English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Mangifera odorata (kuini) is a potential source of antioxidant. As a seasonal fruit and easily perishable after harvesting, production of kuini pulp was a common practice to overcome this problem. Steaming treatment were involved in the production of kuini pulp before being stored at -18°C. These thermal treatment and storage are challenging due to the fact that it can induce changes of antioxidants properties of kuini pulp. Thus, this study evaluated the effect of steaming processing and frozen storage on the total phenolic content (TPC) and antioxidant activity (AOA) measured by ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity (RSA) method of M. odorata (kuini) pulps. Overall, a significant difference was observed for TPC and AOA for steaming kuini pulp compared to control samples. Steaming processing significantly increased the TPC and AOA of the kuini pulps (p < 0.05). Significant relationships (p < 0.05) were identified between total phenolics and total antioxidant activities. Storage at -18°C significantly affected the TPC and AOA of the frozen kuini pulp samples. After 12 months storage of all frozen kuini pulp samples, phenolics content was decreased up to 34%; the reducing power value decreased up to 50%, and DPPH RSA decreased up to 35% of the initial value. Steam blanching is recommended to enhance the phenolic content and the antioxidant but, frozen storage at -18°C cannot preserve the phenolic content and the antioxidant of kuini pulp.

Effect of steaming and frozen storage on polyphenol content and antioxidant properties of Mangifera odorata (Kuini) pulp