CAPACIDAD ANATIOXIDANTE DURANTE LA MADURACIÓN DE ARAZÁ (Eugenia stipitata Mc Vaugh)
Keywords:
Eugenia stipitata Mc Vaugh, sistema antioxidante, compuestos fenólicos, ácido ascórbico (es)Downloads
que los frutos presentan su máximo climatérico luego de dos días de almacenamiento y, al llegar al sexto día, sus características sensoriales están marcadamente deterioradas. Los contenidos de ácido ascórbico y fenólicos disminuyeron durante el almacenamiento. Los niveles encontrados de ácido ascórbico, compuestos fenólicos y la actividad anti-oxidante muestran que la contribución de la pulpa de arazá al potencial antioxidante, cuando se compara con otros alimentos, en la dieta humana es buena.
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