Major antioxidants and in vitro antioxidant capacity of eleven mango (Mangifera indica L.) cultivars.
Li Li, Wang SongBiao, Chen JieZhong, Xie JiangHui, Wu HongXia, Zhan RuLin, Li WeiMing
Author Affiliation: College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
International Journal of Food Properties 17 : 1872-1887
Abstract : Eleven mango cultivars which were cultivated popularly in China were selected as materials in this study. The ascorbic acid, ?-tocopherol, total carotenoid, total ployphenol, total flavonoid, and mangiferin contents, and in vitro antioxidant capability of the fruit pulp were tested for comparison of individual cultivars. Comparisons of parameters were further conducted after dividing all cultivars into three groups, i.e., red (Zill, Zillate, Renong No. 2, Keitt and Lippens), green (Guire No. 82, Yuexi No. 1 and Zihua) and yellow (Chunhuang, Renong No. 1 and Tainong No. 1) in peel color. The results showed that antioxidant contents and in vitro antioxidant capabilities varied among cultivars and among groups. Guire No. 82 had the highest total polyphenol and flavonoid contents; Renong No. 1 showed a dramatically large value of ?-tocopherol content; and green peel mangoes accounted for higher ascorbic acid, total polyphenol, total flavonoid contents, and total in vitro antioxidant capability. Besides, correlation analysis and principal component regression analysis indicated that antioxidants (except ?-tocopherol) were positively correlated to total in vitro antioxidant capacity; polyphenolic chemicals were deemed to be one of the most critical factors affecting on total in vitro antioxidant capability.