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. 2018 Jul 30;7(8):120.
doi: 10.3390/foods7080120.

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Ariadna Thalia Bernal-Mercado  1 , Jesus Fernando Ayala-Zavala  2 , Manuel Reynaldo Cruz-Valenzuela  3 , Gustavo A Gonzalez-Aguilar  4 , Filomena Nazzaro  5 , Florinda Fratianni  6 , Maria Raquel Alcantara de Miranda  7 , Brenda A Silva-Espinoza  8
Affiliations

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Ariadna Thalia Bernal-Mercado et al. Foods. .

Abstract

Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fruit, did not negatively affect fruit sensory acceptability. The extract contained 277.4 g gallic acid equivalent (GAE)/kg dw (dry weight) of polyphenols and 143.7 g quercetin equivalent (QE)/kg dw of flavonoids. Antioxidant capacity values were 2034.1 and 4205.7 μmol Trolox equivalent (TE)/g against 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. Chromatographic analysis revealed the presence of gallic and chlorogenic acids. The extract (16 g/L) inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. The highest concentration with sensory acceptability was 6.25 g/L. At such concentration, the extract preserved fresh-cut fruits, increasing polyphenols (0.427 g GAE/kg fw (fresh weight)), flavonoid content (0.234 g QE/kg fw) and antioxidant activity (DPPH = 2.814 and ABTS = 0.551 mol TE/kg fw). It also reduced inoculated bacteria (range: 5.50 × 10³ to 1.44 × 10⁵ colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives.

Keywords: antimicrobial activity; antioxidant activity; fresh-cut fruit; functional foods; phenolic compounds; sensory attributes.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Ultra-high-performance liquid chromatography–diode array detector (UPLC-DAD) chromatogram showing phenolic compounds identified in mango seed extract. 1.Gallic acid. 2.Chlorogenic acid.
Figure 2
Figure 2
Liking level of odor, color, and taste of fresh-cut mango fruits treated with different mango seed extract concentrations. Different letters in the same parameter evaluated means significant difference (p < 0.05).
Figure 3
Figure 3
Effect of 6.25 g/L of mango seed extract (MSE) on the acceptability of (A) odor, (B) color and (C) taste of fresh-cut mango stored at 5 °C for 10 days (Scale 10 = like extremely, 7.5 = like moderately, 5 = neither like nor dislike, 2.5 = dislike moderately, 0 = dislike extremely). p < 0.05 means significant difference between control and treatment.
Figure 4
Figure 4
Effect of 6.25 g/L of mango seed extract (MSE) in the total (A) phenol and (B) flavonoid content of fresh-cut mango stored at 5 °C for 10 days. p < 0.05 means significant difference between control and treatment. Means ± standard error.
Figure 5
Figure 5
Effect of 6.25 g/L of mango seed extract (MSE) in the antioxidant capacity for the (A) 2,2-diphenyl-1-picryl-hydrazyl DPPH assay and (B) 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay of fresh-cut mango stored at 5 °C for 10 days. p < 0.05 means significant difference between control and treatment. Means ± standard error.
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