MANGO-SEED EXTRACT AND SULPHITES AS PROMOTERS OF COLOR AND BIOACTIVE COMPOUNDS RETENTION DURING TRAY DRYING OF MANGO SLICES
Main Article Content
Keywords
dried mango, mango-seed extract, sodium metabisulphite, free phenols, total carotenes, vitamin C
Abstract
The study objective was to evaluate effect of mango-seed extract alone or in combination with sodium metabisulphite on the content of vitamin C, free phenols, six phenols compounds, and total carotenes, and color in mango slices dried at 60ºC until 15% moisture. From drying curves were calculated effective diffusivities [1.17-1.35x10-9 m2•s-1] and drying rate constants [1.53±0.90x10-3-2.27±0.80x10-3] using Midilli’s model. Results showed that combination of mango-seed extract with sodium metabisulphite has an important role in retention of vitamin C and carotenes, and an enrichment of phenolic compounds was found in dried mango slices.
References
Abdalla E.M.A., Darwish S.M., Ayad E.H.E. and El-Hamahmy R.M. 2007. Egyptian mango by-product 1. Compositional quality of mango seed kernel. Food Chemistry 103(4):1134-1140. DOI: doi.org/10.1016/j.foodchem.2006.10.017
Adilah Z.A.M., Jamilah B. and Hanani Z.A.N. 2018. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocolloids 74:207-218. DOI: doi.org/10.1016/j.foodhyd.2017.08.017
Adiletta G., Russo P., Crescitelli A. and Di Matteo M. 2016. Combined pretreatment for enhancing quality of dried and rehydrated eggplant. Food and Bioprocess Technology 9:1912-1923. DOI: doi.org/10.1007/s11947-016-1778-y
AOAC Official Methods of Analysis. 1980. 13th ed. 932.12 Solids (solubles) in fruits and fruit products. 37.1.15. Washington, D. C., USA.
Ashraf Z., Hamidi-Esfahani Z. and Sahari M.A. 2012. Evaluation and characterization of vacuum drying of date paste. Journal of Agricultural Science and Technology 14:565-575
Bernal-Mercado A.T., Ayala-Zavala J.F., Cruz-Valenzuela M.R,. Gonzalez-Aguilar G.A., Nazzaro F., Fratianni F. and Miranda M.R.A. and Silva-Espinoza B.A. 2018. Using sensory evaluation to determine the highest acceptable concentration of mango seed extract as antibacterial and antioxidant agent in fresh-cut mango. Foods 7(8):120. DOI: doi.org/10.3390/foods7080120
Brecht J.K. 2010. Mango postharvest best management practices manual. University of Florida. http://ucanr.edu/datastoreFiles/234-1904.pdf. Accessed February 4, 2020
Chen J.P., Tai C.Y., Chen B.H. 2007. Effects of different drying treatments on the stability of carotenoids in Taiwanese mango (Mangifera indica L.). Food Chemistry 100(3):1005-1010. DOI: doi.org/10.1016/j.foodchem.2005.10.056
Cheng X-F., Zhang M and Adhikari B. 2013. The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrasonics Sonochemistry 20(2):674-679. DOI: doi.org/10.1016/j.ultsonch.2012.09.012
Chong C.H., Law C.L., Figiel A., Wojdylo A. and Oziemblowski M. 2013. Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food Chemistry 141(4):3889-3896. DOI: doi.org/10.1016/j.foodchem.2013.06.042
Dea S., Brecht J.K., do Nascimiento-Nunes M.C. and Baldwin E.A. 2013. Optimal ripeness stage for processing ‘Kent’ mangoes into fresh-cut slices. Hort Technology 23(1):12-23.
