Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut 'Kent' mango (Mangifera indica L.).
Robles-Sánchez R. M., Rojas-Graü M. A., Odriozola-Serrano I., González-Aguilar G. A., Martín-Belloso O.
Author Affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Dirección de Tecnología de Alimentos de Origen Vegetal, Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora C.P. 83000, Mexico.
Postharvest Biology and Technology 51 : 384-390
Abstract : The influence of dipping in ascorbic acid, citric acid and calcium chloride (AA+CA+CaCl2) solution and storage time on color, bioactive compounds content and antioxidant activity of fresh-cut mango 'Kent' stored at 5°C was evaluated. The treated mangoes showed better color retention during storage than control mangoes. The dipping treatments with AA+CA+CaCl2 significantly increased the vitamin C values compared with untreated mango cubes. ?-Carotene was not affected by dipping treatments and vitamin E showed a significant decline over storage time for both treated and untreated mango cubes. However, higher vitamin E values were found in treated mangoes. Dipped cubes had higher antioxidant activity measured as TEAC and %RSA than controls. In general, addition of ascorbic acid as an anti-browning agent not only retarded quality loss of fresh-cut mango cubes but also promoted significant increases in antioxidant activity in comparison with control samples.