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Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

2021; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 42; Linguagem: Inglês

10.1590/fst.54020

1678-457X

Elizabete de Santana Silva, Heraldo Bispo dos Santos, Tamna Joanan Farias Lima Guedes, Rafael Donizete Dutra Sandes, Murugan Rajan, Maria Terezinha Santos Leite Neta, Narendra Narain,

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The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.