Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit
This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe2+-induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.
Ademiluyi A, Oboh G. Antioxidant properties of condiment produced from fermented bambara groundnut (Vigna Subterranea L. Verdc). Journal of Food Biochemistry. 2011;(4):1145–60.
2.
Ademosun A, Oboh G. Anticholinesterase and antioxidative properties of water-extractable phytochemicals from some citrus peels. Journal of basic and clinical physiology and pharmacology. 2014;(2):199–204.
3.
Adetuyi F, Ibrahim T, Ajalia L, Oloye D. Waxing effect on the physical attributes, antioxidant and sugar contents of orange (Citrus sinensis L. osbeek ) stored at room temperature in nigeria. Bangladesh Journal of Scientific and Industrial Research. 2010;(2):111–6.
4.
Ajila C, Naidu K, Bhat S, Rao U. Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry. 2007;(3):982–8.
5.
Aruoma O, Deiana M, Rosa A, Casu V, Piga R, Peccagnini S, et al. Assessment of the ability of the antioxidant cocktail-derived from fermentation of plants with effective microorganisms (em-x) to modulate oxidative damage in the kidney and liver of rats in vivo: studies upon the profile of poly-and monounsaturated fatty acids. Toxicology Letters. 2002;(3):209–17.
6.
Axelsen P, Komatsu H, Murray I. Oxidative stress and cell membranes in the pathogenesis of alzheimer’s disease. Physiology. 2011;(1):54–69.
7.
Bapat V, Trivedi P, Ghosh A, Sane V, Ganapathi T, Nath P. Ripening of fleshy fruit: molecular insight and the role of ethylene. Biotechnology Advances. 2010;(1):94–107.
8.
Belle N, Dalmolin G, Fonini G, Rubin M, Rocha J. Polyamines reduces lipid peroxidation induced by different pro-oxidant agents. Brain Research. 2004;(2):245–51.
9.
Benderitter M, Maupoil V, Vergely C, Dalloz F, Briot F, Rochette L. Studies by electron paramagnetic resonance of the importance of iron in the hydroxyl scavenging properties of ascorbic acid in plasma: effects of iron chelators. Fundamental & Clinical Pharmacology. 1998;(5):510–6.
10.
Bron I, Jacomino A. Ripening and quality of’golden’papaya fruit harvested at different maturity stages. Brazilian Journal of Plant Physiology. 2006;(3):389–96.
11.
Cordenunsi B, Do Nascimento J, Genovese M, Lajolo F. Influence of cultivar on quality parameters and chemical composition of strawberry fruits grown in brazil. Journal of Agricultural and Food Chemistry. 2002;(9):2581–6.
12.
De Almeida Monaco K, Costa S, Uliana M, Lima G. Sanitizers effect in mango pulp and peel antioxidant compounds. Food and Nutrition Sciences. 2014;929–35.
13.
Fernando H, Srilaong V, Pongprasert N, Boonyaritthongchai P, Jitareerat P. Changes in antioxidant properties and chemical composition during ripening in banana variety’Hom Thong’(AAA group) and’Khai’(AA group). International Food Research Journal. 2014;(2):749–54.
14.
Fujimoto Y, Tanioka H, Keshi I, Fujita T. The interaction between lipidperoxidation and prostaglandin synthesis in rabbit kidney-medulla slices. Biochemical Journal. 1983;(1):167–71.
15.
Garcia M, Cabral F, Martinez-Correa H. Mangifera indica L.). III Iberoamerican Conference on Supercritical Fluids Cartagena de Indias. 2013;1–8.
16.
Gomez M, Lajolo F. Ascorbic acid metabolism in fruits: activ-ity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture. 2008;(5):756–62.
17.
Gull J, Sultana B, Anwar F, Naseer R, Ashraf M, Ashrafuzzaman M. Variation in antioxidant attributes at three ripening stages of guava (Psidium guajava L.) fruit from different geographical regions of pakistan. Molecules. 2012;(3):3165–80.
18.
Halliwell B, Gutteridge J. Formation of a thiobarbituric-acid-reactive substance from deoxyribose in the presence of iron salts -the role of superoxide and hydroxyl radicals. Febs Letters. 1981;(2):347–52.
19.
Imran M, Butt M, Anjum F, Sultan J. Chemical profiling of different mango peel varieties. Pakistan Journal of Nutrition. 2013;(10):934–42.
20.
Jimenez A, Creissen G, Kular B, Firmin J, Robinson S, Verhoeyen M, et al. Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening. Planta. 2002;(5):751–8.
21.
Kevers C, Falkowski M, Tabart J, Defraigne JO, Dommes J, Pincemail J. Evolution of antioxidant capacity during storage of selected fruits and vegetables. Journal of Agricultural and Food Chemistry. 2007;(21):8596–603.
22.
Kim Y, Brecht J, Talcott S. Antioxidant phytochemical and fruit quality changes in mango (Mangifera indica L.) following hot water immersion and controlled atmosphere storage. Food Chemistry. 2007;(4):1327–34.
23.
Leong L, Shui G. An investigation of antioxidant capacity of fruits in singapore markets. Food Chemistry. 2002;(1):69–75.
24.
Lim Y, Lim T, Tee J. Antioxidant properties of guava fruit: compar-ison with some local fruits. Sunway Academic Journal. 2006;9–20.
25.
Masibo M, He Q. Major mango polyphenols and their potential significance to human health. Comprehensive Reviews in Food Science and Food Safety. 2008;(4):309–19.
26.
