Behavior of bioactive compounds and antioxidant activity of mango (Azucar cultivar) juice during storage at 4 ºC

ABSTRACT: Mango (Mangifera indica L.) is one the fruits that have shown antioxidant activity and high nutritional value. It was evaluated the effect of storage time and temperature on polyphenol content, ascorbic acid and antioxidant activity of mango (cv. Azucar) juice stored up to 64 days at 4 °C....

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Autores:
Zapata Londoño, María Bibiana
Ramos Polo, Ana Rosa
Alzate Arbeláez, Andrés Felipe
Rojano, Benjamín Alberto
Maldonado Celis, María Elena
Tipo de recurso:
Article of investigation
Fecha de publicación:
2019
Institución:
Universidad de Antioquia
Repositorio:
Repositorio UdeA
Idioma:
eng
OAI Identifier:
oai:bibliotecadigital.udea.edu.co:10495/21036
Acceso en línea:
http://hdl.handle.net/10495/21036
Palabra clave:
Antioxidants
Antioxidantes
Azúcar
Sugar
Ascorbic acid
Ácido ascórbico
Polyphenols
Polifenoles
mangiferina
Jugo de mango
http://aims.fao.org/aos/agrovoc/c_511
http://aims.fao.org/aos/agrovoc/c_661
http://aims.fao.org/aos/agrovoc/c_15881
http://vocabularies.unesco.org/thesaurus/concept3495
Rights
openAccess
License
http://creativecommons.org/licenses/by-sa/2.5/co/
Description
Summary:ABSTRACT: Mango (Mangifera indica L.) is one the fruits that have shown antioxidant activity and high nutritional value. It was evaluated the effect of storage time and temperature on polyphenol content, ascorbic acid and antioxidant activity of mango (cv. Azucar) juice stored up to 64 days at 4 °C. Total polyphenol content was measured by Folin-Ciocalteu method, mangiferin and ascorbic acid were measured by HPLC (High-Performance Liquid Chromatography) and antioxidant activity was measured by ORAC (Oxygen Radical Absorbance Capacity), and ABTS•+ (2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) method. Total phenolic content decreased after 16 days of juice storage. Ascorbic acid values did not show significant differences until 48 days of storage, and mangiferin content was very similar throughout storage time. The antioxidant activity measured by ORAC method was similar until the end of the storage; however, ABTS value decreased after 32 days of juice storage. In conclusion, storage up to 32 days of mango juice at 4 °C did not alter its antioxidant activity and ascorbic acid content.