MAJOR ANTIOXIDANTS AND IN VITRO ANTIOXIDANT CAPACITY OF ELEVEN MANGO (MANGIFERA INDICA L.) CULTIVARS

文献类型： 外文期刊

第一作者： Wang, Songbiao

作者： Wang, Songbiao;Chen, Jiezhong;Li, Li;Wang, Songbiao;Xie, Jianghui;Wu, Hongxia;Zhan, Rulin;Li, Weiming

作者机构：

关键词： Mango;Antioxidant;Antioxidant capacity;Correlation analysis;Principal component regression analysis;Cultivars

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Eleven mango cultivars which were cultivated popularly in China were selected as materials in this study. The ascorbic acid, α-tocopherol, total carotenoid, total ployphenol, total flavonoid, and mangiferin contents, and in vitro antioxidant capability of the fruit pulp were tested for comparison of individual cultivars. Comparisons of parameters were further conducted after dividing all cultivars into three groups, i.e., red (Zill, Zillate, Renong No. 2, Keitt and Lippens), green (Guire No. 82, Yuexi No. 1 and Zihua) and yellow (Chunhuang, Renong No. 1 and Tainong No. 1) in peel color. The results showed that antioxidant contents and in vitro antioxidant capabilities varied among cultivars and among groups. Guire No. 82 had the highest total polyphenol and flavonoid contents; Renong No. 1 showed a dramatically large value of α-tocopherol content; and green peel mangoes accounted for higher ascorbic acid, total polyphenol, total flavonoid contents, and total in vitro antioxidant capability. Besides, correlation analysis and principal component regression analysis indicated that antioxidants (except α-tocopherol) were positively correlated to total in vitro antioxidant capacity; polyphenolic chemicals were deemed to be one of the most critical factors affecting on total in vitro antioxidant capability.

分类号： TS2

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