TY - JOUR
T1 - Effect of high hydrostatic pressure on antioxidant content of 'Ataulfo' mango during postharvest maturation
AU - Ortega, Viviana Guadalupe
AU - Ramírez, José Alberto
AU - Velázquez, Gonzalo
AU - Tovar, Beatriz
AU - Mata, Miguel
AU - Montalvo, Efigenia
PY - 2013
Y1 - 2013
N2 - The objective of this study was to evaluate the effect of pressurization on the concentration of some antioxidant compounds and the antiradical efficiency during the ripening process of 'Ataulfo' mango. The fruits at physiological maturity stage were pressurized at 15, 30, or 60 MPa for 10 or 20 min. Control fruits were not pressurized. The fruits were stored at 25 °C and changes in the concentration of ascorbic acid, total phenols, total flavonoids, total carotenoids, and antiradical efficiency were evaluated. It was demonstrated that in 'Ataulfo' mango high hydrostatic pressure treatments at 60 and 30 MPa for 20 minutes induced the synthesis of ascorbic acid during storage maybe as a consequence of physiological changes and possible structural modification of the cells, while the fruits pressurized at 15 MPa showed no effect on this parameter. On the other hand, the use of 15 MPa for 10 minutes increased the synthesis of phenols, flavonoids, carotenoids, and antiradical efficiency in 'Ataulfo' mango compared to that of the control fruit. In conclusion, this behavior seemed to be due to the low hydrostatic pressure treatments (15 Mpa), which stimulated the synthesis of antioxidants in the mango fruit and ripening was not inhibited.
AB - The objective of this study was to evaluate the effect of pressurization on the concentration of some antioxidant compounds and the antiradical efficiency during the ripening process of 'Ataulfo' mango. The fruits at physiological maturity stage were pressurized at 15, 30, or 60 MPa for 10 or 20 min. Control fruits were not pressurized. The fruits were stored at 25 °C and changes in the concentration of ascorbic acid, total phenols, total flavonoids, total carotenoids, and antiradical efficiency were evaluated. It was demonstrated that in 'Ataulfo' mango high hydrostatic pressure treatments at 60 and 30 MPa for 20 minutes induced the synthesis of ascorbic acid during storage maybe as a consequence of physiological changes and possible structural modification of the cells, while the fruits pressurized at 15 MPa showed no effect on this parameter. On the other hand, the use of 15 MPa for 10 minutes increased the synthesis of phenols, flavonoids, carotenoids, and antiradical efficiency in 'Ataulfo' mango compared to that of the control fruit. In conclusion, this behavior seemed to be due to the low hydrostatic pressure treatments (15 Mpa), which stimulated the synthesis of antioxidants in the mango fruit and ripening was not inhibited.
KW - Antioxidants
KW - High hydrostatic pressure
KW - Mangifera indica L
UR - http://www.scopus.com/inward/record.url?scp=84885601102&partnerID=8YFLogxK
U2 - 10.1590/S0101-20612013005000062
DO - 10.1590/S0101-20612013005000062
M3 - Artículo
SN - 0101-2061
VL - 33
SP - 561
EP - 568
JO - Food Science and Technology
JF - Food Science and Technology
IS - 3
ER -