Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/43968 |
Resumo: | Mango peels are widely produced and highly perishable. Disinfectant washing and freezing are among the most used methods to preserve foods. However, their impact on products’ properties is conditioned by the foods’ features. This study evaluated for the first time the phytochemical composition, antioxidant activity, and microstructure of mango peels washed with peracetic acid (27 mg/mL for 19 min) and frozen at −20 °C for 30 days. Washing decreased the content of vitamin C (−7%), penta-O-galloyl-β-D-glucose (−23 %), catechin (−30 %), and lutein (−24 %), but the antioxidant activity was preserved. Freezing changed mango peels’ microstructure, increased free phenolic compounds, namely acid gallic (+36 %) and catechin (+51 %), but reduced bound phenolic compounds (−12 % to −87 %), bound phenolic compounds’ antioxidant activity (−51 % to −72 %), and violaxanthin (−51 %). Both methods were considered adequate to conserve mango peels since fiber and the main bioactive compounds (free mangiferin, free gallic acid, and β-carotene) remained unchanged or increased. |
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Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peelsCarotenoidsFreezingMango byproductsPhenolic compoundsvitamin CWashingMango peels are widely produced and highly perishable. Disinfectant washing and freezing are among the most used methods to preserve foods. However, their impact on products’ properties is conditioned by the foods’ features. This study evaluated for the first time the phytochemical composition, antioxidant activity, and microstructure of mango peels washed with peracetic acid (27 mg/mL for 19 min) and frozen at −20 °C for 30 days. Washing decreased the content of vitamin C (−7%), penta-O-galloyl-β-D-glucose (−23 %), catechin (−30 %), and lutein (−24 %), but the antioxidant activity was preserved. Freezing changed mango peels’ microstructure, increased free phenolic compounds, namely acid gallic (+36 %) and catechin (+51 %), but reduced bound phenolic compounds (−12 % to −87 %), bound phenolic compounds’ antioxidant activity (−51 % to −72 %), and violaxanthin (−51 %). Both methods were considered adequate to conserve mango peels since fiber and the main bioactive compounds (free mangiferin, free gallic acid, and β-carotene) remained unchanged or increased.Veritati - Repositório Institucional da Universidade Católica PortuguesaMarçal, SaraSousa, SérgioAraújo-Rodrigues, HelenaSilva, Inês V.Campos, Débora A.Pintado, Manuela2024-02-15T11:52:31Z2024-06-012024-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/43968eng0308-814610.1016/j.foodchem.2024.1383688518259872638219565001165370800001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-12T01:38:30Zoai:repositorio.ucp.pt:10400.14/43968Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:39:01.606033Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels |
title |
Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels |
spellingShingle |
Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels Marçal, Sara Carotenoids Freezing Mango byproducts Phenolic compounds vitamin C Washing |
title_short |
Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels |
title_full |
Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels |
title_fullStr |
Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels |
title_full_unstemmed |
Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels |
title_sort |
Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels |
author |
Marçal, Sara |
author_facet |
Marçal, Sara Sousa, Sérgio Araújo-Rodrigues, Helena Silva, Inês V. Campos, Débora A. Pintado, Manuela |
author_role |
author |
author2 |
Sousa, Sérgio Araújo-Rodrigues, Helena Silva, Inês V. Campos, Débora A. Pintado, Manuela |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Marçal, Sara Sousa, Sérgio Araújo-Rodrigues, Helena Silva, Inês V. Campos, Débora A. Pintado, Manuela |
dc.subject.por.fl_str_mv |
Carotenoids Freezing Mango byproducts Phenolic compounds vitamin C Washing |
topic |
Carotenoids Freezing Mango byproducts Phenolic compounds vitamin C Washing |
description |
Mango peels are widely produced and highly perishable. Disinfectant washing and freezing are among the most used methods to preserve foods. However, their impact on products’ properties is conditioned by the foods’ features. This study evaluated for the first time the phytochemical composition, antioxidant activity, and microstructure of mango peels washed with peracetic acid (27 mg/mL for 19 min) and frozen at −20 °C for 30 days. Washing decreased the content of vitamin C (−7%), penta-O-galloyl-β-D-glucose (−23 %), catechin (−30 %), and lutein (−24 %), but the antioxidant activity was preserved. Freezing changed mango peels’ microstructure, increased free phenolic compounds, namely acid gallic (+36 %) and catechin (+51 %), but reduced bound phenolic compounds (−12 % to −87 %), bound phenolic compounds’ antioxidant activity (−51 % to −72 %), and violaxanthin (−51 %). Both methods were considered adequate to conserve mango peels since fiber and the main bioactive compounds (free mangiferin, free gallic acid, and β-carotene) remained unchanged or increased. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-02-15T11:52:31Z 2024-06-01 2024-06-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/43968 |
url |
http://hdl.handle.net/10400.14/43968 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0308-8146 10.1016/j.foodchem.2024.138368 85182598726 38219565 001165370800001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137440654426112 |