Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product

Maisuthisakul, P. and Gordon, M. H. (2009) Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product. Food Chemistry, 117 (2). pp. 332-341. ISSN 0308-8146 doi: 10.1016/j.foodchem.2009.04.010

Abstract/Summary

The antioxidant and tyrosinase inhibitory properties of extracts of mango seed kernel (Mangifera indica L.), which is normally discarded when the fruit is processed, were studied. Extracts contained phenolic components by a high antioxidant activity, which was assessed in homogeneous solution by the 2,2-diphenyt-1-picrylhydrazyl radical and 2,2'-azinobis (3-ethylbenzothialozinesulfonic acid) radical cation-scavenging assays and in an emulsion with the ferric thiocyanate test. The extracts also possessed tyrosinase inhibitory activity. Drying conditions and extraction solvent were varied, and optimum conditions for preparation of mango seed kernel extract were found to be sun-drying with ethanol extraction at room temperature. Refluxing in acidified ethanol gave an increase in yield and the obtained extract had the highest content of total phenolics, and also was the most effective antioxidant with the highest radical-scavenging, metal-chelating and tyrosinase inhibitory activity. The extracts did not cause acute irritation of rabbit skins. Our study for the first time reveals the high total phenol content, radical-scavenging, metal-chelating and tyrosinase inhibitory activities of the extract from mango seed kernel. This extract may be suitable for use in food, cosmetic, nutraceutical and pharmaceutical applications. (C) 2009 Elsevier Ltd. All rights reserved.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/13179
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Uncontrolled Keywords	Antioxidant, Tyrosinase, Inhibition, Mango, Seed, MUSHROOM TYROSINASE, PHENOLIC-COMPOUNDS, EXTRACTS, IDENTIFICATION, OXIDATION, FRUIT, L., CONSTITUENTS, CAPACITY, QUALITY
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