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

• Published in: International journal of molecular sciences Vol. 16; no. 6; pp. 13507 - 13527
• Main Authors: Abbasi, Arshad Mehmood, Guo, Xinbo, Fu, Xiong, Zhou, Lin, Chen, Youngsheng, Zhu, Yong, Yan, Huaifeng, Liu, Rui Hai
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 12.06.2015; MDPI
• Subjects: anthocyanins; Anthocyanins - analysis; Anthocyanins - pharmacology; Antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Citrus fruits; Comparative analysis; Cultivars; flavonoids; Flavonoids - analysis; Flavonoids - pharmacology; Fruit - chemistry; hydro-PSC; Hydroxybenzoates - analysis; Hydroxybenzoates - pharmacology; Mangifera - chemistry; Mangifera indica; mango; ORAC; Organ Specificity; Oxidation-Reduction; phenolic acids; phenolics; Phenols; ORAC; anthocyanins; hydro-PSC; phenolic acids; flavonoids; mango; phenolics
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms160613507

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.