Comparison of total antioxidant activity between fresh and commercial mango juices available in Bangladesh
1 Department of Biochemistry, Lab Science Diagnostics, 153/1, Green Road, Dhanmondi, Dhaka-1205, Bangladesh
2 Department of pharmacy, Jahangirnagar University, Bangladesh
3 Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh
4 Department of Food Science and Technology, Henry Institute of Bioscience and Technology, Sirajganj, Bangladesh
5 RMO-Cardiac surgery Square Hospitals Ltd. Dhaka, Bangladesh
6 Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Ancona 60126, Italy
* Corresponding author
Research Article
GSC Biological and Pharmaceutical Sciences, 2017, 01(02), 026–033.
Article DOI: 10.30574/gscbps.2017.1.2.0045
Publication history:
Received on 12 October 2017; revised on 13 November 2017; accepted on 27 November 2017
Abstract:
Fresh mango and commercial mango juices contain various natural antioxidants which have beneficial health effects. In this study, we compared total antioxidant activity of fresh mango (fazlee, amrapali, mohanvog, langra, and gopalvog) juices with that of commercial mango juices (pran frooto, sezan, frutika, and sundrop mango fruit drink), which are available in Bangladesh. Total antioxidant activity was measured by DPPH method. Enzymatic browning in fresh and commercial mango juices was determined by tyrosinase inhibitory assay. The IC50 values of fazlee, amrapali, mohanvog, langra, gopalvog, pran frooto, sezan, frutika, sundrop mango fruit drink juices, vitamin C, and vitamin E were 1.159, 1.367, 0.575, 1.675, 0.725, 0.435, 1.025, 0.925, 0.678, 0.057, and 0.039 mg/ml, respectively. No sample shows tyrosinase inhibitory activity. In conclusion, commercial mango juices can be considered as a good source of antioxidant.
Keywords:
Fresh mango; commercially available mango juices; DPPH; Tyrosinase inhibition activity
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Copyright © 2017 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0.
