ArticleFoods (Basel, Switzerland)2020
Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 36 citations in OpenAlex.
- Upcycling of Mango Pulp and By-Products into Functional Flours: Effects on Bioactive Composition and Bioaccessibility in Cupcakes.Foods (Basel, Switzerland) · 2026Article
- Pretreatment-Driven Modulation of Green Mango Drying: Kinetics, Energy Consumption, Techno-Functionality, and Environmental Sustainability.Food science & nutrition · 2026Article
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Postharvest quality and ripening behaviour of un-explored genotypes of Himalayan plain mango diversity.Heliyon · 2024Article
- Alternative Splicing Analysis Revealed the Role of Alpha-Linolenic Acid and Carotenoids in Fruit Development ofInternational journal of molecular sciences · 2023Article
- Natural Plant Extracts: An Update about Novel Spraying as an Alternative of Chemical Pesticides to Extend the Postharvest Shelf Life of Fruits and Vegetables.Molecules (Basel, Switzerland) · 2022Review
- Bioactive Compounds and Antioxidant Activities in Different Fractions of Mango Fruits (Antioxidants (Basel, Switzerland) · 2022Article
- Supercritical COFoods (Basel, Switzerland) · 2021Article
- Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling.Foods (Basel, Switzerland) · 2021Article
- Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β-carotene was the main carotenoid, representing about 50% of total carotenoids. In both cultivars, carotenoids were more susceptible to drying at 60 °C. Total phenols and metal reduction activity were higher in Osteen than in Keitt, which had higher values in radical scavenging capacity. The antioxidant activities were best preserved with drying temperatures at 50 °C in Keitt and 60 °C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying. As regards organoleptic characteristics through sensory analysis, Keitt dried mangoes were quite similar to the fresh product, compared to Osteen.
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