Antioxidantes de subproductos de mango para la aplicación en la industria de alimentos

Abstract

Abstract: In the present investigation we found out to use the mango by-product as an antioxidant for the elaboration of a meat sausage of fine pasta (mortadella). Using 0.5% and 1% dust of mango peel as an ingredient in the mortadella, it was obtained 21.29 µmol ET / g mortise BS and 19.09 µmol ET / g mortise BS of antioxidant capacity respectively by the ABTS method; meanwhile the FRAP method for the same formulations it was obtained 22.74 µmol ET / g mortise BS and 24.04 µmol ET / g mortise BS, on the other hand the values obtained from total phenols in the formulations described before were 285.92 µmol EAG / 100g mortadella, BS, 327.67µmol EAG / 100g mortadella Bs. According to the residual nitrite analysis it was obtained a concentration of 113.46 ppm and 87.11 ppm by applying 0.5% and 1% dust of mango peel respectively. Regarding to the characteristics of the organoleptic the 1% formulation obtained more acceptance. With this, it was possible to replace the synthetic antioxidant (sodium erythorbate) with a natural antioxidant (dust of mango peel) in the elaboration of a meat product (Mortadella), obtaining similar physical-chemical and organoleptic characteristics.