title: Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars.
abstract: Mango (Mangifera indica L.), also called "the king of fruits", is one of the most popular fruits in tropical regions. Pulp and peel samples of mango cultivars were analyzed to estimate total phenolic, total flavonoid and total anthocyanin contents. Phenolic acids, hydrophilic peroxyl radical scavenging capacity (hydro-PSC) and oxygen radical scavenging capacity (ORAC) in vitro were also determined. Total phenolics and flavonoid contents were found maximum in the peel of Xiao Tainang and Da Tainang cultivars, respectively, whereas Xiao Tainang also exhibited significant antioxidant capacity. Noteworthy, concentrations of gallic acid, protocatechuic acid, ferulic acid, chlorogenic acid and caffeic acids at 79.15, 64.33, 33.75, 27.19 and 13.62 mg/100 g fresh weight (FW) were quantified for Da Tainang, Xiao Tainang and of Jidan cultivars, respectively. Comparatively, a higher level of phenolics and significant antioxidant capacity in mango peel indicated that it might be useful as a functional food and value-added ingredient to promote human health.
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. amabbasi@ciit.net.pk.|Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan. amabbasi@ciit.net.pk.
authors.forename: Arshad Mehmood
authors.initials: AM
authors.lastname: Abbasi
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. xbg720@gmail.com.|Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA. xbg720@gmail.com.
authors.forename: Xinbo
authors.initials: X
authors.lastname: Guo
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. roger1887@163.com.
authors.forename: Xiong
authors.initials: X
authors.lastname: Fu
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. zhoulin@gdpu.edu.cn.|Guangdong Province Key Laboratory for Biotechnology Drug Candidates, School of Biosciences and Biopharmaceutics, Guangdong Pharmaceutical University, Guangzhou 510006, China. zhoulin@gdpu.edu.cn.
authors.forename: Lin
authors.initials: L
authors.lastname: Zhou
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. chysh11@126.com.
authors.forename: Youngsheng
authors.initials: Y
authors.lastname: Chen
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. zhuyonghappycool@163.com.
authors.forename: Yong
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China. jinianjin@outlook.com.
authors.forename: Huaifeng
authors.initials: H
authors.lastname: Yan
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14850-2824, USA. rl23@cornell.edu.
authors.forename: Rui Hai
authors.initials: RH
authors.lastname: Liu
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000494:pharmacology; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D005419:Flavonoids / Q000032:analysis* / Q000494:pharmacology; D005638:Fruit / Q000737:chemistry*; D062385:Hydroxybenzoates / Q000032:analysis* / Q000494:pharmacology; D031022:Mangifera / Q000737:chemistry*; D009928:Organ Specificity; D010084:Oxidation-Reduction
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005419:Flavonoids; D062385:Hydroxybenzoates; C017616:phenolic acid
keywords: ORAC; anthocyanins; flavonoids; hydro-PSC; mango; phenolic acids; phenolics