Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars

Autores
Sellamuthu, Periyar Selvam; Denoya, Gabriela Inés; Sivakumar, Dharini; Polenta, Gustavo Alberto; Soundy, Puffy
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Mango cultivars Tommy Atkins, Zill, Peach, Sabre, Rosa and Phiva were analyzed for their quality parameters (fruit weight, flesh color chroma, L, h0, total soluble solid [TSS]/titratable acidity [TA], firmness), bioactive compounds (total phenols, carotenoids, ascorbic acid, antioxidant activity) and polyphenol oxidase (PPO) activity. Cv. Sabre showed highest total phenolic content (76.43 mg gallic acid/100 g FW), carotenoids (9.90 mg/100 g of FW), ascorbic acid content (69.71 mg/100 g of FW) and antioxidant activity (1.2 mg of gallic acid/g of FW), whereas cv. Peach mango contained lower bioactive compounds. Multivariate principal component analysis analysis showed higher concentration of bioactive compounds in cv. Sabre mango, whereas cv. Tommy Atkins was firm and heavier. Cv. Rosa and Phiva were moderately rich in bioactive compounds and lower in fruit weight and firmness, whereas cv. Peach was higher in TSS/ TA. The PPO activity was higher in cvs. Rosa and Zill.
Instituto de Tecnología de Alimentos
Fil: Sellamuthu, Periyar Selvam. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento. Laboratorio de Compuestos Proteicos; Argentina
Fil: Sivakumar, Dharini. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento. Laboratorio de Compuestos Proteicos; Argentina
Fil: Soundy, Puffy. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica
Fuente
Journal of Food Quality 36 (6) : 394-402. (December 2013)
Materia
Mango
Frutas
Variedades
Calidad
Mangoes
Fruits
Varieties
Quality
Compuestos Bioactivos
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2405
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spelling Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango CultivarsSellamuthu, Periyar SelvamDenoya, Gabriela InésSivakumar, DhariniPolenta, Gustavo AlbertoSoundy, PuffyMangoFrutasVariedadesCalidadMangoesFruitsVarietiesQualityCompuestos BioactivosMango cultivars Tommy Atkins, Zill, Peach, Sabre, Rosa and Phiva were analyzed for their quality parameters (fruit weight, flesh color chroma, L, h0, total soluble solid [TSS]/titratable acidity [TA], firmness), bioactive compounds (total phenols, carotenoids, ascorbic acid, antioxidant activity) and polyphenol oxidase (PPO) activity. Cv. Sabre showed highest total phenolic content (76.43 mg gallic acid/100 g FW), carotenoids (9.90 mg/100 g of FW), ascorbic acid content (69.71 mg/100 g of FW) and antioxidant activity (1.2 mg of gallic acid/g of FW), whereas cv. Peach mango contained lower bioactive compounds. Multivariate principal component analysis analysis showed higher concentration of bioactive compounds in cv. Sabre mango, whereas cv. Tommy Atkins was firm and heavier. Cv. Rosa and Phiva were moderately rich in bioactive compounds and lower in fruit weight and firmness, whereas cv. Peach was higher in TSS/ TA. The PPO activity was higher in cvs. Rosa and Zill.Instituto de Tecnología de AlimentosFil: Sellamuthu, Periyar Selvam. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; SudáfricaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento. Laboratorio de Compuestos Proteicos; ArgentinaFil: Sivakumar, Dharini. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; SudáfricaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento. Laboratorio de Compuestos Proteicos; ArgentinaFil: Soundy, Puffy. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica2018-05-15T18:30:41Z2018-05-15T18:30:41Z2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfq.12058http://hdl.handle.net/20.500.12123/24050146-94281745-4557https://doi.org/10.1111/jfq.12058Journal of Food Quality 36 (6) : 394-402. (December 2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:47:13Zoai:localhost:20.500.12123/2405instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:18.114INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
title Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
spellingShingle Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
