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Article

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

by
Alessandra Fratianni
1,
Giuseppina Adiletta
2,*,
Marisa Di Matteo
2,
Gianfranco Panfili
1,
Serena Niro
1,
Carla Gentile
3,
Vittorio Farina
4,
Luciano Cinquanta
4 and
Onofrio Corona
4
1
Dipartimento di Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy
2
Dipartimento di Ingegneria Industriale, Università di Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
3
Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche, Università di Palermo, Viale delle Scienze, Ed. 16, 90128 Palermo, Italy
4
Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1424; https://doi.org/10.3390/foods9101424
Submission received: 16 September 2020 / Revised: 29 September 2020 / Accepted: 30 September 2020 / Published: 9 October 2020
(This article belongs to the Special Issue Current Advances on the Effects of Thermal Processing on Bioactive Compounds in Fruits and Vegetables)
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Abstract

The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β-carotene was the main carotenoid, representing about 50% of total carotenoids. In both cultivars, carotenoids were more susceptible to drying at 60 °C. Total phenols and metal reduction activity were higher in Osteen than in Keitt, which had higher values in radical scavenging capacity. The antioxidant activities were best preserved with drying temperatures at 50 °C in Keitt and 60 °C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying. As regards organoleptic characteristics through sensory analysis, Keitt dried mangoes were quite similar to the fresh product, compared to Osteen.
Keywords: mango; drying; carotenoids; antioxidant activity; volatile compounds mango; drying; carotenoids; antioxidant activity; volatile compounds

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MDPI and ACS Style

Fratianni, A.; Adiletta, G.; Di Matteo, M.; Panfili, G.; Niro, S.; Gentile, C.; Farina, V.; Cinquanta, L.; Corona, O. Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.). Foods 2020, 9, 1424. https://doi.org/10.3390/foods9101424

AMA Style

Fratianni A, Adiletta G, Di Matteo M, Panfili G, Niro S, Gentile C, Farina V, Cinquanta L, Corona O. Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.). Foods. 2020; 9(10):1424. https://doi.org/10.3390/foods9101424

Chicago/Turabian Style

Fratianni, Alessandra, Giuseppina Adiletta, Marisa Di Matteo, Gianfranco Panfili, Serena Niro, Carla Gentile, Vittorio Farina, Luciano Cinquanta, and Onofrio Corona. 2020. "Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)" Foods 9, no. 10: 1424. https://doi.org/10.3390/foods9101424

APA Style

Fratianni, A., Adiletta, G., Di Matteo, M., Panfili, G., Niro, S., Gentile, C., Farina, V., Cinquanta, L., & Corona, O. (2020). Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.). Foods, 9(10), 1424. https://doi.org/10.3390/foods9101424

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