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|Title:||Antioxidant capacity of extracts and fractions from mango (Mangifera indica Linn.) seed kernels||Authors:||Maisuthisakul, Pitchaon||Keywords:||Antioxidant;Chelating;Mango seed kernel;Phenolic;Thai||Issue Date:||2011||Publisher:||Scopus
University of the Thai Chamber of Commerce
|Source:||Pitchaon Maisuthisakul (2011) Antioxidant capacity of extracts and fractions from mango (Mangifera indica Linn.) seed kernels. International Food Research Journal Vol.18 No.2.||Abstract:||This study investigated the antioxidant capacity and chelating activity of the mango seed kernel (MSK) extracts prepared by shaking (SMSK) and acid hydrolysis (AMSK) including fractions. The MSK was dissolved in methanol and separated using a Sephadex LH20 column with monitoring by UV absorption. The results showed that both MSK showed significantly (P<0.05) higher antioxidant capacity, assessed by the DPPH• and ABTS•+ scavenging assays and ferric thiocyanate test, than αtocopherol.AMSK showed higher phenolic antioxidant activities than SMSK. The chelating efficiency of AMSK was greater thanthat of ascorbic acid. The chromatographic profile of MSK extracted by shaking (5 fractions) and acid hydrolysis (2 fractions) was different. Fraction 2 of AMSK (93.68±1.24% yield, db) showed a remarkable antioxidant and chelating activity in comparison with tannic acid and methyl gallate. The present study demonstrated that mango seed kernel obtained from acid hydrolysis is a potential material for use as a natural phenolic antioxidant.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3570||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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