Induction of anti-inflammatory and antioxidant activities of ‘Mahachanok’ mango influenced by high hydrostatic pressure

High hydrostatic pressure (HHP) is a non-thermal food processing technique that may improve human diet-related health.
This study aims to investigate the impact of HHP at different pressure intensities on bioactive components, anti-inflammatory and antioxidant activities in the peel and pulp of ‘Mahachanok’ mango.
The fruits were cut horizontally, packed in vacuum bags, and sealed with a vacuum sealer.
The sealed packages were treated with HHP at low (100 MPa), medium (300 MPa), and high (600 MPa) levels for 5 min at 27°C. The results showed that HHP treatment had a significant negative effect on the lightness (L*) and hardness of the mango flesh, but had no adverse effect on other color attributes such as chroma, hue values, and the total color difference, total acidity, and total soluble solids.
The HHP treatment resulted in an increase in total phenolic, flavonoid, and carotenoid content in both peel and pulp.
In addition, antioxidant capacity, including ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH) as well as the anti-inflammatory activity indicated by nitric oxide radial scavenging capacity, and hyaluronidase inhibitory activity were increased by HPP at 300 MPa.
These results suggest that HHP at 300 MPa could be an effective therapeutic option for enhancing bioactive compounds, antioxidant capacity, and anti-inflammatory activity.
This cutting-edge technology could be critical for maintaining the postharvest quality of ‘Mahachanok’ mango.

IV Asian Horticultural Congress – AHC2023

S. Setha, M.Y. Thwe, P. Suthiluk, M. Naradisorn

high hydrostatic pressure, bioactive compound, antioxidant capacity, anti-inflammatory activity, mango

https://doi.org/10.17660/ActaHortic.2024.1404.13