Dereje B. and Abera S. 2020. Effect of pretreatments and drying methods on the quality of dried mango (Mangifera Indica L.) slices. Cogent Food & Agriculture 6(1):1747961. DOI: doi.org/10.1080/23311932.2020.1747961
Dissa A.O., Desmorieux H., Barthiebo J. and Koulidiati J. 2008. Convective drying characteristics of Amelie mango (Mangifera Indica L. cv. ‘Amelie’) with correction for shrinkage. Journal of Food Engineering 88(4):429-437. DOI: doi.org/10.1016/j.jfoodeng.2008.03.008
Dorta E., Lobo G.M. and González M. 2012. Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity. LWT-Food Science and Technology 45(2):261-268. DOI: doi.org/10.1016/j.lwt.2011.08.016
Guarte R.C., Pott I. and Mühlbauer W. 2005. Influence of drying parameters on B-carotene retention in mango leather. Fruits 60:255-265. DOI: doi.org/10.1051/fruits:2005032
Guiamba I., Ahrné L., Khan M.A.M. and Svanberg U. 2016. Retention of ?-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid. Food and Bioproducts Processing 98:320-326. DOI: doi.org/10.1016/j.fbp.2016.02.010
Jiménez-Hernández J., Estrada-Bahena E.B., Maldonado-Astudillo Y.I., Talavera-Mendoza Ó., Arámbula-Villa G., Azuara E., Álvarez-Fitz P., Ramírez M. and Salazar R. 2017. Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin. LWT Food Science and Technology 79:609-615. DOI: doi.org/10.1016/j.lwt.2016.11.016
Lee H., Lee H., Kwon Y., Lee J.H., Kim J., Shin M.K., Kim S.H. and Bae H. 2010. Methyl gallate exhibits potent antitumor activities by inhibiting tumor infiltration of CD4+CD25+ regulatory T cells. The Journal of Immunology 185(11):6698-6705. DOI: doi.org/10.4049/jimmunol.1001373.
Li Y. and Zhao M. 2006. Simple methods for rapid determination of sulfite in food products. Food Control 17(12):975-980. DOI: doi.org/10.1016/j.foodcont.2005.07.008
Liao B.S., Sram J.C. and Files D. J. 2013. Determination of free sulfites (SO3-2) in dried fruits processed with sulfur dioxide by ion chromatography through anion exchange column and conductivity detection. Journal of AOAC International 96(5):1103-1108. DOI: doi.org/10.5740/jaoacint.11-053
Lin X.., Luo C.. and Chen Y..2016. Effects of vacuum impregnation with sucrose solution on mango tissue. Journal of Food Science 81(6): E1412-E1418. DOI: doi.org/10.1111/1750-3841.13309
Liu F., Wang Y., Li R., Bi X. and Liao X. 2014. Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innovative Food Science and Emerging Technologies 21:35-43. DOI: doi.org/10.1016/j.ifset.2013.09.015
Lou T., Huang W., Wu X., Wang M., Zhou L., Lu B., Zheng L. and Hu Y.2017. Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China. Food Additives and Contaminants: Part A. 34(6):918-927. DOI: doi.org/10.1080/19440049.2017.1313458
Manthey J.A. and Perkins-Veazie P. 2009. Influences of harvest date and location on the levels of beta-carotene, ascorbic acid, total phenols, the in vitro antioxidant capacity, and phenolic profiles of five commercial varieties of mango (Mangifera indica L.). Journal of Agricultural and Food Chemistry 57(22):10825-10830. DOI: doi.org/10.1021/jf902606h
Masibo M. and He Q. 2008. Major mango polyphenols and their potential significance to human health. Comprehensive Reviews in Food Science and Food Safety 7:309-319. DOI: doi.org/10.1111/j.1541-4337.2008.00047.x
Méndez-Calderón E.K., Ocampo-Castaño J.C. and Orrego C.E.2018. Optimization of convective drying assisted by ultrasound for Mango Tommy (Mangifera indica L.). Journal of Food Process Engineering 41(1):e12634. DOI: doi.org/10.1111/jfpe.12634
