Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts

Abstract

Phenolic compounds are bioactive compounds that can be used in food preservation. During this experiment, phenolic compounds were extracted from “Haden” mango seed and peel flour using ultrasound-assisted extraction (UAE). The results demonstrated high efficiency of the UAE for obtaining phenolic compounds in seed (121.66 ± 4.94 mg GAE/g DM), and peel (112.90 ± 3.70 94 mg GAE/g). For seed extracts the antioxidant activity ranged from 64.04 to 514.50 mg TE/g for DPPH, 297 to 1051.87 mg TE/g for ABTS, and 24 to 685.96 mg TE/g DM in the ability to reduce Fe3+ ion. In the case of peels, values of ABTS ranged from 239.13 to 1155.83 mg TE/g, DPPH ranged from 65.86 to 249.30 mg TE/g, and FRAP ranged from 7.11 to 100.89 mg TE/g. In the specific case of ABTS, the extracts could stabilize the ABTS and DPPH radicals and reduce Fe3+. The antiradical activity of the extracts suggests that peels may have a higher concentration of hydrophobic compounds that efficiently stabilize the ABTS radical, but that do not have a great effect against the DPPH radical and the Fe3+. Variations in the solvent concentration and the solvent–solid ratio generate changes in antioxidant capacity evaluated by different methods