Comparative Analysis of Nutritional and Anti Nutritional Contents of Some Varieties  of Mango (&lt;em&gt;Mangifera indica&lt;/em&gt;) in Kaduna Metropolis-Nigeria

Sarkiyayi, S.; Mohammed, Majeed; Yakubu, Abdallah

doi:10.19026/ajfst.5.3276

Cited by 9 publications

(13 citation statements)

References 3 publications

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“…It shows that the mango peel has a vitamin C content of 9.86 mg Ascorbic Acid Equivalent (AAE)/g. This was higher than the value reported by previous researchers for peeled whole mango fruit Sarkiyayi et al (2013). reported 34.1 mg/100g on the average for three different mango fruit in Kaduna, Nigeria.…”

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confidence: 76%

“…Mango is a fruit that belongs to the genus Mangifera indica, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceace (Sarkiyayi, Mohammed, & Yakubu, 2013). Mango (Mangifera indica) is a widely popular fruit grown in tropical regions of the world because of its sweet taste and high nutritive content.…”

Section: Introductionmentioning

confidence: 99%

“…Mango is used as food in all stages of its development. Green or unripe mango contains a very high portion of starch which grad-ually changes into glucose, sucrose and maltose as the fruit begins to ripen and disappears completely when the fruit is fully ripened (Sarkiyayi et al, 2013). Nutritionally, mango peel contains moisture 68.50%, protein 2.05%, ash 2.62%, fibre 5.40% and carbohydrates 26.50% and has an energy content of 453.92 kJ/100g (Imran et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Foluso¹,

Makinde²,

Adeyemi³

et al. 2016

Int. J. Food Stud.

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This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe2+-induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.

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confidence: 76%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Foluso¹,

Makinde²,

Adeyemi³

et al. 2016

Int. J. Food Stud.

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“…Research studies on mango shows the presence of many nutritional contents viz. crude proteins, carbohydrates and vitamins (Sarkiyayi et al, 2013). Mango crops are damaged by many pre-and post-harvest diseases, including anthracnose, which is caused by Colletotrichum gloeosporioides (Pandey et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

BIOEFFICACY OF A COMMON WEED Datura metel AGAINST Colletotrichum gloeosporioides

et al. 2017

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Mango (Mangifera indica) is one of the most important trees grown mainly in the tropical and subtropical countries. Anthracnose disease caused by Colletotrichum gloeosporioides, is the most damaging disease causing reduction of flower set and yield losses in mango. The present study was designed to evaluate antifungal activity of Datura metel extracts against C. gloeosporioides. Extracts (1% to 3%) of different parts of D. metel viz. leaves, seeds and roots were assessed for their antifungal potential. Methanolic seed extract of D. metel depicted the highest antifungal potential against the test fungus. All the applied concentrations effectively reduced growth of the test fungus. However, 1.5% conc. of methanolic seeds extract showed maximum reduction (80%) in comparison with control. This extract was further subjected to fractionation using various organic solvents viz. n-hexane, chloroform, ethyl acetate and n-butanol. Chloroform fraction was proved to be the best for the inhibition of the target fungus that was analyzed by GC-MS and various bioactive constituents like n-hexadecanoic acid, phytol, octadecanoic acid, oleic acid, o-xylene and cyclohexanol were identified.

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“…Mango is used as food in all stages of its development. Green or unripe mango contains a very high portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripen and disappears completely when the fruit is fully ripened (Sarkiyayi et al, 2013). Nutritionally, mango peel contains moisture 68.50%, protein 2.05%, ash 2.62%, fibre 5.40% and carbohydrates 26.50% and has an energy content of 453.92 kJ/100g (Imran et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Foluso

Makinde²,

Adeyemi³

et al. 2016

IJFS

View full text Add to dashboard Cite

This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe 2+ -induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe 2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.

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Comparative Analysis of Nutritional and Anti Nutritional Contents of Some Varieties of Mango (<em>Mangifera indica</em>) in Kaduna Metropolis-Nigeria

Cited by 9 publications

References 3 publications

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

BIOEFFICACY OF A COMMON WEED Datura metel AGAINST Colletotrichum gloeosporioides

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

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