Effect of steaming and frozen storage on polyphenol content and antioxidant properties of Mangifera odorata (Kuini) pulp

• Published in: Food Research (Online) Vol. 5; no. 1; pp. 313 - 321
• Main Authors: I., Norra, S., Saiful Bahri, H., Hadijah, A.S., Norhartini
• Format: Journal Article
• Language: English
• Published: 01-02-2021
• ISSN: 2550-2166; 2550-2166
• DOI: 10.26656/fr.2017.5(1).219

Mangifera odorata (kuini) is a potential source of antioxidant. As a seasonal fruit and
easily perishable after harvesting, production of kuini pulp was a common practice to
overcome this problem. Steaming treatment were involved in the production of kuini pulp
before being stored at -18°C. These thermal treatment and storage are challenging due to
the fact that it can induce changes of antioxidants properties of kuini pulp. Thus, this study
evaluated the effect of steaming processing and frozen storage on the total phenolic
content (TPC) and antioxidant activity (AOA) measured by ferric reducing antioxidant
power (FRAP) and DPPH radical scavenging activity (RSA) method of M. odorata (kuini)
pulps. Overall, a significant difference was observed for TPC and AOA for steaming kuini
pulp compared to control samples. Steaming processing significantly increased the TPC
and AOA of the kuini pulps (p < 0.05). Significant relationships (p < 0.05) were identified
between total phenolics and total antioxidant activities. Storage at -18°C significantly
affected the TPC and AOA of the frozen kuini pulp samples. After 12 months storage of
all frozen kuini pulp samples, phenolics content was decreased up to 34%; the reducing
power value decreased up to 50%, and DPPH RSA decreased up to 35% of the initial
value. Steam blanching is recommended to enhance the phenolic content and the
antioxidant but, frozen storage at -18°C cannot preserve the phenolic content and the
antioxidant of kuini pulp.