1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
Full metadata record
DC FieldValueLanguage
dc.contributor.authorGonzález, Benita-
dc.contributor.authorVogel, Hermine-
dc.contributor.authorRazmilic, Iván-
dc.contributor.authorWolfram, Evelyn-
dc.date.accessioned2018-02-23T15:17:07Z-
dc.date.available2018-02-23T15:17:07Z-
dc.date.issued2015-
dc.identifier.issn0926-6690de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/3000-
dc.description.abstractMaqui, Aristotelia chilensis (Mol.) Stuntz, Elaeocarpaceae, is a berry with one of the highest antioxidantactivities known, and which is exploited from the wild as raw material for nutraceutical products. Thepresent work studies factors that might affect fruit quality in further industrial processing and proposesHPTLC fingerprint methods for routine quality control of metabolites and radical scavengers. Polyphenoland anthocyanin concentrations in fruit were determined in cultivated maqui. Polyphenol concentrationdid not vary significantly during the ripening process, but differed from one growing season to another(2.1 and 2.8 g GAE/100 g dry weight). Anthocyanin concentration increased during maturation from 0.07to 1.13 g Cy-3-glu/100 g dry weight, whereas antioxidant ORAC value remained stable (194-241 molTE/g DW). Anthocyanins were concentrated only in the fleshy parts of ripe fruits (4.2 g Cy-3-glu/100 gDW), while other polyphenols were found in the seeds (2.1 g GAE/100 g DW). Polyphenol and anthocyanincontents did not decrease during desiccation, cooling or freezing processes. Desiccation approximatelydoubled sugar contents, from 24.5◦Brix in fresh to 50◦Brix in dry fruit. Frozen fruit retained their solublesolids content and anthocyanins, while polyphenols increased.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofIndustrial Crops and Productsde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectFrozen fruitde_CH
dc.subjectPulpde_CH
dc.subjectHPTLCde_CH
dc.subjectDried fruitde_CH
dc.subject.ddc630: Landwirtschaftde_CH
dc.titlePolyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvestde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1016/j.indcrop.2015.06.038de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end165de_CH
zhaw.pages.start158de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume76de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.funding.snfKFH-DC P_1203_10de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
There are no files associated with this item.
Show simple item record
González, B., Vogel, H., Razmilic, I., & Wolfram, E. (2015). Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest. Industrial Crops and Products, 76, 158–165. https://doi.org/10.1016/j.indcrop.2015.06.038
González, B. et al. (2015) ‘Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest’, Industrial Crops and Products, 76, pp. 158–165. Available at: https://doi.org/10.1016/j.indcrop.2015.06.038.
B. González, H. Vogel, I. Razmilic, and E. Wolfram, “Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest,” Industrial Crops and Products, vol. 76, pp. 158–165, 2015, doi: 10.1016/j.indcrop.2015.06.038.
GONZÁLEZ, Benita, Hermine VOGEL, Iván RAZMILIC und Evelyn WOLFRAM, 2015. Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest. Industrial Crops and Products. 2015. Bd. 76, S. 158–165. DOI 10.1016/j.indcrop.2015.06.038
González, Benita, Hermine Vogel, Iván Razmilic, and Evelyn Wolfram. 2015. “Polyphenol, Anthocyanin and Antioxidant Content in Different Parts of Maqui Fruits (Aristotelia Chilensis) during Ripening and Conservation Treatments after Harvest.” Industrial Crops and Products 76: 158–65. https://doi.org/10.1016/j.indcrop.2015.06.038.
González, Benita, et al. “Polyphenol, Anthocyanin and Antioxidant Content in Different Parts of Maqui Fruits (Aristotelia Chilensis) during Ripening and Conservation Treatments after Harvest.” Industrial Crops and Products, vol. 76, 2015, pp. 158–65, https://doi.org/10.1016/j.indcrop.2015.06.038.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.