Table 1.
Physico-chemical and microbiological characterisation of raw samples. For each line, different letters indicate significant differences (p < 0.05).
| Quality Attribute | Variety | ||
|---|---|---|---|
| Bonita | Bellevue | NP1648 | |
| Moisture content (%) | 75.8 a ± 0.3 | 82.6 b ± 1.0 | 77.0 a ± 1.9 |
| aw | 0.97 a ± 0.0 | 0.97 a ± 0.0 | 0.97 a ± 0.0 |
| Starch content (%) | 53.3 c ± 1.5 | 48.9 b ± 1.4 | 45.0 a ± 0.7 |
| Pulp’s CIELab colour | |||
| L* | 86.4 c ± 0.3 | 72.1 b ± 0.5 | 38.7 a ± 1.3 |
| a* | −3.5 a ± 0.2 | 24.6 b ± 1.9 | 24.5 b ± 0.6 |
| b* | 25.2 b ± 0.7 | 43.8 c ± 3.3 | 2.8 a ± 0.4 |
| Croma | 25.5 a ± 2.5 | 50.3 b ± 5.3 | 24.7 a ± 4.2 |
| Hue | 97.9 c ± 1.4 | 69.7 b ± 2.6 | 6.7 a ± 2.9 |
| Total phenolic content (mg gallic acid eq./100 g db) |
76.4 a ± 8.3 | 173.2 b ± 23.2 | 226.9 c ± 5.0 |
| Antioxidant activity | |||
| Hydrophilic DPPH (µmol trolox eq./100 g db) |
12,487.5 a ± 1863.4 | 43,461.0 c ± 1192.7 | 34,359.3 b ± 159.2 |
| Lipidic DPPH (µmol trolox eq./100 g db) |
3330.8 a ± 140.5 | 5172.4 b ± 172.9 | 3106.3 a ± 193.0 |
| FRAP (µmol FeSO4·7H2O/100 g db) |
23.8 a ± 1.0 | 66.9 b ± 4.3 | 103.3 c ± 1.6 |
| Total carotenoid content (mg β-carotene/100 g db) |
0.4 a ± 0.1 | 49.3 b ± 2.0 | 1.7 a ± 0.2 |
| β-carotene content (mg/100 g db) | n.d | 27.2 ± 4.3 | n.d |
| Total anthocyanin content (mg cyanidin-3-glucoside/100 g db) |
7.4 a ± 0.7 | 14.9 b ± 2.4 | 27.3 c ± 0.7 |
| Total microorganisms at 30 °C (log10 CFU/g) |
4.8 a ± 0.1 | 5.0 ab ± 0.1 | 5.3 b ± 0.3 |
| Yeasts and moulds (log10 CFU/g) | 4.3 b ± 0.2 | 3.5 a ± 0.1 | 3.7 a ± 0.1 |
n.d: non-detectable.