Study on the antioxidant components and antioxidant capacity of the Mangifera indica Linn pulp

LI Xiao-bo; HU Wen-zhong; JIANG Ai-li; LIU Cheng-hui

doi:10.13386/j.issn1002-0306.2016.10.024

LI Xiao-bo, HU Wen-zhong, JIANG Ai-li, LIU Cheng-hui. Study on the antioxidant components and antioxidant capacity of the Mangifera indica Linn pulp[J]. Science and Technology of Food Industry, 2016, (10): 161-164. DOI: 10.13386/j.issn1002-0306.2016.10.024

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Study on the antioxidant components and antioxidant capacity of the Mangifera indica Linn pulp

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The mango Jinlong produced in Hainan was taken as materials,the contents of total phenolics,flavonoids,VCand GSH in the pulp were determined.The free radical scavenging activity of gallic acid,rutin,VCand GSH were determined and compared. The results showed that the content of the four were 60,30,80 and12 mg /100 g. Mango pulp had scavenging effect on the three kinds of free radical,the scavenging ability of ·OH was stronger than that of the other antioxidants,and that of DPPH· was stronger than that of the other three kinds of antioxidants except VC,and the scavenging ability of O_2~-·was weaker than that of four kinds of antioxidants.

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Science and Technology of Food Industry

Study on the antioxidant components and antioxidant capacity of the Mangifera indica Linn pulp

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