TY - JOUR
T1 - Phenolic compounds profile and antioxidant capacity of ‘Ataulfo’ mango pulp processed by ohmic heating at moderate electric field strength
AU - Barrón-García, O. Y.
AU - Morales-Sánchez, E.
AU - Ramírez Jiménez, A. K.
AU - Antunes-Ricardo, M.
AU - Luzardo-Ocampo, I.
AU - González-Jasso, E.
AU - Gaytán-Martínez, M.
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/4
Y1 - 2022/4
N2 - Heat treatment during pasteurization of mango (Mangifera indica L.) pulp reduces the phenolic content and its potential health benefits. The bioactive content, phenolics profile, and antioxidant capacity of ‘Ataulfo’ mango pulp after ohmic heating (OH) treatment (15.0–20.0 V/cm), and conventional heating (CT, 72 °C) were evaluated. No significant differences were observed in the gallic acid and mangiferin content and its antioxidant capacity (ABTS). Mass spectrometry analysis (LC/MS-TOF) showed that all treatments produced the same profile of phenolic compounds, including 6 phenolic acids, 2 gallotannins, 1 benzophenone, 2 xanthones, and 3 flavonoids. PCA analysis confirmed that mangiferin and gallic acid were the main contributors to the ABTS antioxidant capacity. These results demonstrate that OH treatments can preserve the compositions of phenolic compounds mango pulp, thus maintaining its potential health benefits.
AB - Heat treatment during pasteurization of mango (Mangifera indica L.) pulp reduces the phenolic content and its potential health benefits. The bioactive content, phenolics profile, and antioxidant capacity of ‘Ataulfo’ mango pulp after ohmic heating (OH) treatment (15.0–20.0 V/cm), and conventional heating (CT, 72 °C) were evaluated. No significant differences were observed in the gallic acid and mangiferin content and its antioxidant capacity (ABTS). Mass spectrometry analysis (LC/MS-TOF) showed that all treatments produced the same profile of phenolic compounds, including 6 phenolic acids, 2 gallotannins, 1 benzophenone, 2 xanthones, and 3 flavonoids. PCA analysis confirmed that mangiferin and gallic acid were the main contributors to the ABTS antioxidant capacity. These results demonstrate that OH treatments can preserve the compositions of phenolic compounds mango pulp, thus maintaining its potential health benefits.
KW - Antioxidant capacity
KW - Mango (Mangifera indica L.) ‘Ataulfo’
KW - Ohmic heating
KW - Phenolic compounds
UR - http://www.scopus.com/inward/record.url?scp=85124995299&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2022.111032
DO - 10.1016/j.foodres.2022.111032
M3 - Artículo
C2 - 35337581
AN - SCOPUS:85124995299
SN - 0963-9969
VL - 154
JO - Food Research International
JF - Food Research International
M1 - 111032
ER -