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Effect of Freeze Drying on Antioxidant Activity and Phenolic Contents of Mango (mangifera Indica)

Rahman, M.M.
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

Das, R.
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

Hoque, M.M.
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

* Zzaman, W.
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

Abstract/ Executive Summary:

This study was carried out to determine the antioxidant activity and the total phenolic content of fresh and freeze-dried mango. DPPH method was used to determine the antioxidant activity and Folin-Ciocaltue method was used to determine the phenolic contents of the samples. For measurement of antioxidant activity different concentration of the sample were taken. Methanol extract of fresh green mango at 50mg/ml has showed high scavenging activity (98.72 ± 0.88%) and low scavenging activity was showed by Green freeze dried mango (97.26 ± 1.8%) at 50mg/ml compared to the other samples. For total phenlic contents, absorbance at different concentration of samples were plotted against the standard Gallic acid curve and the value shows that fresh ripe mango contain higher amount of phenolic content. This study also shows a positive correlation between phenolic content and antioxidant activity where r2 =0.916. Significant (p < 0.05) differences were found between the fresh and freeze-dried fruit samples.

Keywords: Freeze drying, Mangifera indica, Antioxidant activity, Total phenolic contents, Correlation

Location: Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Mango

Objectives:

The aim of the present study was to investigate the freeze drying free effect on antioxidant activity and total phenolic content of mango.

Methodology:

Preparation of fruit extracts Green and Ripen mango (Mangifera indica) were purchased from a local wholesale market of Sylhet, Bangladesh. All the fruits were washed under tap water and peeled. Mangoes were cut into (2 × 2) cm. Fresh fruits were analyzed immediately. Fresh green and ripen mango were cut and kept in the oven at 500c for 24h to freeze-drying. For the freezedrying experiment, the small pieces of mango were taken in a plate and frozen at -10 ± 1°C for 24 h. The frozen samples were put in the freeze-drier for 12 h until they were completely dried. Both fresh and freeze dried mango small pieces were ground with the help of blender. Extraction was carried out based on a modified method in the literature (Kosar, et. al., 2007). The freeze-dried and fresh green and ripen ground 10g samples were extracted using pure methanol for 1 h using shaker. The residues, separated by filtering through Whatman filter paper, were re-extracted twice with the fresh solvent. The three extracts were pooled and then methanol was distilled off at 40°C using a rotary vacuum evaporator. The resulting crude concentrated extracts were used for analysis of total phenolic compounds and antioxidant activity. All analyses were carried out in triplicates. Determination of moisture content Determination of moisture content was measured based on the Association of Official Analytical Chemists method (1995). A known amount of fresh fruits were dried in the oven at 105 ± 1°C. Readings were taken hourly until constant weight was achieved. Antioxidant assay The scavenging effects of samples for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical were monitored according to the method of the previous report by Yen and Chen (1995). Briefly, 2.0 ml aliquot of test sample (in methanol) was added to 2.0 ml of 0.16 mM DPPH methanolic solution. The mixture was vortexed for 1 min and then left to stand at room temperature for 30 min in the dark, and its absorbance was read at 517 nm. The ability to scavenge the DPPH radical was calculated using the following equation: Scavenging effect (%) = [1 - (Asample - Asample blank)/ Acontrol] × 100 Where, Acontrol is the absorbance of the control (DPPH solution without sample); Asample is the absorbance of the test sample (DPPH solution plus test sample) and Asample blank is the absorbance of the sample only (sample without DPPH solution). Synthetic antioxidants: BHT, gallic acid and ascorbic acid were used as positive controls. Determination of total phenolic content Total phenolic compounds were determined according to Folin- Ciocaltue method (Velioglu et al., 1998; Zzaman et al., 2013). A 1.0 ml aliquot of sample was added to 1.5 ml of deionized water and 0.5 ml of 0.1 M Folin-Ciocaltue reagent, and the contents were mixed thoroughly. After 1 min, 1.0 ml of 20% sodium carbonate solution was added, and the mixture was again mixed thoroughly. The control contained all reaction reagents except the sample. After 30 min of incubation at 37°C, the absorbance was measured at 750 nm, and compared to gallic acid calibration curve. Total phenolics were estimated as gallic acid equivalent (GAE). Statistical analysis Data obtained from experiments were analyzed using the Statistical Package for the Social Sciences (Version 21; IBM corporation, 1989). Analysis of Variance was used to determine significant difference between fresh and freeze-dried fruits for antioxidant compounds and activity. Significant difference was determined at p < 0.05.

Source of Information: International Food Research Journal 22(2): 613-617 (2015)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results of the present study showed that mango is a good source of anti-oxidants and phenolic compounds. It revealed that freeze-drying may be a good method for processing and preservation of mango fruits but this technique can noticeably affect the composition of some antioxidant components and antioxidant activity of the fruits. Besides this, the results of the study showed that both fresh green and ripe mango are good sources of antioxidants, compared to green freeze dried and ripe freeze dried mango. Further research on the structural elucidation of the mango fruits’ individual phenolic compounds and evaluation of their mechanisms of action and biological principles using some in-vivo models is recommended.

Knowledge Management: Journal