期刊
JOURNAL OF FOOD SCIENCE
卷 74, 期 3, 页码 S126-S134出版社
WILEY
DOI: 10.1111/j.1750-3841.2009.01104.x
关键词
antioxidant activity; bioactive compounds; fresh-cut fruits; Mangifera indica L.; mango; sensory evaluation
资金
- SAGARPA [SAGARPA Grant nr 12510]
- CONACYT
To measure bioactive compound losses due to minimal processing, mature green fresh-cut mangoes (Mangifera indica L.) cv. Ataulfo were subjected to an antioxidant treatment and stored at 5 degrees C during 15 d. Quality index, total phenols, flavonoids, beta-carotene, ascorbic acid, vitamin E, and antioxidant activity were measured during the storage period of fruits. Antioxidant capacity was estimated using ORAC(FL), TEAC, and DPPH assays. The dipping treatments with ascorbic acid (AA) + citric acid (CA) + CaCl2 affected positively quality delaying deterioration of fresh-cut mango as compared with whole fruit. However, dipping treatment affected the consumer preferences of fresh-cut mangoes. The highest vitamin C, beta-carotene, and vitamin E losses were observed after 10 d, being similar in whole and fresh-cut mangoes. The antioxidant activity was not significantly affected by storage time. We conclude that fresh-cut mangoes retained their bioactive compound content during storage and their antioxidant and nutritional properties make them a good source of these compounds.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据