Comparative analysis of fresh and processed mango (<i>Mangifera indica</i> L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

SILVA, Elizabete de Santana; SANTOS JUNIOR, Heraldo Bispo dos; GUEDES, Tamna Joanan Farias Lima; SANDES, Rafael Donizete Dutra; RAJAN, Murugan; LEITE NETA, Maria Terezinha Santos; NARAIN, Narendra

doi:10.1590/fst.54020

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.54020 copy

Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.

Keywords:
thermal processing; additives; chemical composition; UFLC-DAD; GC-MS

Characteristics	Samples
Characteristics	FP	PA	PP	PPA
Water activity	0.99 ± 0.00^a	0.99 ± 0.00^a	0.99 ± 0.00^a	0.99 ± 0.00^a
Color	h* 78.36 ± 0.29^b	h* 78.86 ± 0.11^b	h* 79.50 ± 0.62^a	h* 79.61 ± 0.28^a
	L* 28.41 ± 2.61^b	L* 22.27 ± 1.65^c	L* 28.75 ± 0.14^b	L* 33.27 ± 2.84^a
	a* 5.25 ± 0.11^b	a* 5.44 ± 0.07^b	a* 5.06 ± 0.33^b	a* 6.15 ± 0.64^a
	b* 25.30 ± 1.33^b	b* 27.64 ± 0.30^b	b* 34.40 ± 0.04^a	b* 36.76 ± 3.01^a
	c* 25.83 ± 1.33^b	c* 28.17 ± 0.30^b	c* 34.73 ± 0.13^a	c* 36.80 ± 1.33^a
pH	3.26 ± 0.01^b	3.38 ± 0.01^a	3.21 ± 0.01^c	3.28 ± 0.01^b
Soluble solids (SS °Brix)	11.85 ± 0.01^a	10.20 ± 0.06^b	11.84 ± 0.15^a	11.85 ± 0.05^a
Moisture (g/100 g)	87.70 ± 0.02^b	88.75 ± 0.13^a	87.62 ± 0.08^b	87.52 ± 0.08^b
Lipids (g/100 g)	0.25 ± 0.03^a	0.07 ± 0.01^b	0.14 ± 0.02^c	0.25 ± 0.00^a
Protein (g/100 g)	0.55 ± 0.04^a	0.30 ± 0.01^b	0.56 ± 0.03^a	0.42 ± 0.04^c
Ash (g/100 g)	0.29 ± 0.02^b	0.28 ± 0.03^b	0.33 ± 0.01^a	0.32 ± 0.01^a
Acidity (AT g/100 g)	0.23 ± 0.00^b	0.18 ± 0.00^c	0.24 ± 0.00^a	0.23 ± 0.00^b
Ratio (SS/AT)	51.52 ± 0.01^b	56.66 ± 0.01^a	49.33 ± 0.01^c	51,52 ± 0.01^b