Meng Z., Qin G. and Zhang B. 2005. DNA damage in mice treated with sulfur dioxide by inhalation. Environmental and Molecular Mutagenesis 46(3):150-155. DOI: doi.org/10.1002/em.20142
Mewa E.A., Okoth M.W., Kunyanga C.N. and Rugiri M.N. 2018. Drying modelling, moisture diffusivity and sensory quality of thin layer dried beef. Current Research in Nutrition and Food Science 6(2):552-565. DOI: doi.org/10.12944/CRNFSJ.6.2.29
Midilli A., Kucuk H. and Yapar Z. 2002. A new model for single-layer drying. Drying Technology 20(7):1503-1513. DOI: doi.org/10.1081/DRT-120005864
Murthy T.P.K. and Manohar B.2014. Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network. Journal of Food Science and Technology 51:3712-3721. DOI: doi.org/10.1007/s13197-013-0941-y
Ndawula J., Kabasa J.D. and Byaruhanga Y.B. 2004. Alterations in fruit and vegetable B-carotene and vitamin C content caused by open-sun drying, visqueen-covered and polyethylene-covered solar-dryers. African Health Science 4(2):125-130. PMID: 15477192
Ochoa-Velasco C.E., Valadez-Blanco R., Salas-Coronado R., Sustaita-Rivera F., Hernández-Carlos B., García-Ortega S. and Santos-Sánchez N.F. 2016. Effect of nitrogen fertilization and Bacillus licheniformis biofertilizer addition on the antioxidants compounds and antioxidant activity of greenhouse cultivated tomato fruits (Solanum lycopersicum L. var Sheva). Scientia Horticulturae 201:338-345. DOI: doi.org/10.1016/j.scienta.2016.02.015
Rocha-Ribeiro S.M., Queiroz J.H., Lopes Ribeiro M.E., Campos F.M. and Pinheiro Sant’Ana H.M. 2007. Antioxidant in mango (Mangifera indica L.) pulp. Plant Foods for Human Nutrition 62(1):13-17. DOI: doi.org/10.1007/s11130-006-0035-3
Rocha-Ribeiro S.M., Barbosa L.C.A., Queiroz J.H., Knödler M. and Schieber A. 2008. Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chemistry 110(3):620-626. DOI: doi.org/10.1016/j.foodchem.2008.02.067
Sánchez-Moreno C., Larrauri A.J. and Saura-Calixto F.1998. A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture 76(2):270-276. DOI: doi.org/10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9
Santos-Sánchez N.F., Valadez-Blanco R., Gómez-Gómez M.S., Pérez-Herrera A. and Salas-Coronado R. 2012. Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices. LWT Food Science and Technology 46(1):298-304. DOI: doi.org/10.1016/j.lwt.2011.09.015
Schieber A., Ullrich W. and Carle R. 2000. Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection. Innovative Food Science and Emerging Technologies 1(2):161-166. DOI: doi.org/10.1016/S1466-8564(00)00015-1
Siddiq M., Sogi D.S. and Dolan K.D. 2013. Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments. LWT Food Science and Technology 53(1):156-162. DOI: doi.org/10.1016/j.lwt.2013.01.017
Sogi S.D., Siddiq M., Greiby I. and Dolan K.D. 2013. Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods. Food Chemistry 141(3):2649-2655. DOI: doi.org/10.1016/j.foodchem.2013.05.053
Soubra L., Sarkis D., Hilan C. and Verger P. 2007. Dietary exposure of children and teenagers to benzoates, sulphites, butylhydroxyanisol (BHA) and butylhydroxytoluen (BHT) in Beirut (Lebanon). Regulatory Toxicology and Pharmacology 47(1):68-77. DOI: doi.org/10.1016/j.yrtph.2006.07.005
Tharanathan R.N., Yashoda H.M. and Prabha T.N. 2006. Mango (Mangifera indica L), “The king of fruits”-An overview. Food Reviews International 22(2):95-123. DOI: doi.org/10.1080/87559120600574493
