Articles
Antioxidant capacity, polyphenol, vitamin C and minerals in mango pulp and peel
Article number
1183_4
Pages
23 – 28
Language
English
Abstract
Five commercial mango cultivars (‘Tainong 1’, ‘Red Aroemwins’, ‘Zill’, ‘Hongwacheng’, and ‘Keitt’) grown in southwest China were compared in terms of antioxidant capacity, ascorbic acid content, total polyphenols (TP), and mineral content of the pulp and peel.
Mango peel extracts had higher antioxidant capacity, as well as vitamin C, TP, and mineral contents than pulp extracts.
The antioxidant capacity of mango was correlated with phenolic and vitamin C levels.
K was the major element present in both fresh pulp and peel, followed by Ca, Mg, and Na.
Ca, Mg, Na, Fe, Mn, and Zn concentrations were moderately correlated with 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (R=0.674-0.953; P‹0.05). There was no correlation between mineral content and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) scavenging capacity, except in the case of Na (R=0.694, P‹0.05).
Mango peel extracts had higher antioxidant capacity, as well as vitamin C, TP, and mineral contents than pulp extracts.
The antioxidant capacity of mango was correlated with phenolic and vitamin C levels.
K was the major element present in both fresh pulp and peel, followed by Ca, Mg, and Na.
Ca, Mg, Na, Fe, Mn, and Zn concentrations were moderately correlated with 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity (R=0.674-0.953; P‹0.05). There was no correlation between mineral content and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) scavenging capacity, except in the case of Na (R=0.694, P‹0.05).
Publication
Authors
Xiaowei Ma, Hongxia Wu, Wentian Xu, Songbiao Wang, Quansheng Yao, Yigang Zhou
Keywords
mango, ascorbic acid, antioxidant capacity, polyphenol
Groups involved
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