Oxidative stability of a Colombian Criollo mango (Mangifera indica) drink fortified with peel

Marcela MORALES S., Karol ZAPATA A., Andrés Felipe ALZATE A., Alberto Antonio ANGULO, Benjamín Alberto ROJANO


The analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time. In this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated. The deterioration of the antioxidant attributes and the color at the study temperatures is observed, being more pronounced at 45°C. The least stable attributes are the carotenoids and the b-coordinate, presenting losses greater than 50%. The values of mangiferin exhibit deterioration lower than 40% and similar in the temperatures evaluated. The pH and Brix degrees do not show significant changes. The deterioration reactions are of order one and followed the Arrhenius law, presenting coefficients of determination greater than 0.90. The values of the activation energy (Ea) are within the range reported for fruit juices, standing out the value found for the b * coordinate (44.59 kJ.mol-1). The ORAC units are the chosen attribute to condition the life of the beverage, giving 10 months of useful life at 4°C, however, it is recommended to perform sensory and microbiological analyzes under the same conditions.


functional drink,oxidative stability,peel,mango

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