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《Journal of Hainan Normal University(Natural Science)》 2018-01
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Polyphenol Contents of Peel and Flesh Extracts from Mango and Guava and the Comparative Analysis of Their Antioxidant Properties

JIA Guiyun;WU Lingzhi;YANG Chuanhui;LIU Hong;School of Chemistry and Chemical Engineering,Hainan Normal University;Key Laboratory of Research and Development on Topical and Special Medicine and Edible Plant;  
The polyphenol is extracted by 70% ethanol solution from Mango and Guava,the antioxidant capacity of the extract is evaluated by methods of DPPH,ABTS free radical scavenging and FRAP reduction,and correlation between the antioxidant capacity and polyphenol contents is analyzed. The results show that the order of polyphenol content is Mango peel(40. 00 GAE mg/g) Guava peel(33. 67 GAE mg/g) Guava pulp(15. 35 GAE mg/g) Mango pulp(5. 98 GAE mg/g). The DPPH and ABTS methods for determination of Trolox equivalent antioxidant capacity(TEAC) and ascorbic acid equivalent antioxidant capacity(AEAC) show the consistent results. The order of free radical scavenging capacity is Mango peel Guava peel Guava pulp Mango pulp. The order of median inhibition concentration(IC_(50)) is Mango peel Guava peel Guava pulp Mango pulp. The order of ability of reducing Fe~(3+)-TPTZ by FRAP method is Mango peel Guava peel Guava pulp Mango pulp. The three methods for the determination of antioxidant capacity of the extract indicate that the antioxidant capacity of the peel is higher than that of the pulp,and the antioxidant capacity is posi-tively correlated with polyphenol contents.
【Fund】: 海南省社会发展专项(2015SF11);; 海口市应用技术研究与开发项目(2016013)
【CateGory Index】: TS255.1
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