Anti-browning action of melatonin is dependent on the type of tissue in minimally processed sweet potatoes

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Autor(es): dc.contributorFederal Rural University of Semi-Árido-
Autor(es): dc.contributorFederal Rural University of Pernambuco-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorTecnologico de Monterrey-
Autor(es): dc.creatorSantos e Silva, Valécia Nogueira-
Autor(es): dc.creatorSantos, Ivanice da Silva-
Autor(es): dc.creatorSantos, Gisele Lopes dos-
Autor(es): dc.creatorOliveira, Anna Kézia Soares-
Autor(es): dc.creatorAndrada, Lucas Vinícius Pierre de-
Autor(es): dc.creatorCoêlho, Ester dos Santos-
Autor(es): dc.creatorLima, Giuseppina Pace Pereira-
Autor(es): dc.creatorJacobo-Velázquez, Daniel A.-
Autor(es): dc.creatorBarros Júnior, Aurélio Paes-
Autor(es): dc.creatorSilveira, Lindomar Maria da-
Autor(es): dc.creatorSá, Sarah Alencar de-
Autor(es): dc.creatorSimões, Adriano do Nascimento-
Data de aceite: dc.date.accessioned2025-08-21T20:59:02Z-
Data de disponibilização: dc.date.available2025-08-21T20:59:02Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-10-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.scienta.2024.113572-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/300795-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/300795-
Descrição: dc.descriptionThis study explored the impact of exogenous melatonin on oxidative damage, protective mechanisms against oxidation, and reactions leading to browning, as well as the accumulation of antioxidants in minimally processed white-fleshed and orange sweet potato roots. Sweet potato roots with white and orange pulp were subjected to minimal processing and immersion in melatonin solutions at concentrations of 0, 10, 100, and 1000 µmol L−1. Following packaging, these were stored at 5 ± 2 °C for 20 days. Results indicate that increasing melatonin concentrations significantly reduced browning symptoms in both white and orange sweet potato slices. This reduction was associated with decreased levels of hydrogen peroxide (H2O2), thiobarbituric acid-reactive substances (TBARs), and electrolyte leakage, indicating reduced cell membrane damage. Enhanced protection was observed through increased activity of antioxidant enzymes superoxide dismutase, catalase, and ascorbate peroxidase and higher levels of antioxidant metabolites, including vitamin C and phenolic compounds, as confirmed by in vitro assays for antioxidant capacity (FRAP and DPPH), however, the levels of total carotenoids, anthocyanins, and yellow flavonoids did not show a significant difference between the melatonin treatments. Notably, sweet potato slices treated with higher melatonin doses of 100 and 1000 µmol L−1 exhibited reduced phenylalanine ammonia-lyase activity and phenolic compound accumulation. This effect, coupled with lower polyphenol oxidase (PPO) and peroxidase (POD) activities, likely contributed to prolonged preservation quality by maintaining cellular redox homeostasis.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionDepartment of Plant Sciences Federal Rural University of Semi-Árido, Av. Francisco Mota, 572, Bairro Costa e Silva-
Descrição: dc.descriptionDepartment of Plant Production Serra Talhada Academic Unit Federal Rural University of Pernambuco, Av. Gregório Ferraz Nogueira, S/N, José Tomé de Souza Ramos-
Descrição: dc.descriptionDepartment of Chemistry and Biochemistry Institute of Biosciences (IBB) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramón Corona 2514, Nuevo Mexico, Zapopan C.P.-
Descrição: dc.descriptionDepartment of Chemistry and Biochemistry Institute of Biosciences (IBB) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionCAPES: 88881–159183/2017–01-
Idioma: dc.languageen-
Relação: dc.relationScientia Horticulturae-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBioactive compound-
Palavras-chave: dc.subjectMelatonin-
Palavras-chave: dc.subjectPhenylpropanoids-
Palavras-chave: dc.subjectPost-harvest physiological deterioration-
Palavras-chave: dc.subjectSweet potato-
Título: dc.titleAnti-browning action of melatonin is dependent on the type of tissue in minimally processed sweet potatoes-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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