@prefix pubblicazioni: . @prefix unitaDiPersonaleInterno: . @prefix prodotto: . unitaDiPersonaleInterno:MATRICOLA19040 pubblicazioni:autoreCNRDi prodotto:ID46367 . unitaDiPersonaleInterno:MATRICOLA604 pubblicazioni:autoreCNRDi prodotto:ID46367 . @prefix prodottidellaricerca: . @prefix istituto: . istituto:CDS077 prodottidellaricerca:prodotto prodotto:ID46367 . unitaDiPersonaleInterno:MATRICOLA8241 pubblicazioni:autoreCNRDi prodotto:ID46367 . @prefix modulo: . modulo:ID2230 prodottidellaricerca:prodotto prodotto:ID46367 . @prefix rdf: . @prefix retescientifica: . prodotto:ID46367 rdf:type retescientifica:ProdottoDellaRicerca , prodotto:TIPO1101 . @prefix rdfs: . prodotto:ID46367 rdfs:label "Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle, cv Ovale) fruit (Articolo in rivista)"@en . @prefix xsd: . prodotto:ID46367 pubblicazioni:anno "2008-01-01T00:00:00+01:00"^^xsd:gYear ; pubblicazioni:doi "10.1021/jf0714160"^^xsd:string . @prefix skos: . prodotto:ID46367 skos:altLabel "
Schirra M., Palma A., D'Aquino S., Angioni A., Minello E.V., Cabras P. (2008)
Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle, cv Ovale) fruit
in Journal of agricultural and food chemistry; ACS, American chemical society, Washington, DC (Stati Uniti d'America)
"^^rdf:HTML ; pubblicazioni:autori "Schirra M., Palma A., D'Aquino S., Angioni A., Minello E.V., Cabras P."^^xsd:string ; pubblicazioni:paginaInizio "455"^^xsd:string ; pubblicazioni:paginaFine "460"^^xsd:string ; pubblicazioni:numeroVolume "56"^^xsd:string . @prefix ns11: . prodotto:ID46367 pubblicazioni:rivista ns11:ID294048 ; pubblicazioni:descrizioneSinteticaDelProdotto "The present study investigated the influence of hot water dip for 2 min at 50 \u00B0C, a standard and effective treatment for postharvest decay control of citrus fruit, on the nutritional and health-related properties of kumquats. The results show that most of the parameters examined, including titratable acidity, soluble solids content, maturity index, glucose, fructose, sucrose, ascorbic acid, dehydro-ascorbic acid, a- and g-tocopherols, b-carotene, zeaxantin, rhoifolin and antioxidant activity, were not significantly affected by treatment. The levels of b-cryptoxantin, narirutin and total flavonoids increased after hot water dip (HWD) while lutein and total phenols decreased. The concentration of the essential oil and the relative percentage of the individual components of the essential oil were not affected by HWD except for the minor compound para-menta-1,5-dien-1-ol, which increased after HWD. After storage, lower levels of glucose, total sugars, b-carotene, b-criptoxantin and lutein were recorded in HWD fruit. A decrease in antioxidant activity and an increase in a-tocopherol and total vitamin E were found both in control and HWD fruit. The influence of HWD at 50 \u00B0C for 2 min on individual nutraceuticals and health-related properties was thus generally low and may depend on storage conditions.\n\n"^^xsd:string ; skos:note "ISI Web of Science (WOS)"^^xsd:string ; pubblicazioni:affiliazioni "aC.N.R. Istituto di Scienze delle Produzioni Alimentari. Sassari, via dei Mille, 07100 Sassari, Italy.\nbDipartimento di Tossicologia, Universit\u00E0 di Cagliari, via Ospedale 72, 09124 Cagliari, Italy."^^xsd:string ; pubblicazioni:titolo "Influence of postharvest hot water treatment on nutritional and functional properties of kumquat (Fortunella japonica Lour. Swingle, cv Ovale) fruit"^^xsd:string ; prodottidellaricerca:abstract "The present study investigated the influence of a hot water dip (HWD) for 2 min at 50 \u00B0C, a standard\nand effective treatment for postharvest decay control of citrus fruit, on the nutritional and healthrelated\nproperties of kumquats. The results show that most of the parameters examined, including\ntitratable acidity, soluble solids content, maturity index, glucose, fructose, sucrose, ascorbic acid,\ndehydroascorbic acid, R- and ?-tocopherols, ?-carotene, zeaxantin, rhoifolin, and antioxidant activity,\nwere not significantly affected by treatment. The levels of ?-cryptoxanthin, narirutin, and total flavonoids\nincreased after HWD, whereas lutein and total phenols decreased. The concentration of the essential\noil and the relative percentage of the individual components of the essential oil were not affected by\nHWD except for the minor compound p-menta-1,5-dien-1-ol, which increased after HWD. After storage,\nlower levels of glucose, total sugars, ?-carotene, ?-cryptoxanthin and lutein were recorded in HWD\nfruit. A decrease in antioxidant activity and increases in R-tocopherol and total vitamin E were found\nboth in control and HWD fruit. The influence of HWD at 50 \u00B0C for 2 min on individual nutraceuticals\nand health-related properties was thus generally low and may depend on storage conditions."@en . @prefix ns12: . prodotto:ID46367 pubblicazioni:editore ns12:ID11876 ; prodottidellaricerca:prodottoDi modulo:ID2230 , istituto:CDS077 ; pubblicazioni:autoreCNR unitaDiPersonaleInterno:MATRICOLA8241 , unitaDiPersonaleInterno:MATRICOLA19040 , unitaDiPersonaleInterno:MATRICOLA604 . @prefix parolechiave: . prodotto:ID46367 parolechiave:insiemeDiParoleChiave . ns11:ID294048 pubblicazioni:rivistaDi prodotto:ID46367 . ns12:ID11876 pubblicazioni:editoreDi prodotto:ID46367 . parolechiave:insiemeDiParoleChiaveDi prodotto:ID46367 .