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

Zapata, Maria Bibiana; Chaparro, Diana Carolina; Rojano, Benjamín; Alzate, Andrés Felipe; Restrepo, Luís Fernando; Maldonado, María Elena

doi:10.9755/ejfa.2016-09-1256

Cited by 11 publications

(9 citation statements)

References 22 publications

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“…For the determination of the antioxidant activity by DPPH (2,2diphenyl-1-picril-hydrazyl), the method described by Brand-Williams et al (1995) and modified by Zapata et al (2017) was used, where 10 μL aliquots of the extract were placed in an Eppendorf microtube, and 990 μL of DPPH radical was added. The samples were kept at room temperature for 30 min in the dark, and their absorbance at 517 nm was measured.…”

Section: Quality Attributes Of Pumpkin Powdermentioning

confidence: 99%

Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

Márquez-Cardozo

Caballero-Gutiérrez

Ciro-Velázquez

et al. 2021

Heliyon

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The study was carried out to assess fresh slices and thermally pretreated pumpkin ( Cucurbita maxima ) dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C. The drying kinetics and quality attributes of the dried product were determined, and results indicated that the modified Page model was the best fit, with activation energies of 29.47 kJ mol −1 and 16.06 kJ mol −1 for drying fresh and thermally pretreated slices, respectively. A significant effect (p < 0.05) related to thermal pretreatment and temperature was evidenced on the physicochemical properties. The fresh pulp powders presented the following ranges of moisture and color (ΔE), 7.10%–8.31% w.b.; 21.23–25.23, respectively, and for the pretreated pulp powders, they were 8.94%–11.54% w.b., and from 19.00- 28.30, respectively. There were no significant effects on the techno-functional properties in the powders; cold water solubility was 5.36%–6.46%, water absorption capacity was 3.42–6.52 g/g, and oil absorption capacity was 1.00–1.30 g/g. The carbohydrate and fiber contents significantly decreased in the pretreated powder. An increase in antioxidant activity was found in fresh and thermally pretreated pulp powder at a temperature of 70 °C, presenting values between 2.23-2.98 μmol Trolox equivalent g −1 d.b. evaluated by the DPPH method and between 40.48-45.92 μmol Trolox equivalent g −1 d.b. by ABTS, and no significant differences (p > 0.05) were determined after pulp pretreatment. The total content of carotenoids presented retention percentages for fresh pulp powders of 52.09%, 41.92%, 30.55%, and 22.79%, while for pretreated pulp powders, they were 30.67%, 32.86%, 24.84%, and 14.71% when dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C, respectively. The powders obtained from heat-pretreated pumpkin pulp showed significant differences (p < 0.05) in physicochemical characteristics and total carotenoids, but they were not found (p > 0.05) in the techno-functional properties and antioxidant activity evaluated by the DPPH and ABTS methods.

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Section: Quality Attributes Of Pumpkin Powdermentioning

confidence: 99%

Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

Márquez-Cardozo

Caballero-Gutiérrez

Ciro-Velázquez

et al. 2021

Heliyon

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“…The DPPH and ABTS assays are frequently used methods for the evaluation of the antioxidant capacities of natural products; both are spectrophotometric techniques based on the quenching of stable radicals [ 40 , 41 , 42 ]. In the current study, hot water and aq.…”

Section: Resultsmentioning

confidence: 99%

Investigation of the Phytochemical Composition, Antioxidant Activity, and Methylglyoxal Trapping Effect of Galega officinalis L. Herb In Vitro

2020

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Galega officinalis L. has been known for centuries as an herbal medicine used to alleviate the symptoms of diabetes, but its comprehensive chemical composition and pharmacological activity are still insufficiently known. The current study involved the qualitative and quantitative phytochemical analysis and in vitro evaluation of the antioxidative and methylglyoxal (MGO) trapping properties of galega herb. Ultra high-performance liquid chromatography coupled with both the electrospray ionization mass spectrometer and diode-array detector (UHPLC-ESI-MS and UHPLC-DAD) were used to investigate the composition and evaluate the anti-MGO capability of extracts and their components. Hot water and aqueous methanol extracts, as well as individual compounds representing phytochemical groups, were also assessed for antioxidant activity using DPPH (2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl) and ABTS (2,2′-azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid) assays. Quercetin and metformin were used as a positive control. We confirmed the presence of tricyclic quinazoline alkaloids, guanidines, flavonoids, and hydroxycinnamic acids (HCAs) in galega extracts. The polyphenolic fraction was dominated by mono-, di-, and triglycosylated flavonols, as well as monocaffeoylhexaric acids. The in vitro tests indicated which G. officinalis components exhibit beneficial antioxidative and MGO trapping effects. For galega extracts, flavonols, and HCAs, a potent antiradical activity was observed. The ability to trap MGO was noted for guanidines and flavonoids, whereas HCA esters and quinazoline alkaloids were ineffective. The formation of mono-MGO adducts of galegine, hydroxygalegine, and rutin in the examined water infusion was observed.

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“…The total phenolic content was determined according to a modified Folin-Ciocalteu (20). Plasma (10 μl), 125 μl of Folin-Ciocalteu reagent, and 400 μl of sodium carbonate solution (7.1% w/v) were mixed, the resulting solution was incubated at room temperature for 30 min in the dark.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

“…AUC is the area under the curve of the sample, AUC° is the area under the curve for the control, AUC Trolox is the area under the curve for Trolox and f is the dilution factor for juice (20).…”

Section: Orac (Oxygen Radical Absorbance Capacity) Assaymentioning

confidence: 99%

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EFFECT OF MANGO (Mangifera indica) CV. AZÚCAR JUICE CONSUMPTION ON PLASMA ANTIOXIDANT CAPACITY AND OXIDATIVE STRESS BIOMARKERS

Zapata-Londoño

Ramos-Polo

Arbeláez

et al. 2020

Vitae

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Background: Mango (Mangifera indica L.) is one of the world’s most consumed fruit, and it is also a rich source of antioxidants that may prevent oxidative stress. Objectives: This study aimed to determine if mango (cv. Azúcar) juice can improve the antioxidant status of healthy individuals with low consumption of vegetables and fruit. Methods: This was a cross-over single-blind study carried out with 16 healthy individuals for 73 days. Participants were randomly assigned to either a mango juice period or a placebo period. Total phenolic content, antioxidant capacity, mangiferin, thiobarbituric acid reactive substances (TBARS), total glutathione, and 8-hydroxydeoxyguanosine levels were determined in plasma. Results: Plasma antioxidant activity was significantly higher in the juice consumption period than the placebo consumption period; however, total phenolic content, total glutathione, TBARS, and 8-hydroxydeoxyguanosine levels did not show significant differences between juice period and placebo period. Mangiferin was detected in every participant after juice consumption. Conclusions: Mango (cv. Azúcar) juice daily consumption improves plasma antioxidant capacity.

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

Cited by 11 publications

References 22 publications

Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

Investigation of the Phytochemical Composition, Antioxidant Activity, and Methylglyoxal Trapping Effect of Galega officinalis L. Herb In Vitro

EFFECT OF MANGO (Mangifera indica) CV. AZÚCAR JUICE CONSUMPTION ON PLASMA ANTIOXIDANT CAPACITY AND OXIDATIVE STRESS BIOMARKERS

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