Antioxidant Activity in Pulp and Peel of Three Mango Varieties

Deepa Madalageri; P C Bharati; V Orsat; V Raghavan; Udaykumar Kage

doi:10.24154/jhs.v10i2.130

Authors

Deepa Madalageri Author
P C Bharati Author
V Orsat Author
V Raghavan Author
Udaykumar Kage Author

DOI:

https://doi.org/10.24154/jhs.v10i2.130

Keywords:

Total Polyphenols, Flavonoids, Bioactive Compounds, Edible Waste, Antioxidant Activity

Abstract

The aim of the present study was to estimate the content of total polyphenols and flavonoids and to investigate in-vitro antioxidant potential of methanolic extracts of peel and pulp in three Indian mango varieties. Antioxidant activity was assessed using [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] ABTS+ assay, 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, ferric-reducing ability of plasma (FRAP) assay, and phosphomolybdate assay for Total Antioxidant Capacity (TAC). Total phenolic and flavonoid content was also determined, and expressed in gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Results of this study indicated that methanolic extracts of mango peel had significantly higher antioxidant activity compared to that of pulp (29.69 and 3.12), irrespective of the method or variety used. Free radical scavenging and antioxidant activity may be attributed to presence of phenolic (24.61mg GAE/g DM in the peel and 2.01mg GAE/g DM in the pulp) and flavonoid compounds (24.95mg QE/g DM in the peel and 16.15mg E/g DM in the pulp). Antioxidant activity determined by ABTS, DPPH and FRAP assays in mango peel was significantly higher than in the mango pulp (24.95 1.96mg TE /g DM, 23.68 versus 4.60mg BHA/g DM and 40.52 versus 2.781mg TE/g DM), respectively. Results for scavenging activity against DPPH were 96.18% for the peel and 23.86% for the pulp, while, free radical scavenging activity results using ABTS+ assay were 99.62% in the peel and 13.46% in the pulp. Our study justifies research in processing of mango peel into useful, functional food ingredients (powders or extracts).

Downloads

Download data is not yet available.

References

Abdul Aziz, N.A., Wong, L.M., Bhat, R. and Cheng, L.H. 2012. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties. J. Sci. Food Agri., 92:557-563

Agarwal, M., Kumar, A., Gupta, R. and Upadhyaya, S. 2012. Extraction of polyphenol, flavonoid from Emblica officinalis, Citrus limon, Cucumis sativus and evaluation of their antioxidant activity. Ori. J. Chem., 28:993-998

Ajila, C.M., Bhat, S.G. and Prasada Rao, U.J.S. 2007. a. Valuable components of raw and ripe peels from two Indian mango varieties. Food Chem., 102:1006-1011

Ajila, C.M., Naidu, K.A., Bhat, S.G. and Rao, U.J.S.P. 2007. b. Bioactive compounds and antioxidant potential of mango peel extract. Food Chem., 105:982-988

Ajila, C.M., and Prasada Rao, U.J.S. 2008. Protection against hydrogen peroxide induced oxidative damage in rat erythrocytes by Mangifera indica L. peel extract. Food Chem. Toxicol., 46:303-309

Ajila, C.M., Leelavathi, K. and Prasada Rao, U.J.S. 2008. Improvement of dietary fibre content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J. Cereal Sci., 48:319-326

Ajila, C.M., Aalami, M., Leelavathi, K. and Rao, U.J.S.P. 2010. a. Mango peel powder: A potential source of antioxidant and dietary fibre in macaroni preparations. Innov. Food Sci. Emer. Technol., 11:219-224

Ajila, C.M., Jaganmohan Rao, L. and Prasada Rao, U.J.S. 2010. b. Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts. Food Chem. Toxicol., 48:3406-3411

Ali, S.S., Kasoju, N., Luthra, A., Singh, A., Sharanabasava, H., Sahu, A. and Bora, U. 2008. Indian medicinal herbs as sources of antioxidants. Food Res. Int’l., 41:1-15

Almeida, M.M.B., de Sousa, P.H.M., Arriaga, A.M.C., do Prado, G.M., Magalhães, C.E.d.C., Maia, G.A. and de Lemos, T.L.G. 2011. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Res. Int’l., 44:2155-2159

Arnao, M.B., Cano, A. and Acosta, M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem., 73:239-244

Ashoush, I. and Gadallah, M. 2011. Utilization of mango peel and seed kernel powders as sources of phytochemicals in biscuit. World J. Dairy Food Sci., 6:35-42

Benzie, I.F. and Strain, J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay. Analyt. Biochem., 239:70-76

Bhushan, S., Kalia, K., Sharma, M., Singh, B. and Ahuja, P.S. 2008. Processing of apple pomace for bioactive molecules. Cri. Rev. Biotech., 28:285-296

Brand-Williams, W., Cuvelier, M. and Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol., 28:25-30

Cao, S.G., Rees, N.W. and Feng, G. 1997. Analysis and design for a class of complex control systems. Part II: Fuzzy controller design. Automatica, 33:1029-1039

