Antioxidant Properties of Fresh, Powder, and Fiber Products of Mango (Mangifera Foetida) Fruit

Figures & data

Figure 1 Absorbance of bacang extracts at 1 mg/ml using β- carotene bleaching assay.

Table 1 Antioxidant capacity of fresh, powder and fiber of bacang.

Bacang	FRAP (mmol Fe(II)/100 g DW)	TEAC (mg Trolox equivalent/100 g DW)	β-carotene bleaching (% AA)
Fresh	9.3 ± 0.5^a	4.5 ± 0^a	59.7 ± 1.7^a
Powder	0.9 ± 0.3^b	0.6 ± 0.1^b	65.5 ± 1.8^a
Fiber	2.0 ± 0.2^c	1.0 ± 0^c	92.2 ± 5.7^b
Values are expressed as mean ± standard deviation. The relative standard deviations are less than 10% except for TEAC and FRAP values of powder sample. Different alphabet indicates significant different at the level of P < 0.05. DW: Dry Weight.

Table 2 Total reducing, flavonoid, carotenoid and ascorbic acid contents of fresh, powder and fiber of bacang.

Bacang	Total reducing (mg GAE/100 g DW)	Total flavonoid (g catechin equivalent/100 g DW)	Total carotenoid (μg β-carotene/100 g DW)	Ascorbic acid (mg ascorbic acid/100 g DW)
Fresh	813.7 ± 2.2^a	7.8 ± 0.1^a	649.9 ± 69.6^b	136.8 ± 0^a
Powder	136.4 ± 2.0^b	0.6 ± 0.1^b	107.2 ± 8.5^a	45.4 ± 3.1^b
Fiber	217.1 ± 5.8^c	2.6 ± 0.1^c	166.3 ± 3.1^a	64.6 ± 0^c
Values are expressed as mean ± standard deviation. The relative standard deviations are less than 10% except for total flavonoid content of powder and total carotenoid content of fresh samples. Different alphabet indicates significant different at the level of P < 0.05. DW: Dry Weight.

Table 3 Correlations between antioxidant capacity and antioxidant components

Antioxidant components	FRAP	TEAC	BCB	TRC	TFC	TCC	AAC
FRAP	—	0.997*	−0.535	0.998*	0.986*	0.997*	0.993*
TEAC	0.997*	—	−0.559	0.999*	0.982*	0.990*	0.992*
βCB	−0.535	−0.559	—	−0.540	−0.400	−0.536	−0.462
TRC	0.998*	0.999*	−0.540	—	0.986*	0.990*	0.995*
TFC	0.986*	0.982*	−0.400	0.986*	—	0.978*	0.996*
TCT	0.997*	0.990*	−0.536	0.990*	0.978*	—	0.986*
AAC	0.993*	0.992*	−0.462	0.995*	0.996*	0.986*	—
Asterisk (*) indicates the correlations are significant at the level P < 0.01. FRAP: ferric reducing activity power assay; TEAC: Trolox equivalent antioxidant capacity assay; BCB: β-carotene bleaching assay; TRC: total reducing content; TFC: total flavonoid content; TCC: total carotenoid content; and AAC: ascorbic acid content.