Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Mango Applying Bioactive Extracts from Their Seeds By-Products.docVIP

Food and Nutrition Sciences, 2013, 4, 197-203 /10.4236/fns.2013.48A024 Published Online August 2013 (/journal/fns) Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Mango Applying Bioactive Extracts from Their Seeds By-Products Violeta Vega-Vega, Brenda A. Silva-Espinoza, Manuel Reynaldo Cruz-Valenzuela, Ariadna Thalía Bernal-Mercado, Gustavo A. González-Aguilar, Irasema Vargas-Arispuro, Consuelo G. Corrales-Maldonado, J. Fernando Ayala-Zavala * Centro de Investigacion en Alimentacion y Desarrollo, Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Mexico. * Email: jayala@ciad.mx Received April 9 , 2013; revised May 9 , 2013; accepted May 16 , 2013 th th th Copyright ? 2013 Violeta Vega-Vega et al. This is an open access article distributed under the Creative Commons Attribution Li- cense, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic acid was the major identi- fied compound in the ethanolic extract (586.68 mg/g). Fresh-cut mango was treated for immersion within the ethanolic ex- tract, packed and stored at 5?C during 15 days. The content of phenolic compounds, antioxidant capacity and microbial growth of the treated mango were evaluated during the storage. Compared with the controls the treated fruit presented the highest content of the total phenolic (7.4 times), flavonoids (3.1 times), and antioxidant capacity DPPH , TEAC and ? ORAC (2.9, 2.3 and 2.8 times, respectively), and showed a microbial reduction of 80% of mesophilic plate count and 97% of total molds. This study demonstrates the potential of phenoli