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Pakistan Journal of Nutrition

Year: 2013 | Volume: 12 | Issue: 11 | Page No.: 1019-1023
DOI: 10.3923/pjn.2013.1019.1023
Comparative Effect of Gamma Irradiation, UV-C and Hot Water on Antioxidant Potential of Mango (Mangifera indica L.) Fruit
Zia Ahmad Chatha, Asif Ahmad, Tahir Zahoor and Ali Raza

Abstract: Use of gamma irradiation and UV-C was compared over conventional used hot water treatment on mango pulp and peel. The storage study was also carried out to explore the potential of these techniques for the retention of total polyphenolic substances and antioxidants activity. Results indicated that polyphenolic substances decreased during storage. This decline in polyphenolic substances can be controlled by using gamma irradiation and UV-C treatment in mango peel and pulp. Lower doses (0.5 KGY) is more effective in controlling these losses. Comparing the varietal differences, white chaunsa showed better phenolic and antioxidant retention potential as compared to black chaunsa.

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How to cite this article
Zia Ahmad Chatha, Asif Ahmad, Tahir Zahoor and Ali Raza, 2013. Comparative Effect of Gamma Irradiation, UV-C and Hot Water on Antioxidant Potential of Mango (Mangifera indica L.) Fruit. Pakistan Journal of Nutrition, 12: 1019-1023.

Keywords: Gamma irradiation, UV-C, hot water treatment, total phenols and antioxidant activity

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