Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10495/11656
Título : Effect of storage time on physicochemical, sensorial, and antioxidant characteristics, and composition of mango (cv. Azúcar) juice
Autor : Zapata Londoño, Maria Bibiana
Chaparro Rojas, Diana Carolina
Rojano, Benjamín Alberto
Alzate Arbeláez, Andrés Felipe
Restrepo Betancur, Luis Fernando
Maldonado Celis, María Elena
Palabras clave : Sugar
Antioxidant
Carotenoids
Mango
Polyphenols
Juice
Fecha de publicación : 2017
Editorial : United Arab Emirates University
Citación : Zapata M, Chaparro D, Rojano B, Alzate A, Restrepo L, Maldonado M. Effect of storage time on physicochemical, sensorial, and antioxidant characteristics, and composition of mango (cv. Azúcar) juice. Emirates Journal of Food and Agriculture. 2017; 29(5): 367-77 DOI: 10.9755/ejfa.2016-09-1256
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 analyses 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 juices B and D had the highest scores in all attributes followed by juice C. Physicochemical characteristics were measured by official methods (Association of official analytical chemists) 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 (2,2-diphenyl-1-picrylhydrazyl) radical, ABTS (2,2 ́-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) radical and hydrophilic ORAC (oxygen radical absorbance capacity) method. 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 Azucar had similar physicochemical characteristics, sensory characteristics, total phenolic content and antioxidant activity between 1 and 30 days of storage at −20°C.
Grupo de INV. : Impacto de Componentes Alimentarios en la Salud
URI : http://hdl.handle.net/10495/11656
ISSN : 2079052X
20790538 E
Aparece en las colecciones: CIAN (Centro de Investigación en Alimentación y Nutrición)

Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
ZapataMaria_2017_EffectStorageTimePhysicochemical.pdfArtículo de revista 762,42 kBAdobe PDFVisualizar/Abrir


Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.

 


Gestión de T.I. /Sistema de Bibliotecas / Universidad de Antioquia / Cl. 67 Nº 53 - 108 - Bloque 8 Conmutador: 219 51 51- 219 51 40 comunicacionessistemadebibliotecas@udea.edu.co Medellín - Colombia