Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Juice Samples
2.2. Thermo-Sonication (TS) and Ultra-High Pressure (UHP) Treatment
2.3. Determination of oBrix, pH, and Acidity
2.4. Determination of PPO, POD and PME Residual Activities
2.5. Determination of Total Phenolic Content
2.6. Determination of Vitamin C
2.7. Determination of Total Antioxidant Activity
2.8. Extraction of Polyphenolic Compounds for UPLC/UPLC-Q-TOF-HRMSn
2.9. The Quantification and Identification of Polyphenolic Compounds in Mango by UPLC/UPLC-Q-TOF-HRMSn
2.10. Statistical Analysis
3. Results and Discussion
3.1. Effects of TS and UHP on oBrix, pH and Titratable Acidity
3.2. Effects of TS and UHP on Inactivation of PPO, POD and PME
3.3. Effects of TS and UHP on Antioxidant Compounds and Antioxidant Capacity
3.4. Identification of Polyphenolic Compounds
3.5. Effects of TS and UHP on Phenolic Groups
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Treatments b | oBrix | pH | Titratable Acidity (%) |
---|---|---|---|
Control | 11.80 ± 0.02a | 4.75 ± 0.03a | 0.16 ± 0.01a |
TS25 | 11.80 ± 0.01a | 4.74 ± 0.03a | 0.16 ± 0.01a |
TS45 | 11.72 ± 0.02a | 4.73 ± 0.01ab | 0.17 ± 0.01a |
TS65 | 11.60 ± 0.03a | 4.69 ± 0.02b | 0.17 ± 0.01a |
TS95 | 11.54 ± 0.06a | 4.67 ± 0.02bc | 0.17 ± 0.01a |
UHP400 | 11.62 ± 0.04a | 4.70 ± 0.02c | 0.17 ± 0.01a |
Treatment b | POD (Residual Activity %) | PPO (Residual Activity %) | PME (Residual Activity %) |
---|---|---|---|
Control | 100.00 ± 00a | 100.00 ± 00a | 100.00 ± 00a |
TS25 | 92.57 ± 0.94c | 87.73 ± 1.30c | 90.76 ± 1.82c |
TS45 | 51.42 ± 1.22d | 45.44 ± 2.11d | 48.36 ± 1.10d |
TS65 | 37.45 ± 1.15e | 31.39 ± 1.71e | 34.52 ± 0.77e |
TS95 | 3.47 ± 0.68f | 1.61 ± 0.57f | 2.24 ± 0.57f |
UHP400 | 98.18 ± 0.80b | 93.26 ± 0.82b | 96.46 ± 1.76b |
Treatment b | Vitamin C (mg/L) | Total Phenolic Content (mg GAE/mL) c | Total Antioxidant Capacity (mg AAE/mL) d |
---|---|---|---|
Control | 117.47 ± 1.12a | 1.76 ± 0.08ab | 0.867 ± 0.006a |
TS25 | 116.26 ± 0.89ab | 1.73 ± 0.05b | 0.862 ± 0.008a |
TS45 | 75.45 ± 1.04c | 0.856 ± 0.006c | 0.792 ± 0.004c |
TS65 | 55.40 ± 0.71d | 0.724 ± 0.008d | 0.716 ± 0.008d |
TS95 | 33.12 ± 1.35e | 0.592 ± 0.005e | 0.572 ± 0.005e |
UHP400 | 114.16 ± 1.02b | 1.82 ± 0.003a | 0.831 ± 0.003b |
Compound | Retention Time (min) | Identity | Formula | Calculated [M − H] m/z | Observed [M − H] m/z | Error (ppm) | Ion Fragment |
---|---|---|---|---|---|---|---|
1 | 1.82 | Gallic acid | C7H6O5 | 169.0137 | 169.0218 | 47.93 | 125.0325, 97.0374 |
2 | 6.822 | maclurin mono-O-galloyl-glucoside | C26H24O15 | 575.1037 | 575.1039 | 0.35 | 303.057, 285.0470, 261.0472, 423.0966, 193.0218 |
3 | 8.22 | mangiferin | C19H18O11 | 421.0771 | 421.0814 | 10.21 | |
4 | 8.283 | maclurin di-O-galloyl-glucoside | C33H28O19 | 727.1147 | 727.1071 | −10.45 | |
5 | 8.956 | tetra-O-galloyl-glucose | C34H28O22 | 787.0994 | 787.0882 | −14.23 | 635.0850, 617.0764 |
6 | 9.567 | mangiferin gallate | C26H22O15 | 573.088 | 573.0867 | −2.27 | 403.0731 |
7 | 10.009 | iso-mangiferin gallate | C26H22O15 | 573.088 | 573.0974 | 16.40 | 421.0774 |
8 | 10.177 | iso-tetra-O-galloyl-glucose | C34H28O22 | 787.0994 | 787.0882 | −14.23 | 635.0854, 617.0757 |
9 | 10.33 | maclurin tri-O-galloyl-glucoside | C40H32O23 | 879.1256 | 879.1214 | −4.78 | 727.1166 |
10 | 10.477 | maclurin di-O-galloyl-glucoside | C33H28O19 | 727.1147 | 727.1071 | −10.45 | 421.0774, 403.0706 |
