TY - JOUR
T1 - Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut "ataulfo" mangoes (Mangifera Indica L.) as affected by low-temperature storage
AU - González-Aguilar, G. A.
AU - Robles-Sánchez, R. M.
AU - Islas-Osuna, M. A.
AU - Astiazarán-García, H.
AU - Vázquez-Ortiz, F. A.
AU - Martín-Belloso, O.
AU - Gorinstein, S.
PY - 2009/4
Y1 - 2009/4
N2 - 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 °C during 15 d. Quality index, total phenols, flavonoids, β-carotene, ascorbic acid, vitamin E, and antioxidant activity were measured during the storage period of fruits. Antioxidant capacity was estimated using ORACFL, 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, β-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.
AB - 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 °C during 15 d. Quality index, total phenols, flavonoids, β-carotene, ascorbic acid, vitamin E, and antioxidant activity were measured during the storage period of fruits. Antioxidant capacity was estimated using ORACFL, 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, β-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.
KW - Antioxidant activity
KW - Bioactive compounds
KW - Fresh-cut fruits
KW - Mangifera indica L
KW - Mango
KW - Sensory evaluation
UR - http://www.scopus.com/inward/record.url?scp=64049117548&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2009.01104.x
DO - 10.1111/j.1750-3841.2009.01104.x
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C2 - 19397733
AN - SCOPUS:64049117548
SN - 0022-1147
VL - 74
SP - S126-S134
JO - Journal of Food Science
JF - Journal of Food Science
IS - 3
ER -