{"id":649,"date":"2024-12-12T19:15:47","date_gmt":"2024-12-12T19:15:47","guid":{"rendered":"https:\/\/chempublishers.com\/anst\/?page_id=649"},"modified":"2024-12-12T19:18:20","modified_gmt":"2024-12-12T19:18:20","slug":"comparative-analysis-of-phenolic-and-flavonoid-content-in-mango-varieties-evaluating-antioxidant-and-antimicrobial-activity","status":"publish","type":"page","link":"https:\/\/chempublishers.com\/advances-of-nutrition-science-and-technology\/comparative-analysis-of-phenolic-and-flavonoid-content-in-mango-varieties-evaluating-antioxidant-and-antimicrobial-activity\/","title":{"rendered":"Comparative Analysis of Phenolic and Flavonoid Content in Mango Varieties: Evaluating Antioxidant and Antimicrobial Activity"},"content":{"rendered":"\t\t
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Ali Raza Kashif\u00a0<\/a><\/span><\/p>

Department of Chemistry, International Islamic University, Islamabad, Pakistan<\/p>

Kinza Batool<\/span><\/p>

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan<\/p>

Sheza Marsa Rabbani<\/span><\/p>

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan<\/p>

Nighat Javed<\/span><\/p>

Department of Chemistry, Government College University, Faisalabad, Pakistan<\/p>

Muhammad Asadullah<\/span><\/p>

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan<\/p>

Sohail Yaseen<\/span><\/p>

Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan<\/p>

Haleema Bibi<\/span><\/p>

Department of Chemistry, Abdul Wali Khan University, Mardan, Pakistan<\/p>

\u00a0<\/p>
Received<\/span>
05 Aug, 2024<\/td>		Accepted<\/span>
26 Aug, 2024<\/td>		Published<\/span>
30 Aug, 2024<\/td><\/tr><\/tbody><\/table>

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This study reports the antioxidant and antimicrobial attributes of different solvent extracts derived from selected mango varieties. The crude concentrated extracts (CCEs) obtained from Sindhri and Langra exhibited yields ranging from 6.12-23.89 g\/100g and 6.64-24.86 g\/100g per dry matter, respectively. These CCEs of Sindhri and Langra revealed a significant amount of total phenolic content over the range of 14.43-44.20 GAE (mg\/100g) and 14.99-47.57 GAE (mg\/100g), respectively. Similarly, the total flavonoid content in CCEs of Sindhri and Langra ranged from 9.85-30.54 CE (mg\/100g) and 10.38-36.98 CE (mg\/100g), respectively. The recovered CCEs of mango exhibited notable DPPH radical scavenging capacity with IC50<\/span>\u00a0values ranging from 6.78-18.53 \u00b5g\/mL for Sindhri and 6.11-16.72 \u00b5g\/mL for Langra. These extracts also exhibited strong ability inhibitory effects (37% to 79%) on the peroxidation process in the linoleic system. Aqueous ethanol (80%) exhibited the highest antimicrobial activity against a variety of pathogenic microorganisms, including\u00a0Bacillus pumilus<\/em>,\u00a0Escherichia coli<\/em>,\u00a0<\/span>Fusarium<\/em>\u00a0<\/span>oxyesporum\u00a0<\/em>and\u00a0Aspergillus niger,<\/em>\u00a0while distilled water CCEs displayed the lowest potential. The number of phenolic components detected exceeds those previously reported through HPLC analysis. The findings of this study strongly support the potential utilization of aerial parts of mango as valuable sources of antioxidant and antimicrobial agents.<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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How to Cite this paper?<\/h3>


APA-7 Style<\/strong>
Kashif, A.R., Batool, K., Rabbani, S.M., Javed, N., Asadullah, M., Yaseen, S., Bibi, H. (2024). Comparative Analysis of Phenolic and Flavonoid Content in Mango Varieties: Evaluating Antioxidant and Antimicrobial Activity.\u00a0Journal Advances of Nutrition Science and Technology<\/em>, 4(3-4), 52-65<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i03-4.p07

ACS Style<\/strong>
Kashif, A.R.; Batool, K.; Rabbani, S.M.; Javed, N.; Asadullah, M.; Yaseen, S.; Bibi, H. Comparative Analysis of Phenolic and Flavonoid Content in Mango Varieties: Evaluating Antioxidant and Antimicrobial Activity.\u00a0J. Adv. Nutri. Sci. Tech.<\/em>\u00a02024, 4, 52-65<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i03-4.p07

AMA Style<\/strong>
Kashif AR, Batool K, Rabbani SM, Javed N, Asadullah M, Yaseen S, Bibi H. Comparative Analysis of Phenolic and Flavonoid Content in Mango Varieties: Evaluating Antioxidant and Antimicrobial Activity.\u00a0Journal Advances of Nutrition Science and Technology<\/em>. 2024; 4(3-4): 52-65<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i03-4.p07

Chicago\/Turabian Style<\/strong>
Kashif, Ali, Raza, Kinza Batool, Sheza Marsa Rabbani, Nighat Javed, Muhammad Asadullah, Sohail Yaseen, and Haleema Bibi. 2024. “Comparative Analysis of Phenolic and Flavonoid Content in Mango Varieties: Evaluating Antioxidant and Antimicrobial Activity”\u00a0Journal Advances of Nutrition Science and Technology<\/em>\u00a04, no. 3-4: 52-65<\/a>. https:\/\/doi.org\/10.15228\/ANST.2024.v04.i03-4.p07<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Ali Raza Kashif\u00a0 Department of Chemistry, International Islamic University, Islamabad, Pakistan Kinza Batool Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan Sheza Marsa Rabbani Department of Chemistry, Division of Science and Technology, University of Education, Lahore, Pakistan Nighat Javed Department of Chemistry, Government College University, Faisalabad, Pakistan Muhammad Asadullah Department […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-649","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nComparative Analysis of Phenolic and Flavonoid Content in Mango Varieties: Evaluating Antioxidant and Antimicrobial Activity - The Journal Advances of Nutrition Science and Technology<\/title>\n<meta name=\"description\" content=\"Discover the latest insights and research in nutrition science and technology. 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