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

Diana Chaparro,Luis Restrepo,Maria Maldonado,Maria Zapata,Andres Alzate,Benjamin Rojano

doi:10.9755/ejfa.2016-09-1256

Diana Chaparro, Luis Restrepo + Show 4 more

Open Access

https://doi.org/10.9755/ejfa.2016-09-1256

Copy DOI

Abstract

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°C. All analysis 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 samples 2 and 4 had the highest scores in all attributes followed by sample 3. Physicochemical characteristics were measured by standard AOAC methods, 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, ABTS and hydrophilic ORAC methods. 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, content of polyphenols and antioxidant activity between 1 and 30 days of storage at - 20°C.

Highlights

Mango (Mangifera indica L.) is the second largest crop and one of the most important tropical fruits due to its popularity and high production
Mango is considered as a good source of dietary antioxidant compounds such as carotenoids, polyphenols and ascorbic acid (Kaur and Kapoor, 2001), mango consumption could be useful to prevent chronic diseases relate with oxidative stress such as cardiovascular disease, cancer and neurodegenerative diseases (Bagchi et al, 2000)
Juice A showed the lowest ORAC value corresponding to 3082.01 μmol Trolox/L; it did not show significant differences in comparison with juices D and E (Fig. 3c). This is the first study about the changes on sensory characteristics, antioxidant activity flavonoids, carotenoids and polyphenols content of a juice prepared with ripe mango cv

Summary

Introduction

Mango (Mangifera indica L.) is the second largest crop and one of the most important tropical fruits due to its popularity and high production. It is cultivated in several tropical and subtropical countries in Asia, Africa and America (Liu et al, 2014). Fruit juices market has increased considerably as consumers have become more concerned with healthier lifestyles, consumption of mango juice represents an alternative strategy for attaining the dietary recommendations for fruit consumption (Kaur and Kapoor, 2001; Renuka et al, 2009). Over 1000 cultivars have been identified around the world (Krenek et al, 2014), such as Tommy, Keitt, Haden, Ataulfo, Tainong, Azucar and Irwin which have shown antioxidant activity (Ma et al, 2011; Manthey and PerkinsVeazie, 2009; Corrales-Bernal et al, 2014a)

Objectives

Methods

Results

Discussion

Conclusion