Velderrain-Rodríguez G.R., Torres-Moreno H.,Villegas-Ochoa, M.A. Ayala-Zavala, J.F.,Robles-Zepeda R.E., Wall-Medrano A. and González-Aguilar G.A. 2018. Gallic acid content and an antioxidant mechanism are responsible for the antiproliferative activity of ‘Ataulfo’ mango peel on LS180 cells. Molecules 23(3):695. DOI: doi.org/10.3390/molecules23030695
Vally H., Misso N.L.A. and Madan V. 2009. Clinical effects of sulphite additives. Clinical and Experimental Allergy 39(11):1643-1651. doi:10.1111/j.1365-2222.2009.03362.x
Varakumar S., Kumar Y.S. and Reddy O.V.S. 2011.Carotenoid composition of mango (Mangifera indica L.) wine and its antioxidant activity. Journal of Food Biochemistry 35(5):1538-1547. DOI: doi.org/10.1111/j.1745-4514.2010.00476.x
Whang W.K., Park H.S., Ham I.H., Oh M., Namkoong H., Kim H.K., Hwang D.W., Hur S.Y., Kim T.E., Park Y.G., Kim J.-R. and Kim J.W. 2005. Methyl gallate and chemicals structurally related to methyl gallate protect human umbilical vein endothelial cells from oxidative stress. Experimental and Molecular Medicine 37(4):343-352. DOI: doi.org/10.1038/emm.2005.44
Wrolstad R.E., Acree T.E., Decker E.A., Penner M.H., Reid D.S, Schwartz S.J., Shoemaker C.F., Smith D.M. and Sporns P. 2005. Handbook of Food Analytical Chemistry, volumes 1 and 2. Wiley-Interscience. New Jersey, UE. pp 7-8 (vol 1) and pp 81-84 (vol 2).
Yao L., Fan L. and Duan Z. 2020. Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices. Food Chemistry 305. In press. DOI: doi.org/10.1016/j.foodchem.2019.12547
Adilah Z.A.M., Jamilah B. and Hanani Z.A.N. 2018. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocolloids 74:207-218. DOI: doi.org/10.1016/j.foodhyd.2017.08.017
Adiletta G., Russo P., Crescitelli A. and Di Matteo M. 2016. Combined pretreatment for enhancing quality of dried and rehydrated eggplant. Food and Bioprocess Technology 9:1912-1923. DOI: doi.org/10.1007/s11947-016-1778-y
AOAC Official Methods of Analysis. 1980. 13th ed. 932.12 Solids (solubles) in fruits and fruit products. 37.1.15. Washington, D. C., USA.
Ashraf Z., Hamidi-Esfahani Z. and Sahari M.A. 2012. Evaluation and characterization of vacuum drying of date paste. Journal of Agricultural Science and Technology 14:565-575
Bernal-Mercado A.T., Ayala-Zavala J.F., Cruz-Valenzuela M.R,. Gonzalez-Aguilar G.A., Nazzaro F., Fratianni F. and Miranda M.R.A. and Silva-Espinoza B.A. 2018. Using sensory evaluation to determine the highest acceptable concentration of mango seed extract as antibacterial and antioxidant agent in fresh-cut mango. Foods 7(8):120. DOI: doi.org/10.3390/foods7080120
Brecht J.K. 2010. Mango postharvest best management practices manual. University of Florida. http://ucanr.edu/datastoreFiles/234-1904.pdf. Accessed February 4, 2020
Chen J.P., Tai C.Y., Chen B.H. 2007. Effects of different drying treatments on the stability of carotenoids in Taiwanese mango (Mangifera indica L.). Food Chemistry 100(3):1005-1010. DOI: doi.org/10.1016/j.foodchem.2005.10.056
Cheng X-F., Zhang M and Adhikari B. 2013. The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrasonics Sonochemistry 20(2):674-679. DOI: doi.org/10.1016/j.ultsonch.2012.09.012
Chong C.H., Law C.L., Figiel A., Wojdylo A. and Oziemblowski M. 2013. Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food Chemistry 141(4):3889-3896. DOI: doi.org/10.1016/j.foodchem.2013.06.042
Dea S., Brecht J.K., do Nascimiento-Nunes M.C. and Baldwin E.A. 2013. Optimal ripeness stage for processing ‘Kent’ mangoes into fresh-cut slices. Hort Technology 23(1):12-23.
