Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

The objective of this work was to evaluate the possible modifications due industrial processing in volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) antioxidant capacity (ABTS, DPPH, FRAP, ORAC) fresh processed mango pulp with addition additives, pasteurized, pasteurized additives. physicochemical characteristics samples were evaluated. All parameters significantly (p?0.05) affected processing. According PCA analysis, stability influenced thermal clearly demonstrated separation between analyzed as a function effect It is concluded that processing, although important for preservation useful life maintenance microbiological quality pulp, influence functional aromatic properties, causing significant reduction volatile compounds, which can negatively acceptance product consumers.