Improving antioxidant capacity of fresh-cut mangoes treated with UV-C.
The effect of UV-C irradiation time on total phenol, flavonoids, beta-carotene, ascorbic acid contents, and antioxidant capacity (ORAC, DPPH(*)) of fresh-cut "Tommy Atkins" mango stored for 15 d at 5 degrees C was investigated. Fresh-cut mango was irradiated for 0, 1, 3, 5, and 10 min prior to storage at 5 degrees 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, beta-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.
González-Aguilar
Gustavo A
GA
Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria km 0.6, Apartado Postal 1735, Hermosillo, Sonora, México. gustavo@cascabel.ciad.mx
Villegas-Ochoa
Mónica A
MA
Martínez-Téllez
M A
MA
Gardea
A A
AA
Ayala-Zavala
J Fernando
JF
D000975:Antioxidants / Q000032:analysis / Q000378:metabolism*; D001205:Ascorbic Acid / Q000032:analysis / Q000378:metabolism; D005419:Flavonoids / Q000032:analysis / Q000378:metabolism; D005514:Food Irradiation; D005519:Food Preservation / Q000379:methods*; D031022:Mangifera / Q000528:radiation effects*; D009753:Nutritive Value; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis / Q000378:metabolism; D011786:Quality Control; D013696:Temperature; D013997:Time Factors; D014466:Ultraviolet Rays; D019207:beta Carotene / Q000032:analysis / Q000378:metabolism
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D019207:beta Carotene; D001205:Ascorbic Acid