Quantification of Mangiferin by High Pressure Liquid Chromatography; Physicochemical and Sensory Evaluation of Functional Mangiferin Drink

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• 作者：Muhammad Imran ; Masood Sadiq Butt ; Saeed Akhtar ; Muhammad Riaz ; Muhammad Jawad Iqbal and Hafiz Ansar Rasul Suleria
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：40
• 期：4
• 页码：760-769
• 全文大小：275K
• ISSN：1745-4549

文摘

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.