Dereje B. and Abera S. 2020. Effect of pretreatments and drying methods on the quality of dried mango (Mangifera Indica L.) slices. Cogent Food & Agriculture 6(1):1747961. DOI: doi.org/10.1080/23311932.2020.1747961
Dissa A.O., Desmorieux H., Barthiebo J. and Koulidiati J. 2008. Convective drying characteristics of Amelie mango (Mangifera Indica L. cv. ‘Amelie’) with correction for shrinkage. Journal of Food Engineering 88(4):429-437. DOI: doi.org/10.1016/j.jfoodeng.2008.03.008
Dorta E., Lobo G.M. and González M. 2012. Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity. LWT-Food Science and Technology 45(2):261-268. DOI: doi.org/10.1016/j.lwt.2011.08.016
Guarte R.C., Pott I. and Mühlbauer W. 2005. Influence of drying parameters on B-carotene retention in mango leather. Fruits 60:255-265. DOI: doi.org/10.1051/fruits:2005032
Guiamba I., Ahrné L., Khan M.A.M. and Svanberg U. 2016. Retention of ?-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid. Food and Bioproducts Processing 98:320-326. DOI: doi.org/10.1016/j.fbp.2016.02.010
Jiménez-Hernández J., Estrada-Bahena E.B., Maldonado-Astudillo Y.I., Talavera-Mendoza Ó., Arámbula-Villa G., Azuara E., Álvarez-Fitz P., Ramírez M. and Salazar R. 2017. Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin. LWT Food Science and Technology 79:609-615. DOI: doi.org/10.1016/j.lwt.2016.11.016
Lee H., Lee H., Kwon Y., Lee J.H., Kim J., Shin M.K., Kim S.H. and Bae H. 2010. Methyl gallate exhibits potent antitumor activities by inhibiting tumor infiltration of CD4+CD25+ regulatory T cells. The Journal of Immunology 185(11):6698-6705. DOI: doi.org/10.4049/jimmunol.1001373.
Li Y. and Zhao M. 2006. Simple methods for rapid determination of sulfite in food products. Food Control 17(12):975-980. DOI: doi.org/10.1016/j.foodcont.2005.07.008
Liao B.S., Sram J.C. and Files D. J. 2013. Determination of free sulfites (SO3-2) in dried fruits processed with sulfur dioxide by ion chromatography through anion exchange column and conductivity detection. Journal of AOAC International 96(5):1103-1108. DOI: doi.org/10.5740/jaoacint.11-053
Lin X.., Luo C.. and Chen Y..2016. Effects of vacuum impregnation with sucrose solution on mango tissue. Journal of Food Science 81(6): E1412-E1418. DOI: doi.org/10.1111/1750-3841.13309
Liu F., Wang Y., Li R., Bi X. and Liao X. 2014. Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars. Innovative Food Science and Emerging Technologies 21:35-43. DOI: doi.org/10.1016/j.ifset.2013.09.015
Lou T., Huang W., Wu X., Wang M., Zhou L., Lu B., Zheng L. and Hu Y.2017. Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China. Food Additives and Contaminants: Part A. 34(6):918-927. DOI: doi.org/10.1080/19440049.2017.1313458
Manthey J.A. and Perkins-Veazie P. 2009. Influences of harvest date and location on the levels of beta-carotene, ascorbic acid, total phenols, the in vitro antioxidant capacity, and phenolic profiles of five commercial varieties of mango (Mangifera indica L.). Journal of Agricultural and Food Chemistry 57(22):10825-10830. DOI: doi.org/10.1021/jf902606h
Masibo M. and He Q. 2008. Major mango polyphenols and their potential significance to human health. Comprehensive Reviews in Food Science and Food Safety 7:309-319. DOI: doi.org/10.1111/j.1541-4337.2008.00047.x