11 | 10.682 | iso-maclurin di-O-galloyl-glucoside | C33H28O19 | 727.1147 | 727.1071 | −10.45 | 421.0774, 403.0706 |
12 | 10.78 | quercetin 3-O-galactoside | C21H20O12 | 463.0877 | 463.0908 | 6.69 | 301.0396, 300.0330, |
13 | 11.03 | quercetin 3-O-glucoside | C21H20O12 | 463.0877 | 463.0909 | 6.91 | 301.0396, 300.0330 |
14 | 11.439 | iso-quercetin 3-O-glucoside | C21H20O12 | 463.0877 | 463.0909 | 6.91 | 301.0396, 300.0330 |
15 | 11.624 | quercetin 3-O-xyloside | C20H18O11 | 433.0771 | 433.0811 | 9.24 | 301.0396, 300.0330 |
16 | 11.676 | penta-O-galloyl-glucose | C41H32O26 | 939.1104 | 939.101 | −10.01 | 787.0900, 769.0813, 617.0764 |
17 | 11.906 | iso-quercetin 3-O-glucoside | C21H20O12 | 463.0877 | 463.0909 | 6.91 | 301.0397, 300.0333 |
18 | 12.081 | quercetin 3-O-xyloside | C20H18O11 | 433.0771 | 433.0811 | 9.24 | 301.0396, 300.0330 |
19 | 12.196 | kaempferol 3-O-glucoside | C21H20O11 | 447.0927 | 447.0963 | 8.05 | 285.0455, 284.0391, 255.0366 |
20 | 12.206 | hexa-O-galloyl-glucose | C48H36O30 | 1091.1213 | 1091.1174 | −3.57 | 939.0916 |
21 | 12.217 | quercetin 3-O-rhamnoside | C21H20O11 | 447.0927 | 447.096 | 7.38 | 300.0331 |
22 | 12.318 | iso-quercetin 3-O-rhamnoside | C21H20O11 | 447.0927 | 447.096 | 7.38 | 300.034 |
Compound | Retention Time (min) | Identity | Formula | Calculated [M−H] m/z | Observed [M−H] m/z | Error (ppm) | Ion Fragment |
---|---|---|---|---|---|---|---|
1 | 1.811 | Gallic acid | C7H6O5 | 169.0137 | 169.0221 | 49.70 | 125.0325 |
2 | 6.791 | maclurin mono-O-galloyl-glucoside | C26H24O15 | 575.1037 | 575.103 | −1.22 | 303.062 |
3 | 8.321 | maclurin di-O-galloyl-glucoside | C33H28O19 | 727.1147 | 727.1057 | −12.38 | |
4 | 9.587 | mangiferin gallate | C26H22O15 | 573.088 | 573.088 | 0.00 | 301.0057 |
5 | 9.783 | iriflophenone di-O-galloyl-glucoside | C33H28O18 | 711.1197 | 711.1124 | −10.27 | |
6 | 10.187 | tetra-O-galloyl-glucose | C34H28O22 | 727.1147 | 787.0897 | −12.32 | 635.0834, 617.0766 |
7 | 10.445 | tetra-O-galloyl-glucose | C34H28O22 | 727.1147 | 787.0897 | −12.32 | 635.0834, 617.0766 |
8 | 10.787 | quercetin 3-O-galactoside | C21H20O12 | 463.0877 | 463.0895 | 3.89 | 300.032, 301.0393 |
9 | 11.055 | quercetin 3-O-glucoside | C21H20O12 | 463.0877 | 463.0902 | 5.40 | 300.032, 301.0393 |
10 | 11.439 | quercetin 3-O-arabinopyranoside | C20H18O11 | 433.0771 | 433.0796 | 5.77 | 300.0334 |
11 | 11.76 | quercetin 3-O-rhamnoside | C21H20O11 | 447.0927 | 447.0951 | 5.37 | 301.0034 |
12 | 12.217 | kaempferol 3-O-glucoside | C21H20O11 | 447.0927 | 447.0954 | 6.04 | 284.0297, 255.0339 |
13 | 14.215 | penta-O-galloyl-glucose | C41H32O26 | 939.1104 | 939.1005 | −10.54 | 769.0818 |
14 | 16.858 | maclurin tri-O-galloyl-glucoside | C40H32O23 | 879.1256 | 879.1292 | 4.09 |
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Dars, A.G.; Hu, K.; Liu, Q.; Abbas, A.; Xie, B.; Sun, Z. Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice. Foods 2019, 8, 298. https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080298
Dars AG, Hu K, Liu Q, Abbas A, Xie B, Sun Z. Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice. Foods. 2019; 8(8):298. https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080298
Chicago/Turabian StyleDars, Abdul Ghani, Kai Hu, Qiudou Liu, Aqleem Abbas, Bijun Xie, and Zhida Sun. 2019. "Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice" Foods 8, no. 8: 298. https://0-doi-org.brum.beds.ac.uk/10.3390/foods8080298