Quantification of Mangiferin by High Pressure Liquid Chromatography; Physicochemical and Sensory Evaluation of Functional Mangiferin Drink. Issue 4 (20th November 2015)

• Record Type: Journal Article
• Authors: Imran, Muhammad; Butt, Masood Sadiq; Akhtar, Saeed; Riaz, Muhammad; Iqbal, Muhammad Jawad; Suleria, Hafiz Ansar Rasul
• Is Part Of: Journal of food processing and preservation. Volume 40:Issue 4(2016:Aug.)
• Page Start: 760
• Page End: 769
• Publication Date: 2015-11-20
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12657
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The current research project was an attempt to extract and quantify mangiferin contents from mango peel and to evaluate its storage stability in functional drinks. The reverse phase high performance liquid chromatography quantification revealed that highest mangiferin contents were observed in ethanolic extracts of chaunsa (7.2 ± 0.2 mg/g) while other varieties like anwar ratol, langra, dusahri and desi mango were lower in mangiferin contents. Moreover, mangiferin ethanolic extract from chaunsa peel showed higher 1, 1‐diphenyl‐2‐picrylhdrazyl (83.2 ± 6.0%) and ferric reducing antioxidant power activity (14.3 ± 1.0 mmol/100 g) while maximum β‐carotene (80.3 ± 5.7%) activity was recorded in acetone mangiferin extract. For storage stability, three types of drinks containing whole mango peel, mangiferin alongside control treatment were prepared to evaluate their suitability and stability. Furthermore, 60 days storage caused a significant effect on acidity while total soluble solids decreased nonmomentously in all treatments. Practical Applications: Food Processing is one of the important segments in all food industries. During processing of fruits and vegetables, especially in developing nation like Pakistan, enormous amount of agro‐wastes are generating annually. These by‐products are potential source of bioactive compounds. Among these agro‐wastes, mango peel has been used to prepare functional drinks, cookies and biscuits formulations. Researchers are focusing their attention more towards the uses of these agro‐wastes in food systems due to presence of phytochemicals.