TITLE:
Sanitizers Effect in Mango Pulp and Peel Antioxidant Compounds
AUTHORS:
Kamila de Almeida Monaco, Sergio Marques Costa, Maíra Rodrigues Uliana, Giuseppina Pace Pereira Lima
KEYWORDS:
Ozonated Water, Vitamin C, Polyphenol, Carotenoid
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.10,
May
5,
2014
ABSTRACT: Effects of ozonated
water as sanitizer method on mango was studied on total phenolics, flavonoids,
carotenoids and vitamin C of pulp or peel. Mango cultivar “Palmer” was
harvested and subjected to sanitization treatments by immersion in water,
chlorinated water (10 minutes sodium hypochlorite 100 mg·L-1) or
ozonated water for 10 and 20 minutes. After the sanitization process, the mangoes
were stored at 15°C ± 1°C and 85% ± 5% RH for seven days, followed by 4 days of
storage at room temperature (simulating the trading period), totaling 11 days
after harvested. Mangoes pulp sanitized with ozonated water for 20 minutes
showed the highest values of TA, total soluble carbohydrates, vitamin C,
carotenoids and flavonoid content. These data suggest that the use of ozonated
water may contribute to induce increase antioxidants compounds.