EFFECT OF STORAGE TIME ON PHYSICOCHEMICAL, SENSORIAL, AND ANTIOXIDANT CHARACTERISTICS, AND COMPOSITION OF MANGO (CV. AZÚCAR) JUICE

  • Maria Bibiana Zapata Grupo ICAS, Escuela de Nutrición y dietética, Universidad de Antioquia, Medellín-Colombia
  • Diana Chaparro Grupo ICAS, Escuela de Nutrición y dietética, Universidad de Antioquia, Medellín-Colombia
  • Benjamin Alberto Rojano Grupo Química de los productos naturales y los alimentos, Facultad de Ciencias, Universidad Nacional de Colombia, sede Medellín, Colombia
  • Andres Felipe Alzate Grupo Química de los productos naturales y los alimentos, Facultad de Ciencias, Universidad Nacional de Colombia, sede Medellín, Colombia
  • Luis Fernando Restrepo Grupo GISER, Facultad de Ciencias Agrarias, Universidad de Antioquia, Medellín-Colombia
  • Maria Elena Maldonado Grupo ICAS, Escuela de Nutrición y dietética, Universidad de Antioquia, Medellín-Colombia

Abstract

Mango is one of the most popular fruits and a good source of antioxidants compounds. In this study, we monitor the stability of physicochemical and sensory characteristics, antioxidant activity and content of carotenoids and polyphenols of ripe mango cultivar Azúcar stored up to 60 days at - 20°C. All analysis were carried out in mango juice prepared using pulp stored during 1, 8, 30, 44 and 60 days. The sensory analysis was carried out by 200 untrained panelists and samples 2 and 4 had the highest scores in all attributes followed by sample 3. Physicochemical characteristics were measured by standard AOAC methods, and they were similar through different storage time except for calories and total carbohydrates. Total carotenoids, flavonoids and polyphenols content were measured by colorimetric methods. Polyphenols content was similar over time, meanwhile carotenoids and flavonoids content increased after 8 days of storage and they decreased after 30 days of storage. Antioxidant activity was measured by DPPH, ABTS and hydrophilic ORAC methods. Juice prepared after 8 and 30 days of mango storage showed the highest antioxidant activity in almost methods. In conclusion, juice prepared from ripe mango cultivar Azúcar had similar physicochemical characteristics, sensory characteristics, content of polyphenols and antioxidant activity between 1 and 30 days of storage at - 20°C.

Keywords: Azúcar, antioxidant, carotenoids, mango juice, polyphenols
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How to Cite
Zapata, M., D. Chaparro, B. Rojano, A. Alzate, L. Restrepo, and M. Maldonado. “EFFECT OF STORAGE TIME ON PHYSICOCHEMICAL, SENSORIAL, AND ANTIOXIDANT CHARACTERISTICS, AND COMPOSITION OF MANGO (CV. AZÚCAR) JUICE”. Emirates Journal of Food and Agriculture, Vol. 29, no. 5, Dec. 2017, pp. 367-7, doi:https://doi.org/10.9755/ejfa.2016-09-1256. Accessed 19 Sept. 2019.
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Regular Articles