Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels

Araújo, A. J. de B.; Silva, Wilton Pereira da; Moreira, Inácia dos Santos; Santos, Newton Carlos

doi:10.1111/jfpe.13860

Cited by 8 publications

(2 citation statements)

References 40 publications

(50 reference statements)

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“…The DPPH (2,2-diphenyl-1-picrylhydrazyl) assay [31] was carried out adapting volumes for the reading of absorbances in microplate. An amount of 2.3 mg of DPPH in 100 mL of 80% methanol was used as a standard.…”

Section: Antioxidant Capacity By the Dpph Methodsmentioning

confidence: 99%

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Ordoñez-Guillén,

Vázquez-Ovando,

Rosas-Quijano

et al. 2023

Preprint

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About 90% of the Ataulfo mango (Mangifera indica L.) crops in Mexico are in the south of the country. This variety has significant amounts of antioxidant compounds. All the trees come from a small group of parents, however, the possible intravarietal variations and the micro-environments where it is grown can influence the compounds that contribute to the antioxidant capacity. The objective of this study was to quantify the antioxidant compounds of Ataulfo mango fruits of trees grown in Soconusco, Chiapas, Mexico (origin denomination), as well as fruits of the parent trees. In addition, possible associations between the contents of these compounds and the micro-environmental conditions collected were sought. In total, 465 fruits from 155 trees planted in 13 municipalities (locations) were analyzed. Fruits were collected at physiological maturity and stored at 25 °C until reaching commercial maturity. The contents of total phenolic compounds (TPC), antioxidant capacity (AC by DPPH, ABTS and FRAP methods), total anthocyanins (TA) and ascorbic acid (AA) were determined. The fruits from Huehuetán, presented the highest contents of PC (0.89 mg GAE g-1); however, the highest AC was found in the fruits harvested in Frontera Hidalgo, with 128.29 µmol TE g-1 (ABTS). The fruits obtained from the parents are within the average range of total TPC and AC, without significant differences between their fruits and those cultivated. The micro-environments where the Ataulfo mango trees are grown do not have a significant effect on antioxidant compounds (TPC, AC, TA and AA) and the only variables that allow segregation by localities are relative humidity, environmental temperature and altitude.

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Section: Antioxidant Capacity By the Dpph Methodsmentioning

confidence: 99%

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Ordoñez-Guillén,

Vázquez-Ovando,

Rosas-Quijano

et al. 2023

Preprint

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show abstract

“…The good‐quality, healthy, and medium‐sized mangoes (variety: Chaunsa mango) were purchased from Jhang market of Faisalabad. Mango were washed to remove dirt and contaminants, and its peel along with seed kernel was separated from edible portion and dried in a dehydrator at 50°C for the duration of 18 h by following the guidelines of de Brito Araújo et al (2021). The dried kernel and peel were grounded to make fine powder, packed in airtight container, and then stored for further analyses at room temperature.…”

Section: Experimental Studymentioning

confidence: 99%

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Aamir

Saleem

Rakha

et al. 2022

Food Processing Preservation

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Present study was conducted to investigate the functional properties of multigrain cookies with the addition of mango waste as a source of bioactive compounds.Purposely, fortified cookies were prepared using mango peel and kernel powder in 2%, 4%, and 6% ratio in simple wheat flour along with 10% oat and 10% barley flour.The prepared cookies were analyzed for proximate, antioxidant, physical, and sensory

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Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds

et al. 2022

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Background Pretreatments of drying can represent an alternative to minimize the negative aspect process on the dry samples. Thus, the influence of ethanol (ET) and freezing (FG) as drying pretreatments was analyzed for slices of papaya. The slices (5 mm) were submitted for drying kinetics (60 °C and 1.5 m s−1). Drying kinetics experimental data were fitted using Page's model and a diffusive model with boundary condition of types I and III. Also the thermophysical properties (thermal conductivity and specific heat) were determined and finally, the kinetics of ultrasound‐assisted (40 kHz and 132 W) extraction of total phenolic compounds (TPCs) were realized. Results The combined method (ET + FG) was more efficient in reducing the drying time of papaya slices (48%) and the model 2 simulating the boundary condition of the third type (type III) showed the best fit to the experimental data. Effective diffusivity and convective coefficient were higher for ET + FG, where the maximum reduction in water content was 91% compared to fresh slices. The pretreatments did not influence the thermal conductivity, however, they were significant in the specific heat and in the extraction of TPCs, being higher in the time of 180 min. Conclusion It was confirmed in the results presented that the combined pretreatment ET + FG is the most viable for drying papaya slices. Furthermore, it was found to be the most efficient in minimizing the loss of TPCs. Therefore, this pretreatment has great potential for application in the development of high value‐added foods. © 2022 Society of Chemical Industry.

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Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels

Cited by 8 publications

References 40 publications

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound‐assisted extraction of phenolics compounds

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