Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.)
Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.)
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DOI：
10.1016/j.foodchem.2009.01.019
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发表时间：
2009-08-01
期刊：
影响因子：
8.8
通讯作者：
Talcott, Stephen T.
中科院分区：
文献类型：
--
作者：
Kim, Youngmok;Lounds-Singleton, Angela J.;Talcott, Stephen T.
芒果是世界范围内一种重要的热带水果作物，因其鲜艳的果肉颜色、多汁的质地和甜美的味道而闻名，其植物化学成分还具有重要的营养贡献。进口到美国的芒果必须接受热检疫处理，如辐照和热水处理（HWT），以根除入侵害虫，但关于热水浸泡处理后水果中多酚变化的数据有限。尽管水温保持恒定，但处理时间取决于果实大小。因此，这些研究聚焦于成熟青芒果在不同热水处理时间后以及短期储存期间多酚和抗氧化能力的变化。实验中，将果实浸泡在46.1℃的水中70到110分钟；一半在处理后2小时内进行评估，其余的在25℃储存4天后评估多酚、抗氧化能力和果实品质的变化。通过与标准品进行高效液相色谱分析，初步鉴定出游离没食子酸和四种没食子鞣质是主要的多酚类物质。芒果中两种主要的多酚类物质——没食子酸和没食子鞣质以及总可溶性酚类物质，由于热水处理时间延长而减少，而热水处理后所有热处理过的芒果的抗氧化能力立即保持不变。然而，在4天的储存期间，没食子酸和没食子鞣质的浓度仅观察到微小变化，而所有热水处理过的果实的总可溶性酚类物质和抗氧化能力均下降。最佳的热水浸泡时间不影响芒果的外观品质和多酚类物质，但在4天的储存期间，无论处理时间长短，所有热处理都降低了总可溶性酚类物质和抗氧化能力。（C）2009爱思唯尔有限公司。保留所有权利。
Mangoes are an important tropical fruit crop worldwide and are best noted for their vibrant flesh colour, juicy texture, and sweet flavour, along with important nutrient contributions from their phytochemical constituents. Mangoes imported to the US must be exposed to thermal quarantine treatments, such as irradiation and hot water treatment (HWT), to eradicate invasive pests, yet limited data exist regarding polyphenolic changes to the fruit following hot water immersion treatment. Although the water temperature remains constant, the duration of treatment depends on fruit size. Therefore, these investigations focused on polyphenolic and antioxidant changes to mature, green mangoes following varying times of HWT and their changes during short-term storage. Experimentally, fruit were immersed in 46.1 degrees C water from 70 to 110 min; half evaluated within 2 h of treatment, while the remainder was evaluated after 4 days of storage at 25 degrees C for changes in polyphenolics, antioxidant capacity and fruit quality. Free gallic acid and four gallotannins were tentatively identified as the major polyphenolics present by HPLC analysis against authentic standards. Two major polyphenolics in mango, gallic acid and gallotannins, as well as total soluble phenolics, decreased as a result of prolonged HWT, while the antioxidant capacity remained unchanged in all heat-treated mangoes immediately after HWT. However, during 4 days storage, only minor changes were observed in gallic acid and gallotannin concentrations whereas total soluble phenolics and antioxidant capacity in all hot water-treated fruits decreased. The optimum hot water immersion times did not affect the external quality and polyphenolics of mangoes but all heat treatments reduced total soluble phenolics and antioxidant capacity, regardless of the duration of treatment times, during 4 days storage. (C) 2009 Elsevier Ltd. All rights reserved.