Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation

Ortega, Viviana Guadalupe; Ramı́rez, José A.; Velázquez, Gonzalo; Tovar, Beatriz; Mata, Miguel; Montalvo, Efigenia

doi:10.1590/s0101-20612013005000062

Cited by 24 publications

(25 citation statements)

References 31 publications

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“…The increase in the flavonoid content of the peel of mango fruit stored at room temperature could be attributed to ripening. It was reported previously in a study of the antioxidant content of 'Ataulfo' mango during postharvest maturation that the concentration of flavonoids in the mango fruit reached the maximum level on day 5 and decreased gradually to reach the lowest level on day 14 (Ortega et al, 2013). The flavonoid content of fruits increased or was unchanged during ripening or storage, but during senescence, most flavonoids decreased in content (Kevers et al, 2007).…”

Section: Robles-sanchez Et Al (2009) Also Reported Thatmentioning

confidence: 85%

“…These results show that ripening caused a significant increase in the DPPH radical-scavenging ability of mango peels. Ripening has been reported by previous researchers to cause an increase in the DPPH radical-scavenging ability of 'Keitt' mango, and 'Ataulfo' mango fruits in storage (Talcott, Moore, Lounds-Singleton, and Percival (2005) and Ortega et al (2013)). The peel of the mango fruit stored at room temperature recorded the highest DPPH radical-scavenging ability which was significantly higher than that of the peel of freshly harvested mango fruit and mango fruit stored at refrigeration temperature.…”

Section: Robles-sanchez Et Al (2009) Also Reported Thatmentioning

confidence: 85%

“…Ripening has been observed to cause an increase in vitamin C content of banana and guava (Fernando, Srilaong, Pongprasert, Boonyaritthongchai, & Jitareerat, 2014;Lim, Lim, & Tee, 2006;Gull et al, 2012). It has been observed by Ortega et al (2013) that the ascorbic acid content of an 'Ataulfo' mango variety during postharvest maturation increased in storage until senescence when it starts to decrease. However, Gomez and Lajolo (2008) observed a decrease in vitamin C content of mango during ripening which is contrary to the finding of Ortega et al (2013).…”

Section: Resultsmentioning

confidence: 99%

“…It has been observed by Ortega et al (2013) that the ascorbic acid content of an 'Ataulfo' mango variety during postharvest maturation increased in storage until senescence when it starts to decrease. However, Gomez and Lajolo (2008) observed a decrease in vitamin C content of mango during ripening which is contrary to the finding of Ortega et al (2013). The increase in vitamin C content of mango fruit with ripening may be due to physiological activities that persist after harvesting of the fruit, which is the breakdown of starch to glucose, and this causes an increase in the biosynthesis of ascorbic acid.…”

Section: Resultsmentioning

confidence: 99%

“…The flavonoid content of fruits increased or was unchanged during ripening or storage, but during senescence, most flavonoids decreased in content (Kevers et al, 2007). Different factors, including ultraviolet rays of light, can change the metabolism of polyphenols, including flavonoids, thereby inducing their synthesis or degradation (Ortega et al, 2013). Palafox-Carlos et al (2012) when studying the effect of ripeness stage of mango fruit on physiological parameters and antioxidant activity observed that there were no significant differences with respect to ripening stages in the flavonoid content of mango fruit.…”

Section: Robles-sanchez Et Al (2009) Also Reported Thatmentioning

confidence: 99%

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Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Foluso

Makinde²,

Adeyemi³

et al. 2016

IJFS

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This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe 2+ -induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe 2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.

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Section: Robles-sanchez Et Al (2009) Also Reported Thatmentioning

confidence: 85%

Section: Robles-sanchez Et Al (2009) Also Reported Thatmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Robles-sanchez Et Al (2009) Also Reported Thatmentioning

confidence: 99%

See 3 more Smart Citations

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Foluso

Makinde²,

Adeyemi³

et al. 2016

IJFS

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Process Innovations in Designing Foods with Enhanced Functional Properties

Peña

Acevedo-Fani

Welti‐Chanes

et al. 2022

Delivering Functionality in Foods

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Using High Hydrostatic Pressure Processing Come-Up Time as an Innovative Tool to Induce the Biosynthesis of Free and Bound Phenolics in Whole Carrots

Viacava

Ortega‐Hernández

Welti‐Chanes

et al. 2020

Food Bioprocess Technol

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High hydrostatic pressure (HHP) processing has been proposed as an innovative tool to induce the secondary metabolism of fresh produce, inducing the accumulation of health-promoting compounds. In the present study, the effect of HHP applied to whole carrots only for the time needed to reach 60 or 100 MPa (come-up time, CUT) on the content of free and bound phenolics immediately after processing and during storage (3 d at 15°C) was evaluated. In addition, variables such as the phenylalanine ammonia-lyase (PAL) activity as well as the respiration rate and volatile organic compounds (VOCs) production (related with ethylene) were determined during storage. As an immediate response to HHP, samples treated at 100 MPa showed increases in the content of free [5-O-caffeoylquinic acid (63.9%) and 3,4-di-O-feruloylquinic acid (228.6%)] and bound [p-coumaric acid (82.6%)] phenolics. Furthermore at 1 day, samples treated at 60 MPa showed accumulation of free phenolics [4,5-di-O-caffeoylquinic acid (60.2%), and isocoumarin (98.9%)], whereas samples treated at 100 MPa showed increases of 5-O-caffeoylquinic acid (291.2%) and 3,4-di-O-feruloylquinic acid (466.1%). At 2 days of storage, whole carrots treated at 60 MPa showed accumulation of bound phenolics [rutin (85.5%) and p-coumaric acid (214.7%)], whereas at 3 days 100 MPa samples showed higher quercetin (371.2%). During storage, samples treated at 60 and 100 MPa showed higher respiration rate, and ethylene production, respectively. The main physiological changes induced by HHP in carrots are summarized in a physiological model. HHP-treated carrots could be used as fresh food or as raw material to produce functional food and beverages.

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Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation

Cited by 24 publications

References 31 publications

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Process Innovations in Designing Foods with Enhanced Functional Properties

Using High Hydrostatic Pressure Processing Come-Up Time as an Innovative Tool to Induce the Biosynthesis of Free and Bound Phenolics in Whole Carrots

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