Mango Peels and Kernels as Valuable Natural Sources of Antioxidants and Antidiabetics: An in Vitro Study

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Siwalee Rattanapunya
Wiriyaporn Sumsakul
Waraporn Sorndech
Samart Jaitia


This study aimed to evaluate through phytochemical profiling the in vitro antioxidant activities, α-amylase and α-glucosidase inhibiting activities of the ethanol extracts of the peels and kernels from Thai Mangifera indica L. cv. Kiew Morakot, a unique mango cultivar from northern Thailand. Mango peels and kernels were extracted by stirring with 95% ethanol. Concentrations of gallic acid and mangiferin were measured using Ultra high-performance liquid chromatography (UHPLC). The other bioactive constituents were analysed by following standard procedures. The antioxidant activity was determined by DPPH and FRAP assays. The α-amylase and α-glucosidase inhibitory effects were undertaken for antidiabetic activity evaluation. Our results demonstrate that gallic acid is found in both extracts while mangiferin is only found in mango kernel extract. A moderate amount of tannins is found in the mango peel extract, while a significant amount of terpenoids is found in the mango kernel extract. Both extracts of mango exhibited potent antioxidant activity in the FRAP assay (IC50 = 886.2±4.16 µM/g of mango peel crude extract and 1,392.8±2.21 µM/g of mango kernel crude extract, respectively). In addition, they displayed a higher α-glucosidase inhibitory potential than acarbose. Conversely, the α-amylase inhibitory effect was slightly lower than for the standard acarbose. The results of this study will form the basis for future work on antioxidants and antidiabetics of mango by-products.

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