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Agar-agar was mixed with mangos to a stiff mixture and then was pressed through a thimble with a diameter of 14mm, using a motorized machine, producing a final size of 5 mm x 12 mm x 14 mm. Incubation in a brain-heart infusion media for 15 hours under anaerobiosis at 37°C did not alter the original pH. The laccase (EC 1.10.3.2) activities of different varieties of‘mango’ using ABTS as a substrate were found to vary significantly (correlation coefficient = 0.948, p= 0.019). The highest activity was obtained with Zill variety with a value of 94 U/L followed by other varieties, which ranged from 31 to 80 U/L. The amount of soluble phenolic compounds (gallic acid equivalent) in all mangos was determined. Those of Zill variety were 9.8 g/100 L (pH 3.9) while those of other varieties were 1.9-9.7. These values are within the range of total polyphenol content of other fruits and vegetables found in literature. The antioxidant activity (by ferric reducing antioxidant power assay and ABTS assay) of the ‘mango’ samples may be due to high total phenolic content (naringenin, catechin and tannins) and other antioxidants unknown to date.
The 80cl mango juice was mixed with 340g of commercial‘perlage’ syrup and infused for 30 min in a laboratory blender. It was then filtered through a chile filter paper and the volume was reduced to 80cl. For the brewing process, 22g of baker’s yeast (Saccharomyces cerevisiae) was added. Fermentation lasted for 13 days at 30°C under continuous agitation. The specific alcoholic strength and titratable acidity was determined before and after fermentation. Fermentation of mango juice yielded a ready to drink drink with specific alcoholic strength of 8.2% and titratable acidity of 0.73 g/100 ml. d2c66b5586
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