Sellamuthu, Periyar Selvam
Mango
Frutas
Variedades
Calidad
Mangoes
Fruits
Varieties
Quality
Compuestos Bioactivos
title_short Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
title_full Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
title_fullStr Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
title_full_unstemmed Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
title_sort Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars
dc.creator.none.fl_str_mv Sellamuthu, Periyar Selvam
Denoya, Gabriela Inés
Sivakumar, Dharini
Polenta, Gustavo Alberto
Soundy, Puffy
author Sellamuthu, Periyar Selvam
author_facet Sellamuthu, Periyar Selvam
Denoya, Gabriela Inés
Sivakumar, Dharini
Polenta, Gustavo Alberto
Soundy, Puffy
author_role author
author2 Denoya, Gabriela Inés
Sivakumar, Dharini
Polenta, Gustavo Alberto
Soundy, Puffy
author2_role author
author
author
author
dc.subject.none.fl_str_mv Mango
Frutas
Variedades
Calidad
Mangoes
Fruits
Varieties
Quality
Compuestos Bioactivos
topic Mango
Frutas
Variedades
Calidad
Mangoes
Fruits
Varieties
Quality
Compuestos Bioactivos
dc.description.none.fl_txt_mv Mango cultivars Tommy Atkins, Zill, Peach, Sabre, Rosa and Phiva were analyzed for their quality parameters (fruit weight, flesh color chroma, L, h0, total soluble solid [TSS]/titratable acidity [TA], firmness), bioactive compounds (total phenols, carotenoids, ascorbic acid, antioxidant activity) and polyphenol oxidase (PPO) activity. Cv. Sabre showed highest total phenolic content (76.43 mg gallic acid/100 g FW), carotenoids (9.90 mg/100 g of FW), ascorbic acid content (69.71 mg/100 g of FW) and antioxidant activity (1.2 mg of gallic acid/g of FW), whereas cv. Peach mango contained lower bioactive compounds. Multivariate principal component analysis analysis showed higher concentration of bioactive compounds in cv. Sabre mango, whereas cv. Tommy Atkins was firm and heavier. Cv. Rosa and Phiva were moderately rich in bioactive compounds and lower in fruit weight and firmness, whereas cv. Peach was higher in TSS/ TA. The PPO activity was higher in cvs. Rosa and Zill.
Instituto de Tecnología de Alimentos
Fil: Sellamuthu, Periyar Selvam. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento. Laboratorio de Compuestos Proteicos; Argentina
Fil: Sivakumar, Dharini. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento. Laboratorio de Compuestos Proteicos; Argentina
Fil: Soundy, Puffy. Tshwane University of Technology. Department of Crop Science. Postharvest Technology Group; Sudáfrica
description Mango cultivars Tommy Atkins, Zill, Peach, Sabre, Rosa and Phiva were analyzed for their quality parameters (fruit weight, flesh color chroma, L, h0, total soluble solid [TSS]/titratable acidity [TA], firmness), bioactive compounds (total phenols, carotenoids, ascorbic acid, antioxidant activity) and polyphenol oxidase (PPO) activity. Cv. Sabre showed highest total phenolic content (76.43 mg gallic acid/100 g FW), carotenoids (9.90 mg/100 g of FW), ascorbic acid content (69.71 mg/100 g of FW) and antioxidant activity (1.2 mg of gallic acid/g of FW), whereas cv. Peach mango contained lower bioactive compounds. Multivariate principal component analysis analysis showed higher concentration of bioactive compounds in cv. Sabre mango, whereas cv. Tommy Atkins was firm and heavier. Cv. Rosa and Phiva were moderately rich in bioactive compounds and lower in fruit weight and firmness, whereas cv. Peach was higher in TSS/ TA. The PPO activity was higher in cvs. Rosa and Zill.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
2018-05-15T18:30:41Z
2018-05-15T18:30:41Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://onlinelibrary.wiley.com/doi/abs/10.1111/jfq.12058
http://hdl.handle.net/20.500.12123/2405
0146-9428
1745-4557
https://doi.org/10.1111/jfq.12058
url https://onlinelibrary.wiley.com/doi/abs/10.1111/jfq.12058
http://hdl.handle.net/20.500.12123/2405
https://doi.org/10.1111/jfq.12058
identifier_str_mv 0146-9428
1745-4557
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Journal of Food Quality 36 (6) : 394-402. (December 2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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