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Abstract
Mangifera odorata (kuini) is a potential source of antioxidant. As a seasonal fruit and easily perishable after harvesting, production of kuini pulp was a common practice to overcome this problem. Steaming treatment were involved in the production of kuini pulp before being stored at -18°C. These thermal treatment and storage are challenging due to the fact that it can induce changes of antioxidants properties of kuini pulp. Thus, this study evaluated the effect of steaming processing and frozen storage on the total phenolic content (TPC) and antioxidant activity (AOA) measured by ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity (RSA) method of M. odorata (kuini) pulps. Overall, a significant difference was observed for TPC and AOA for steaming kuini pulp compared to control samples. Steaming processing significantly increased the TPC and AOA of the kuini pulps (p < 0.05). Significant relationships (p < 0.05) were identified between total phenolics and total antioxidant activities. Storage at -18°C significantly affected the TPC and AOA of the frozen kuini pulp samples. After 12 months storage of all frozen kuini pulp samples, phenolics content was decreased up to 34%; the reducing power value decreased up to 50%, and DPPH RSA decreased up to 35% of the initial value. Steam blanching is recommended to enhance the phenolic content and the antioxidant but, frozen storage at -18°C cannot preserve the phenolic content and the antioxidant of kuini pulp.
Highlights
Fruits deliver numerous health benefits to the human body because they are important sources of phytochemicals in the human diet, especially polyphenols that possess high antioxidant capacity
At 6 months of storage, KP15 gives the highest total phenolic content compared to others
These results show that the steaming process significantly affected (p < 0.05) total phenolic content (TPC) of kuini pulps (KP)
Summary
Fruits deliver numerous health benefits to the human body because they are important sources of phytochemicals in the human diet, especially polyphenols that possess high antioxidant capacity. Consumption of fruit is one of the best methods to provide protection against cardiovascular disease (CVD), several common types of cancer, and other chronic diseases (Serafini, 2006). Besides antioxidants, it is rich in vitamins and minerals. More than 370 species of fruits can be found in Malaysia and 16 species are classified as primary fruits, while the rest are new or rare fruits, which referred to as underutilized fruit species (Norlidawati and Nik Rozana, 2016). Majority of the fruits in the group were new or rare fruits which refer to underutilized group and 16 species of primary fruits.
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