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Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits

Mangoes are a good source of dietary antioxidants such as ascorbic acid, carotenoids and phenolic compounds. This study was aimed at investigating the antioxidant capacity, total reducing activity, flavonoid, carotenoid and ascorbic acid contents of fresh mango, mango powder and mango fibre prepa...

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Main Authors: S. T., Tan, I., Amin
Format: Article
Language:English
Published: Nutrition Society of Malaysia 2008
Online Access:http://psasir.upm.edu.my/id/eprint/6695/
http://www.nutriweb.org.my/publications/mjn0014_2/supplement.pdf
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spelling my.upm.eprints.66952010-05-20T02:02:16Z http://psasir.upm.edu.my/id/eprint/6695/ Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits S. T., Tan I., Amin Mangoes are a good source of dietary antioxidants such as ascorbic acid, carotenoids and phenolic compounds. This study was aimed at investigating the antioxidant capacity, total reducing activity, flavonoid, carotenoid and ascorbic acid contents of fresh mango, mango powder and mango fibre prepared from bacang (Mangifera foetida) fruits. The antioxidant capacities of the mango extracts were determined using Ferric Reducing Antioxidant Power (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC) and β-carotene bleaching assays. One-way ANOVA and Turkey HSD tests were used to analyse statistically the mean differences in antioxidant properties among the fresh mango, mango powder and mango fibre. Pearson correlation test was used to analyse the correlation among the studied components at the significant level of P< 0.05. The range of antioxidant capacity as determined by FRAP, TEAC and β-carotene bleaching assay was 852.8 ± 49.2 to2000.8 ± 112.6 μmol Fe(II)/100 g edible portion (EP), 558.1 ± 78.2 to 960.8 ± 0 μg Trolox/100 g EP and 59.7 ± 1.7 to 92.2 ± 5.7 % respectively. On the other hand, total reducing activity, flavonoid, carotenoid and ascorbic acid content in the mango extracts were in the range of 122.8 ± 1.8 to 199.8 ± 5.3 mg GAE/100 g EP, 493.5 ± 33.5 to 2360.7 ± 45.7 mg catechin/100 g EP, 96.5 ± 7.6 to 153.0 ± 2.9 μg β-carotene/100 g EP and 29.4 ± 0 to 59.4 ± 0 mg ascorbic acid/100 g EP respectively. Based on one-way ANOVA test, the antioxidant capacity, total reducing activity, flavonoid, carotenoid and ascorbic acid content were significantly different (P < 0.05) among all mango extracts. The FRAP and TEAC values were in the order of fresh mango > mango fibre > mango powder whereas for β- carotene bleaching assay, the order was mango fibre > mango powder > fresh mango. Total reducing activity, flavonoid and carotenoid content in mango extracts were in the order of mango fibre > fresh mango > mango powder while the ascorbic acid content in mango extracts was in the order of mango fibre > mango powder > fresh mango. Pearson correlation coefficient showed that there was a positive strong and significant correlation (r > 0.8) between FRAP assay with TEAC assay, total reducing activity, flavonoid and carotenoid content. Also, a strong and significant correlation (r = 0.95) was observed between β-carotene bleaching assay and ascorbic acid content. This study indicated that mango fibre possessed the highest antioxidant properties compared with fresh mango and mango powder. Nutrition Society of Malaysia 2008-09 Article PeerReviewed S. T., Tan and I., Amin (2008) Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits. Malaysian Journal of Nutrition, 14 (2(supplement)). S8-S9. ISSN 1394-035X http://www.nutriweb.org.my/publications/mjn0014_2/supplement.pdf English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Mangoes are a good source of dietary antioxidants such as ascorbic acid, carotenoids and phenolic compounds. This study was aimed at investigating the antioxidant capacity, total reducing activity, flavonoid, carotenoid and ascorbic acid contents of fresh mango, mango powder and mango fibre prepared from bacang (Mangifera foetida) fruits. The antioxidant capacities of the mango extracts were determined using Ferric Reducing Antioxidant Power (FRAP), Trolox Equivalent Antioxidant Capacity (TEAC) and β-carotene bleaching assays. One-way ANOVA and Turkey HSD tests were used to analyse statistically the mean differences in antioxidant properties among the fresh mango, mango powder and mango fibre. Pearson correlation test was used to analyse the correlation among the studied components at the significant level of P< 0.05. The range of antioxidant capacity as determined by FRAP, TEAC and β-carotene bleaching assay was 852.8 ± 49.2 to2000.8 ± 112.6 μmol Fe(II)/100 g edible portion (EP), 558.1 ± 78.2 to 960.8 ± 0 μg Trolox/100 g EP and 59.7 ± 1.7 to 92.2 ± 5.7 % respectively. On the other hand, total reducing activity, flavonoid, carotenoid and ascorbic acid content in the mango extracts were in the range of 122.8 ± 1.8 to 199.8 ± 5.3 mg GAE/100 g EP, 493.5 ± 33.5 to 2360.7 ± 45.7 mg catechin/100 g EP, 96.5 ± 7.6 to 153.0 ± 2.9 μg β-carotene/100 g EP and 29.4 ± 0 to 59.4 ± 0 mg ascorbic acid/100 g EP respectively. Based on one-way ANOVA test, the antioxidant capacity, total reducing activity, flavonoid, carotenoid and ascorbic acid content were significantly different (P < 0.05) among all mango extracts. The FRAP and TEAC values were in the order of fresh mango > mango fibre > mango powder whereas for β- carotene bleaching assay, the order was mango fibre > mango powder > fresh mango. Total reducing activity, flavonoid and carotenoid content in mango extracts were in the order of mango fibre > fresh mango > mango powder while the ascorbic acid content in mango extracts was in the order of mango fibre > mango powder > fresh mango. Pearson correlation coefficient showed that there was a positive strong and significant correlation (r > 0.8) between FRAP assay with TEAC assay, total reducing activity, flavonoid and carotenoid content. Also, a strong and significant correlation (r = 0.95) was observed between β-carotene bleaching assay and ascorbic acid content. This study indicated that mango fibre possessed the highest antioxidant properties compared with fresh mango and mango powder.
format Article
author S. T., Tan
I., Amin
spellingShingle S. T., Tan
I., Amin
Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits
author_facet S. T., Tan
I., Amin
author_sort S. T., Tan
title Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits
title_short Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits
title_full Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits
title_fullStr Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits
title_full_unstemmed Antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (Mangifera foetida) fruits
title_sort antioxidant properties (components and capacity) in fresh, powder and fibre products prepared from bacang (mangifera foetida) fruits
publisher Nutrition Society of Malaysia
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/6695/
http://www.nutriweb.org.my/publications/mjn0014_2/supplement.pdf
_version_ 1643823549470736384
score 13.223943

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