S24 - Session P2 - Flesh colour, an indicator of beta-carotene levels and subsequent health benefits of mangoes

Authors: Tim O Hare *, Tatsuyoshi Takagi, Hung Hong, Natalie Dillon, Peer Schenk

Recent studies have demonstrated the positive impact of nasturtium leaves ( Tropaeolum majus ) extracts on human health. Consequently, different food products elaboration started to be designed to include it, due to its anticarcinogenic and antidiabetic capacity. Previously, the leaves of this plant were used only as ornamental plants. Now, due to the last results, the potential uses are more diverse. The objective of this study was to include the extract of the nasturtium leaves on different food, like beverages and other kinds of food products. Different beverages were developed as a result of a combination of different fruits and vegetables like kiwi, spinach, celery, sweet orange, granny smith apple, cucumber, chayote and spearmint, in different amounts. Later, three beverages from the initial combination of these horticultural products were evaluated to select the best combination and well accepted by consumers. - The antioxidant capacity was monitored in these beverages for two months to identify their resiliency. Initially, the antioxidant capacity was stable, but reduction may be controlled by different packaging systems. This research is part of a major project where a value chain implementation from the nasturtium in a food product with the grower's community's participation is considered to develop increase the income of the community and to diversify uses of the nasturtium resource, and increase the brochure of veggie products.