Chidtragool, S., Ketsa, S., Bowen, J., Ferguson, I.B. and van Doorn, W.G. 2011. Chilling injury in mango fruit peel: Cultivar differences are related to the activity of phenylalanine ammonia lyase. Postharv. Biol. & Technol., 62:59-63

Chongchatuporn, U., Ketsa, S., and van Doorn, W.G. 2013. Chilling injury in mango (Mangifera indica) fruit peel: Relationship with ascorbic acid concentrations and antioxidant enzyme activities. Postharv. Biol. & Technol., 86:409-417

Chun, O.K., Kim, D.-O., Moon, H.Y., Kang, H.G. and Lee, C.Y. 2003. Contribution of individual polyphenolics to total antioxidant capacity of plums. J. Agri. Food Chem., 51:7240-7245

de Rijke, E., Out, P., Niessen, W., Ariese, F., Gooijer, C. and Brinkman, U.A.T. 2006. Analytical separation and detection methods for flavonoids. J. Chromat., 112:31-63

Floegel, A., Kim, D.O., Chung, S.J., Koo, S.I. and Chun, O.K. 2011. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant- rich US foods. J. Food Compo. Anal., 24:1043-1048

Garau, M.C., Simal, S., Rossello, C. and Femenia, A. 2007. Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by- products. Food Chem., 104:1014-1024

Gondi, M., Basha, S.A., Bhaskar, J.J., Salimath, P.V. and Prasada Rao, U.J.S. 2015. Anti diabetic effect of dietary mango (Mangifera indica L.) peel in streptozotocin induced diabetic rats. J. Sci. Food Agri., 95:991-999

Gonzalez Aguilar, G.A., Celis, J., Sotelo Mundo, R.R., De La Rosa, L.A., Rodrigo Garcia, J. and Alvarez Parrilla, E. 2008. Physiological and biochemical changes of different fresh cut mango cultivars stored at 5°C. Int’l. J. Food Sci. Technol., 43:91-101

Halliwell, B., Aeschbach, R., Löliger, J. and Aruoma, O. 1995. The characterization of antioxidants. Food Chem. Toxicol., 33:601-617

Halliwell, B. and Gutteridge, J. 1989. Role of free radicals and catalytic metal ions in human disease: an overview. Meth. Enzymol., 186:1-85

Halliwell, B. and Gutteridge, J. 1990. The antioxidants of human extracellular fluids. Archives Biochem. Biophy., 280:1-8

Halliwell, B., Murcia, M.A., Chirico, S. and Aruoma, O.I. 1995. Free radicals and antioxidants in food and in vivo: what they do and how they work. Criti. Rev. Food Sci. Nutr., 35:7-20

Hatano, R., Kawamura, N., Ikeda, J. and Sakuma, T. 1992. Evaluation of the effect of morphological features of flow paths on solute transport by using fractal dimensions of methylene blue staining pattern. Geoderma, 53:31-44

Jayaprakasha, G. and Patil, B.S. 2007. In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange. Food Chem., 101:410-418

Kim, D.O., Chun, O.K., Kim, Y.J., Moon, H.Y. and Lee, C.Y. 2003. Quantification of polyphenolics and their antioxidant capacity in fresh plums. J. Agri. Food Chem., 51:6509-6515

Krishnakumar, V. and Gordon, I. 1996. Antioxidants - trends and developments. Int’l. Food Ingred., 12:41-44

Kuskoski, E.M., Asuero, A.G., Troncoso, A.M., Mancini- Filho, J. and Fett, R. 2005. Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos. Food Sci. Technol.(Campinas), 25:726-732

Lakshminarayana, S., Subhadra, N. and Subramanyam, H. 1970. Some aspects of developmental physiology of the mango fruit. J. Hort’l. Sci. Biotech., 45:133-142

Larrauri, J. 1999. New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends Food Sci. Technol., 10:3-8

Larrauri, J., Rupérez, P., Borroto, B. and Saura-Calixto, F. 1996. Mango peels as a new tropical fibre: preparation and characterization. LWT-Food Sci. Technol., 29:729-733

Le, H.M. 2012. Antioxidative effects of mango wastes on shelf life of pork products. Digital Ph.D thesis, Lincoln University, Christchurch, New Zealand

Li, F., Li, S., Li, H.B., Deng, G.F., Ling, W.H., Wu, S., Xu, X.R. and Chen, F. 2013. Antiproliferative activity of peels, pulps and seeds of 61 fruits. J. Func. Foods, 5:1298-1309

Loeillet, D. 1994. The European mango market: A promising tropical fruit. Fruits, 49:434-435

Luthria, D.L. 2012. Optimization of extraction of phenolic acids from a vegetable waste product using a pressurized liquid extractor. J. Func. Foods, 4:842-850

