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Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.
J Food Sci. 2012 Nov; 77(11):C1197-202.JF

Abstract

Mango (Mangifera indica L.) is a major tropical fruit that has not been exploited for fresh-cut or minimally processed products on a scale similar to apples, pineapples, or melons. The objective of this study was to investigate the effect of infrared (IR) treatment on total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut cubes from 'Tommy Atkin' mangoes. Mango cubes were IR treated (5, 10, 15 min) and evaluated at 4-d intervals during 16-d storage at 4 ± 1 °C. Total phenolics, carotenoids, and ascorbic acid content in fresh-cut control mango cubes were 43.33, 1.37, and 15.97 mg/100 g FW, respectively. IR treatments increased total phenolics (59.23 to 71.16 mg/100 g FW) and decreased ascorbic acid (12.14 to 15.38 mg/100 g, FW). Total carotenoids showed a mixed trend (1.13 to 1.66 mg/100 g, FW). The IR treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of mango cubes, as assayed by ABTS (261.5 compared with 338.0 to 416.4), DPPH (270.5 compared with 289.4 to 360.5), and ORAC (6686 compared with 8450 to 12230). Total phenolics, carotenoids, ascorbic acid, and antioxidant capacity decreased over 16-d storage. However, IR treated samples had consistently higher ABTS, DPPH, and total phenolics during storage. It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh-cut mangoes with minimal effect on the visual appearance.

PRACTICAL APPLICATION

Various methods/treatments are in use for extending the quality of fresh-cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh-cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16-d storage. This is the first study reporting on the use of IR heat in fresh-cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh-cut mango cubes with minimal effect on the visual appearance.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Sogi DS
Department of Food Science & Technology, Guru Nanak Dev University, Amritsar 143005, India.
Siddiq M
No affiliation info available
Roidoung S
No affiliation info available
Dolan KD
No affiliation info available

MeSH

AntioxidantsAscorbic AcidCarotenoidsFood HandlingFood IrradiationFruitHot TemperatureInfrared RaysMangiferaPhenols

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

23094872

Citation

Sogi, D S., et al. "Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera Indica L., Cv. Tommy Atkin) as Affected By Infrared Heat Treatment." Journal of Food Science, vol. 77, no. 11, 2012, pp. C1197-202.
Sogi DS, Siddiq M, Roidoung S, et al. Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment. J Food Sci. 2012;77(11):C1197-202.
Sogi, D. S., Siddiq, M., Roidoung, S., & Dolan, K. D. (2012). Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment. Journal of Food Science, 77(11), C1197-202. https://doi.org/10.1111/j.1750-3841.2012.02933.x
Sogi DS, et al. Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera Indica L., Cv. Tommy Atkin) as Affected By Infrared Heat Treatment. J Food Sci. 2012;77(11):C1197-202. PubMed PMID: 23094872.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment. AU - Sogi,D S, AU - Siddiq,M, AU - Roidoung,S, AU - Dolan,K D, Y1 - 2012/10/24/ PY - 2012/10/26/entrez PY - 2012/10/26/pubmed PY - 2013/4/23/medline SP - C1197 EP - 202 JF - Journal of food science JO - J Food Sci VL - 77 IS - 11 N2 - UNLABELLED: Mango (Mangifera indica L.) is a major tropical fruit that has not been exploited for fresh-cut or minimally processed products on a scale similar to apples, pineapples, or melons. The objective of this study was to investigate the effect of infrared (IR) treatment on total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut cubes from 'Tommy Atkin' mangoes. Mango cubes were IR treated (5, 10, 15 min) and evaluated at 4-d intervals during 16-d storage at 4 ± 1 °C. Total phenolics, carotenoids, and ascorbic acid content in fresh-cut control mango cubes were 43.33, 1.37, and 15.97 mg/100 g FW, respectively. IR treatments increased total phenolics (59.23 to 71.16 mg/100 g FW) and decreased ascorbic acid (12.14 to 15.38 mg/100 g, FW). Total carotenoids showed a mixed trend (1.13 to 1.66 mg/100 g, FW). The IR treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of mango cubes, as assayed by ABTS (261.5 compared with 338.0 to 416.4), DPPH (270.5 compared with 289.4 to 360.5), and ORAC (6686 compared with 8450 to 12230). Total phenolics, carotenoids, ascorbic acid, and antioxidant capacity decreased over 16-d storage. However, IR treated samples had consistently higher ABTS, DPPH, and total phenolics during storage. It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh-cut mangoes with minimal effect on the visual appearance. PRACTICAL APPLICATION: Various methods/treatments are in use for extending the quality of fresh-cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh-cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16-d storage. This is the first study reporting on the use of IR heat in fresh-cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh-cut mango cubes with minimal effect on the visual appearance. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/23094872/Total_phenolics_carotenoids_ascorbic_acid_and_antioxidant_properties_of_fresh_cut_mango__Mangifera_indica_L__cv__Tommy_Atkin__as_affected_by_infrared_heat_treatment_ L2 - https://doi.org/10.1111/j.1750-3841.2012.02933.x DB - PRIME DP - Unbound Medicine ER -