Phenolic compounds profile and antioxidant capacity of 'Ataulfo' mango pulp processed by ohmic heating at moderate electric field strength

被引：20

作者：

Barron-Garcia, O. Y. ^{[1
]}

Morales-Sanchez, E. ^{[1
]}

Jimenez, A. K. Ramirez ^{[2
]}

Antunes-Ricardo, M. ^{[2
,5
]}

Luzardo-Ocampo, I. ^{[3
,4
]}

Gonzalez-Jasso, E. ^{[1
]}

Gaytan-Martinez, M. ^{[4
]}

机构：

[1] Inst Politecn Nacl, CICATA IPN Unidad Queretaro, Cerro Blanco 141, Santiago De Queretaro 76090, Mexico

[2] Tecnol Monterrey, Sch Engn & Sci, Ave Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico

[3] Univ Nacl Autonoma Mexico, Inst Neurobiol, Queretaro 76230, Mexico

[4] Univ Autonoma Queretaro, Sch Chem, Res & Grad Program Food Sci, Cerro Campanas S-N, Queretaro 76010, Qro, Mexico

[5] Tecnol Monterrey, Inst Obes Res, Av Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico

来源：

FOOD RESEARCH INTERNATIONAL | 2022年 / 154卷

关键词：

Mango (Mangifera indica L.) Ataulfo; Ohmic heating; Phenolic compounds; Antioxidant capacity; MANGIFERA-INDICA L; CV ATAULFO; ACID; PARAMETERS; FOOD; DEHYDRATION; POLYPHENOLS; EXTRACTION; ENZYMES; FRUIT;

D O I：

10.1016/j.foodres.2022.111032

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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.

引用

页数：10

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