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Comparative Antioxidant Activity of Processed Mango (<i>Mangifera indica</i>) and Bush Mango (<i>Irvingia gabonensis</i>) Kernels


SS Arogba
A Omede

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.


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eISSN: 0189-7241