	Classes	Compound	Samples (% Area)					Odor note
	Classes	Compound	LRI ^* * Retention indexes calculated and not found in the database above for comparison.	FP	PA	PP	PPA	Odor note
1	Terpene	(R)-α-pinene	1010	11.43	5.43	7.55	7.29	Herbal, pine, resin, turpentine
2	Aromatic	methylbenzene	1059	0.13	0	0	0	Solvent, resin
3	Terpene	camphene	1076	0.29	0.08	0.19	0.20	Fresh, pine
4	Terpene	(-)-β-pinene	1157	2.15	0	1.04	0.91	pine, resin, turpentine
5	Aromatic	ethybenzene	1122	0.06	0	0	0	Plastic, solvent
6	Aromatic	m-xylene	1118	0.08	0	0	0.11	plastic, green, pungent
7	Terpene	β-pinene	1157	50.25	50.36	71.30	69.72	Woody, pine, resin, turpentine
8	Terpene	α-terpinene	1188	0.13	0.32	0.18	0.16	Lemon, chemical
9	Aromatic	o-xylene	1178	0.01	0	0	0	Fatty, geranium
10	Aromatic	p-xylene	1178	0.01	0	0	0	Fatty, geranium
11	Terpene	D-limonene	1181	0.91	1.48	1.09	1.02	Citrus, lime, mint
12	Terpene	β-phellandrene	1172	0.79	1.75	1.08	0.89	Herbaceous, turpentine, terpenic, minty
13	Ester	butyl butanoate	1226	0	0.11	0	0	Sweet, fruit, fresh
14	Terpene	trans-β-ocimene	1266	2.44	4.13	2.17	2.95	Sweet, woody and herbal
15	Terpene	γ-terpinene	1245	0.37	0.56	0.24	0.34	Herbaceous, citrus
16	Terpene	β-cis-ocimene	1250	1.19	2.68	1.13	1.40	Sweet, woody and herbal
17	Terpene	p-cymene	1291	0.10	0	0.07	0.11	Citrus
18	Terpene	terpinolene	1287	0.29	0.32	0.26	0.30	Sweet, piney, woody, oily
19	Others	bicyclo[4.2.0]oct-1-ene, 7-exo-ethenyl-	1310	0	0.05	0	0	-
20	Terpene	neo-allo-ocimene	1390	0.47	1.04	0.36	0.33	Herbal, green, mango leaf
21	Others	3,4-dimethyl-2,4,6-octatriene	1402	0	0.11	0	0	-
22	Ester	butyl caproate	1410	0	0.06	0	0	Solvent, lemon
23	Aromatic	1-phenyl-1-butene	1421	0.05	0	0	0	-
24	Others	2,6-dimethyl-1,3,5,7-octatetraene, E,E-	1469	0	0.11	0	0	-
25	Ester	2-butoxyethyl acetate	1483	0	0.47	0	0.11	Resin
26	Terpene	copaene	1515	0.07	0.21	0	0.09	Sweet, woody
27	Alcohol	1-hexanol, 2-ethyl-	1512	0.74	0	0	0	Green
28	Terpene	α-gurjunene	1519	1.38	2.61	1.14	0.6	Woody, earthy, balsamic
29	Terpene	α-elemene	1615	0	0.06	0	0	Green, woody
30	Others	cyclohexane, 2-ethenyl-1,1-dimethyl-3-methylene-	1601	0	0.08	0.09	0	-
31	Terpene	isocaryophillene	1591	0	0.04	0	0	Woody
32	Terpene	α-bergamotene	1577	0	0.19	0	0	Woody
33	Terpene	6-epi-shyobunol	1612	0.08	0	0	0	-
34	Terpene	caryophyllene	1608	5.94	14.44	6.61	7.18	Sweet, woody, spicy and tenacious
35	Terpene	terpinen-4-ol	1611	0.20	0.39	0.16	0	Sweet, piney, oily
36	Terpene	bicyclo[7.2.0]undecane, 10,10-dimethyl-2,6-bis(methylene)-, [1S-(1R,9S)]-	1619	0	0.08	0	0	-
37	Terpene	myrcenol	1625	0	0	0.07	0	Green, resinous, balsamic
38	Lactona	butyrolactone	1673	0.15	0	0	0	Caramel, sweet
39	Terpene	farnesene, epoxide, E	1672	0	0.19	0	0	-
40	Terpene	γ-gurjunene	1675	0	0.05	0	0	Woody, earthy, balsamic
41	Terpene	γ-chlorobutyrophenone	1679	0.10	0	0	0	-
42	Terpene	humulene	1680	2.97	4.82	1.92	3.37	Sweet, woody and hay
43	Terpene	4,5-di-epi-aristolochene	1665	0.516	0.638	0.263	0.307	-
44	Terpene	(+)-ledene/ guaia-1(10),11-diene	1672	0.09	0.13	0	0	-
45	Terpene	α-terpineol	1690	0.15	0.31	0.52	0.79	Sweet, piney, oily
46	Terpene	eremophilene	1732	0.01	0.12	0	0	-
47	Terpene	β-eudesmene	1728	3.95	4.66	2.19	0	Nutty
48	Terpene	α-selinene	1750	0.24	0.33	0.15	1.72	Floral, nutty
49	Aromatic	naphthalene	1744	0.73	0	0	0	Fresh, pungent
50	Others	2-oxazolidinone, 3-amino-5-(4-morpholinylmethyl)-	1745	0.92	0	0	0	-
51	Terpene	(-)-α-panasinsen	1840	0.14	0.14	0.07	0	-
52	Ester	pentanoic acid, 2,2,4-trimethyl-3-carboxyisopropyl, isobutyl ester	1881	0.93	0	0	0	Cheese, acid, unpleasant
53	Others	2,6-bis(1,1-dimethylethyl)-4-(1-oxopropyl)phenol	2370	0.23	0	0	0	-

Compounds	Chemical class	Samples (mg/100 g)
Compounds	Chemical class	RT (min.)	FP	PA	PP	PPA
Gallic acid	Phenolic acid	6.171	23.74 ± 0.01^a	7.98 ± 0.01^b	14.34 ± 0.17^c	16.71 ± 0.02^d
Pyrocatechol	Flavonoid	11.404	<LQ	<LQ	<LQ	<LQ
Chlorogenic acid	Phenolic acid	12.779	5.30 ± 0.06^a	3.35 ± 0.01^d	3.73 ± 0.00^c	4.25 ± 0.03^b
Catechin	Flavonoid	12.779	14.96 ± 0.02^a	6.93 ± 0.09^d	8.67 ± 0.04^c	10.74 ± 0.04^b
Vanillic acid	Phenolic acid	16.499	<LQ	<LQ	<LQ	<LQ
Epigallocatechin gallate	Flavonoid	16.965	16.83 ± 0.01^a	16.07 ± 0.00^d	16.15 ± 0.02^c	16.46 ± 0.00^b
Epicatechin gallate	Flavonoid	18.234	16.61 ± 0.01^b	16.92 ± 0.02^a	15.50 ± 0.04^c	15.38 ± 0.01^d
Ferulic acid	Phenolic acid	20.573	76.30 ± 0.12	ND	ND	ND

Parameter	Samples
Parameter	FP	PA	PP	PPA
AA (mg/100 g)	9.56 ± 1.18^c	12.66 ± 1.18^b	3.62 ± 0.89^d	16.53 ± 0.89^a
CC (µg β-carotene/100 mL)	103.50 ± 0.13^b	105.70 ± 0.34^b	85.16 ± 0.38^c	133.40 ± 0.41^a
TPC (mg GAE/100 g)	1550.22 ± 7.11^a	1393.77 ± 7.11^b	1384.30 ± 8.21^b	1545.74 ± 4.10^a
TFC (mg QE/ 100 g)	371.36 ± 5.31^a	320.30± 3.47^b	311.07 ± 7.24^b	292.50 ± 3.48^c
ABTS (mMol/100 g)	0.34 ± 0.03^b	0.11 ± 0.01^c	0.46 ± 0.01^a	0.46 ± 0.01^a
DPPH (mMol/100 g)	29.46 ± 0.25^a	14.99 ± 0.42b^b	14.31 ± 0.18^b	15.56 ± 0.47^c
FRAP (mMol/100 g)	0.31 ± 0.02^a	0.15 ± 0.04^b	0.27 ± 0.04^c	0.16 ± 0.03^b
ORAC (mMol/100 g)	1.07 ± 0.03^a	1.06 ± 0.02^a	0.96 ± 0.01^b	1.05 ± 0.02^a

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[1] *Corresponding author: narendra.narain@gmail.com