Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra, Malaysia, UPM Serdang 43400, Selangor, Malaysia.
J Agric Food Chem. 2011 Sep 14;59(17):9102-11. doi: 10.1021/jf201270n. Epub 2011 Aug 17.
Phenolic compounds and antioxidant capacity of acidified methanolic extract prepared from fully ripe bambangan (Mangifera pajang K.) peel cultivated in Sarawak, Malaysia, were analyzed. The total phenolic content (98.3 mg GAE/g) of bambangan peel powder (BPP) was determined by the Folin-Ciocalteu method. BPP showed a strong potency of antioxidant activity and was consistent with that of BHT and vitamin C as confirmed by the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and FRAP (ferric-reducing antioxidant power) assays. Gallic acid, p-coumaric acid, ellagic acid, protocatechuic acid, and mangiferin were the major compounds among the 16 phenolics that have been identified and quantified in M. pajang peels with 20.9, 12.7, 7.3, 5.4, and 4.8 mg/g BPP, respectively. Peak identities were confirmed by comparing their retention times, UV-vis absorption spectra, and mass spectra with authentic standards. The 16 phenolic compounds identified in M. pajang K. using HPLC-DAD and TSQ-ESI-MS are reported here for the first time.
对产自马来西亚沙捞越州的完全成熟的斑兰（Mangifera pajang K.）果皮进行酸处理的甲醇提取物进行了酚类化合物和抗氧化能力分析。采用福林-肖卡法测定斑兰果皮粉（BPP）的总酚含量（98.3mgGAE/g）。BPP 表现出很强的抗氧化活性，与 BHT 和维生素 C 的抗氧化活性一致，这一点通过 DPPH（1,1-二苯基-2-苦基肼基）自由基清除活性和 FRAP（铁还原抗氧化能力）测定得到了证实。在已鉴定和定量的 16 种酚类化合物中，BPP 中含量较高的分别为没食子酸（20.9mg/g）、对香豆酸（12.7mg/g）、鞣花酸（7.3mg/g）、原儿茶酸（5.4mg/g）和芒果苷（4.8mg/g）。通过比较保留时间、紫外-可见吸收光谱和质谱，与标准品进行对照，确定了峰的身份。这是首次利用 HPLC-DAD 和 TSQ-ESI-MS 对 M. pajang K. 中的 16 种酚类化合物进行鉴定。
