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

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...

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Veröffentlicht in:	Journal of food science 2007-04, Vol.72 (3), p.S197-S202
Hauptverfasser:	González-Aguilar, Gustavo A, Villegas-Ochoa, Mónica A, Martínez-Téllez, M.A, Gardea, A.A, Ayala-Zavala, J. Fernando
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity antioxidant capacity Antioxidants Antioxidants - analysis Antioxidants - metabolism Ascorbic Acid - analysis Ascorbic Acid - metabolism beta Carotene - analysis beta Carotene - metabolism bioactive compounds Biological and medical sciences Flavonoids - analysis Flavonoids - metabolism Food industries Food Irradiation Food Preservation - methods Food science fresh-cut foods Fruit and vegetable industries fruit quality Fruits Fundamental and applied biological sciences. Psychology Mangifera - radiation effects Mangifera indica mangoes nutrient content Nutrition Nutritive Value Oxidation-Reduction phenols Phenols - analysis Phenols - metabolism Quality Control raw fruit Temperature Time Factors Ultraviolet radiation Ultraviolet Rays UV-light
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