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Global Research Journal of Agricultural and Biological Sciences Vol.3(4) pp.313 –323 October 2012.
Available online http://www.globalresearchjournals.org/?a=journal&id=grjabs
Copyright ©2012 Global Research Journals
Full length Research.
Antioxidant constituents and chemical properties of ‘Tommy atkins’ Mango grown in Campeche, México.
Nohemi Reyes-Vázquez1*, Gustavo González-Aguilar3, Víctor Moo- Huchin2, Marilu Gonzalez-Martinez2, José A. Villa3, Hugo Palafox-Carlos3, Ángeles Sánchez-Contreras1, Ingrid Rodríguez-Buenfil1.
1Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Unidad Sureste. C.30, 151. García Ginerés, C.P. 97070. Mérida, Yuc. México.
2Instituto Tecnológico Superior de Calkiní en el Estado de Campeche. Av. Ah Canul s/n por Carretera Federal C.P. 24900 Calkiní, Camp. México.
3Centro de Investigación en Alimentación y Desarrollo. Carretera a la Victoria km 0.6 C.P. 83304, Hermosillo, Son. México.
*Corresponding author, Phone/Fax: +52-999-9448479, E-mail:nreyes@ciatej.net.mx
Abstract.
Mangoes are an important worldwide tropical fruit and are best noted for their color, juicy texture, and sweet flavor, along with important phytochemical constituents. Phenolic compounds influence the organoleptic quality of fruits and provide health benefits thanks to their antioxidant capacity. Mango cultivars differ in their content of antioxidant components due preharvest factors including climatic conditions, agricultural practices, and geographical localization. However, food composition databases never take into consideration the fact that concentrations of nutrients and their activity may change through cooking practices such as blanching. The aim of this research was to investigate the influence of blanching and the geographical growing area on physiological and antioxidant parameters of ‘Tommy atkins’ mango fruits. They were harvested at the physiologically ripe stage in two regions. Two groups were established: blanching treatment and control fresh fruits. Chemical properties and antioxidant evaluations were determined. The blanching treatment showed positive effect on fruit from both regions increasing the antioxidant constituents. Also, the geographical origin presented influence on the antioxidant parameters. We concluded that hot treatment like blanching is a recommended practice to increase the antioxidant status of mango fresh produces. Therefore, ‘Tommy’ mango should be considered a good source of these compounds providing important health benefits.
Key words: Mangifera indica, Mango, β-carotene, Vitamin C, Flavonoids, Phenols, Phytochemical, Antioxidant capacity, Blanching treatment.