Sanitizers Effect in Mango Pulp and Peel Antioxidant Compounds

Monaco, Kamila de Almeida; Costa, Sérgio Marques; Uliana, Maíra Rodrigues; Lima, Giuseppina Pace Pereira

doi:10.4236/fns.2014.510103

Cited by 9 publications

(9 citation statements)

References 36 publications

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“…Figure 4, it is clear that ascorbic acid was found maximum in ozone (236 mg/100 g) and minimum ascorbic acid was recorded in control at room temperature (162 mg/100 g) followed by control at low temperature (165 mg/100 g) at the end of the storage period. These results for ascorbic acid are in agreement with the results reported by Monaco et al (2014) in mango. Figure 4 Effect of different pre-treatments on ascorbic acid of guava fruit…”

Section: Biochemical Parameters Total Soluble Solids (Obrix)supporting

confidence: 83%

Effect of Pre-Treatments on Biochemical and Microbial Parameters of Guava Fruit during storage

Gojiya¹

2017

IJNF

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Freshly harvested and fully matured guava fruits (Lucknow-49) were hydro-cooled at 2 ±1 °C for 10 min and pretreated with different treatments viz., calcium chloride (2 %), hydrogen peroxide (1 %), benomyl (0.1 %), neem oil (2 %), lemon grass oil (0.2 %), cinnamon oil (4 %) and ozone (150 mg/h). Fruits were packed in 50 µm LDPE bags and stored at 10 ± 1 o C. Control fruits without any pre-treatment were stored at low as well as room temperature. The biochemical, sensory and microbial parameters of the guava fruit were recorded at 5 days interval during storage. Minimum TSS (14.1 o Brix) and total sugar (8.94 %) were observed in ozone treatment while maximum titratable acidity (1.13 %) and ascorbic acid (236 mg/100 g) was observed in ozone treatment on 30 days of storage. Maximum sensory score was found in ozone and in cinnamon oil treatments. Microbial parameters viz., total plate count, E.coli, salmonella and yeast and mould in the fruit were found absent for ozone, cinnamon oil, neem oil and hydrogen peroxide treatments. Maximum changes in biochemical, sensory and microbial parameters were found in control at room temperature followed by control at low temperature. Shelf life of guava fruit could be increased up to 30 days with minimum changes in biochemical, sensory and microbial parameters when the fruits pretreated with ozone (150 mg/h) followed by packaging in 50 µm LDPE bags at 10 ± 1 o C storage temperature.

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Section: Biochemical Parameters Total Soluble Solids (Obrix)supporting

confidence: 83%

Effect of Pre-Treatments on Biochemical and Microbial Parameters of Guava Fruit during storage

Gojiya¹

2017

IJNF

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“…This result was similar to the result (11.68 mg GAE/g) obtained by Tunchaiyaphum et al (2013). The value obtained in this present study was higher than the previous values reported for different varieties of mango peels; 45.25 -87.67 mg GAE/100g (Imran et al, 2013;Ramirez, Zambrano, Sepulveda, & Simirgiotis, 2014) and 0.86 g GAE/100g (De Almeida Monaco et al, 2014). However, this value is lower than that reported by Nixwell, Johanna, and Ngezimana (2013) at 2.4 mg/100mg for the average of six mango cultivars and Ajila et al (2007) at 55 to 110 mg/g dry peel for two Indian mango varieties.…”

Section: Resultscontrasting

confidence: 53%

“…The flavonoid content of the peel of mango fruit as presented in Table 1 shows that the mango peel of freshly harvested mango fruit has a flavonoid content of 3.58 mg Quercetin Equivalent (QE)/g. The flavonoid content in the present study was similar to the value reported for mango peel using a polar extraction method (Toledo-Guillen, Higuera-Ciapara, Garcia-Navarrete, & de la Fuente, 2010; Garcia, Cabral, & Martinez-Correa, 2013), higher than that reported by earlier researchers for different mango peel varieties (Ramirez et al, 2014;De Almeida Monaco et al, 2014) but lower than the 11.73 QE mg/g reported by Nisha and Bhatnagar (2014). The value of the flavonoid of the peel of mango fruit stored at refrigeration temperature (3.58 mg QE/g) was not significantly different from the peel of freshly harvested mango fruit.…”

