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Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars.
Int J Mol Sci. 2015 Jun 12; 16(6):13507-27.IJ

Abstract

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.

Authors+Show Affiliations

School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. amabbasi@ciit.net.pk. Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan. amabbasi@ciit.net.pk.School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. xbg720@gmail.com. Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA. xbg720@gmail.com.School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. roger1887@163.com.School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. zhoulin@gdpu.edu.cn. Guangdong Province Key Laboratory for Biotechnology Drug Candidates, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China. zhoulin@gdpu.edu.cn.School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. chysh11@126.com.School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. zhuyonghappycool@163.com.School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. jinianjin@outlook.com.Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA. rl23@cornell.edu.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26075869

Citation

Abbasi, Arshad Mehmood, et al. "Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars." International Journal of Molecular Sciences, vol. 16, no. 6, 2015, pp. 13507-27.
Abbasi AM, Guo X, Fu X, et al. Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars. Int J Mol Sci. 2015;16(6):13507-27.
Abbasi, A. M., Guo, X., Fu, X., Zhou, L., Chen, Y., Zhu, Y., Yan, H., & Liu, R. H. (2015). Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars. International Journal of Molecular Sciences, 16(6), 13507-27. https://doi.org/10.3390/ijms160613507
Abbasi AM, et al. Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars. Int J Mol Sci. 2015 Jun 12;16(6):13507-27. PubMed PMID: 26075869.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars. AU - Abbasi,Arshad Mehmood, AU - Guo,Xinbo, AU - Fu,Xiong, AU - Zhou,Lin, AU - Chen,Youngsheng, AU - Zhu,Yong, AU - Yan,Huaifeng, AU - Liu,Rui Hai, Y1 - 2015/06/12/ PY - 2015/05/08/received PY - 2015/05/21/revised PY - 2015/06/01/accepted PY - 2015/6/16/entrez PY - 2015/6/16/pubmed PY - 2016/3/10/medline KW - ORAC KW - anthocyanins KW - flavonoids KW - hydro-PSC KW - mango KW - phenolic acids KW - phenolics SP - 13507 EP - 27 JF - International journal of molecular sciences JO - Int J Mol Sci VL - 16 IS - 6 N2 - 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. SN - 1422-0067 UR - https://www.unboundmedicine.com/medline/citation/26075869/Comparative_Assessment_of_Phenolic_Content_and_in_Vitro_Antioxidant_Capacity_in_the_Pulp_and_Peel_of_Mango_Cultivars_ L2 - https://www.mdpi.com/resolver?pii=ijms160613507 DB - PRIME DP - Unbound Medicine ER -