Méndez-Calderón E.K., Ocampo-Castaño J.C. and Orrego C.E.2018. Optimization of convective drying assisted by ultrasound for Mango Tommy (Mangifera indica L.). Journal of Food Process Engineering 41(1):e12634. DOI: doi.org/10.1111/jfpe.12634
Meng Z., Qin G. and Zhang B. 2005. DNA damage in mice treated with sulfur dioxide by inhalation. Environmental and Molecular Mutagenesis 46(3):150-155. DOI: doi.org/10.1002/em.20142
Mewa E.A., Okoth M.W., Kunyanga C.N. and Rugiri M.N. 2018. Drying modelling, moisture diffusivity and sensory quality of thin layer dried beef. Current Research in Nutrition and Food Science 6(2):552-565. DOI: doi.org/10.12944/CRNFSJ.6.2.29
Midilli A., Kucuk H. and Yapar Z. 2002. A new model for single-layer drying. Drying Technology 20(7):1503-1513. DOI: doi.org/10.1081/DRT-120005864
Murthy T.P.K. and Manohar B.2014. Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network. Journal of Food Science and Technology 51:3712-3721. DOI: doi.org/10.1007/s13197-013-0941-y
Ndawula J., Kabasa J.D. and Byaruhanga Y.B. 2004. Alterations in fruit and vegetable B-carotene and vitamin C content caused by open-sun drying, visqueen-covered and polyethylene-covered solar-dryers. African Health Science 4(2):125-130. PMID: 15477192
Ochoa-Velasco C.E., Valadez-Blanco R., Salas-Coronado R., Sustaita-Rivera F., Hernández-Carlos B., García-Ortega S. and Santos-Sánchez N.F. 2016. Effect of nitrogen fertilization and Bacillus licheniformis biofertilizer addition on the antioxidants compounds and antioxidant activity of greenhouse cultivated tomato fruits (Solanum lycopersicum L. var Sheva). Scientia Horticulturae 201:338-345. DOI: doi.org/10.1016/j.scienta.2016.02.015
Rocha-Ribeiro S.M., Queiroz J.H., Lopes Ribeiro M.E., Campos F.M. and Pinheiro Sant’Ana H.M. 2007. Antioxidant in mango (Mangifera indica L.) pulp. Plant Foods for Human Nutrition 62(1):13-17. DOI: doi.org/10.1007/s11130-006-0035-3
Rocha-Ribeiro S.M., Barbosa L.C.A., Queiroz J.H., Knödler M. and Schieber A. 2008. Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chemistry 110(3):620-626. DOI: doi.org/10.1016/j.foodchem.2008.02.067
Sánchez-Moreno C., Larrauri A.J. and Saura-Calixto F.1998. A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture 76(2):270-276. DOI: doi.org/10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9
Santos-Sánchez N.F., Valadez-Blanco R., Gómez-Gómez M.S., Pérez-Herrera A. and Salas-Coronado R. 2012. Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices. LWT Food Science and Technology 46(1):298-304. DOI: doi.org/10.1016/j.lwt.2011.09.015
Schieber A., Ullrich W. and Carle R. 2000. Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection. Innovative Food Science and Emerging Technologies 1(2):161-166. DOI: doi.org/10.1016/S1466-8564(00)00015-1
Siddiq M., Sogi D.S. and Dolan K.D. 2013. Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments. LWT Food Science and Technology 53(1):156-162. DOI: doi.org/10.1016/j.lwt.2013.01.017
Sogi S.D., Siddiq M., Greiby I. and Dolan K.D. 2013. Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods. Food Chemistry 141(3):2649-2655. DOI: doi.org/10.1016/j.foodchem.2013.05.053
