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Determinación de la capacidad antioxidante de extractos obtenidos de las hojas de Mangifera indica L. por diferentes métodos de extracción

Abstract:

Mangifera indica (Mango), is one of the plants of major importance within the family of Anacardiaceas Cronquist, in addition it is considered one of the most complete foods due to its nutritional aspect, with a great contribution of carotenoides and vitamin C. This last is the one that shows better results. Variety, solvent and extration method directly affect the concentration of antioxidant compounds and phenolic. The antioxidant compounds and the total phenol content were determined in extracts obtained from 3 varieties of Mangifera indica leaves (Tommy Atkins, Haden and Edward) by different methods of extraction (maceration, digestion and extraction assisted by Ultrasound) and applying different hydroalcoholic concentrations (90%, 70%, 50%). The leaves, once harvested, are dried at room temperature and protected from sunlight. In the 27 extracts obtained, the antioxidant capacity was determined by evaluating the entrapment capacity of the stable 2-2- diphenyl-1-picrylhydrazyl radical (DPPH, 2-2-diphenyl-1-picrylhydrazyl), while determining the content of phenolic compounds Used the Folin Ciocalteu test. Thus, the extract with the highest amount of phenolic compounds was obtained by ultrasonic assisted extraction at 50% of the Edward variety. While the extract with the highest antioxidant capacity was obtained by the maceration method at 50% of the Haden variety. So we can say that both the variety, the solvent and the extraction method directly influence the concentration of antioxidant and phenolic compounds