Quantification of Mangiferin by High Pressure Liquid Chromatography; Physicochemical and Sensory Evaluation of Functional Mangiferin Drink

Abstract

The current research project was an attempt to extract and quantify mangiferin contents from mango peel and to evaluate its storage stability in functional drinks. The reverse phase high performance liquid chromatography quantification revealed that highest mangiferin contents were observed in ethanolic extracts of chaunsa (7.2 ± 0.2 mg/g) while other varieties like anwar ratol, langra, dusahri and desi mango were lower in mangiferin contents. Moreover, mangiferin ethanolic extract from chaunsa peel showed higher 1,1-diphenyl-2-picrylhdrazyl (83.2 ± 6.0%) and ferric reducing antioxidant power activity (14.3 ± 1.0 mmol/ 100 g) while maximum β-carotene (80.3 ± 5.7%) activity was recorded in acetone mangiferin extract. For storage stability, three types of drinks containing whole mango peel, mangiferin alongside control treatment were prepared to evaluate their suitability and stability. Furthermore, 60 days storage caused a significant effect on acidity while total soluble solids decreased nonmomentously in all treatments.

Evaluation of Functional Profiles of Mango Peel Extract and its Major Component, Mangiferin in Hypercholesterolemic and Diabetic Rats

“…Among many natural antioxidants reported, mangiferin the major component of mango peel extract−has been known to possess the potent protective effects against the diseases associated with oxidative stress, such as diabetes and cancer [8,9] (Figure 1). The present authors also demonstrated the antioxidant activity of mangiferinin a previous report [10] . There are many research reports on the beneficial effects of mango fruits [11] , in particular, antioxidant activity.…”

Bioactive Phenolic Compounds from the Agroindustrial Waste of Colombian Mango Cultivars ‘Sugar Mango’ and ‘Tommy Atkins’—An Alternative for Their Use and Valorization

“…Mangiferin and its extracts have been explored as antioxidant and functional additives for food industries. Imran et al [54] used the agroindustrial mango waste as source of mangiferin to prepare functional drinks, while Boonnattakorn et al [55] added mangiferin to ethylene vinyl acetate matrix in order to obtain an antioxidant packaging for food products. On the other hand, mangiferin is a recognized anticancer compound from mango; its properties have been reported and discussed by several studies.…”

Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells

“…Mangiferin was found in all fractions (µg/g): FP (1259; 53%) > AKP (967; 40%) > AP (157; 7%). This xanthone is present in leaves, stems, bark, and fruits of the mango tree, but it is also widely distributed in other plants from the Anacardiaceae and Gentianaceae families [ 23 , 24 ]. Mangiferin is a heat-stable molecule, and, unlike more common O -glycosides, it is relatively resistant to hydrolysis of its aglycone (noratiriol) and sugar moieties, which explains why it was detected even after alkaline and acid hydrolysis in the present study.…”