Soubra L., Sarkis D., Hilan C. and Verger P. 2007. Dietary exposure of children and teenagers to benzoates, sulphites, butylhydroxyanisol (BHA) and butylhydroxytoluen (BHT) in Beirut (Lebanon). Regulatory Toxicology and Pharmacology 47(1):68-77. DOI: doi.org/10.1016/j.yrtph.2006.07.005
Tharanathan R.N., Yashoda H.M. and Prabha T.N. 2006. Mango (Mangifera indica L), “The king of fruits”-An overview. Food Reviews International 22(2):95-123. DOI: doi.org/10.1080/87559120600574493
Velderrain-Rodríguez G.R., Torres-Moreno H.,Villegas-Ochoa, M.A. Ayala-Zavala, J.F.,Robles-Zepeda R.E., Wall-Medrano A. and González-Aguilar G.A. 2018. Gallic acid content and an antioxidant mechanism are responsible for the antiproliferative activity of ‘Ataulfo’ mango peel on LS180 cells. Molecules 23(3):695. DOI: doi.org/10.3390/molecules23030695
Vally H., Misso N.L.A. and Madan V. 2009. Clinical effects of sulphite additives. Clinical and Experimental Allergy 39(11):1643-1651. doi:10.1111/j.1365-2222.2009.03362.x
Varakumar S., Kumar Y.S. and Reddy O.V.S. 2011.Carotenoid composition of mango (Mangifera indica L.) wine and its antioxidant activity. Journal of Food Biochemistry 35(5):1538-1547. DOI: doi.org/10.1111/j.1745-4514.2010.00476.x
Whang W.K., Park H.S., Ham I.H., Oh M., Namkoong H., Kim H.K., Hwang D.W., Hur S.Y., Kim T.E., Park Y.G., Kim J.-R. and Kim J.W. 2005. Methyl gallate and chemicals structurally related to methyl gallate protect human umbilical vein endothelial cells from oxidative stress. Experimental and Molecular Medicine 37(4):343-352. DOI: doi.org/10.1038/emm.2005.44
Wrolstad R.E., Acree T.E., Decker E.A., Penner M.H., Reid D.S, Schwartz S.J., Shoemaker C.F., Smith D.M. and Sporns P. 2005. Handbook of Food Analytical Chemistry, volumes 1 and 2. Wiley-Interscience. New Jersey, UE. pp 7-8 (vol 1) and pp 81-84 (vol 2).
Yao L., Fan L. and Duan Z. 2020. Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices. Food Chemistry 305. In press. DOI: doi.org/10.1016/j.foodchem.2019.12547
Article Sidebar
Published
Nov 25, 2020
Article Details
Section
Paper
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright Agreement with Authors
Before publication, after the acceptance of the manuscript, Authors have to sign a Publication Agreement with "Italian Journal of Food Science", granting and assigning to "Italian Journal of Food Science" the perpetual right to distribute the work free of charge by any means and in any parts of the world, including the communication to the public through the journal website.
License for Published Contents
http://creativecommons.org/licenses/by-nc-nd/4.0/
Author Biographies
A. JIMÉNEZ-DURÁN, Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca. Carretera Huajuapan-Acatlima km 2.5, 69000 Huajuapan de León Oaxaca, México.
Master's student in science: natural products and food
N.F. SANTOS-SÁNCHEZ, Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca. Carretera Huajuapan-Acatlima km 2.5, 69000 Huajuapan de León Oaxaca, México.
Proffesor-Researcher
B. HERNÁNDEZ-CARLOS, Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, Foran Hall/Cook Campus, 59 Dudley Rd, New Brunswick, 08901 New Jersey, United States.
Proffesor-Researcher
H.R. JULIANI, Department of Plant Biology and Pathology, Rutgers, The State University of New Jersey, Foran Hall/Cook Campus, 59 Dudley Rd, New Brunswick, 08901 New Jersey, United States.
Proffesor