: Ramos-Jiménez
authors: Departamento de Químico-Biológicas, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, 83000, Hermosillo, Sonora, Mexico.
authors: Ramón
authors: R
authors: Robles-Zepeda
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis; D007887:Fabaceae / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D016014:Linear Models; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D064209:Phytochemicals; D002726:Chlorogenic Acid; D002338:Carotenoids; D001205:Ascorbic Acid
keywords: Anthocyanins; Guamúchil; Phenolic compounds; Pithecellobium dulce; Radical scavenging capacity; Ripening