Статья

Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars

Arshad Mehmood AbbasiDepartment of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad 22060, PakistanXinbo GuoDepartment of Food Science, Cornell University, Ithaca, NY 14850-2824, USAXiong FuSchool of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, ChinaLin ZhouGuangdong Province Key Laboratory for Biotechnology Drug Candidates, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, ChinaYongsheng ChenSchool of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, ChinaYong ZhuSchool of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, ChinaHuaifeng YanSchool of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, ChinaRui LiuDepartment of Food Science, Cornell University, Ithaca, NY 14850-2824, USA

2015en

ABI

Аннотация

Mango (Mangifera indica L.), also called "the king of fruits", is one of the most popular fruits in tropical regions. Pulp and peel samples of mango cultivars were analyzed to estimate total phenolic, total flavonoid and total anthocyanin contents. Phenolic acids, hydrophilic peroxyl radical scavenging capacity (hydro-PSC) and oxygen radical scavenging capacity (ORAC) in vitro were also determined. Total phenolics and flavonoid contents were found maximum in the peel of Xiao Tainang and Da Tainang cultivars, respectively, whereas Xiao Tainang also exhibited significant antioxidant capacity. Noteworthy, concentrations of gallic acid, protocatechuic acid, ferulic acid, chlorogenic acid and caffeic acids at 79.15, 64.33, 33.75, 27.19 and 13.62 mg/100 g fresh weight (FW) were quantified for Da Tainang, Xiao Tainang and of Jidan cultivars, respectively. Comparatively, a higher level of phenolics and significant antioxidant capacity in mango peel indicated that it might be useful as a functional food and value-added ingredient to promote human health.

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Идентификаторы

DOI: 10.3390/ijms160613507

Цитирования и источники

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