Improving Antioxidant Capacity of Fresh-Cut Mangoes Treated with UV-C

Authors

  • Gustavo A. González-Aguilar,

    1. Authors are with Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria km 0.6, Apartado Postal 1735, Hermosillo, Sonora, México (83000). Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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  • Mónica A. Villegas-Ochoa,

    1. Authors are with Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria km 0.6, Apartado Postal 1735, Hermosillo, Sonora, México (83000). Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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  • M.A. Martínez-Téllez,

    1. Authors are with Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria km 0.6, Apartado Postal 1735, Hermosillo, Sonora, México (83000). Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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  • A.A. Gardea,

    1. Authors are with Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria km 0.6, Apartado Postal 1735, Hermosillo, Sonora, México (83000). Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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  • J. Fernando Ayala-Zavala

    1. Authors are with Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a la Victoria km 0.6, Apartado Postal 1735, Hermosillo, Sonora, México (83000). Direct inquiries to author González-Aguilar (E-mail: gustavo@cascabel.ciad.mx).
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Abstract

ABSTRACT:  The effect of UV-C irradiation time on total phenol, flavonoids, β-carotene, ascorbic acid contents, and antioxidant capacity (ORAC, DPPH) of fresh-cut “Tommy Atkins” mango stored for 15 d at 5 °C was investigated. Fresh-cut mango was irradiated for 0, 1, 3, 5, and 10 min prior to storage at 5 °C. UV-C irradiation for 10 min induced a hypersensitive defense response resulting in the phenols and flavonoids accumulation which was positively correlated with ORAC and DPPH values. However, β-carotene and ascorbic acid content of fresh-cut mangos decreased with irradiation time during storage. Antioxidant capacity (ORAC, DPPH) was increased in fresh-cut mangoes treated with UV-C irradiation. In conclusion, UV-C irradiation appears to be a good technique to improve the total antioxidant capacity of fresh-cut mango.

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