Section: Resultscontrasting

confidence: 35%

“…To our knowledge, there has been no previous study to directly compare phenolics, vitamin C and antioxidant properties of mango peel, with respect to storage of mango fruit. However, phenolics and antioxidant properties of mango peel has been previously evaluated (Ajila et al, 2007;Kim, Brecht, & Talcott, 2007;Tunchaiyaphum, Eshtiaghi, & Yoswathana, 2013;De Almeida Monaco, Costa, Uliana, & Lima, 2014). The present study was designed to evaluate the bioactive components, antioxidant properties and inhibition of Fe 2+ -induced lipid peroxidation of mango peel as affected by storage of mango fruit at room and refrigeration temperatures.…”

Section: Introductionmentioning

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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“…The results were converted to per cent citric acid [(mL NaOH × 0.1 N × 0.064/ 5.00 g of juice) × 100] and expressed in fresh weight. The soluble solids concentration was obtained by refractometre (Brix 0-32%, Atago, Japan) and expressed in Brix (Giuggioli et al, 2015;Monaco, Costa, Uliana, & Lima, 2014).…”

Section: Titratable Acidity and Soluble Solid Concentrationmentioning

confidence: 99%

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Onopiuk

Półtorak

Moczkowska

et al. 2017

CyTA - Journal of Food

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The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of Rubus ideaus red-fruited raspberries of the Polka variety. Raspberry fruit was exposed to a stream of ozone in concentration of 0.3 and 0.9 mg/L over a period of 60 and 120 min. The scope of the study covered the measurements of titratable acidity, soluble solids concentration, and such health-promoting indicators as content of phenol compounds, flavonoids, anthocyanins and vitamins C, total antioxidant activity (TAA) on 0, 4th, and 8th day of storage. The ozone treated fruit had higher level of phenol compounds and demonstrated higher TAA compared to untreated raspberries. The use of ozone made it possible to curb the development of yeast and moulds on the surface of raspberries, in which the dosage of 0.9 mg/L and treatment time of 60 min proved most efficient.Impacto del ozono en las propiedades promotoras de la salud, microbiológicas y de color de la frambuesa Rubus ideaus RESUMEN El presente estudio se propuso definir el impacto que la duración y la concentración de la ozonización tienen sobre determinadas propiedades químicas, físicas y microbiológicas de frambuesas rojas, Rubus ideaus, de la variedad polka. Con este objetivo, la fruta de la frambuesa fue expuesta a un chorro de ozono en concentraciones de 0,3 y 0,9 mg/L durante 60 y 120 minutos. El alcance del estudio permitió medir la acidez valorable, la concentración de sólidos solubles y los indicadores de las propiedades promotoras de la salud, que incluyen el contenido de compuestos fenólicos, flavonoides, antocianinas y vitamina C, así como el total de actividad antioxidante en los días 0, 4 y 8 de almacenamiento. La fruta sometida al tratamiento con ozono presentó niveles más elevados de compuestos fenólicos y de actividad antioxidante en comparación con los mostrados por las frambuesas no tratadas. Además, el uso de ozono ayudó a limitar el crecimiento de levadura y moho en la superficie de las frambuesas, constatándose que el tratamiento con una dosis de ozono de 0.9 mg/L durante 60 minutos fue el más eficiente. ARTICLE HISTORY

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Sanitizers Effect in Mango Pulp and Peel Antioxidant Compounds

Cited by 9 publications

References 36 publications

Effect of Pre-Treatments on Biochemical and Microbial Parameters of Guava Fruit during storage

Effect of Pre-Treatments on Biochemical and Microbial Parameters of Guava Fruit during storage

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

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

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