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

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

doi:10.3390/ijms160613507

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

Int J Mol Sci. 2015 Jun 12;16(6):13507-27. doi: 10.3390/ijms160613507.

Authors

Arshad Mehmood Abbasi^{1

2}, Xinbo Guo^{3

4}, Xiong Fu⁵, Lin Zhou^{6

7}, Youngsheng Chen⁸, Yong Zhu⁹, Huaifeng Yan¹⁰, Rui Hai Liu¹¹

Affiliations

¹ School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. amabbasi@ciit.net.pk.
² Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan. amabbasi@ciit.net.pk.
³ School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. xbg720@gmail.com.
⁴ Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA. xbg720@gmail.com.
⁵ School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. roger1887@163.com.
⁶ School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. zhoulin@gdpu.edu.cn.
⁷ Guangdong Province Key Laboratory for Biotechnology Drug Candidates, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China. zhoulin@gdpu.edu.cn.
⁸ School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. chysh11@126.com.
⁹ School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. zhuyonghappycool@163.com.
¹⁰ School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. jinianjin@outlook.com.
¹¹ Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA. rl23@cornell.edu.

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.

Keywords: ORAC; anthocyanins; flavonoids; hydro-PSC; mango; phenolic acids; phenolics.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins / analysis*
Anthocyanins / pharmacology
Antioxidants / analysis*
Antioxidants / pharmacology
Flavonoids / analysis*
Flavonoids / pharmacology
Fruit / chemistry*
Hydroxybenzoates / analysis*
Hydroxybenzoates / pharmacology
Mangifera / chemistry*
Organ Specificity
Oxidation-Reduction

Substances

Anthocyanins
Antioxidants
Flavonoids
Hydroxybenzoates
phenolic acid