Physico-chemical characterization and antioxidant activity of mango fruits (Mangifera indica) cv. Tommy Atkins

Mango is one of the most widely eaten tropical fruit consume in Venezuela, it has a high content of vitamins, especially C and is a source of antioxidant compounds which have been associated with the prevention of different degenerative diseases. The aim of this research was to study the physico-chemical characterization and evaluation of the antioxidant activity of mango (Mangifera indica) cv. "Tommy Atkins". Samples were obtained from the Socialist Center of Fruit and Beekeeping Research and Development located in Mara, Zulia state. The physico-chemical variables were evaluated by the AOAC methods (Association of Official Analytical Chemists). The antioxidant activity was determined using the bleaching method of radical cation ABTS(.+) (2.2'-azino-bis-(3-etilbenzatiazolina-6-sulfonic acid), Trolox and ascorbic acid, using as reference standards the total polyphenol content by the method of Folin-Ciocalteu reagent. The results of the physico-chemical parameters were: moisture content 83.36 %; pH 4.15; total solids as degrees Brix 16.33, titratable acidity as citric acid 0.41 and ascorbic acid 37.51 mg. 100g(-1). The Trolox equivalent antioxidant activity (TEAA) and vitamin C (VCEAA) was 0.18 m MTEAA.g(-1) and 27.86 mg VCEAA.g(-1), respectively. The total polyphenol content was 33.61 +/- 0.99 mg GAE.100g(-1). Mango fruits showed antioxidant activity compared to the obtained for other tropical fruits, so they are a source of antioxidant compounds that can be exploited in the development of new products with nutritional and functional importance.