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A Comparison with Antioxidant and Functional Properties Among Five Mango (mangifera Indica L.) Varieties in Bangladesh

Afifa, K.,
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh

Kamruzzaman, M
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh

Mahfuza, I.
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh

Afzal, H.
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh

Arzina, H.
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh

* Roksana, H.
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, GPO Box-3787, Savar, Dhaka-1000, Bangladesh

Abstract/ Executive Summary:

A comparative study was conducted to investigate the variation of some functional factors as well as antioxidant markers among commercially important five Bangladeshi ripe mango (Mangifera indica L.) varieties such as Fazli, Langra, Ashwina, Himsagor, and Amrupali. Maximum amount of total soluble solid (20.13%) and reducing sugar (3.53%) were found in Amrupali in contrast to other varieties. Highest titratable acidity (0.798%) was observed in Ashwina and lowest acid content (0.154%) was found in Fazli among all varieties. Moreover, Fazli showed significantly higher pH value (6.0) than those of other varieties. The present study on antioxidant markers revealed that Ashwina and Langra showed significantly higher ascorbic acid content (65.66 and 59.17 mg/100 g) whereas Himsagor and Fazli showed lower ascorbic acid content (10.83 and 12.5 mg/100 g) compared to those of other varieties. A significantly highest level of total phenol contents was found in Langra followed by Ashwina, Amrupali, Fazli, and Himsagor. The highest DPPH- radical scavenging activity was observed in Fazli variety among all other varieties. The linear regression analysis revealed that titratable acidity was inversely correlated with pH value. A positive relationship (R2 = 0.865) was found between TSS and reducing sugar. The relationship between total phenolic content and antioxidant activity of five mango varieties was found to be positive (R2 = 0.925) providing strong evidence that phenol content plays a vital role in the antioxidant activity of mango. Ascorbic acid content of the mango varieties was moderately (R2 = 0.76) proportional to their antioxidant activity. Results generated in this study revealed that Langra variety proved to be the best considering its antioxidant and functional properties.

Keywords: Antioxidant, Mango variety, Functional factors

Location: Dhaka city of Bangladesh

Start Date:

End Date:

Program Area: Development of Host and Medicinal Plants

Commodity: Mango

Objectives:

The current study has been done to report about the inherent differences in vitamin C, polyphenolics, antioxidant activity, and some other functional profile of five commercially important mango varieties of Bangladesh. Information on these health beneficiary profiles could increase consumer awareness for choosing the best one having a good calorific value. Moreover the present study will be helpful for selecting the varieties for plantation with a hope to be a member of the mango exporting countries.

Methodology:

Mango sampling Five popular and widely preferred different ripe mango varieties, e.g., Fazli, Langra, Ashwina, Himsagor, and Amrupali (a dwarf mango variety), were purchased from a local retailer in Dhaka city of Bangladesh. Fruit samples were cut and sampled according to the different chemical analyses. Mango slices were cut longitudinally to the mango pith (from stem end to blossom end), and the pericarp was removed from the slices. Each sample analyzed represents tissue from a single fruit. Each assay was sampled with 3 replications using one independent extraction per fruit. Total soluble solid (TSS) and pH estimation Total soluble solids (TSS) content was determined using an Abbe refractometer (TAGO 9099, Japan); pulp samples were homogenized in a blender. By placing a drop of thoroughly mixed sample on its prism, a direct refractometer reading was taken. Percent TSS obtained from direct reading. The pH of the mango varieties were measured by digital pH meter (type H1 98106; HANNA) at ambient temperature using juice extracted directly from pulp. Titratable acidity (TA) Titratable acidity was determined by dissolving a known amount of mango pulp in distilled water and then titrated against 0.1N sodium hydroxide (NaOH) using phenolphthalein as an indicator (Srivastava and Sanjeev, 2003). The results were calculated as percent citric acid. Estimation of reducing sugar (RS) Total reducing sugar content of the samples was determined according to the classical and widely used method (Nelson-Somogyi, 1944). Briefly, mango pulps were homogenized with benzoic acid solution (0.2%). An aliquote of the filtrate was mixed with the copper reagents (a mixture of alkaline Rochelle salt and acidic CuSO₄). After heating in boiling water (15 min) and cooling, arsenomolybdate color reagent was added. Finally a blue color produced, the absorbance measured at 520 nm and compared with a set of standard (glucose). Determination of antioxidant markers Two gram of blended mango pulps were suspended in 20 ml 80% methanol, kept stirring condition for 1 hr and filtered through filter paper (Whatman 11.0 cm). Then the filtrates were used for subsequent analysis. Total phenol content Total phenol content was determined according to the Folin-Ciocalteu (FC) method (Singleton and Rossi, 1965). An aliquot of sample (0.5 ml) was added to diluted 2N FC reagent (1:10) (2.5 ml). After 3-4 min, 7.5% sodium carbonate solution (2 ml) was added to the mixture and kept in dark for 2 hr at room temperature. The absorbance of the solution was measured UV visible spectrophotometer at wavelength 765 nm. Gallic acid was used as a calibration standard. The data was expressed as mg Gallic acid equivalents/100 g sample. DPPH radical scavenging activity The stable free radical (DPPH• ) scavenging activity of the mango pulps was determined according to the method of Brand-Williams et al. (1995) with some modifications. The stock DPPH solution was prepared by dissolving in methanol (2.4 mg/mL). Before use, stock DPPH radical solution was diluted in 80% methanol to give initial OD517 at 0.89 using UV visible spectrophotometer. An aliquot of samples (150 μL) was added to 4.5 ml of diluted DPPH solution, vortexed well and kept in dark for 15 min at room temperature. The absorbance was taken at 517 nm. Total antioxidant capacity was calculated relative to the reactivity of Trolox under the same conditions and the results were shown as µM Trolox equiv./g mango pulp. The ability to scavenge DPPH• was also calculated as: % Inhibition = Ab-As/Ab *100 where Ab and As were the absorbance of the blank and the sample, respectively.

Source of Information: International Food Research Journal 21(4): 1501-1506 (2014)

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present investigations conducted on five Bangladeshi ripe mango (Mangifera indica L.) varieties showed differences in functional factors and antioxidant markers. Among all mango varieties studied, it can be concluded that Langra variety is proved more potential for its higher phenol content as well as antioxidant property compared to those of other four mango varieties. Ashwina variety has the highest ascorbic acid content. It was also revealed that antioxidant activity of the mango varieties were positively correlated with total phenol content and vitamin C. With respect to total soluble solids and sugar content Amrupali was found to be superior to other varieties. It is apparent that this study would be helpful in selecting mango variety for fresh consumption, to produce mango based food products and for cultivars depending on individual preferences.

Knowledge Management: Journal