Comparative Antioxidant Activity of Processed Mango (Mangifera indica) and Bush Mango (Irvingia gabonensis) Kernels

Abstract

Antioxidant activity of processed mango (Mangifera indica) kernel (PMK), processed Bush Mango (Irvingia gabonensis) kernel (PBMK) and the mixture of both (MKK) at 50: 50 were evaluated using 2, 2-diphenyl -1-picryl hydrazyl
(DPPH). The median inhibitory concentrations (IC50) of the three samples showed better correlation with that of reference Quercetin than the reference Vitamin C used. The three samples showed relatively higher radical scavenging effect than the reference samples. The result was significant at p < (0.05), indicative of high level flavonoid and phenolic acid content.

Keywords: Flavonoid, phenolic acid, DPPH, antioxidant activity.