Impact of γ-irradiation on antioxidant capacity of mango (Mangifera indica L.) wine from eight Indian cultivars and the protection of mango wine against DNA damage caused by irradiation

Abstract

The present study aims to evaluate the effect of gamma-irradiation on the total phenolic content (TPC), total flavonoid content (TFC), antioxidant and radioprotective properties of the mango wine. γ-Irradiation resulted in an increase in TPC and TFC in a dose dependent manner and their concentrations were in the range of 226.8–555.3mg/L and 68.6–165.1mg/L, respectively, in 3kGy irradiated wine samples. There was a significant increase in the concentration of certain polyphenolic compounds with the exception of ellagic acid, which was unaltered and a significant decrease in the ferulic and synapic acids as measured by HPLC. Treatment with γ-irradiation resulted in overall reduction in microbial loads; further, no microbe was detected with a dose of 3kGy in all wine samples, indicating improvement in the quality of mango wine. The DPPH radical scavenging activity of mango wine varied from 97.14 (Sindhura) to 83.64% (Mulgoa) and the DMPD scavenging capacity varied from 95.27 (Banginapalli) to 77.8% (Mulgoa) at 100μL and 3kGy dose. However, the FRAP activity of mango wine varied from 33.96 (Sindhura) to 27.38mM/L (Mulgoa), and the NO scavenging capacity from 88.2 (Banginapalli) to 74.44% (Mulgoa) at 500μL and 3kGy dose. These scavenging activities were significantly increased with the irradiation dose and also with concentration. Mango wine was also demonstrated to protect DNA against UV+H2O2 and γ-irradiation (500Gy) induced DNA damage, confirming its protective actions in vitro and thus could be a valuable source of antioxidants.