Sathya Darshini Naidu A/P Raja Ram (2009) Extraction and determination of total carotenoid content in the peel and pulp of Mangoes at different storage conditions. University Malaysia Sabah. (Unpublished)
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Abstract
An analysis was carried out to investigate the effect of different storage conditions in terms of retaining carotenoid. The aim of this studies was to compare the carotenoid content in the peel and pulp of mangoes. In this studies, four different species of mangoes which included Mangifera indica, Mangifera odoratta Griffith, Mangifera rubropetalata and Mangifera laurina blume were stored at three different conditions which included storage at the chilled (5°C), frozen (- 20°C) and ambient condition (25 - 30°C) for a duration of four days. The concentration of carotenoids present was determined using a single beam spectrophotometer at 430 nm. The data was analyzed using ANOVA, SPSS version 15.0. Differences between means of data were compared by least significant difference (LSD). The data analyzed for all of the species indicated that there was a significant difference between the peel and pulp where the carotenoid was concentrated in the peel rather than the pulp. The carotenoid content was the highest in the peel and pulp of Mangifera indica and lowest in the Mangifera /aurina. In this analysis the carotenoid content was higher in the yellow than the green peels. The pulp showed a clear distinction among the storage conditions whereas the peel did not show a clear difference. In peel and pulp there was no significant difference between chilling and freezing condition with the fresh counter part but there was a difference between the mango stored at the ambient condition and the fresh counter part. In the pulp there was a little losses to a varying degree due to thawing and in the peel there was losses only in the Mangifera indica species. The stability of mangoes is better in the peel rather than the pulp. The ambient storage indicated reduction in terms of carotenoid in the peel and pulp of all mango varieties. Shorter storage period at different temperature tends to preserve carotenoid better.
| Item Type: | Academic Exercise |
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| Keyword: | Mangoes, Pulp Mangoes, Carotenoid content |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 21 Sep 2012 15:54 |
| Last Modified: | 13 Oct 2017 09:37 |
| URI: | https://eprints.ums.edu.my/id/eprint/4939 |
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