Abstract
It has been established that the use of gamma radiation is effective in prolonging the shelf life and improving food safety of processed products. However, ionizing radiation poses the risk of affecting the product’s quality including its vitamin content. In this research, Raman microspectroscopy was used to assess the effects of gamma radiation on the total carotenoid content of Mangifera indica L. cv. Carabao puree. The pulps of Carabao mangoes collected from a local farm in Bataan, Philippines were homogenized and irradiated using various doses ranging from 0.2 to 15kGy at the Cobalt 60 Multi-Purpose Irradiation Facility of the DOST-PNRI. The Raman spectra of the mango puree samples were obtained, showing the characteristic carotenoid peaks at 1156 cm–1 and 1519 cm–1. The integrated areas of these peaks were used in quantifying the relative changes in carotenoid levels with increasing dose. Results show that radiation doses of up to 1 kGy have no significant effect on the total carotenoid content of mango purees. However, doses higher than 1 kGy resulted in a significant decrease of the total carotenoid content. There is a good correlation between the gamma radiation dose and the decrease in the total carotenoid content. The results of this study will be useful in the optimization and standardization of the gamma irradiation treatment for mango puree
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