Antioxidant Activities of Ethanol Extracts from Three Varieties of Mango Seeds

doi:10.7506/spkx1002-6630-201109002

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (9): 8-13.doi: 10.7506/spkx1002-6630-201109002

• Basic Research • Previous Articles Next Articles

Antioxidant Activities of Ethanol Extracts from Three Varieties of Mango Seeds

CHEN Yu-jie1,2，SHENG Zhan-wu1，SHI Rui-cheng2，MA Wei-hong1,3,*，WU Hong-xia3，ZHAN Ru-lin3

1. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570102, China； 2. College of Food Science, Hainan University, Haikou 570228, China； 3. South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China

Online:2011-05-15 Published:2011-04-11

Abstract

Abstract: Ethanol extracts from three varieties ( Tainong,, Jinhuang, and Guifei,) of mango seeds were evaluated for their antioxidant activities. The results showed that Tainong, mango seeds had the highest content of total phenolics, followed by Jinhuang, and Guifei,. Each of these extracts had strong abilities to scavenge DPPH, ABTS and hydroxyl free radicals, reduce to iron (III), chelate iron (II) and inhibit lipid peroxidation, and among them, Tainong, mango seeds revealed stronger free radical scavenging ability in a dose-dependant manner.

Key words: mango seed, extract, antioxidation

CLC Number:

TS201.4

CHEN Yu-jie，SHENG Zhan-wu，SHI Rui-cheng，MA Wei-hong，WU Hong-xia，ZHAN Ru-lin. Antioxidant Activities of Ethanol Extracts from Three Varieties of Mango Seeds[J]. FOOD SCIENCE, 2011, 32(9): 8-13.

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Antioxidant Activities of Ethanol Extracts from Three Varieties of Mango Seeds

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