Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.)
The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β...
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1424 |
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| author | Alessandra Fratianni Giuseppina Adiletta Marisa Di Matteo Gianfranco Panfili Serena Niro Carla Gentile Vittorio Farina Luciano Cinquanta Onofrio Corona |
| author_facet | Alessandra Fratianni Giuseppina Adiletta Marisa Di Matteo Gianfranco Panfili Serena Niro Carla Gentile Vittorio Farina Luciano Cinquanta Onofrio Corona |
| author_sort | Alessandra Fratianni |
| collection | DOAJ |
| description | The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β-carotene was the main carotenoid, representing about 50% of total carotenoids. In both cultivars, carotenoids were more susceptible to drying at 60 °C. Total phenols and metal reduction activity were higher in Osteen than in Keitt, which had higher values in radical scavenging capacity. The antioxidant activities were best preserved with drying temperatures at 50 °C in Keitt and 60 °C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying. As regards organoleptic characteristics through sensory analysis, Keitt dried mangoes were quite similar to the fresh product, compared to Osteen. |
| first_indexed | 2024-03-10T15:46:55Z |
| format | Article |
| id | doaj.art-a8b779a38c914299b90c9fb25d5465cd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:46:55Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a8b779a38c914299b90c9fb25d5465cd2023-11-20T16:25:17ZengMDPI AGFoods2304-81582020-10-01910142410.3390/foods9101424Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.)Alessandra Fratianni0Giuseppina Adiletta1Marisa Di Matteo2Gianfranco Panfili3Serena Niro4Carla Gentile5Vittorio Farina6Luciano Cinquanta7Onofrio Corona8Dipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, ItalyDipartimento di Ingegneria Industriale, Università di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyDipartimento di Ingegneria Industriale, Università di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, ItalyDipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, ItalyDipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, ItalyDipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università di Palermo, Viale delle Scienze, Ed. 16, 90128 Palermo, ItalyDipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, ItalyDipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, ItalyDipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, ItalyThe aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β-carotene was the main carotenoid, representing about 50% of total carotenoids. In both cultivars, carotenoids were more susceptible to drying at 60 °C. Total phenols and metal reduction activity were higher in Osteen than in Keitt, which had higher values in radical scavenging capacity. The antioxidant activities were best preserved with drying temperatures at 50 °C in Keitt and 60 °C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying. As regards organoleptic characteristics through sensory analysis, Keitt dried mangoes were quite similar to the fresh product, compared to Osteen.https://www.mdpi.com/2304-8158/9/10/1424mangodryingcarotenoidsantioxidant activityvolatile compounds |
| spellingShingle | Alessandra Fratianni Giuseppina Adiletta Marisa Di Matteo Gianfranco Panfili Serena Niro Carla Gentile Vittorio Farina Luciano Cinquanta Onofrio Corona Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.) Foods mango drying carotenoids antioxidant activity volatile compounds |
| title | Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.) |
| title_full | Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.) |
| title_fullStr | Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.) |
| title_full_unstemmed | Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.) |
| title_short | Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.) |
| title_sort | evolution of carotenoid content antioxidant activity and volatiles compounds in dried mango fruits i mangifera indica i l |
| topic | mango drying carotenoids antioxidant activity volatile compounds |
| url | https://www.mdpi.com/2304-8158/9/10/1424 |
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