Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process

The extraction method is critical for the recovery of phenolic compounds. The main goal was to evaluate the effect of an extraction process from mango seed on their phenolic profile, antioxidant and antimicrobial capacities. Phenolic extraction was performed in different steps: maceration, alkaline hydrolysis, acid/alkaline hydrolysis, polar and non-polar fraction of an ethyl acetate separation.The macerated extract showed a higher variety of polyphenols from mango seed:gallic (۱۳۸.۳۶ µg/g dry weight), coumaric (۶۵.۳۶ µg/g), ferulic (۱۳۷۶.۶۷ µg/g) , chlorogenic (۵۷.۷۵ µg/g) anddicaffeoylquinic (۲۱۹.۲۹ µg/g) acids, catechin (۱۶.۷۸ µg/g) and rutin (۶۶۷۸.۶۲µg/g). In alkaline hydrolyzed extract most of these compounds were lost, ferulic acid decreased ۱۳۵۶.۷۷ µg/g dw and gallic acid increased ۱۳۸۳.۸۹ µg/g dw. Gallic and chlorogenic acids increased ۱۶۵ and ۹۶۹. ۴۵ µg/g dw respectively in acid/alkaline hydrolyzed, ۱۰۹.۵۷ and ۸۴۱.۳۸ µg/g dw respectively in non-polar and ۲۷۷.۱۵ and ۷۷.۸۸ µg/g dw respectively in polar extracts related to the macerated extract. Rutin was found only in acid/hydrolyzed and non-polar extract in lesser amount (۸۷.۶۲ and ۷۸.۵۱ µg/g dw) compared to macerated extract. The content of phenolic compounds was higher for the macerated extract (phenols=۴۸۴.۴۲ mg GAE/g and flavonoids=۸۶.۵۹ mg QE/g) than for the other steps. Acid/alkaline hydrolysis increased the antioxidant activity (۱۷۸۷.۶۷ μmol TE/g for DPPH and ۳۶۹۲.۸۶ μmol TE/g for TEAC); while the alkaline hydrolysis increased the antimicrobial effectivity (MIC=۲.۵ mg/mL for bacteria and ۰.۵ mg/mL for yeast). Results indicate that the acid or alkaline hydrolysis yields a stronger antioxidant and antimicrobial extract.

کلیدواژه ها:

Maceration ، Alkaline hydrolysis ، Acid hydrolysis ، Phenolic compounds ، Plant byproducts extracts