Abstract
The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic acid was the major identified compound in the ethanolic extract (586.68 mg/g). Fresh-cut mango was treated for immersion within the ethanolic extract, packed and stored at 5℃ during 15 days. The content of phenolic compounds, antioxidant capacity and microbial growth of the treated mango were evaluated during the storage. Compared with the controls the treated fruit presented the highest content of the total phenolic (7.4 times), flavonoids (3.1 times), and antioxidant capacity DPPH·, TEAC and ORAC (2.9, 2.3 and 2.8 times, respectively), and showed a microbial reduction of 80% of mesophilic plate count and 97% of total molds. This study demonstrates the potential of phenolic compounds derived from mango seed as antimicrobials and antioxidants.
Highlights
Mangoes are a good source of natural antioxidants
Compared with the controls the treated fruit presented the highest content of the total phenolic (7.4 times), flavonoids (3.1 times), and antioxidant capacity DPPH, Trolox Equivalent Antioxidant Capacity (TEAC) and Oxygen Radical Absorbance Capacity Assay (ORAC) (2.9, 2.3 and 2.8 times, respectively), and showed a microbial reduction of 80% of mesophilic plate count and 97% of total molds
This study demonstrates the potential of phenolic compounds derived from mango seed as antimicrobials and antioxidants
Summary
Mangoes are a good source of natural antioxidants. In addition to the usual nutrients, such as vitamins and minerals, mangoes are rich in flavonoids and phenolic acids. The antimicrobial and antioxidant activities of a variety of naturally occurring phenolics from different plant sources have been studied in detail [2,3,4]. The proposed mechanisms to explain the antimicrobial activity of these compounds include inhibition of extracellular microbial enzymes, deprivation of the substrates required for mi-. Crobial growth, or direct action on microbial metabolism through inhibition of oxidative phosphorylation or iron deprivation [5,6]. Plant phenolic compounds present remarkable antimicrobial and antioxidant potential [6,8,9,10]
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