Free and bound polyphenols in mango fruit peel as functional food ingredients with high antioxidant activity

Acta Horticulturae

Volumn 1088, Issue , 2015, Pages 515-520

  Kumpoun, W ^a   Motomura, Y ^b   Nishizawa, T ^b  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b YAMAGATA UNIVERSITY   (Japan)

Author keywords

Antioxidant; Bound phenolics; Browning; Free polyphenols; Mango peel

Indexed keywords

EID: 84940121918     PISSN: 05677572     EISSN: 24066168     Source Type: Book Series    
DOI: 10.17660/actahortic.2015.1088.94     Document Type: Article

References (11)

1. Ajila, C.M. and Prasada Rao, U. J. S. 2013. Mango peel dietary fibre: composition and associated bound phenolics. J. Function. Food. 5(1):444-450.
2. Ajila, C.M., Naidu, K.A., Bhat, S.G. and Prasada Rao, U.J.S. 2007. Bioactive compounds and antioxidant potential of mango peel extract. Food Chem. 105(3):982-988.
3. Foti, M., Piatteri, M., Barrata, M.T. and Ruberto, G. 1996. Flavonoids, coumarines, and cinnamic acids as antioxidants in a micellar system. Structure-activity relationship. J. Agric. Food Chem. 44:497-501.
4. Ketsa, S. and Chidtragoiol, S. 2005. Changes of phenolic content and activities of phenylalanine ammonia lyase and polyphenol oxidase in relation to discoloration of mango fruit during low temperature storage. Acta Hort. 687:343-345.
5. Lin, J., Gong, D., Zhu, S., Zhang, L. and Zhang, L. 2011. Expression of PPO and POD genes and contents of polyphenolic compounds in harvested mango fruits in relation to benzothiadiazole-induced defence against anthracnose. Sci. Hort. 130:85-89.
6. Liyana-Pathirana, C.M. and Shahidi, F. 2006. Antioxidant properties of commercial soft and hard winter wheats (Triticum aestivum L.) and their milling fractions. J. Sci. Food Agric. 86:477-485.
7. Ma, X., Wu, H., Liu, L., Yao, Q., Wang, S., Zhan, R., Xing, S. and Zhou, Y. 2011. Polyphenolic compounds and antioxidant properties in mango fruits. Sci. Hort. 129(1):102-107.
8. Motomura, Y., Nishizawa, T., Katsuta, A., Ishida, A., Kumpoun, W. and Puthmee, T. 2013. Effects of 1-MCP and DPA on the changes in sesquiterpene and total phenol contents associated with superficial browning in ripe mango skins. Acta Hort. 989:61-68.
9. Palafox-Carlos, H., Yahia, E., Islas-Osuna, M.A., Gutierrez-Martinez, P., Robles-Sanchez, M. and Gonzalez-Aguilar, G.A., 2012. Effect of ripeness stage of mango fruit (Mangifera indica L., cv. Ataulfo) on physiological parameters and antioxidant activity. Sci. Hort. 135:7-13.
10. Stangeland, T., Remberg, S.F. and Lye, K.A. 2009. Total antioxidant activity in 35 Ugandan fruits and vegetables. Food Chem. 113:85-91.
11. Vanoli, M., Visai, C., Budini, R. and Zini, M. 1995. Enzymatic activities and internal browning of Passa Crassane pears. Acta Hort. 379:405-411.