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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Polyphenolic and Vitamin C Contents and Antioxidant Activities of Aqueous Extracts from Mature-Green and Ripe Fruit Fleshes of Mangifera sp.
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Polyphenolic and Vitamin C Contents and Antioxidant Activities of Aqueous Extracts from Mature-Green and Ripe Fruit Fleshes of Mangifera sp.

机译：芒果果实成熟绿色和成熟果实肉中水提取物的多酚和维生素C含量及抗氧化活性

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摘要

Mature-green and ripe fleshes from 12 samples of Mangifera were selected for this study. The mature-green fleshes were found to have higher vitamin C contents than the ripe fleshes. However, not all higher total or individual phenolic contents were measured from the mature-green fleshes. The highest contents of vitamin C and total phenolics were respectively measured from the aqueous extracts of mature-green (255.86 ± 12.98 μg AAE/g sample) and ripe (142157 ± 0.38 μg GAE/g sample) fleshes of M.petandra cv. Pauh. Gallic acid and mangiferin were detected in all aqueous extracts. The extracts of the mature-green flesh of M. indica cv. Chokanan and the ripe flesh of M. indica cv. Siku Raja, respectively, exhibited the greatest l,l-diphenyl-2-picrylhydrazyl radical (DPPH)-scavenging activity (408.21 ± 5.37 μg TE/g sample) and metal chelating activity (93.68 ± 0.74%). The combined or potentiation effects of the moderate vitamin G, gallic acid, and mangiferin contents in both extracts may be responsible for the activities. The highest mangiferin content (31.72 ± 2.57 μg/g sample) in the mature-green M. caesia (Binjai) could be the major contributor to its highest FRAP activity (868.29 ± 2.71 μg TE/g sample). This paper reports apparently the first comparative study highlighting the antioxidant activities of these fruit fleshes.
机译：从Mangifera的12个样品中选择了成熟的绿色和成熟的果肉进行此项研究。发现成熟的绿色果肉比成熟的果肉具有更高的维生素C含量。但是，并非从成熟的绿色果肉中测出所有较高的总酚含量或单个酚含量。分别从成熟绿色（255.86±12.98μgAAE / g样品）和成熟（142157±0.38μgGAE / g样品）M.petandra cv的新鲜水提取物中测量维生素C和总酚类的最高含量。 au在所有水性提取物中均检测出没食子酸和芒果苷。印度M的成熟绿色果肉的提取物。 Chokanan和印度M的成熟肉。 Siku Raja分别表现出最大的1，，l-二苯基-2-吡啶并肼基（DPPH）清除活性（408.21±5.37μgTE / g样品）和金属螯合活性（93.68±0.74％）。两种提取物中的适量维生素G，没食子酸和芒果苷的组合或增强作用可能是造成这种活动的原因。成熟绿色的M. caesia（Binjai）中最高的芒果苷含量（31.72±2.57μg/ g样品）可能是其最高FRAP活性（868.29±2.71μgTE / g样品）的主要来源。本文显然报道了第一个比较研究，突出了这些果肉的抗氧化活性。

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