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Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh‐Cut “Ataulfo” Mangoes ( Mangifera Indica L.) as Affected by Low‐Temperature Storage
Author(s) -
RoblesSánchez R.M.,
IslasOsuna M.A.,
AstiazaránGarcía H.,
VázquezOrtiz F.A.,
MartínBelloso O.,
Gorinstein S.,
GonzálezAguilar G.A.
Publication year - 2009
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.1750-3841.2009.01104.x
Subject(s) - mangifera , food science , antioxidant , chemistry , quality (philosophy) , index (typography) , business , traditional medicine , botany , biology , medicine , computer science , biochemistry , physics , quantum mechanics , world wide web
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 ORAC FL , TEAC, and DPPH assays. The dipping treatments with ascorbic acid (AA) + citric acid (CA) + CaCl 2 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.