Determination of Daidzein and Genistein Contents in Mangifera Fruit.
The aim of this study was to determine the daidzein and genistein contents in Mangifera fruits. Three Mangifera species namely ‘bacang’ (Mangifera foetida), ‘kuini’ (M. odorata) and ‘bambangan’ (M. pajang) each from two different locations were selected. The extraction of isoflavones was carried...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Nutrition Society of Malaysia
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/6495/1/mjn14n2_art6.pdf http://psasir.upm.edu.my/id/eprint/6495/ http://nutriweb.org.my/publications/mjn0014_2/mjn14n2_art6.php |
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| Summary: | The aim of this study was to determine the daidzein and genistein contents in
Mangifera fruits. Three Mangifera species namely ‘bacang’ (Mangifera foetida), ‘kuini’
(M. odorata) and ‘bambangan’ (M. pajang) each from two different locations were
selected. The extraction of isoflavones was carried out at 80oC for 30, 60 and 90
min. HPLC method was performed with a flow rate of 1.00 ml/min using three
different separation columns to determine isoflavone contents. The Zorbax
Eclipse RP C18 reverse-phase column was found to give the best resolution for
isoflavone separation in Mangifera fruits. Moreover, extraction time of 90 min
was found to increase the isoflavone aglycone contents. At optimised condition,
‘kuini’ had relatively high daidzein (9.4-10.5 mg/100 g) and genistein (1.6-1.7
mg/100 g) contents. Daidzein content of ‘bambangan’ (8.3-8.7 mg/100 g) was
higher than ‘bacang’, but the genistein content of ‘bambangan’ (0.4-0.6 mg/100
g) was similar to that of ‘bacang’ (0.4-0.8 mg/100 g). However, there was a
variation in daidzein and genistein contents in Mangifera fruits between two
geographical locations. |
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