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

Arshad Mehmood Abbasi,Lin Zhou,Huaifeng Yan,Youngsheng Chen,Yong Zhu,Xinbo Guo,Rui Hai Liu,Xiong Fu

doi:10.3390/ijms160613507

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.

Highlights

Humans have relied on nature throughout the ages for their basic needs of food and health
The present study was focused on comparative assessment of phenolic content and in vitro antioxidant capacity in the pulp and peel of mango cultivars
Though phenolic compounds showed a significant contribution in the inhibition of free radicals, the antioxidant capacity of mango and other fruits is due to the content of phenolic acids

Summary

Introduction

Humans have relied on nature throughout the ages for their basic needs of food and health. Fruits and vegetables are the most important food sources, which supply essential nutrients and contain an array of phytochemicals, such as phenolics and flavonoids, to maintain good health [2]. A number of reactive oxygen species (ROS), including superoxide anion, hydroxyl and hydrogen peroxide radicals, are produced in the human body by numerous enzymatic systems through oxygen consumption. These reactive oxygen species cause cancer, cardiovascular diseases, aging and neurodegenerative disorders [4]. The ingestion of fruits and vegetables has been connected with a distinguished health-protecting factor against diseases caused by oxidative stress [5,6]

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Conclusion