Improving antioxidant capacity of fresh-cut mangoes treated with UV-C

The effect of UV-C irradiation time on total phenol, flavonoids, beta-carotene, ascorbic acid contents, and antioxidant capacity (ORAC, DPPH center dot) of fresh-cut Tommy Atkins mango stored for 15 d at 5 degrees C was investigated. Fresh-cut mango was irradiated for 0, 1, 3, 5, and 10 min prior to storage at 5 degrees C. UV-C irradiation for 10 min induced a hypersensitive defense response resulting in the phenols and flavonoids accumulation which was positively correlated with ORAC and DPPH values. However, beta-carotene and ascorbic acid content of fresh-cut mangos decreased with irradiation time during storage. Antioxidant capacity (ORAC, DPPH center dot) was increased in fresh-cut mangos treated with UV-C irradiation. In conclusion, UV-C irradiation appears to be a good technique to improve the total antioxidant capacity of fresh-cut mango.