The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit
Abstract
:1. Introduction
2. Materials and Methods
2.1. Fruit Material
2.2. Edible Coating
2.3. Ozone Treatment
2.4. Sample Preparation
2.5. Antioxidant Activity
2.5.1. 1.1-Diphenyl-2-picrylhydrazy (DPPH)
2.5.2. Ferric Reducing Antioxidant Power Assay (FRAP)
2.6. Total Phenolic Content
2.7. Ascorbic Acid
2.8. Electrical Conductivity
2.9. Lipid Peroxidation
2.10. Total Sugars
2.11. Statistical Analysis
3. Results
3.1. Firmness
3.2. Antioxidant Activity
3.3. Total Phenolics
3.4. Ascorbic Acid
3.5. Electrical Conductivity
3.6. Lipid Peroxidation
3.7. Soluble Sugars
3.8. Correlations of Mango Firmness and Biochemical Parameters
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Treatments | Day 0 | Day 7 | Day 14 | Day 21 | Day 28 |
---|---|---|---|---|---|
Control | 4.13a | 9.57bc | 18.11ij | 27.79l | 39.77m |
O3 (24 h) | 4.10a | 9.47bc | 14.25efg | 20.11j | 27.94l |
O3 (36 h) | 4.47a | 9.45bc | 15.05fg | 19.29ij | 26.46l |
EC | 3.99a | 9.94bc | 13.51def | 18.52ij | 24.40k |
EC + O3 (24 h) | 4.14a | 8.00b | 11.51cd | 16.19gh | 22.52k |
EC + O3 (36 h) | 3.92a | 7.81b | 12.19de | 17.37hi | 23.74k |
Treatments | Day 0 | Day 7 | Day 14 | Day 21 | Day 28 |
---|---|---|---|---|---|
Control | 0.47ab | 0.65abc | 1.68e | 0.65f | 5.12j |
O3 (24 h) | 0.42a | 0.66abc | 1.43de | 2.68f | 4.03gh |
O3 (36 h) | 0.42a | 0.65abc | 1.49de | 2.37f | 3.51g |
EC | 0.49ab | 0.73abc | 1.04bcd | 2.54f | 3.87gh |
EC+ O3 (24 h) | 0.43a | 0.73abc | 1.09cd | 2.26f | 4.64ij |
EC+ O3 (36 h) | 0.44a | 0.70abc | 1.04bcd | 2.44f | 4.39hi |
Firmness | AA | FRAP | DPPH | Phenolics | MDA | REL | RS | NRS | |
---|---|---|---|---|---|---|---|---|---|
AA | 0.25 | ||||||||
FRAP | 0.51 | 0.17 | |||||||
DPPH | −0.60 | −0.20 | −0.34 | ||||||
Phenolics | 0.48 | 0.15 | 0.61 | −0.38 | |||||
MDA | −0.77 | −0.26 | −0.45 | 0.64 | −0.60 | ||||
REL | −0.75 | −0.18 | −0.36 | 0.59 | −0.63 | 0.89 | |||
RS | −0.70 | −0.16 | −0.35 | 0.59 | −0.47 | 0.72 | 0.72 | ||
NRS | −0.43 | 0.05 | −0.17 | 0.37 | −0.32 | 0.51 | 0.53 | 0.54 | |
TS | −0.70 | −0.15 | −0.34 | 0.59 | −0.47 | 0.73 | 0.72 | 1.00 | 0.58 |
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Bambalele, N.L.; Mditshwa, A.; Magwaza, L.S.; Tesfay, S.Z. The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit. Coatings 2021, 11, 1406. https://0-doi-org.brum.beds.ac.uk/10.3390/coatings11111406
Bambalele NL, Mditshwa A, Magwaza LS, Tesfay SZ. The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit. Coatings. 2021; 11(11):1406. https://0-doi-org.brum.beds.ac.uk/10.3390/coatings11111406
Chicago/Turabian StyleBambalele, Nonjabulo L., Asanda Mditshwa, Lembe Samukelo Magwaza, and Samson Zeray Tesfay. 2021. "The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit" Coatings 11, no. 11: 1406. https://0-doi-org.brum.beds.ac.uk/10.3390/coatings11111406