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Journal of Engineering and Applied Sciences
Year: 2019  |  Volume: 14  |  Issue: 4  |  Page No.: 1169 - 1177

Underutilized Mangifera Species (Mangifera caesia, Mangifera quadrifida and Mangifera odorata) from Borneo: A Potential Source of Natural Antioxidant

Nur Amalina Ismail, Mohd Fadzelly Abu Bakar, Fazleen Izzany Abu Bakar, Azlen Che Rahim and Norizati Murdin    

Abstract: The search for natural antioxidant in replacement to synthetic antioxidant is still on going. Natural antioxidant displayed a wide range of biological and therapeutic activity which could be obtained from fruits, vegetables, nuts, flowers and bark of tree. Fruits produced by Mangifera species are among the underutilized tropical fruits. Most of the research for this genus focused on popular species such as common mango (Mangifera indica). This study was conducted to determine the phytochemical content and antioxidant activities of different parts of the fruits (peel, flesh and seed) of selected underutilized Borneo wild Mangifera species, i.e., Bundu (Mangifera caesia), Dumpiring (Mangifera quadrifida) and Mangga Wani (Mangifera odorata). Spectrophotometric method was used to determine the phytochemicals content (total phenolic, total flavonoid, total anthocyanin and total carotenoid contents) and antioxidant activities [DPPH (2,2-diphenyl-1- picrylhydrazyl), ABTS (2-2’-azinobis(3-ethylbenzothiazoline)-6-sulphonic acid) and FRAP (Ferric Reducing Antioxidant Power)]. Among all the samples tested, phytochemical content was high in peel and seed extracts as compared to the flesh in all three species. Seed extract of M. quadrifida was most effective in scavenging the DPPH and ABTS free radical as well as the most effective in reducing the Fe3+ to Fe2+ as compared to other parts/species. These antioxidant activities were contributed by the high phenolic and flavonoid contents in M. quadrifida seed. Correlation test showed positive relationship between the phenolic and flavonoid contents with ABTS (r = 0.563, r = 0.550, p<0.01) and FRAP (r = 0.896, r = 0.460, p<0.01). As a conclusion, all parts of Mangifera fruits could be further utilize as natural antioxidants.

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