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Mango Seed
Mango Seed
Mango cultivars Yield (%) of
extracts
EC
50
(g/ml)
Antiradical
activity
(1/EC
50
)
- tocopherol
Kaew
Numdokmai
Keawsawuar
Pimsaen
Chokeanan
Rad
Phalun
Huachang
Munduankao
Okrong
Mahachanok
-
3.25 0.08
bc
3.09 0.03
ab
3.07 0.04
ab
3.41 0.06
d
3.33 0.07
cd
3.17 0.05
b
3.27 0.04
c
3.25 0.04
bc
3.11 0.03
b
3.09 0.03
ab
3.01 0.03
a
14.95 + 0.23
c
13.06 0.86
a
14.49 0.22
bc
16.48 0.43
de
18.72 0.21
f
13.67 0.44
ab
15.65 0.30
cd
19.69 0.16
fg
14.11 0.07
b
20.54 0.14
g
16.94 0.14
e
14.41 0.22
b
2.68 + 0.04
e
3.04 0.20
h
2.73 0.04
f
2.40 0.06
c
2.11 0.02
b
2.90 0.09
g
2.53 0.05
d
2.01 0.02
b
2.80 0.01
f
1.93 0.01
a
2.33 0.02
c
2.75 0.04
ef
Note :
Data followed by different letters within each column are significantly different
according to Duncan's multiple range test at P < 0.05. Data obtained from at least
three replicates.
8
Figure caption
Figure 1 The yields (%) of mango seed kernel from various mango cultivars.
Figure 2 The total phenolic, flavonoid and phenolic acid contents of mango seed kernel
from various mango cultivars.
Figure 3 The fraction of free phenolic acid, esterified phenolic acid and insoluble bound
phenolic acid in mango seed kernel. The total phenolic acid calculated in term of
mg/ 100 g of fresh sample.
Figure 4 The relationship between yield of kernel from mango seed, yield of extracts and
antiradical activity of mango seed kernel extracts.
Figure 5 The relationship between antiradical activity and (a) total phenolic, (b) flavonoid
and (c) phenolic acid content of mango seed kernel extracts.
9
Figure 1
78.75
68.11
72.08
75.88
86.69
78.34
77.67
80.55
73.87
70.60
74.76
0
10
20
30
40
50
60
70
80
90
100
Y
i
e
l
d
(
%
)
o
f
k
e
r
n
e
l
f
r
o
m
m
a
n
g
o
s
e
e
d
K
a
e
w
N
u
m
d
o
k
m
a
i
K
e
a
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s
a
w
u
a
r
P
i
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s
a
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C
h
o
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a
n
a
n
R
a
d
P
h
a
l
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n
H
u
a
c
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a
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g
M
u
n
d
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a
n
k
a
o
O
k
r
o
n
g
M
a
h
a
c
h
a
n
o
k
Varieties of mango
Cultivar of mango seed
10
Figure 2
Total phenolic content (mg of GAE/ 100 g fresh)
Total flavonoid content (mg of RUE/ 100 g fresh)
Total phenolic acid content (mg of GAE/ 100 g fresh)
29.72
25.20
24.22
22.19
30.16
24.36
21.32
26.45
19.59
23.27
25.68
74.99
63.36
66.45
56.63
72.39
67.95
50.67
71.65
45.42
59.29
65.58
0 30 60 90 120
Kaew
Numdokmai
Keawsawuar
Pimsaen
Chokeanan
Rad
Phalun
Huachang
Munduankao
Okrong
Mahachanok
116.98
100.83
93.63
79.15
115.38
102.32
75.33
109.05
65.43
98.67
101.42
11
Figure 3
Total phenolic acid
Free phenolic acid
Esterified phenolic acid
Insoluble bound phenolic acid
0 0.2 0.4 0.6 0.8 1
Kaew
Numdokmai
Keawsawuar
Pimsaen
Chokeanan
Rad
Phalun
Huachang
Munduankao
Okrong
Mahachanok
12
Figure 4
Antiradical activity
1.8 2.0 2.2 2.4 2.6 2.8 3.0 3.2
Y
i
e
l
d
(
%
,
d
b
)
o
f
k
e
r
n
e
l
f
r
o
m
m
a
n
g
o
s
e
e
d
0
20
40
60
80
100
Y
i
e
l
d
(
%
,
d
b
)
o
f
e
x
t
r
a
c
t
s
2.0
2.5
3.0
3.5
4.0
4.5
5.0
yield (%, wb) of kernel
Yield (%, wb) of extract
13
Figure 5
Total phenolic content Total flavonoid content Total phenolic acid
(mg GAE/g, db) (mg RUE/g, db) (mg GAE/g, db)
R
2
= 0.86
40.0 50.0 60.0 70.0 80.0
R
2
= 0.90
15.0 20.0 25.0 30.0 35.0
R
2
= 0.92
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
50.0 80.0 110.0 140.0
A
n
t
i
r
a
d
i
c
a
l
a
c
t
i
v
i
t
y
Total phenolic content Total flavonoid content Total phenolic acid
(mg GAE/g fresh) (mg RUE/g fresh) (mg GAE/g fresh)
Total phenolic content Total flavonoid content Total phenolic acid
(mg GAE/100 g fresh) (mg RUE/100 g fresh) (mg GAE/100 g fresh)