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Improving Antioxidant Capacity of Fresh‐Cut Mangoes Treated with UV‐C
Author(s) -
GonzálezAguilar Gustavo A.,
VillegasOchoa Mónica A.,
MartínezTéllez M.A.,
Gardea A.A.,
AyalaZavala J. Fernando
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00295.x
Subject(s) - ascorbic acid , dpph , chemistry , antioxidant , food science , phenols , irradiation , vitamin c , phenol , beta carotene , antioxidant capacity , carotene , carotenoid , organic chemistry , nuclear physics , physics
The effect of UV‐C irradiation time on total phenol, flavonoids, β‐carotene, ascorbic acid contents, and antioxidant capacity (ORAC, DPPH • ) of fresh‐cut “Tommy Atkins” mango stored for 15 d at 5 °C was investigated. Fresh‐cut mango was irradiated for 0, 1, 3, 5, and 10 min prior to storage at 5 °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, β‐carotene and ascorbic acid content of fresh‐cut mangos decreased with irradiation time during storage. Antioxidant capacity (ORAC, DPPH • ) was increased in fresh‐cut mangoes 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.