Abstract
This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe 2 + -induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe 2 + induced lipid peroxidation by exhibiting the least IC 50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.
Highlights
Mango is a fruit that belongs to the genus Mangifera indica, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceace (Sarkiyayi, Mohammed, & Yakubu, 2013)
All determinations were done in triplicate for Vitamin C, Total phenolic, Flavonoid, ABTS scavenging ability, ferric reducing antioxidant property (FRAP), Fenton reaction, diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging ability and lipid peroxidation
The high reducing power in the peel of mango fruit stored at room temperature is related to the high phenolic and flavonoid content of the peel which are required for reduction of Fe3+ to Fe2+ as a result of ripening
Summary
Mango is a fruit that belongs to the genus Mangifera indica, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceace (Sarkiyayi, Mohammed, & Yakubu, 2013). Mango (Mangifera indica) is a widely popular fruit grown in tropical regions of the world because of its sweet taste and high nutritive content. Green or unripe mango contains a very high portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripen and disappears completely when the fruit is fully ripened (Sarkiyayi et al, 2013). Mango peel contains moisture 68.50%, protein 2.05%, ash 2.62%, fibre 5.40% and carbohydrates 26.50% and has an energy content of 453.92 kJ/100g (Imran et al, 2013).
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