Antioxidant Activity of Mango (mangifera indica) Kernel Extract

Student Classification


Faculty Mentor

Ramine Alexander


Food and Nutritional Sciences

Document Type


Publication Date

Fall 2018


Purpose and Rationale: An extensive amount of has been conducted to prove that the regular consumption of fruits and vegetables provide health benefits. These health benefits are due to the antioxidants found within the fruit, which are known to have anti-inflammatory, anti-cancer, and anti-aging effects. One commonly consumed fruit is the mango, which is often used to manufacture fruit juices, smoothies, and fruit cups.The kernel of the mango is rich in antioxidants, but is typically disposed of because it cannot be eaten raw and is not a commonly consumed food. By measuring the antioxidant activity in a sample of mango kernel extract it can be determined if mango kernel can be used as a natural antioxidant supplement or ingredient for food enrichment. Using mango kernel would also reduce waste production and provide an additional source of revenue in agriculture. Methodology: To determine the antioxidant activity of mango kernel total phenolic amount (TPA) and total antioxidant capacity (TAC) assays were used. The mango kernel extract was first dissolved in 1ml of water, then TPA was measured using Folin-Ciocalteu`s phenol reagent and then compared against gallic acid equivalents. The mango kernel extract was also dissolved in 1ml of water before TAC was determined by ABTS and DPPH radical decolorization assays and data was measured (in mg) against vitamin C and BHT equivalents. Findings: Measuring the antioxidant activity of mango kernel extract using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) showed a significant increase in antioxidant activity in high concentrations of mango kernel extract (MKE). TAC measurements showed increasing amounts of phenols in higher concentrations of MKE. Conclusions and Implications: Based on the findings, mango kernel is high in antioxidants, which suggests that mango kernel, a byproduct, could potentially be used as a natural fortificant to increase antioxidant properties in foods that don’t have high antioxidant content.

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