Characterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2021-06-01 DOI:10.1016/j.nfs.2021.02.001

Verónica Marcillo-Parra , Mayra Anaguano , Maritza Molina , Diego Santiago Tupuna-Yerovi , Jenny Ruales

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引用次数: 36

Abstract

Mango peel is gaining recognition for its nutritional and functional value. This by-product shows variable composition depending on different factors such as variety, stage maturity, and geographic site of production. This work sought to evaluate mango peel composition, bioactive compound content, antioxidant activity, and carotenoid and phenolic profiles for the three most commercial varieties of the equatorial region using UV–Vis spectroscopy, HPLC, and UPLC. Significant differences (p < 0.05) were found between all varieties regarding the content of bioactive compounds. Total phenolic, flavonoid, and carotenoid content ranged from 2930 to 6624 mg GAE/100 g, 502–795 mg CE/100 g, and 3.7–5.7 mg/100 g, respectively. A high positive correlation (r = 0.961) between the phenolic content and ABTS radical-scavenging activity was found for all samples. β-Carotene and lutein were identified and quantified, the samples of cvs. Haden and Kent showed the highest β-carotene content (8 mg/100 g). Gallic acid and rutin were identified in all samples, whereas mangiferin had the highest amount (314 mg/100 g) in cv. Tommy Atkins. The results suggest that mango peel has bioactive compounds with significant antioxidant properties, which can be used as functional ingredients in different industrial products.

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采用HPLC-UV/VIS和UPLC-PDA对厄瓜多尔地区3个芒果品种果皮的生物活性成分和抗氧化活性进行了定性和定量分析

芒果皮因其营养和功能价值而获得认可。这种副产品根据不同的因素，如品种、成熟期和生产的地理位置，显示出不同的成分。本研究利用紫外可见光谱法、高效液相色谱法和超高效液相色谱法对赤道地区三种最常见的芒果品种的芒果皮成分、生物活性化合物含量、抗氧化活性、类胡萝卜素和酚类成分进行了评价。显著差异(p <各品种间生物活性成分含量差异均达0.05)。总酚、类黄酮和类胡萝卜素含量分别为2930 ~ 6624 mg GAE/100 g、502 ~ 795 mg CE/100 g和3.7 ~ 5.7 mg/100 g。所有样品的酚类物质含量与ABTS自由基清除活性呈高度正相关(r = 0.961)。测定了样品中β-胡萝卜素和叶黄素的含量。Haden和Kent的β-胡萝卜素含量最高(8 mg/100 g)，在所有样品中均鉴定出没食子酸和芦丁，而芒果苷含量最高(314 mg/100 g)。汤米阿特金斯。结果表明，芒果皮含有具有显著抗氧化活性的生物活性化合物，可作为不同工业产品的功能性成分。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production