Search

Copyright of Acta Universitaria is the property of Universidad de Guanajuato/Acta Universitaria and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: The organoleptic qualities of aromatic species and their derived products are directly related to some characteristics of flavor, color and nutritional value and depend largely on their genetic origin and content of secondary metabolites. Objective: the antioxidant activity of different genotypes of Theobroma spp. from Mexico was evaluated in order to distinguish promising qualities for genetic improvement, and to differentiate phylogenetic traits, considering biochemical variables. Methods: the amount of phenols, flavonoids and antioxi-dant activity was determined by ABTS and DDPH, in addition to the content of anthocyanins, theobromine and caffeine in four species of Theobroma L., and 50 genotypes derived from T. cacao. The results were analyzed using an analysis of variance, means test, principal component analysis and cladistic analysis. Results: there are highly significant differences between genotypes. The phenol content ranged from 7.5-85 mg g-1; flavonoids 6.57-69.6 mg g-1, antioxidant activity by ABTS of 17.3-86.1 and by DDPH of 40.0-53.3; anthocyanin content of 0.01-3, caffeine of 1.8-6.7-and theobromine of 2.9-9.8 mg g-1. Principal component and cladistic analysis helped explain the variation found and distinguish evolutionary characters and phylogenetic brotherhoods. The varia-tion in content of phenols, flavonoids, antioxidant activity, anthocyanins, theobromine and caffeine was mainly due to the degree of domestication, while for the group of genotypes derived from T. cacao (forastero, trinitario and criollo) it was the origin of the seeds. Conclusions: the degree of domestication influences the content of phenols and antioxidant capacity. The results suggest that the evaluated variables can help to form criteria for genetic improvement in the complex derived from T. cacao oriented to the selection of higher phenol content and greater antioxidant activity. [ABSTRACT FROM AUTHOR]

Copyright of Revista Chapingo Serie Horticultura is the property of Universidad Autonoma Chapingo and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agronomía Colombiana is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soursop (Annona muricata L.) is a tropical fruit tree with great acceptance in the regions where it is grown. In Mexico there are about 3000 ha of this species, most of them free of charge and there are partial evaluations of physical, chemical and morphological characteristics of the fruit or tree in some producing regions of the country. The objective of this research was to evaluate the mass, dimensions, chemical quality and antioxidant activity of fruits harvested in physiological maturity of 52 trees in three locations in Nayarit, Mexico. With descriptive statistics, cluster analysis and canonical discriminant, we defined promising materials for subsequent genetic improvement. The populations showed great variation in the mass of the fruit and its structures, number of seeds (CV from 42.96 to 74.35%); the minimum mass varied from 261 to 2535 g. The dimensions, color components (L*, C* and h), total soluble solids content and titratable acidity showed low CV (6.95 to 28.7%). Total soluble solids exceeded 20.1 ° Brix. The content of phenols, flavonoids, soluble sugars, vitamin C and antioxidant activity varied from 31.2 to 43.1%. Four groups of trees were formed with 19, 14, 15 and 4 members, according to the cluster analysis, which was mainly based on phenols, antioxidant activity, fruit dimensions, mass and number of seeds. In this study, we defined materials with nutritional and productive characteristics (Groups 3 and 4), and potential for genetic improvement. [ABSTRACT FROM AUTHOR]

Copyright of Revista Chapingo Serie Horticultura is the property of Universidad Autonoma Chapingo and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Reports of the last decade show that some types of food and spices included in the human diet, such as pepper (Capsicum annuum L.) can have a positive effect on human health. The Mexican pepper germplasm is poorly documented with regard to variety and the amount of phytochemical compounds that it contains. In the present study, the variation of phytochemical compounds was evaluated in nine fruit variants (morphotypes) of wild and cultivated pepper grown in Oaxaca. ANOVA detected significant differences among pepper morphotypes and ripeness stages of fruits; vitamin C, total phenols, flavonoids, β-carotene, coordinated chromatic of color, and capsaicinoids. The highest values of vitamin C were found in 'Tabaquero', 'Güero' and 'Costeño' morphotypes (151.6 to 183.2 mg 100 g-1 ). With regard to total phenols and flavonoids, 'Piquín' and 'Solterito' had the highest levels. Coordinates of color a* and b*, and chroma presented a positive correlation with phenol and flavonoid contents. The evaluated morphotypes differed in capsaicin and dihydrocapsaicin; C. annuum had higher capsaicin content (4.9 to 142 µg mL-1 ) than dihydrocapsaicin (1.5 to 65.5 µg mL-1 ) and C. pubescens Ruiz & Pav. showed the opposite pattern [ABSTRACT FROM AUTHOR]