Effect of ultra-high pressure and thermal processing on antioxidant compounds and antioxidant activity of mango puree during storage

Changes of qualities related to antioxidant compounds and antioxidant activity in mango puree treated by high pressure and thermal processing were evaluated in this study,in order to guide the storage of mango puree. Different processing methods including ultra-high pressure(600MPa,1min),high temperature short time(110°C,10s) and low temperature(70°C,30min) treatments of mango puree were comparatively evaluated by examining their effects on antioxidant compounds(L-ascorbic acid,total phenols and total carotenoids) and antioxidant activity DPPH radical scavenging assay and Ferric reducing / antioxidant power assay( FRAP) immediately after treatments and during storage of 15 weeks. Results showed that all antioxidant compounds and scavenging DPPH· capacity changed significantly after three different treatments. Total polyphenols,total carotenoids contents and DPPH radical scavenging activity of mango puree processing by ultra-high pressure were retained well. Various kinetic models including zero-order kinetic,first-order kinetic and combined kinetic models were employed to fit the experimental data. The results showed the combined kinetic model was a better one for describing the dynamic changes of antioxidant compounds during storage,as compared to the other two models(R>0.988). This research paper presents a comparison on high pressure and thermal processing mango puree,and also provides information about storage stability of antioxidant activity and antioxidant compounds of mango puree. The available data would provide technical support for the evaluation and application of high pressure in the mango puree industry.