Ferreyra et al (2007) also observed higher antioxidant activity

Ferreyra et al. (2007) also observed higher antioxidant activity during the initial maturation stages of strawberry cv. Selva. The reduction in antioxidant capacity can be in part explained by the decrease in caffeic acid levels; since this phenolic acid has been shown to possess high antioxidant potential ( Marinova & Yanishlieva, 1992). In addition, Tabart, Kevers, Pincemail, Defraigne, and Dommes (2009) GDC0199 observed a higher antioxidant potential from catechins, such as gallocatechin and epigallocatechin, in comparison to other phenolic compounds or ascorbic acid. Enzymes corresponding to ADH and AAT act in

a coordinated process in the reduction of aldehydes to alcohols, as well as the transfer of an acetyl group from acetyl-CoA and an acyl group from acyl-CoA to the corresponding alcohols during the biosynthesis of ester volatiles ( Aharoni et al., 2000). Ethyl butanoate, ethyl acetate, and butyl acetate relative content increased during fruit development ( Fig. 3). The increase in the levels of ester volatiles was expected since the aroma of fruit tends to be enhanced during maturation ( Folta and Davis, 2006 and Pérez et al., 1996). Among other volatiles, methyl butanoate, 2-methyl butyl acetate, and hexyl acetate presented less variation throughout development. In agreement click here with Pérez et al. (1996) who observed an increase in AAT enzyme activity in strawberry cv. Oso Grande and Tudla

during a maturation stage corresponding to stage 4 of the current experiment, the increase in ester production was accompanied by an increase in ADH and AAT transcript accumulation ( Fig. 2E and F). Collectively, results of the present study provide supporting evidence of a synchrony between transcription

and physiological responses Sclareol related to sensorial and nutritional changes in strawberry. In addition, these genes involved in cell wall polysaccharides solubilisation (Exp, PL, PME, PG, β-Gal), biosynthesis of phenolic compounds (PAL, ANS), ascorbic acid (LGalDH, GLDH) and aromas (ADH, AAT), emerge as candidate markers for postharvest studies associated with nutritional and sensorial quality changes. To CAPES and CNPq for financial support. “
“The use of propolis is ancient in traditional medicine dating back at least to 300 BC (Ghisalberti, 1979). Today, this resinous bee product continues to be used worldwide, and a broad spectrum of biological activities for propolis has been reported, including anticancer, antioxidant, anti-inflammatory, antibiotic, and antifungal activities (Burdok, 1998 and Marcucci, 1995). The biological effect of propolis is attributed to its natural bioactive chemicals, such as polyphenols, flavonoid aglycones, phenolic acid and their esters, caffeic acid and their esters and phenolic aldehydes and ketones (Orsˇolic & Basˇic, 2003). Recently, attention is being focused on the anti-cancer activity of propolis.

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