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Maisuthisakul, P. (2009) Antioxidant potential and phenolic constituents of mango seed kernel from various extraction methods. Kasetsart Journal Natural Science, 43 (5). pp. 290-297.

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Abstract

The antioxidant properties of Mango (Mangifera indica cultivar ChokAnan) seed kernel (MS K) extracted by various extraction (shaking, refluxing, acid hydrolysis) methods were examined by applying 1, 1diphenyl2picrylhydrazyl (DPPH) and 2, 2azinobis (3ethylbenzthiazoline6sulfonic acid) (ABTS+) radicalscavenging assays and antioxidant activity using the ferric thiocyanate test (FTC). All three methods proved that extraction methods affected the antioxidant potential of MSK extracts. The antioxidant capacity of the acid hydrolysis extract had the highest value and was significantly (P < 0.05) higher than that of αtocopherol, which is the commercially used natural antioxidant. Their phenolic composition (saponin, flavonoids, anthraquinones and tannins) and total phenolic content were also determined. The total phenolic content of MSK from different extraction methods varied between 90.03 and 285.70 mg of tannic acid equivalents per gram dry weight of product. Both flavonoids and tannins were major contributors to the phenolics in MSK. This research suggests that the extract has potential as a natural antioxidant.

Item Type: Article
Uncontrolled Keywords: Antioxidant; Mango; Phenolic; Seed kernel
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 30 Nov 2016 03:14
Last Modified: 30 Nov 2016 03:14
URI: http://eprints.utcc.ac.th/id/eprint/5835

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