Effect of storage time on physicochemical, sensorial, and antioxidant characteristics, and composition of mango (cv. Azucar) juice

被引:17
|
作者
Zapata Londono, Maria Bibiana [1 ]
Chaparro, Diana [1 ]
Alberto Rojano, Benjamin [2 ]
Alzate Arbelaez, Andres Felipe [2 ]
Restrepo Betancur, Luis Fernando [3 ]
Maldonado Celis, Maria Elena [1 ]
机构
[1] Univ Antioquia, Grp ICAS, Escuela Nutr & Dietet, Medellin, Colombia
[2] Univ Nacl Colombia, Grp Quim Prod Nat & Alimentos, Fac Ciencias, Sede Medellin, Colombia
[3] Univ Antioquia, Grp GISER, Fac Ciencias Agr, Medellin, Colombia
来源
EMIRATES JOURNAL OF FOOD AND AGRICULTURE | 2017年 / 29卷 / 05期
关键词
Azucar; Antioxidant; Carotenoids; Mango juice; Polyphenols; MANGIFERA-INDICA L; HUMAN HEALTH; CAPACITY; QUALITY; ASSAY; CAROTENOIDS; VEGETABLES; PRESSURE; DISEASE; ENZYMES;
D O I
10.9755/ejfa.2016-09-1256
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Mango is one of the most popular fruits and a good source of antioxidants compounds. In this study, we monitor the stability of physicochemical and sensory characteristics, antioxidant activity and content of carotenoids and polyphenols of ripe mango cultivar Azucar stored up to 60 days at-20 degrees C. All analyses were carried out in mango juice prepared using pulp stored during 1, 8, 30, 44 and 60 days. The sensory analysis was carried out by 200 untrained panelists and juices B and D had the highest scores in all attributes followed by juice C. Physicochemical characteristics were measured by official methods (Association of official analytical chemists) and they were similar through different storage time except for calories and total carbohydrates. Total carotenoids, flavonoids and polyphenols content were measured by colorimetric methods. Polyphenols content was similar over time, meanwhile carotenoids and flavonoids content increased after 8 days of storage and they decreased after 30 days of storage. Antioxidant activity was measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical, ABTS (2,2 degrees-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) radical and hydrophilic ORAC (oxygen radical absorbance capacity) method. Juice prepared after 8 and 30 days of mango storage showed the highest antioxidant activity in almost methods. In conclusion, juice prepared from ripe mango cultivar Azucar had similar physicochemical characteristics, sensory characteristics, total phenolic content and antioxidant activity between 1 and 30 days of storage at-20 degrees C.
引用
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页码:367 / 377
页数:11
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