Polyphenolic compounds and antioxidant properties in mango fruits

Scientia Horticulturae

Volumn 129, Issue 1, 2011, Pages 102-107

  Ma, Xiaowei ^a   Wu, Hongxia ^a   Liu, Liqin ^a   Yao, Quansheng ^a   Wang, Songbiao ^a   Zhan, Rulin ^a   Xing, Shanshan ^a   Zhou, Yigang ^a  

^a INSTITUTE OF TROPICAL BIOSCIENCE AND BIOTECHNOLOGY   (China)

Author keywords

Antioxidant properties; Different analytical methods; Mango; Polyphenolic compounds

Indexed keywords

ANTIOXIDANT; ASSAY; BIOCHEMICAL COMPOSITION; FRUIT; GENOTYPE; PHENOLIC COMPOUND;

EID: 79954987200     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2011.03.015     Document Type: Article

References (29)

1. Bagchi D., Bagchi M., Stohs S.J., Das D.K., Ray S.D., Kuszynski C.A., et al. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology 2000, 148:187-197.
2. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of " antioxidant power": the FRAP assay. Anal. Biochem. 1996, 239:70-76.
3. Berardini N., Knodler M., Schieber A., Carle R. Utilization of mango peels as a source of pectin and polyphenolics. Innov. Food Sci. Emerg. Technol. 2005, 6:442-452.
4. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT Food Sci. Technol. 1995, 28:25-30.
5. Chang S.T., Wu J.H., Wang S.Y., Kang P.L., Yang N.S., Shyur L.F. Antioxidant activity of extracts from Acacia confusa bark and heartwood. J. Agric. Food Chem. 2001, 49:3420-3424.
6. Chen H.Y., Yen G.C. Antioxidant activity and free radical-scavenging capacity of extracts from guava (Psidium guajava L.) leaves. Food Chem. 2007, 101:686-694.
7. Dina A., Nassima C., Meriem B., Karima A. Antioxidant capacity and phenol content of selected Algerian medicinal plants. Food Chem. 2009, 112:303-309.
8. Dinis T.C.P., Madeira V.M.C., Almeida L.M. Action of phenolic derivates (acetoaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 1994, 315:161-169.
9. Emöke B., Attila H., Eva S.B. Application of and correlation among antioxidant and antiradical assays for characterizing antioxidant capacity of berries. Sci. Hortic. 2010, 125:332-336.
10. Finkel T. Oxygen radicals and signaling. Curr. Opin. Cell Biol. 1998, 10:248-253.
11. Grundhofer P., Niemetz R., Schilling G., Gross G.G. Biosynthesis and subcellular distribution of hydrolysable tannins. Phytochemistry 2001, 57:915-927.
12. Hancock J., Desikan R., Neill S. Role of reactive oxygen species in cell signaling pathways. Biochem. Biomed. Asp. Oxid. Mod. 2001, 29:345-350.
13. Huang D.J., Ou B.X., Hampsch-Woodill M., Flanagan J.A., Prior R.L. High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate flourescence reader in 96-well format. J. Agric. Food Chem. 2002, 50:4437-4444.
14. Huang D.J., Ou B.X., Prior R.L. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 2005, 53:1841-1856.
15. Kampfenkel K.M., Montagu V., Inzé D. Extraction and determination of ascorbate and dehydroascorbate from plant tissue. Anal. Biochem. 1995, 225:165-167.
16. Kathleen P. Mango fruit been found to prevent or stop certain colon and breast cancer cells in the lab. ScienceDaily 2010, 12:1.
17. Kim D.O., Chun O.K., Kim Y.J., Moon H.Y., Lee C.Y. Quantification of polyphenolics and their antioxidant capacity in fresh plums. J. Agric. Food Chem. 2003, 51:6509-6515.
18. Lee H.S., Wicker L. Anthocyanin pigments in the skin of lychee fruit. J. Food Sci. 1991, 56:466-468.
19. Li Y.G., Tanner G., Larkin P. The DMACA-HCl protocol and the threshold proanthocyanidin content for bloat safety in forage legumes. J. Sci. Food Agric. 1996, 70:89-101.
20. Masuda T., Yonemori S., Oyama Y., Takeda Y., Tanaka T., Andoh T., et al. Evaluation of the antioxidant activity of environmental plants: Activity of the leaf extracts from seashore plants. J. Agric. Food Chem. 1999, 47:1749-1754.
21. Prior R.L., Cao G.H., Martin A., Sofic E., McEwen J., O'Brien C., et al. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J. Agric. Food Chem. 1998, 46:2686-2693.
22. Prior R.L., Cao G.H. In vivo total antioxidant capacity: comparison of different analytical methods. Free Radic. Biol. Med. 1999, 27:1173-1181.
23. Rapisarda P., Tomaino A., Lo Cascio R., Bonina F., De Pasquale A., Saija A. Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. J. Agric. Food Chem. 1999, 47:4718-4723.
24. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 1999, 26:1231-1237.
25. Scalzo J., Politi A., Pellegrini N., Mezzetti B., Battino M. Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition 2005, 21:207-213.
26. Schieber A., Ullrich W., Carle R. Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection. Innov. Food Sci. Emerg. Technol. 2000, 1:161-166.
27. Torunn S., Siv F.R., Kare A.L. Total antioxidant activity in 35 Ugandan fruits and vegetables. Food Chem. 2009, 113:85-91.
28. Wang H., Cao G.H., Prior R.L. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 1997, 45:304-309.
29. Yanishlieva-Maslarova N.V. Inhibiting oxidation. Antioxidants in Food: Practical Applications 2001, 22-70. Woodhead Publishing Limited, Cambridge. J. Pokorny, N. Yanishlieva, M.H. Gordon (Eds.).