Influence of Postharvest Treatment on Physical Characteristics and Mineral Content of Mango (&lt;i&gt;Mangifera Indica&lt;/i&gt; L) Fruit in Arba Minch, Southern Ethiopia

Introduction: For the food industry and trade, it is very important to obtain powders based on fruits or vegetables by means of drying techniques that allow them to preserve their nutritional, organoleptic properties and also extend the life time by offering new commercialization possibilities. Studies have made it possible to optimize drying techniques by obtaining water-free products in more than 80% with a high commercial value. To microencapsulate the mango pulp (Mangifera indica L) flounder variety by the Spray Drying method and to evaluate its potential antioxidant activity.Methodology: The fruits were collected in the municipality of Turbana - Bolívar (10º 16 '22 "N 75º 26' 38" W), Colombia. The pulps obtained from the healthy fruits were microencapsulated by the spray drying method. The obtained microcapsules were measured the particle size and the mineral content was determined. The antioxidant activity was determined by three methodologies: total phenols, DPPH • and ABTS • +.Results: The results obtained demonstrate that the microcapsules of the mango pulp (M. indica L) have a mineral content in the following order of importance Calcium> Phosphorus> Iron. The IC50 values for the DPPH • and ABTS • assay were found to be 110.54 ± 1.5 μg / mL and 65.33 ± 1.0 μg / mL respectively. The total phenol content was 73.11 ± 1.54 mg AG / 100 mg of microcapsules, which may be related to the antioxidant activity.Conclusion: The spray drying method was a suitable technique to microcapsulate the mango pulp (M.indica L), which were shown to possess antioxidant activity.

Download Full-text

Mesocarp RNA-Seq analysis of mango ( Mangifera indica L.) identify quarantine postharvest treatment effects on gene expression

Scientia Horticulturae ◽

10.1016/j.scienta.2017.09.031 ◽

2018 ◽

Vol 227 ◽

pp. 146-153 ◽

Cited By ~ 2

Author(s):

Mitzuko Dautt-Castro ◽

Adrián Ochoa-Leyva ◽

Carmen A. Contreras-Vergara ◽

Adriana Muhlia-Almazán ◽

Marisela Rivera-Domínguez ◽

...

Keyword(s):

Gene Expression ◽

Treatment Effects ◽

Mangifera Indica ◽

Rna Seq ◽

Postharvest Treatment

Download Full-text

Effect of Cooking Temperature on Mineral Content and Anti-nutritional Factors of Yam and Taro Grown in Southern Ethiopia

International Journal of Food Engineering ◽

10.1515/ijfe-2014-0264 ◽

2015 ◽

Vol 11 (3) ◽

pp. 371-382 ◽

Cited By ~ 3

Author(s):

Esayas Ayele ◽

Kelbessa Urga ◽

Bhagwan Singh Chandravanshi

Keyword(s):

Mineral Content ◽

Health Hazard ◽

Relative Bioavailability ◽

Southern Ethiopia ◽

Nutritional Factors ◽

Molar Ratios ◽

Cooking Temperature ◽

Nutritional Factor ◽

Different Temperatures ◽

Mineral Compositions

Abstract This study aimed to determine the mineral composition and anti-nutritional factors, oxalate and phytate, of yam and taro grown in southern Ethiopia. In addition, the effect of cooking at different temperatures on the mineral compositions and anti-nutritional factors together with respective molar ratios Ca:oxalate, Zn:phytate, Ca:phytate and (Ca × phytate):Zn was determined. The mineral compositions were found to be: 21.8–15.7, Ca; 11.4–12.1, Na; 7.02–7.24, Mg; 6.47–14.14, Zn; 2.04–4.3, Fe; 0.26–0.88, Mn; 0.50–0.60, Cu; 0.57–0.82, Co; and 0.20–2.15, Ni in mg/100 g in the raw yam samples and 41–53, Ca; 6.21–7.21, Na; 7.32–7.58, Mg; 42–50, Zn; 1.93–3.25, Fe; 1.71–5.88, Mn; 0.46–0.51, Cu; 0.65–0.95, Co; and 0.18–0.68 Ni in mg/100 g of raw taro samples. Mineral content decreased by cooking except Fe and Ca in one variety of taro where they show a bit increment. The anti-nutritional factor to mineral ratio tends to imply that the relative bioavailability of the minerals after cooking was found to be increased except for that of Fe. These tubers may present health hazard potential, which in turn demands proper processing before consumption to eliminate the toxic effects of anti-nutritional factors.

Download Full-text