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|Title:||Antioxidant potential and phenolic constituents of mango seed kernel from various extraction methods||Authors:||Maisuthisakul, P.||Keywords:||Antioxidant;Mango;Phenolic;Seed kernel||Issue Date:||2009||Publisher:||Scopus
University of the Thai Chamber of Commerce
|Source:||P. Maisuthisakul (2009) Antioxidant potential and phenolic constituents of mango seed kernel from various extraction methods. Kasetsart Journal Natural Science Vol.43 No.5, 290-297.||Abstract:||The antioxidant properties of Mango (Mangifera indica cultivar ChokAnan) seed kernel (MS K) extracted by various extraction (shaking, refluxing, acid hydrolysis) methods were examined by applying 1, 1diphenyl2picrylhydrazyl (DPPH) and 2, 2azinobis(3ethylbenzthiazoline6sulfonic acid) (ABTS+) radicalscavenging assays and antioxidant activity using the ferric thiocyanate test (FTC). All three methods proved that extraction methods affected the antioxidant potential of MSK extracts. The antioxidant capacity of the acid hydrolysis extract had the highest value and was significantly (P < 0.05) higher than that of αtocopherol,which is the commercially used natural antioxidant. Their phenolic composition (saponin, flavonoids, anthraquinones and tannins) and total phenolic content were also determined. The total phenolic content of MSK from different extraction methods varied between 90.03 and 285.70 mg of tannic acid equivalents per gram dry weight of product. Both flavonoids and tannins were major contributors to the phenolics in MSK. This research suggests that the extract has potential as a natural antioxidant.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3630||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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