Noratto, G.D., Bertoldi, M.C., Krenek, K., Talcott, S.T., Stringheta, P.C. and Mertens-Talcott, S.U. 2010. Anticarcinogenic effects of polyphenolics from mango (Mangifera indica) varieties. J. Agri. Food Chem., 58:4104-4112

Ohnishi, M., Morishita, H., Iwahashi, H., Toda, S., Shirataki, Y., Kimura, M. and Kido, R. 1994. Inhibitory effects of chlorogenic acids on linoleic acid peroxidation and haemolysis. Phytochem., 36:579-583

Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J.A. and Deemer, E.K. 2002. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. J. Agri. Food Chem., 50:3122-3128

Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M. and Brighenti, F. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J. Nutr., 133:2812-2819

Pérez-Jiménez, J., Arranz, S., Tabernero, M., Díaz-Rubio, M.E., Serrano, J., Goñi, I. and Saura-Calixto, F. 2008. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Res. Int’l., 41:274-285

Pinto, P.C., Saraiva, M., Reis, S. and Lima, J.L. 2005. Automatic sequential determination of the hydrogen peroxide scavenging activity and evaluation of the antioxidant potential by the 2, 22 -azinobis (3- ethylbenzothiazoline-6-sulfonic acid) radical cation assay in wines by sequential injection analysis. Anal. Chim. Acta., 531:25-32

Prior, R.L. and Cao, G. 1999. In vivo total antioxidant capacity: comparison of different analytical methods. Free Radi. Bio. Medic., 27:1173-1181

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Bio. Medic., 26:1231-1237

Renaud, S.C., Guéguen, R., Schenker, J. and d’Houtaud, A. 1998. Alcohol and mortality in middle-aged men from eastern France. Epidemiology, 9:184-188

Saxena, A., Bawa, A. and Raju, P. 2009. Phytochemical changes in fresh-cut jackfruit (Artocarpus heterophyllus) bulbs during modified atmosphere storage. Food Chem., 115:1443-1449

Shahidi, F., Janitha, P. and Wanasundara, P. 1992. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr., 32:67-103

Shahidi, F., Wanasundara, U.N. and Amarowicz, R. 1994. Natural antioxidants from low-pungency mustard flour. Food Res. Int’l., 27:489-493

Shahidi, F. and Wanasundara, U.N. 2002. Methods for measuring oxidative rancidity in fats and oils. In: Food Lipids: Chemistry, Nutrition, and Biotechnology, Akoh, C.C. and Min, D.B. (Eds.), Marcel Dekker Inc., New York, pp.387-403

Singleton, V. and Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Amer. J. Enol. Viticult., 16:144-158

Sogi, D.S., Siddiq, M. and Dolan, K.D. 2015. Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques. LWT-Food Sci. Technol., 61:564-568

Søltoft, F., Hammer, M. and Kragh, N. 2009. The association of body mass index and health-related quality of life in the general population: data from the 2003 Health Survey of England. Qual. Life Res., 18:1293-1299

Soong, Y.Y. and Barlow, P.J. 2004. Antioxidant activity and phenolic content of selected fruit seeds. Food Chem., 88:411-417

Sultana, B., Hussain, Z., Asif, M. and Munir, A. 2012. Investigation on the antioxidant activity of leaves, peels, stems bark, and kernel of mango (Mangifera indica L.). J. Food Sci., 77:849-852

Temple, N.J. 2000. Antioxidants and disease: more questions than answers. Nutr. Res., 20:449-459

Thaipong, K., Boonprakob, U., Crosby, K., Cisneros- Zevallos, L. and Hawkins Byrne, D. 2006. Comparison of ABTS, DPPH, FRAP and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Comp. Anal., 19:669-675

Van den Berg, R., Haenen, G.R., van den Berg, H. and Bast, A. 1999. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem., 66:511-517

Vieira, F., Borges, G., Copetti, C., Gonzaga, L.V., Nunes, E. and Fett, R. 2009. Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars. Arch. Latinoam Nutr., 59:101-106

Wanasundara, U.N., and Shahidi, F. 1998. Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chem., 63:335-342

Waterhouse, A.L. 2002. Determination of total phenolics. In: Curr. Proto. Food Anal. Chem., R.E. Wrolstad (Ed.), John Wiley and Sons, New York, USA, pp. I1.1.1-I1.1.8

Wolfe, K., Wu, X. and Liu, R.H. 2003. Antioxidant activity of apple peels. J. Agri. Food Chem., 51:609-614

Wong, S.P., Leong, L.P., and William Koh, J.H. 2006. Antioxidant activities of aqueous extracts of selected plants. Food Chem., 99:775-783

Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. and Prior, R.L. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agri. Food Chem., 52:4026-4037

Yao, L.H., Jiang, Y., Shi, J., Tomas-Barberan, F., Datta, N., Singanusong, R. and Chen, S. 2004. Flavonoids in food and their health benefits. Pl. Foods Human Nutr., 59:113-122

Zhishen, J., Mengcheng, T. and Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem., 64:555-559