Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (Mangifera indica L.)

Abstract

The contents of secondary plant substances in solvent extracts of various byproducts (barks, kernels, peels, and old and young leaves) in a range of Brazilian mango cultivars were identified and quantitated. The results show that the profiles of secondary plant substances such as xanthone C-glycosides, gallotannins, and benzophenones in different byproducts vary greatly but are fairly consistent across cultivars. The free radical scavenging activity of the solvent extracts was evaluated using a high-performance liquid chromatography-based hypoxanthine/xanthine oxidase assay and revealed dose-dependent antioxidant capacity in all extracts. Four (mangiferin, penta- O-galloyl-glucoside gallic acid, and methyl gallate) of the major phenolic compounds detected were also evaluated in additional in vitro bioassay systems such as oxygen radical absorbance capacity, 2,2-diphenyl-1-picrylhydrazyl, and ferric reducing ability of plasma. Mangiferin in particular, detected at high concentrations in young leaves (Coite = 172 g/kg), in bark (Momika = 107 g/kg), and in old leaves (Itamaraka = 94 g/kg), shows an exceptionally strong antioxidant capacity.

Antioxidant activity and phenol content of extracts of bark, stems, and young and mature leaves from Blepharocalyx salicifolius (Kunth) O. Berg

“…Therefore, it is not possible to establish a general correlation between the content of these compounds and the maturation stage. However, few studies distinguish the leaf maturation stage when evaluating the antioxidant activity and TPC (Barreto et al, 2008;Abdallah et al, 2012). Different methodologies has been used to determine the antioxidant activity of plant extracts.…”

Fontes vegetais naturais de antioxidantes

“…Vários aspectos relativos aos antioxidantes naturais têm sido objeto de investigação. [33][34][35][36][37][38][39][40][41][42] Levando-se em consideração a interferência de aspectos químicos e físicos, estudos mostram a influência do processamento e do tempo de armazenamento sobre o conteúdo de polifenóis em morangos. 39 Após a colheita, muitas frutas e vegetais perdem seus antioxidantes e o modo de acondicionamento utilizando citocininas leva a mudanças, principalmente nos alimentos com alta capacidade fermentativa, como o brócolis.…”

“…O genótipo, 37 o modo de plantio e fatores ambientais (local, período de coleta, tipo de solo e composição mineral, pós-colheita e os diferentes processamentos) podem afetar a biossíntese dos antioxidantes produzidos, fazendo-se necessária, portanto, uma colaboração multidisciplinar. 141 Estudos genéticos, para obter uma maior produção de agentes antioxidantes e o desenvolvimento de tecnologias como o nanoencapsulamento, que controlaria a incor-poração ou a perda de antioxidantes e vitaminas, 142 são perspectivas de grande interesse na área.…”

Influence of different drying techniques on drying parameters of mango

“…Mango (Mangifera indica L.) fruit has species in the Anacardiaceae family (Barreto et al, 2008). It is rich in carbohydrates, vitamin B1, B2 and C and also an abundant supply of provitamin A, and it embodies high volumes of beta-carotene, which is an antioxidant that is very beneficial for humans.…”