A Comparative Study Between Antioxidant Potential of Ripe and Pre-ripe Mango Using Conventional and Physiological Extraction

Literature cited

• Akillioglu, H.G. and S. Karakaya, S. 2010. Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process. Food Sci. Biotechnol. 19(3):633–639.
   Google Scholar
• Benzie, I. and J. Strain. 1999. Ferric radical antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol. 299:15–27.
   PubMed Web of Science ®Google Scholar
• Berardini, N., R. Fezer, J. Conrad, U. Beifuss, R. Carle, and A. Schieber. 2005. Screening of mango (Mangiferaindica L.) cultivars for their contents of flavonol O- and xanthone C-glycosides, anthocyanins, and pectin. J. Agr. Food Chem. 53:1563–1570.
   PubMed Web of Science ®Google Scholar
• Brand-Williams, M., M.E. Cuvelier, and C. Berset. 1995. Use of free radical method to evaluate antioxidant activity. LWT–Food Sci. Technol. 28:25–30.
   Google Scholar
• Del Rio, D., L.G. Costa, M.E.J. Lean, and A. Crozier. 2009. Polyphenols and health: What compounds are involved? Nutr. Metab. Cardiovasc. Dis. 20(1):1–6.
   Google Scholar
• Denny, A. and J. Buttriss. 2007. Plant foods and health: Focus on plant bioactives. European Food Information Resource (EuroFIR) Consortium. Funded under the EU 6th Framework Food Quality and Safety Thematic Priority. Contract FOOD-CT-2005-513944. EuroFIR Project Management Office/British Nutrition Foundation 2007, Norwich, Norfolk, UK.
   Google Scholar
• Epriliati, I., B. D’arcy, and M. Gidley. 2009. Nutriomic analysis of fresh and processed fruit products. 1. During in vitro digestions. J. Agr. Food Chem. 57:3363–3376.
   PubMed Web of Science ®Google Scholar
• FAOSTAT. 2005. FAO statistical database. <http://www.fao.org >.
   Google Scholar
• Gawlik-Dziki, U., D. Dziki, B. Baraniak, and R. Lin. 2009.The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition. LWT–Food Sci. Technol. 42:137–143.
   Web of Science ®Google Scholar
• Giuffrida, D., P. Dugo, A. Salvo, M. Saitta, and G. Dugo. 2010. Free carotenoid and carotenoid ester composition in native orange juices of different varieties. Fruits 65:277–284.
   Web of Science ®Google Scholar
• Goni, I., J. Serrano, and F. Saura-Calixto. 2006. Bioaccessibility of β-carotene, lutein and lycopene from fruits and vegetables. J. Agr. Food Chem. 54:5382–5387.
   PubMed Web of Science ®Google Scholar
• Gupta, S. and J. Prakash. 2009. Studies on Indian green leafy vegetables for their antioxidant activity. Plant Foods Hum. Nutr. 64:39–45.
   PubMed Web of Science ®Google Scholar
• Kim, Y., K.J. Brecht, and S.T. Talcott. 2007. Antioxidant phytochemical and fruit quality changes in mango (MangiferaIndica L.) following hot water immersion and controlled atmosphere storage. Food Chem. 10:1016.
   Google Scholar
• Leong, L.P. and G. Shui. 2002. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem. 76(1):69–75.
   Web of Science ®Google Scholar
• Luximon-Ramma, A., T. Bahorun, and A. Crozier. 2003. Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. J. Sci. Food Agr. 83:496–502.
   Web of Science ®Google Scholar
• Mercadante, A.Z. and D.B. Rodriguez-Amaya. 1998. Effects of ripening, cultivar differences and processing on the total carotenoid compositing of mango. J. Agr. Food Chem. 46:128–130.
   PubMed Web of Science ®Google Scholar
• Muruganandan, S., K. Srinivasan, S. Gupta, P.K. Gupta, and J. Lal. 2005. Effect of mangiferin on hyperglycemia and atherogenicity in streptozotocin diabetic rats. J. Ethnopharmacol. 97(3):497–500.
   PubMed Web of Science ®Google Scholar
• NgohNewilah, G., C. Dhuique-Mayer, J.A. Rojas-Gonzalez, K. Tomekpe, E. Fokou, and F.X. Etoa. 2009. Carotenoid contents during ripening of banana hybrids and cultivar grown in Cameroon. Fruits 64:197–205.
