Effect of steaming and frozen storage on polyphenol content and antioxidant properties of Mangifera odorata (Kuini) pulp

Saiful Bahri S., . and Norra I., . and Hadijah H., . and Norhartini A. S., . Effect of steaming and frozen storage on polyphenol content and antioxidant properties of Mangifera odorata (Kuini) pulp. pp. 313-321. ISSN 2550-2166

Mangifera odorata (kuini) is a potential source of antioxidant. As a seasonal fruit and easily perishable after harvesting production of kuini pulp was a common practice to overcome this problem. Steaming treatment were involved in the production of kuini pulp before being stored at -18C. These thermal treatment and storage are challenging due to the fact that it can induce changes of antioxidants properties of kuini pulp. Thus this study evaluated the effect of steaming processing and frozen storage on the total phenolic content (TPC) and antioxidant activity (AOA) measured by ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity (RSA) method of M. odorata (kuini) pulps. Overall a significant difference was observed for TPC and AOA for steaming kuini pulp compared to control samples. Steaming processing significantly increased the TPC and AOA of the kuini pulps (p 0.05). Significant relationships (p 0.05) were identified between total phenolics and total antioxidant activities. Storage at -18C significantly affected the TPC and AOA of the frozen kuini pulp samples. After 12 months storage of all frozen kuini pulp samples phenolics content was decreased up to 34; the reducing power value decreased up to 50 and DPPH RSA decreased up to 35 of the initial value. Steam blanching is recommended to enhance the phenolic content and the antioxidant but frozen storage at -18C cannot preserve the phenolic content and the antioxidant of kuini pulp.

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Abstract

Mangifera odorata (kuini) is a potential source of antioxidant. As a seasonal fruit and easily perishable after harvesting production of kuini pulp was a common practice to overcome this problem. Steaming treatment were involved in the production of kuini pulp before being stored at -18C. These thermal treatment and storage are challenging due to the fact that it can induce changes of antioxidants properties of kuini pulp. Thus this study evaluated the effect of steaming processing and frozen storage on the total phenolic content (TPC) and antioxidant activity (AOA) measured by ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity (RSA) method of M. odorata (kuini) pulps. Overall a significant difference was observed for TPC and AOA for steaming kuini pulp compared to control samples. Steaming processing significantly increased the TPC and AOA of the kuini pulps (p 0.05). Significant relationships (p 0.05) were identified between total phenolics and total antioxidant activities. Storage at -18C significantly affected the TPC and AOA of the frozen kuini pulp samples. After 12 months storage of all frozen kuini pulp samples phenolics content was decreased up to 34; the reducing power value decreased up to 50 and DPPH RSA decreased up to 35 of the initial value. Steam blanching is recommended to enhance the phenolic content and the antioxidant but frozen storage at -18C cannot preserve the phenolic content and the antioxidant of kuini pulp.

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Item Type:	Article
AGROVOC Term:	Steaming
AGROVOC Term:	Frozen storage
AGROVOC Term:	Fruit pulps
AGROVOC Term:	Sampling
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Polyphenol content
AGROVOC Term:	Food processing
AGROVOC Term:	Preservation
AGROVOC Term:	Functional foods
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10194

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