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Maisuthisakul, P. and Gordon, M.H. (2009) Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product. Food Chemistry, 117 (2). pp. 332-341.

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Abstract

The antioxidant and tyrosinase inhibitory properties of extracts of mango seed kernel (Mangifera indica L.), which is normally discarded when the fruit is processed, were studied. Extracts contained phenolic components by a high antioxidant activity, which was assessed in homogeneous solution by the 2,2diphenyl1picrylhydrazyl radical and 2,2′azinobis (3ethylbenzothialozinesulfonic acid) radical cationscavenging assays and in an emulsion with the ferric thiocyanate test. The extracts also possessed tyrosinase inhibitory activity. Drying conditions and extraction solvent were varied, and optimum conditions for preparation of mango seed kernel extract were found to be sundrying with ethanol extraction at room temperature. Refluxing in acidified ethanol gave an increase in yield and the obtained extract had the highest content of total phenolics, and also was the most effective antioxidant with the highest radicalscavenging,metalchelating and tyrosinase inhibitory activity. The extracts did not cause acute irritation of rabbit skins. Our study for the first time reveals the high total phenol content, radicalscavenging, metalchelating and tyrosinase inhibitory activities of the extract from mango seed kernel. This extract may be suitable for use in food, cosmetic, nutraceutical and pharmaceutical applications.

Item Type: Article
Uncontrolled Keywords: Antioxidant; Inhibition; Mango; Seed; Tyrosinase
Subjects: Science and Technology > Food Science and Technology
Divisions: Research Center > Research Support Office
Depositing User: Miss Niramol Sudkhanung
Date Deposited: 30 Nov 2016 04:09
Last Modified: 30 Nov 2016 04:09
URI: http://eprints.utcc.ac.th/id/eprint/5840

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