   Web of Science ®Google Scholar
• Oliveira, R.G.A., M.J.L. Carvalho, R.M. Nutti, L.V.J. Carvalho, and W.G. Fukuda. 2010. Assessment and degradation study of total carotenoid and β-carotene in bitter yellow cassava (Manihotesculenta Crantz) varieties. African J. Food Sci. 4:148–185.
   Google Scholar
• Oyaizu, M. 1986. Studies on product of browning reaction produced from glucose amine. Jpn. J. Nutr. 44:307–315.
   Web of Science ®Google Scholar
• Palafox-Carlosa, H., E.M. Yahiab, and G.A. González-Aguilar. 2012. Identification and quantification of major phenolic compounds from mango (Mangiferaindica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening. Food Chem. 135(1):105–111.
   Web of Science ®Google Scholar
• Pénicaud, C., N. Achir, C. Dhuique-Mayer, M. Dornier, and P. Bohuon. 2011. Degradation of β-carotene during fruit and vegetable processing or storage: Reaction mechanisms and kinetic aspects—A review. Fruits 66:417–440.
   Web of Science ®Google Scholar
• Perez-Jimenez, J. and F. Saura-Calixto. 2005. Literature data may underestimate the actual antioxidant capacity of cereals. J. Agr. Food Chem. 53:5036–5040.
   PubMed Web of Science ®Google Scholar
• Randle, P.J., P.B. Garland, C.N. Hales, and E.A. Newsholme. 1963. The glucose-fatty acid cycle, its role in insulin sensitivity and metabolic disturbances in diabetes mellitus. Lancet 1:785–789.
   PubMed Web of Science ®Google Scholar
• Re, N., A. Pellegrini, A. Proteggente, M. Pannala, and Y. Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. 26:1231–1237.
   PubMed Web of Science ®Google Scholar
• Reddy, C.V.K., D. Sreeramulu, and M. Raghunath. 2010. Antioxidant activity of fresh and dry fruits commonly consumed in India. Food Res. Int. 43:285–288.
   Web of Science ®Google Scholar
• Ribeiro, S.M.R., J.H. Queiroz, M.E.L.R. Queiroz, F.M. Campos, and H.M.P. Santana. 2007. Antioxidant in mango (Mangiferaindica L.) pulp. Plant Foods Hum. Nutr. 62(1):13–17.
   Web of Science ®Google Scholar
• Rouillard, L.F., A.J. Thiais, and J.R. Robin. 1998. Cosmetic or pharmaceutical composition containing, as active ingredient, Mangiferine or its derivatives, in pure or in plant extracts. U.S. Patent No. 5:l824,320.
   Google Scholar
• Schieber, A., W. Ullrich, and R. Carle. 2000. Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection. Innov. Food Sc. Emerg. Techs. 1:161–166.
   Google Scholar
• Serrano, J., I. Goni, and F. Saura-Calixto. 2007. Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity. Food Res, Intl. 40:15–21.
   Web of Science ®Google Scholar
• Singleton, V.L., R. Orthofer, and R.M. Lamuela-Raventos. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods Enzymol. 299: 152–178.
   Web of Science ®Google Scholar
• Sreeramulu, D. and M. Raghunath. 2010. Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India. Food Res. Intl. 43:1017–1020.
   Web of Science ®Google Scholar
• Tagliazucchi, D., E. Verzelloni, D. Bertolini, and A. Conte. 2010. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chem. 120(2):599–606.
   Web of Science ®Google Scholar
• Thomas, P. and M.T. Janave. 1975. Effects of gamma irradiation and storage temperature on total carotenoids and ascorbic acid content of mangoes on ripening. J. Sci. Food Agr. 26(10):1503–1512.
   Web of Science ®Google Scholar
• USDA Database. 2006. USDA Nutritional Data Base for Standard Reference. 23 October 2013. <http://www.nal.usda.gov/Fnic/Foodcomp/Data/ >.
   Google Scholar
• Yermakov, A.I., V.V. Arasimov, and N.P. Yarosh. 1987. Methods of biochemical analysis of plants. John Wiley and Sons, New York.
   Google Scholar
• Zheng, M.S. and Z.Y. Lu. 1990. Antiviral effect of Mangiferin and Isomangiferin on herpes simplex virus. Chin. Med. J. 103:160–165.
   PubMed Web of Science ®Google Scholar
• Zhishen, J., T. Mengcheng, and W. Jianming. 1999. Determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64:555–559.
   Web of Science ®Google Scholar