LYOPHILIZATION EFFECTS ON CHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY IN PULP OF FOUR VARIETIES Mangifera indica

• Autores: Surco-Laos, Felipe, Tipiana, Rocío, Torres, Ysabel, Panay, Juan, Valle, Manuel
• Formato: artículo
• Fecha de Publicación: 2017
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/214
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/214
• Nivel de acceso: acceso abierto
• Materia: Mango; lyophilization; chemical composition; antioxidant activity; liofilización; composición química; actividad antioxidante

The mango, Mangifera indica L., is a tropical fruit that stands out for its particular flavor and aroma, is widely accepted. In this paper the effect of lyophilization on the pulp four mango varieties was evaluated: Chato, Pink, Meat and Suck. Bromatological chemical analysis by official methods (AOAC, FAO) and antioxidant capacity by DPPH before and after treatment was performed. No significant differences between varieties of mangos, except vitamin C (pink and meat ~ 50 % +) and carotenoids (Pink ~ 70 % +) was found; the processing affected the acidity with an increase of 250 %, a decrease of total carotenoids (27- 42 %) and antioxidant activity (~ 50 %).