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dc.contributor.authorMonaco, Kamila de Almeida-
dc.contributor.authorCosta, Sergio Marques-
dc.contributor.authorUliana, Maíra Rodrigues-
dc.contributor.authorLima, Giuseppina Pace Pereira-
dc.identifier.citationFood and Nutrition Sciences, v. 5, n. 10, p. 929-935, 2014.-
dc.description.abstractEffects of ozonated water as sanitizer method on mango were studied on total phenolics, flavonoids, carotenoids and vitamin C of pulp or peel. Mango cultivar “Palmer” was harvested and subjected to sanitization treatments by immersion in water, chlorinated water (10 minutes sodium hypochlorite 100 mg∙L−1) or ozonated water for 10 and 20 minutes. After the sanitization process, the mangoes were stored at 15˚C ± 1˚C and 85% ± 5% RH for seven days, followed by 4 days of storage at room temperature (simulating the trading period), totaling 11 days after harvested. Mangoes pulp sanitized with ozonated water for 20 minutes showed the highest values of TA, total soluble carbohydrates, vitamin C, carotenoids and flavonoid content. These data suggest that the use of ozonated water may contribute to inducing increase antioxidants compounds.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
dc.sourceCurrículo Lattes-
dc.subjectOzonated wateren
dc.subjectVitamin Cen
dc.titleSanitizers effect in mango pulp and peel antioxidant compoundsen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUnespUniversidade Estadual Paulista, Departamento de Química de Bioquímica, Instituto de Biociências de Botucatu-
dc.description.sponsorshipIdFAPESP: 2013/05644-3-
dc.description.sponsorshipIdCNPq: 478372/2013-2-
dc.description.sponsorshipIdCNPq: 141354/2012-7-
dc.description.sponsorshipIdCAPES: 2441/09-8-
dc.description.sponsorshipIdCAPES: 478375/2010-7-
dc.rights.accessRightsAcesso aberto-
dc.relation.ispartofFood and Nutrition Sciences-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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