Research Article Open Access

Comparative Effect of Gamma Irradiation, UV-C and Hot Water on Antioxidant Potential of Mango (Mangifera indica L.) Fruit

Authors

CORRESPONDING AUTHOR
Zia Ahmad Chatha
Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
|
Asif Ahmad
Department of Food Technology, PMAS-Arid Agriculture University, Rawalpindi-46300, Pakistan
|
Tahir Zahoor
National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
|
Ali Raza
National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
Published on: October 15, 2013
DOI 10.3923/pjn.2013.1019.1023
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Abstract

Use of gamma irradiation and UV-C was compared over conventional used hot water treatment on mango pulp and peel. The storage study was also carried out to explore the potential of these techniques for the retention of total polyphenolic substances and antioxidants activity. Results indicated that polyphenolic substances decreased during storage. This decline in polyphenolic substances can be controlled by using gamma irradiation and UV-C treatment in mango peel and pulp. Lower doses (0.5 KGY) is more effective in controlling these losses. Comparing the varietal differences, white chaunsa showed better phenolic and antioxidant retention potential as compared to black chaunsa.

Keywords:

Antioxidant activity, gamma irradiation, hot water treatment, total phenols, UV-C

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Copyright (c) 2013 Asian Network for Scientific Information

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This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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How to Cite

Chatha, Z. A., Ahmad, A., Zahoor, T., & Raza, A. (2013). Comparative Effect of Gamma Irradiation, UV-C and Hot Water on Antioxidant Potential of Mango (Mangifera indica L.) Fruit. Pakistan Journal of Nutrition, 12(11), 1019–1023. https://doi.org/10.3923/pjn.2013.1019.1023
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