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Quality attributes and phytochemical properties of fresh juice produced from selected mango varieties

Authors:

G. O. Babarinde ,

Ladoke Akintola University of Technology, Ogbomoso, NG
About G. O.
Department of Food Science and Engineering
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S. J. Olatunde,

Ladoke Akintola University of Technology, Ogbomoso, NG
About S. J.
Department of Food Science and Engineering
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A. Adebiyi-Olabode

Ladoke Akintola University of Technology, Ogbomoso, NG
About A.
Department of Food Science and Engineering
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Abstract

Mango (Mangifera indica L.) is a seasonal and highly perishable yet nutritious fruit with different varieties. Further, processing of the fruit will extend the shelf life and increase the potentials of exploiting the underutilized varieties. This paper investigated the suitability of four Nigerian mango varieties (Lippen, Kent, Palmer and Saigon) for fresh juice production and also evaluated the quality attributes of the stored juice samples. Well ripen, firm mango fruits were processed into juice, packed and stored at room temperature (28±2°C). Selected chemical (titratable acidity, pH, brix, ascorbic acid) and phytochemical (saponin, phytates and tannins) properties were determined. Sensory attributes of fresh juice were evaluated. All determinations were done in triplicates and data were subjected to analysis of variance using SPSS. Samples were tested in 4-day intervals till 24 days post juice production. Juice obtained from Kent variety had the least titratable acidity (7.83±0.2 mg/100 g), pH (4.41 ±0.2 mg/100 g), brix (11.83 ±0.2 mg/100 g) while Lippen had highest values of titratable acidity (10.23 ±0.2 mg/100 g), pH (5.27±0.0) and brix (14.73 ±0.1 mg/100 g) after 24 days of storage. Ascorbic acid content was highest (12.10 ±0.0 mg/100 ml) in Lippen juice while least value (9.40 ±0.3 mg/100 ml) was observed in Saigon juice. Ascorbic acid contents of juices decreased as storage period progressed. Saponin and phytate were present in all samples and decreased with increased storage time while tannin was constant from day 16 to 24. Saigon juice was the most preferred of all the tested juice samples in terms of overall acceptability when evaluated for sensory properties.
How to Cite: Babarinde, G. O., Olatunde, S. J., & Adebiyi-Olabode, A. (2019). Quality attributes and phytochemical properties of fresh juice produced from selected mango varieties. Ceylon Journal of Science, 48(1), 31–36. DOI: http://doi.org/10.4038/cjs.v48i1.7585
Published on 08 Mar 2019.
Peer Reviewed

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