Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties

Ribeiro, Sônia Machado Rocha; Barbosa, Luiz C. A.; Queiróz, José Humberto de; Knödler, Matthias; Schieber, Andreas

doi:10.1016/j.foodchem.2008.02.067

Cited by 285 publications

(227 citation statements)

References 29 publications

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“…The present work revealed that mango extracts possessed a high content of total phenolic compounds. These fi ndings are in harmony with those obtained by Ribeiro et al [2008]. The correlation between antioxidant activity and phenolic content of extracts obtained from various natural sources has been confi rmed [Parejo et al, 2002;Meyers et al, 2003].…”

Section: Discussionsupporting

confidence: 83%

Evaluation of Mango Byproduct Extracts as Antioxidant against Pb-acetate induced Oxidative Stress and Genotoxicity in Mice

Makawy¹,

Ashoush²,

Abd-El-Moneim³

2015

Pol. J. Food Nutr. Sci.

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The antioxidant and antiproliferative properties of mango by-products were investigated. This study was carried out to evaluate the protective role of mango peel or kernel defatted extracts against Pb-acetate adverse effects on oxidant/antioxidant status, liver dysfunction biomarkers, histopathological changes and genotoxicity in male mice. Total phenolic content and antioxidant activity of both extracts were evaluated. Two doses of both extracts (50 and 100 mg/kg) were used to evaluate their role against the toxicity of Pb-acetate (500 ppm). Mice given mango extracts with Pb-acetate had signifi cantly lower plasma MDA, AST and ALT and higher glutathione than mice given Pb-acetate alone. Mango extracts prevented the histopathological changes in liver induced by Pb-acetate and decreased the cytotoxicity of lead by increasing the ratio of PCE/NCE. Mango extract treatment reduced the DNA damage induced by Pb-acetate in liver as demonstrated by a reduction in micronuclei and decrease in tail length, tail DNA% and Olive tail moment. It can be concluded that mango by-product extracts have potential to protect from oxidative stress and genotoxicity of lead.Unauthenticated Download Date | 5/8/18 7:04 AM

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Section: Discussionsupporting

confidence: 83%

Evaluation of Mango Byproduct Extracts as Antioxidant against Pb-acetate induced Oxidative Stress and Genotoxicity in Mice

Makawy¹,

Ashoush²,

Abd-El-Moneim³

2015

Pol. J. Food Nutr. Sci.

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“…The hydroalcoholic extracts were prepared at a laboratory according to the method described by Ribeiro et al (2008), with some modifications. Different concentrations of ethanol:water and different temperatures were used as established by the experimental design (data to be published elsewhere) in order to improve polyphenol extraction.…”

Section: Plant Materials and Extraction Preparationmentioning

confidence: 99%

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Augusto¹,

Scheuermann²,

Alencar³

et al. 2014

Food Sci. Technol (Campinas)

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Over the last decade a considerable increase in the number of studies addressing the use of antioxidants from natural sources has led to the identification and understanding of the potential mechanisms of biologically active components. This results from the fact that they can be used to replace synthetic antioxidants commonly used in food. Murtilla (Ugni molinae Turcz) is a native berry grown in Chile, and in the present study, the phenolic composition and antioxidant activity of its fruits were studied. Hydroalcoholic extracts of dehydrated fruits from two genotypes of murtilla (Ugni molinae Turcz.) were produced. Extracts of wild murtilla and 14-4 genotype fruits had 19.35 and 40.28mg GAE/g for Total Phenolic Compounds, 76.48, and 134.35μmol TEAC/g for DPPH, and 157.04 and 293.99 μmol TEAC/g for ABTS, respectively. Components such as quercetin, epicatechin, and gallic, benzoic and hydrocaffeic acids were identified by CG/MS analysis. All of them showed antioxidant activity. Therefore, it is possible to say that the hydroalcoholic extracts of murtilla have antioxidant potential to be used in lipidic food.

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“…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.…”

Section: Frutas E Derivadosunclassified

Fontes vegetais naturais de antioxidantes

et al. 2009

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Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties

Cited by 285 publications

References 29 publications

Evaluation of Mango Byproduct Extracts as Antioxidant against Pb-acetate induced Oxidative Stress and Genotoxicity in Mice

Evaluation of Mango Byproduct Extracts as Antioxidant against Pb-acetate induced Oxidative Stress and Genotoxicity in Mice

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

Fontes vegetais naturais de antioxidantes

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