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  • Title: Improving antioxidant capacity of fresh-cut mangoes treated with UV-C.
    Author: González-Aguilar GA, Villegas-Ochoa MA, Martínez-Téllez MA, Gardea AA, Ayala-Zavala JF.
    Journal: J Food Sci; 2007 Apr; 72(3):S197-202. PubMed ID: 17995814.
    Abstract:
    The effect of UV-C irradiation time on total phenol, flavonoids, beta-carotene, ascorbic acid contents, and antioxidant capacity (ORAC, DPPH(*)) of fresh-cut "Tommy Atkins" mango stored for 15 d at 5 degrees C was investigated. Fresh-cut mango was irradiated for 0, 1, 3, 5, and 10 min prior to storage at 5 degrees C. UV-C irradiation for 10 min induced a hypersensitive defense response resulting in the phenols and flavonoids accumulation which was positively correlated with ORAC and DPPH(*) values. However, beta-carotene and ascorbic acid content of fresh-cut mangos decreased with irradiation time during storage. Antioxidant capacity (ORAC, DPPH(*)) was increased in fresh-cut mangoes treated with UV-C irradiation. In conclusion, UV-C irradiation appears to be a good technique to improve the total antioxidant capacity of fresh-cut mango.
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