Comparison of total antioxidant activity between fresh and commercial mango juices available in Bangladesh

M. S. Jaman; M. S. Alam; M. S. Rezwan; A. U. Husna; M. R. Islam; M. A.  Sayeed

doi:10.30574/gscbps.2017.1.2.0045

Authors

M. S. Jaman Department of Biochemistry, Lab Science Diagnostics, 153/1, Green Road, Dhanmondi, Dhaka-1205, Bangladesh
M. S. Alam Department of pharmacy, Jahangirnagar University, Bangladesh
M. S. Rezwan Department of Biochemistry and Molecular Biology, University of Rajshahi, Rajshahi-6205, Bangladesh
A. U. Husna RMO-Cardiac surgery Square Hospitals Ltd. Dhaka, Bangladesh
M. R. Islam Department of Food Science and Technology, Henry Institute of Bioscience and Technology, Sirajganj, Bangladesh
M. A. Sayeed Department of Clinical and Molecular Sciences, Polytechnic University of Marche, Ancona 60126, Italy

DOI:

https://doi.org/10.30574/gscbps.2017.1.2.0045

Keywords:

Fresh mango, commercially available mango juices, DPPH, Tyrosinase inhibition activity

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.

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