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Polyphenolic compounds and antioxidant properties in mango fruits |
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| Authors: | Xiaowei Ma Hongxia WuLiqin Liu Quansheng YaoSongbiao Wang Rulin ZhanShanshan Xing Yigang Zhou |
| Institution: | South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, Guangdong, China |
| Abstract: | Fruit of eight mango genotypes were evaluated for antioxidant potential by several biochemical assays (DPPH, ABTS, ORAC, FRAP, SASR and MCC) and tested for their polyphenol composition and vitamin C contents. The significance analysis demonstrated that the antioxidant capacity of Tainong 1 fruits were significantly higher than that of other genotypes, which was about 2.1–6.3-fold higher than Guifei assayed in ABTS, DPPH, ORAC and FRAP methods. The total polyphenols and flavonoids contents showed a great variety amongst mango genotypes and highly correlation with the total antioxidant capacity. It is concluded that significant genotypic difference exists in the total antioxidant capacity of mango fruits. Both total polyphenols and flavonoids are major contributors to the total antioxidant capacity in mango fruit. |
| Keywords: | AAPH 2 2&prime -azobis(2-amidinopropane)dihydrochloride ABTS 2 2&prime -azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt) FRAP ferric reducing antioxidant power DMACA p-dimethylaminocinnamaldehyde DPPH 2 2-diphenyl-1-picryl-hydrazyl MCC metal chelating capacity ORAC oxygen radical absorbance capacity PMS phenazine methosulphate SRSA superoxide radical scavenging activity TFA total flavanols TFO total flavonoids TP total polyphenols TPTZ 2 4 6-tripyridyl-s-triazine Trolox 6-hydroxy-2 5 7 8-tetramethylchroman-2-carboxylic acid Vc vitamin C |
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