Evaluation of antioxidant potential of mango after formalin treatment during preservation
DOI:
https://doi.org/10.7439/ijpp.v6i3.3251Keywords:
M. indica, Antioxidant assay, Reducing power, DPPHAbstract
Free radicals are producing continuously inside the living cell as a part of normal metabolic process and responsible for the generation of various types of disease such as cancer, cardiovascular disease, neurological disease, pulmonary disease, rheumatoid arthritis, nephropathy, ocular disease etc. Antioxidants are continuously counterbalancing the oxidative radical by breakdown or neutralizing the free radical. Various fruits and plant parts possesses antioxidant activity for example our studied sample mango has antioxidant property but when it treated with formalin it markedly reduces antioxidant potential of it. In phosphomolybdate assay it is found that normal mango peel contains more antioxidant activity than mango flesh, but treatment with formalin, antioxidant potential decreases in both peels and fleshes. Similar result was found in iron reducing power assay and DPPH radical scavenging assay where it is found that normal mango peel has almost similar scavenging property as compared to standard BHT. Normal mango peel (NP) exhibits very high radical scavenging activity (IC50 is 4.2). At 100 µg/ml radical scavenging activity of normal mango peel (NP) is 93.79%, but formalin treated mango peel (FP) at same concentration possess scavenging property 76.36%, whereas standard antioxidant scavenges about 93.95%. Scavenging power of normal mango flesh (NF) is 39.57% and in formalin treated mango flesh (FF) scavenging potential is only 7.12% at 100 µg/ml.
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