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

International Journal of Molecular Sciences

Arshad Mehmood Abbasi²  Xinbo Guo²  Xiong Fu²  Lin Zhou²  Youngsheng Chen²  Yong Zhu²  Huaifeng Yan²  Rui Hai Liu¹ 

[1] Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA;School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China; E-Mails:

关键词: mango;    phenolics;    flavonoids;    anthocyanins;    phenolic acids;    ORAC;    hydro-PSC;   

DOI  :  10.3390/ijms160613507

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.