Abstract
The impact of acidification with citric acid, addition of EDTA or water blanching at high temperature, and short time (HTST) conducted at 90°C for 4 min, on the retention of vitamin C (L-AA and DHAA) and β-carotene was studied in mango purée 30 min after crushing. HTST blanching prior to matrix disruption into purée resulted in complete inactivation of polyphenol oxidase (PPO) and minor residual activity (8%) of ascorbic acid oxidase (AAO). The retention of total vitamin C was 100% in blanched purées and in purée with EDTA and about 90% in purées at pH 3.9 and 5.0. Acidification, blanching, and addition of EDTA preserved vitamin C mainly as L-AA, while complete conversion into DHAA was observed in purée at pH 5.0. The retention of all-trans-β-carotene was between 65 and 72%, with the highest value in purée with EDTA and the lowest value in purée of blanched mango. The ratio of 13-cis-β-carotene in fresh mango was 8.2 ± 0.5% that increased significantly after blanching and in purée at pH 5.0.
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Claims 10
Claim · model-written summary
HTST blanching fully inactivated PPO.
- Taxon
- mango
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- HTST blanchinge0
- Outcome
- polyphenol oxidase (PPO)e0
- Direction
- complete inactivatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“HTST blanching prior to matrix disruption into purée resulted in complete inactivation of polyphenol oxidase (PPO)”
t0“mango purée”
Claim · model-written summary
HTST blanching left 8% residual AAO activity.
- Taxon
- mangoMangifera indicat0
- Treatment
- HTST blanchinge1
- Outcome
- residual activity (8%) of ascorbic acid oxidase (AAO)e0
- Value
- 8%e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“minor residual activity (8%) of ascorbic acid oxidase (AAO)”
e1“HTST blanching prior to matrix disruption into purée”
t0“mango purée”
Claim · model-written summary
Total vitamin C retention was 100% in blanched purées.
- Taxon
- mangoMangifera indicat0
- Treatment
- blanchede0
- Outcome
- retention of total vitamin Ce0
- Value
- 100%e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“retention of total vitamin C was 100% in blanched purées”
t0“mango purée”
Claim · model-written summary
Total vitamin C retention was 100% with EDTA.
- Taxon
- mangoMangifera indicat0
- Treatment
- EDTAe0
- Outcome
- retention of total vitamin Ce0
- Value
- 100%e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“retention of total vitamin C was 100% in blanched purées and in purée with EDTA”
t0“mango purée”
Claim · model-written summary
Total vitamin C retention was about 90% at pH 3.9 and 5.0.
- Taxon
- mangoMangifera indicat0
- Outcome
- retention of total vitamin Ce1
- Value
- about 90%e0
- Qualifier
- pH 3.9 and 5.0e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“about 90% in purées at pH 3.9 and 5.0”
e1“retention of total vitamin C”
t0“mango purée”
Claim · model-written summary
Acidification, blanching and EDTA preserved vitamin C mainly as L-AA.
- Taxon
- mangoMangifera indicat0
- Treatment
- Acidification, blanching, and addition of EDTAe0
- Outcome
- vitamin C mainly as L-AAe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acidification, blanching, and addition of EDTA preserved vitamin C mainly as L-AA”
t0“mango purée”
Claim · model-written summary
Vitamin C converted completely to DHAA at pH 5.0.
- Taxon
- mangoMangifera indicat0
- Outcome
- complete conversion into DHAAe0
- Qualifier
- pH 5.0e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“complete conversion into DHAA was observed in purée at pH 5.0”
t0“mango purée”
Claim · model-written summary
All-trans-β-carotene retention ranged from 65 to 72%, highest with EDTA and lowest with blanching.
- Taxon
- mangoMangifera indicae0
- Outcome
- retention of all-trans-β-carotenee0
- Value
- between 65 and 72%e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“retention of all-trans-β-carotene was between 65 and 72%, with the highest value in purée with EDTA and the lowest value in purée of blanched mango”
Claim · model-written summary
Fresh mango had a 13-cis-β-carotene ratio of 8.2 ± 0.5%.
- Taxon
- mangoMangifera indicae0
- Organ / stage
- fresh mangoe0
- Outcome
- ratio of 13-cis-β-carotenee0
- Value
- 8.2 ± 0.5%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ratio of 13-cis-β-carotene in fresh mango was 8.2 ± 0.5%”
Claim · model-written summary
The 13-cis-β-carotene ratio increased after blanching and at pH 5.0.
- Taxon
- mangoMangifera indicae0
- Treatment
- blanchinge0
- Outcome
- ratio of 13-cis-β-carotenee0
- Direction
- increasede0
- Qualifier
- pH 5.0e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ratio of 13-cis-β-carotene in fresh mango was 8.2 ± 0.5% that increased significantly after blanching and in purée at pH 5.0”
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