Aminas bioativas em maracujá: influência da espécie, das condições climáticas e do amadurecimento

• Ano de defesa: 2011
• Autor(a) principal: Larissa Lopes Bomtempo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: cerrado; maracujá; putrescina; poliaminas; espermina; espermidina; Alimentos; Maracuja; Cerrados Agricultura; Poliaminas
• Link de acesso: http://hdl.handle.net/1843/BUOS-8QSL9J

Bioactive amines in passion fruit: influence of the specie, climatic conditions and ripening stage. The objective of this study was to investigate the profile and levels of bioactive amines in the pulp of passion fruit cultivated in the Brazilian Cerrado and to investigate the influence of different Passiflora species, climatic conditions, frozen storage time, and different stages of fruit development on amines levels and profile. Ten amines were analyzed by ion pair HPLC, post column derivatization with ophthalaldehyde and fluorimetric detection. Spermine, spermidine and putrescine were present in every sample analyzed, whereas agmatine and tryptamine were present in some samples. Putrescine was the prevalent amine in Passiflora setacea and Passiflora nítida; however spermidine was the predominant amine in Passiflora alata, Passiflora edulis and Passiflora tenuifila. Total amine levels were significantly lower in Passiflora edulis. Passiflora alata contained higher polyamine levels. This specie contained the highest levels of polyamines. The total levels of amines in Passiflora setacea varied significantly among planting seasons, with higher levels found in January March of 2009. The levels of amines were not affected by rain fall conditions prevalent during the development of the fruit. Frozen storage for up to 120 days did not affect amines levels. The levels of putrescine, spermidine and agmatine decreased significantly throughout fruit development of Passiflora setacea. Putrescine was the predominant amine in every developmental stage and the levels of polyamines were higher in the early stages. There was a significant decrease in total amine levels during fruit growth; however it remained constant during maturation and senescence