Antioxidant in Mango (Mangifera indica L.) Pulp

Abstract

This work was carried out to investigate the pulp composition of four mango cultivars (Haden, Tommy Atkins and Ubá) at the ripening stage in relation to three components with antioxidant potential (total phenolics, carotenoids and ascorbic acid). Total phenolic compound content was estimated by the Folin-Ciocalteu reagent and total carotenoid content by spectrophotometry at 450 nm. The contents of beta-carotene and total vitamin C (ascorbic acid and dehydroascorbic acid) were quantified by high performance liquid chromatography. Differences were found among the four mango cultivars in all the components analyzed. The content of phenolic compounds ranged from 48.40 (Haden) to 208.70 mg/100 g (Ubá); total carotenoid from 1.91 (Haden) to 2.63 mg/100 g (Palmer); beta-carotene from 661.27 (Palmer) to 2,220 microg/100 g (Ubá) and total ascorbic acid ranged from 9.79 (Tommy Atkins) to 77.71 mg/100 g (Ubá). These results corroborated previous information that mangoes are a good source of antioxidants in human diet.

Hypolipidemic Activity of Microwave-Dehydrated Mango (<i>Mangifera indica</i> L.) Powder in Mice Fed a Hypercholesterolemic Diet

“…However, the TPC in the CMP methanolic extract was 45.60% lower than the extract from the MPF sample. Different TPC values were reported for mango Haden variety (48.40 mg/100g) but similar to those reported for the Ubá variety (208.7 mg/100g), as in [10]. The phenolic content of untreated mango cubes (variety Tommy Atkins) was 21.16 mg GAE/100g fresh weight (FW) [20].…”

“…The mixture was centrifuged at 1000 ×g for 10 min as in [10] and the extract was analyzed immediately. The TPC was calculated using the Folin-Ciocalteu method [11].…”

Bioactive compounds and acceptance of cookies made with Guava peel flour

“…In general, the content of phenolic compounds present in fruits is higher than in the leaves, mainly because they are ascorbic acid-rich; these variations may be due to differences in varieties, climate, and extraction method (Kuskoski et al 2006). In a study on four mango varieties grown in Brazil, discrepant levels of phenolic compounds were found (from 48.40 to 208.70 mg.100 g -1 ) between the varieties analyzed, demonstrating that variety is a determining factor for phenolic content levels (Ribeiro et al, 2007). Only for cookie recipes: means followed by the same uppercase letter in the same column do not significantly differ from each other by Tukey's test at 5% probability (p<0.05).…”

Effect of heat treatment on rheological properties of mixed nectars based on cashew apple, mango and acerola pulps

“…Mango fruit (Mangifera indica L.) is a good source of carbohydrates, minerals, organic acids, and vitamins (BON et al, 2010) and also of antioxidants (RIBEIRO et al, 2007). Cashew apple (Anacardium occidentale L.) is also of nutritional interest, due to its high content if vitamin C (ANDRADE et al, 2008), B vitamins, minerals, carotenoids (ZEPKA & MERCADANTE, 2009, and phenolic compounds (HOFFMANN-RIBANI et al, 2009), which make it one of the most important tropical fruit in Brazil used in juice production (MELO et al, 2008).…”