Polyphenolic compounds and antioxidant properties in mango fruits

The study authors: Xiaowei Ma, Hongxia Wu, Liqin Liu, Quansheng Yao, Songbiao Wang, Rulin Zhan, Shanshan Xing, Yigang Zhou.

South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, Guangdong, China

Polyphenolic compounds and antioxidant properties in mango fruits

Fruit of eight mango genotypes were evaluated for antioxidant potential by several biochemical assays (DPPH, ABTS, ORAC, FRAP, SASR and MCC) and tested for their polyphenol composition and vitamin C contents. The significance analysis demonstrated that the antioxidant capacity of Tainong 1 fruits were significantly higher than that of other genotypes, which was about 2.1–6.3-fold higher than Guifei assayed in ABTS, DPPH, ORAC and FRAP methods.

The total polyphenols and flavonoids contents showed a great variety amongst mango genotypes and highly correlation with the total antioxidant capacity. It is concluded that significant genotypic difference exists in the total antioxidant capacity of mango fruits. Both total polyphenols and flavonoids are major contributors to the total antioxidant capacity in mango fruit.

Highlights

► Antioxidant capacity of eight mango genotypes was evaluated by six different test systems.

► Antioxidant activity had significant differences amongst the genotypes.

► The total polyphenols and flavonoids contents showed a similar variety.

► Both of total polyphenols and flavonoids might be major contributors to the antioxidant activity.

► Quantification of total phenolic components would be used to evaluate antioxidant activities of mango genotypes.

Abbreviations

AAPH, 2,2′-azobis(2-amidinopropane)dihydrochloride; ABTS, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt); FRAP, ferric reducing antioxidant power; DMACA, p-dimethylaminocinnamaldehyde; DPPH, 2,2-diphenyl-1-picryl-hydrazyl; MCC, metal chelating capacity; ORAC, oxygen radical absorbance capacity; PMS, phenazine methosulphate; SRSA, superoxide radical scavenging activity; TFA, total flavanols; TFO, total flavonoids; TP, total polyphenols; TPTZ, 2,4,6-tripyridyl-s-triazine; Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid; Vc, vitamin C.


African Mango (Irvingia gabonensis)



The original text taken from a:

http://www.sciencedirect.com/science/article/pii/S0304423811001233

Scientia Horticulturae, Volume 129, Issue 1, 25 May 2011, Pages 102–107


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