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Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process | ||
| Journal of Medicinal plants and By-Products | ||
| مقاله 10، دوره 7، شماره 2، آذر 2018، صفحه 209-219 اصل مقاله (309.26 K) | ||
| شناسه دیجیتال (DOI): 10.22092/jmpb.2018.118149 | ||
| نویسندگان | ||
| A. Thalia Bernal-Mercado1؛ Cristhian Acevedo-Hernandez1؛ Brenda A. Silva-Espinoza1؛ M. Reynaldo Cruz-Valenzuela1؛ Gustavo A. Gonzalez-Aguilar1؛ Filomena Nazzaro2؛ Mohammed Wasim Siddiqui3؛ J. Fernando Ayala-Zavala* 1؛ Florinda Fratianni2؛ F. Javier Vazquez-Armenta4 | ||
| 1Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera Gustavo Enrique Astiazarán Rosas, No. 46. Hermosillo, Sonora, Mexico (83000) | ||
| 2ISA CNR, Institute Food Science, Via Roma 64, I-83100 Avellino, Italy | ||
| 3Department of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar (813210) India | ||
| 4Carretera Gustavo Enrique Astiazarán Rosas, No. 46. Hermosillo, Sonora, Mexico (83000) | ||
| چکیده | ||
| The extraction method is critical for the recovery of phenolic compounds. The main goal was to evaluate the effect of an extraction process from mango seed on their phenolic profile, antioxidant and antimicrobial capacities. Phenolic extraction was performed in different steps: maceration, alkaline hydrolysis, acid/alkaline hydrolysis, polar and non-polar fraction of an ethyl acetate separation.The macerated extract showed a higher variety of polyphenols from mango seed:gallic (138.36 µg/g dry weight), coumaric (65.36 µg/g), ferulic (1376.67 µg/g) , chlorogenic (57.75 µg/g) anddicaffeoylquinic (219.29 µg/g) acids, catechin (16.78 µg/g) and rutin (6678.62µg/g). In alkaline hydrolyzed extract most of these compounds were lost, ferulic acid decreased 1356.77 µg/g dw and gallic acid increased 1383.89 µg/g dw. Gallic and chlorogenic acids increased 165 and 969. 45 µg/g dw respectively in acid/alkaline hydrolyzed, 109.57 and 841.38 µg/g dw respectively in non-polar and 277.15 and 77.88 µg/g dw respectively in polar extracts related to the macerated extract. Rutin was found only in acid/hydrolyzed and non-polar extract in lesser amount (87.62 and 78.51 µg/g dw) compared to macerated extract. The content of phenolic compounds was higher for the macerated extract (phenols=484.42 mg GAE/g and flavonoids=86.59 mg QE/g) than for the other steps. Acid/alkaline hydrolysis increased the antioxidant activity (1787.67 μmol TE/g for DPPH and 3692.86 μmol TE/g for TEAC); while the alkaline hydrolysis increased the antimicrobial effectivity (MIC=2.5 mg/mL for bacteria and 0.5 mg/mL for yeast). Results indicate that the acid or alkaline hydrolysis yields a stronger antioxidant and antimicrobial extract. | ||
| کلیدواژه‌ها | ||
| Maceration؛ Alkaline hydrolysis؛ Acid hydrolysis؛ Phenolic compounds؛ Plant byproducts extracts | ||
| مراجع | ||
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