Green tea polyphenols improved the physicochemical stability of mango powder during storage

Abstract

In this study, the physiochemical characters including moisture content variation, pH, total soluble solids (TSS), color, ascorbic acid content, total polyphenols, and antioxidant activities of mango powder fortified with green tea polyphenols (GTP) were investigated during storage for 90 d. Our results indicated stable colors of mango powder were found after GTP addition. GTP also inhibited the destruction of ascorbic acid during processing, and decreased its degradation rate during the whole storage. The total polyphenols of mango powder stored at 4 ℃ and room temperature decreased by 37.85% and 51.79%, respectively. After addition with GTP, the total polyphenols decreased only by 7.89%, and 13.31%, respectively. The antioxidant activities rose by 1.6 to 4.6-fold after GTP addition, and it decreased at a slower rate compared to that of unfortified mango powder. Correlation analysis indicated that EGCG might be the main substance that retain the physiochemical stability of mango powder.

Keywords

• Mango powder
• Green tea polyphenols
• Stability
• Antioxidant activity