Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3456
Title: Characterization and storage stability of the extract of Thai mango (Mangifera indica Linn. Cultivar ChokAnan)seed kernel
Authors: Maisuthisakul, Pitchaon 
Gordon, M.H. 
Keywords: Antioxidant;HPLC;Mango seed kernel;Stability;Thai;Tyrosinase inhibitor
Issue Date: 2014
Publisher: Scopus
University of the Thai Chamber of Commerce
Source: Pitchaon Maisuthisakul, M.H. Gordon (2014) Characterization and storage stability of the extract of Thai mango (Mangifera indica Linn. Cultivar ChokAnan)seed kernel. Journal of Food Science and Technology Vol.51 No.8, 1453-1462.
Abstract: Qualitative analysis of hydrolysable extract from mango (Mangifera indica Linn. cultivar ChokAnan) seed kernel was performed by means of reversed phase highperformanceliquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (RPHPLCDADESIMS). The main phenolic compound was identified as methyl gallate by comparing their retention time, UVvis absorption spectra and mass spectra with a reference standard. Quantification of phenolic compounds was performed by HPLCDAD, which revealed that the extract contained total phenolics at a concentration of 194.1mg 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 2,2diphenyl1picrylhydrazyland 2,2′azinobis (3ethylbenzothiazoline6sulfonic 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 (2832°C)temperature for 182 days. The loss of antioxidant capacity and total phenolic content increased at higher storage temperatures for more than 182 days.
URI: https://scholar.utcc.ac.th/handle/6626976254/3456
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:RSO: Journal Articles

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