Meda A, Lamien C, Romito M, Millogo J, Nacoulma O. Determination of the total phenolic, flavonoid and proline contents in burkina fasan honey, as well as their radical scavenging activity. Food Chemistry. 2005;(3):571–7.
27.
Moktan B, Saha J, Sarkar P. Antioxidant activities of soybean as affected by bacillus-fermentation to kinema. Food Research International. 2008;(6):586–93.
28.
Nilsson J, Pillai D, Onning G, Persson C, Nilsson A, Akesson B. Comparison of the 2,2’-azinobis-3-ethylbenzotiazoline-6-sulfonic acid (abts) and ferric reducing antioxidant power (frap) methods to asses the total antioxidant capacity in extracts of fruit and vegetables. Molecular Nutrition & Food Research. 2005;(3):239–46.
29.
Nisha N, Bhatnagar V. Utilization of mango peels as a source of phytochemicals in biscuits. Indian Journal of Extension Education and Rural Development. 2014;51–5.
30.
Nixwell M, Johanna M, Ngezimana W. Effects of sulphur preservative on phytochemical and antioxidant capacity of peels of mango cultivars (Mangifera indica L.) produced in South Africa. African Journal of Biotechnology. 2013;(41):6007.
31.
Oboh G, Ademiluyi A, Akindahunsi A. The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varieties. International journal of food science & technology. 2010;(6):1236–42.
32.
Ohkawa H, Ohishi N, Yagi K. Assay for lipid peroxides in animal-tissues by thiobarbituric acid reaction. Analytical Biochemistry. 1979;(2):90738–41.
33.
Ortega V, Ramírez J, Velázquez G, Tovar B, Mata M, Montalvo E. Effect of high hydrostatic pressure on antioxidant content of’ataulfo’mango during postharvest maturation. Food Science and Technology. 2013;(3):561–8.
34.
Oyaizu M. Studies on products of browning reaction-antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition and Dietetics. 1986;(6):307–15.
35.
Oyedoyin B, Akinola S, Ajuebor F, Omotade S, Kupoluyi C. An economic evaluation of small-scale production of clarified fruit juice from local fruits. Journal of Industrial Research and Technology. 2008;(1):5–11.
36.
Palafox-Carlos H, Yahia E, Islas-Osuna M, Gutierrez-Martinez P, Robles-Sanchez M, Gonzalez-Aguilar G. Effect of ripeness stage of mango fruit (Mangifera indica L., cv. ataulfo) on physiological parameters and antioxidant activity. Scientia Horticulturae. 2012;7–13.
37.
Perez-Jimenez J, Arranz S, Tabernero M, Diaz-Rubio M, Serrano J, Goni I, et al. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of. Food Research International. 2008;(3):274–85.
38.
Pinelo M, Manzocco L, Nunez M, Nicoli M. Interaction among phenols in food fortification: negative synergism on antioxidant capacity. Journal of Agricultural and Food Chemistry. 2004;(5):1177–80.
39.
Ramirez J, Zambrano R, Sepulveda B, Simirgiotis M. Antioxidant properties and hyphenated hplcpda-ms profiling of chilean pica mango fruits (Mangifera indica L. cv. piqueno). Molecules. 2014;(1):438–58.
40.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved abts radical cation decolorization assay. Free Radical Biology and Medicine. 1999;(9–10):1231–7.
41.
Rhodes M, Robles-Sanchez R, Islas-Osuna M, Astiazaran-Garcia H, Vazquez-Ortiz F, Martin-Belloso O, et al. Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut mangoes (Mangifera Indica L.) as affected by low-temperature storage. Progress in Food and Nutrition Science. 1980;(3–4):126-S134.
42.
Sarkiyayi S, Mohammed M, Yakubu A. Comparative analysis of nutritional and anti nutritional contents of some varieties of mango (mangifera indica) in kaduna metropolis-nigeria. Research Journal of Applied Sciences, Engineering and Technology. 2013;(4):387–91.
43.
Sas. Statistical Analysis System Proprietary software. 2002;(3).
44.
Shah S, Fonseca V. Iron and diabetes revisited. Diabetes Care. 2011;(7):1676–7.
45.
Singh R, Murthy K, Jayaprakasha G. Studies on the antioxidant activity of pomegranate (punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry. 2002;(1):81–6.
46.
Singleton V, Orthofer R, Lamuela-Raventos R. Oxidants and antioxidants, pt a. 1999;152–78.
47.
Tachakittirungrod S, Okonogi S, Chowwanapoonpohn S. Study on antioxidant activity of certain plants in thailand: mechanism of antioxidant action of guava leaf extract. Food Chemistry. 2007;(2):381–8.
48.
Talcott S, Moore J, Lounds-Singleton A, Percival S. Ripening associated phytochemical changes in mangos (Mangifera indica) following thermal quarantine and low-temperature storage. Journal of Food Science. 2005;(5):337-C341.
49.
Toledo-Guillen A, Higuera-Ciapara I, Garcia-Navarrete G, De La Fuente J. 14th International Biotechnology Symposium and Exhibition (IBS). Journal of Biotechnology. 2010;(1):313-S314.
50.
Tunchaiyaphum S, Eshtiaghi M, Yoswathana N. Extraction of bioactive compounds from mango peels using green technology. International Journal of Chemical Engineering and Applications. 2013;(4):194–8.
51.
Yusuf S, Salau A. Forecasting mango and citrus production in nigeria: a trend analysis. MPRA Paper. 2007;1–10.
52.
Zarena A, Sankar K. A study of antioxidant properties from Garcinia mangostana l. pericarp extract. Acta Scientiarum Polonorum. 2009;(1):23–34.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
