Polyphenolic compounds and antioxidant properties in mango fruits
2011; Elsevier BV; Volume: 129; Issue: 1 Linguagem: Inglês
10.1016/j.scienta.2011.03.015
ISSN1879-1018
AutoresXiaowei Ma, Hongxia Wu, Liqin Liu, Quansheng Yao, Songbiao Wang, Rulin Zhan, Shan‐Shan Xing, Zhou YiGang,
Tópico(s)Postharvest Quality and Shelf Life Management
ResumoFruit of eight mango genotypes were evaluated for antioxidant potential by several biochemical assays (DPPH, ABTS, ORAC, FRAP, SASR and MCC) and tested for their polyphenol composition and vitamin C contents. The significance analysis demonstrated that the antioxidant capacity of Tainong 1 fruits were significantly higher than that of other genotypes, which was about 2.1–6.3-fold higher than Guifei assayed in ABTS, DPPH, ORAC and FRAP methods. The total polyphenols and flavonoids contents showed a great variety amongst mango genotypes and highly correlation with the total antioxidant capacity. It is concluded that significant genotypic difference exists in the total antioxidant capacity of mango fruits. Both total polyphenols and flavonoids are major contributors to the total antioxidant capacity in mango fruit.
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