Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (<i>Mangifera Indica</i> L.)

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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Bibliographic Details
Main Authors: Alessandra Fratianni, Giuseppina Adiletta, Marisa Di Matteo, Gianfranco Panfili, Serena Niro, Carla Gentile, Vittorio Farina, Luciano Cinquanta, Onofrio Corona
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
mango
drying
carotenoids
antioxidant activity
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/9/10/1424

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