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Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments

Siddiq, M., Sogi, D.S., Dolan, K.D.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2013 v.53 no.1 pp. 156-162
acidity, antioxidant activity, ascorbic acid, calcium chloride, citric acid, color, firmness, heat, mangoes, pH, phenolic compounds, sodium, soluble solids, storage time
Fresh-cut processing of mangoes have not been explored on a scale similar to other tropical fruits. This study assessed the effect of different pre-treatments and storage on total phenolics, antioxidant properties, and selected quality characteristics of mango cubes treated with: ascorbic acid + citric acid + CaCl2 (AA–CA–Ca), sodium acid sulfate (SAS), and 5-min infrared heat (IR-5). Phenolics content of the untreated cubes was 21.16 mg GAE/100 g on day-0, whereas treated samples had higher contents – 70.82, 40.58, and 25.98 mg GAE/100 g in AA–CA–Ca, SAS, and IR-5 samples, respectively. Similarly, antioxidant activities (ABTS, DPPH, FRAP, ORAC) generally increased with all treatments, this effect was more pronounced with AA–CA–Ca. Total phenolics and antioxidant activities were stable during 12-day storage at 4 °C. Cubes treated with AA–CA–Ca showed consistently better color and firmness than the control and other two treatments. Storage time and treatments showed a mixed trend on pH, soluble solids, acidity, and sugar-acid ratio.