Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera indica L. Cv. piqueño)

Abstract

Antioxidant capacities and polyphenolic contents of two mango cultivars from northern Chile, one of them endemic of an oasis in the Atacama Desert, were compared for the first time. Twenty one phenolic compounds were detected in peel and pulp of mango fruits varieties Pica and Tommy Atkins by HPLC-PDA-MS and tentatively characterized. Eighteen compounds were present in Pica pulp (ppu), 13 in Pica peel (ppe) 11 in Tommy Atkins pulp (tpu) and 12 in Tommy Atkins peel (tpe). Three procyanidin dimers (peaks 6, 9 and 10), seven acid derivatives (peaks 1-4, 11, 20 and 21) and four xanthones were identified, mainly mangiferin (peak 12) and mangiferin gallate, (peak 7), which were present in both peel and pulp of the two studied species from northern Chile. Homomangiferin (peak 13) was also present in both fruit pulps and dimethylmangiferin (peak 14) was present only in Tommy pulp. Pica fruits showed better antioxidant capacities and higher polyphenolic content (73.76/32.23 µg/mL in the DPPH assay and 32.49/72.01 mg GAE/100 g fresh material in the TPC assay, for edible pulp and peel, respectively) than Tommy Atkins fruits (127.22/46.39 µg/mL in the DPPH assay and 25.03/72.01 mg GAE/100 g fresh material in the TPC assay for pulp and peel, respectively). The peel of Pica mangoes showed also the highest content of phenolics (66.02 mg/100 g FW) measured by HPLC-PDA. The HPLC generated fingerprint can be used to authenticate Pica mango fruits and Pica mango food products.

Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

“…Peak 5, with a molecular ion at m / z 559 ( λ max 296), has been previously reported in M. indica var. Tommy Atkins pulp and was identified as a procyanidin A dimer with an epiafzelechin monomer constituent (epiafzelechin‐epicatechin dimer) . Peak 9 was only detected in the MBE from Tommy Atkins, with a molecular ion at m / z 527, and it was identified as iriflophenone 3‐ C ‐(2‐ O ‐galloyl)‐ β ‐ d ‐glucoside ( λ max 266), as reported previously .…”

“…Tommy Atkins pulp and was identified as a procyanidin A dimer with an epiafzelechin monomer constituent (epiafzelechin-epicatechin dimer). 24 Peak 9 was only detected in the MBE from Tommy Atkins, with a molecular ion at m/z 527, and it was identified as iriflophenone 3-C-(2-O-galloyl)--D-glucoside ( max 266), as reported previously. 3 ( max 265), and it was identified as methyl gallate according to a previous report.…”

“…Homomangiferin has been previously reported in the pulp of M. indica var. Tommy Atkins and in the bark extract of M. indica cv. Mallika × Van Dyke .…”

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

“…This result was similar to the result (11.68 mg GAE/g) obtained by Tunchaiyaphum et al (2013). The value obtained in this present study was higher than the previous values reported for different varieties of mango peels; 45.25 -87.67 mg GAE/100g (Imran et al, 2013;Ramirez, Zambrano, Sepulveda, & Simirgiotis, 2014) and 0.86 g GAE/100g (De Almeida Monaco et al, 2014). However, this value is lower than that reported by Nixwell, Johanna, and Ngezimana (2013) at 2.4 mg/100mg for the average of six mango cultivars and Ajila et al (2007) at 55 to 110 mg/g dry peel for two Indian mango varieties.…”

“…The flavonoid content of the peel of mango fruit as presented in Table 1 shows that the mango peel of freshly harvested mango fruit has a flavonoid content of 3.58 mg Quercetin Equivalent (QE)/g. The flavonoid content in the present study was similar to the value reported for mango peel using a polar extraction method (Toledo-Guillen, Higuera-Ciapara, Garcia-Navarrete, & de la Fuente, 2010; Garcia, Cabral, & Martinez-Correa, 2013), higher than that reported by earlier researchers for different mango peel varieties (Ramirez et al, 2014;De Almeida Monaco et al, 2014) but lower than the 11.73 QE mg/g reported by Nisha and Bhatnagar (2014). The value of the flavonoid of the peel of mango fruit stored at refrigeration temperature (3.58 mg QE/g) was not significantly different from the peel of freshly harvested mango fruit.…”