title: Characterization and storage stability of the extract of Thai mango (Mangifera indica Linn. Cultivar Chok-Anan) seed kernels.
abstract: Qualitative analysis of hydrolysable extract from mango (Mangifera indica Linn. cultivar Chok-Anan) seed kernel was performed by means of reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (RPHPLC-DAD-ESI-MS). The main phenolic compound was identified as methyl gallate by comparing their retention time, UV-vis absorption spectra and mass spectra with a reference standard. Quantification of phenolic compounds was performed by HPLC-DAD, which revealed that the extract contained total phenolics at a concentration of 194.1 mg GAE/g dry weight of mango seed kernel (MSK), of which 85.7% was identified as methyl gallate. In addition, the antioxidant activities of the extract and the main compound were assessed by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assays, by the ferric thiocyanate method and by an assay of metal chelating activity. Tyrosinase inhibition was also investigated. Furthermore, the antioxidant capacity and the total phenolic content of MSK extract stored in a plastic (polyethylene) PE bag decreased during storage at freezing (-20 °C), refrigerated (7 °C) and room (28-32 °C) temperature for 182 days. The loss of antioxidant capacity and total phenolic content increased at higher storage temperatures for more than 182 days.
authors.affiliation: Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, 126/1 Vibhavadee-rangsit Road, Bangkok, 10400 Thailand.
authors.forename: Pitchaon
authors.initials: P
authors.lastname: Maisuthisakul
authors.affiliation: Hugh Sinclair Unit of Human Nutrition, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, P.O.Box 226, Reading, RG6 6AP UK.
authors.forename: Michael H
authors.initials: MH
authors.lastname: Gordon
keywords: Antioxidant; HPLC; Mango seed kernel; Stability; Thai; Tyrosinase inhibitor
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