Please use this identifier to cite or link to this item: http://prr.hec.gov.pk/jspui/handle/123456789/1106
Title: Characterization of mango peel mangiferin to elucidate its nutraceutical potential
Authors: Imran, Muhammad
Keywords: Applied Sciences
Chemical engineering
Food technology
Issue Date: 2013
Publisher: UNIVERSITY OF AGRICULTURE, FAISALABAD PAKISTAN
Abstract: The present exploration was an attempt to investigate the therapeutic potential of mango peel extract and isolated mangiferin based functional/nutraceutical drinks against lifestyle related disorders. For the purpose, five different mango peels namely chaunsa, anwar ratol, langra, dusahri and desi were nutritionally characterized followed by mangiferin isolation & quantification, product development and lastly the bioevaluation trial to evaluate resultant drinks for the management of hypercholesterolemia and hyperglycemia. The nutritional analysis indicated that mango peel is a good source of moisture, protein and minerals. Amongst tested mango peels, ethanolic extract of chaunsa exhibited the highest TPC (75.35±3.96 mg/100g GAE), DPPH (59.28±3.69%) and β-carotene (57.33±4.14%) activities however, FRAP value (7.88±0.19 mmol/100g) was maximum in the acetone extract of chaunsa peel. The HPLC quantification of isolated mangiferin showed variations from chaunsa (5.53±0.31 mg/g) to desi peel (3.19±0.17 mg/g). In case of solvents, ethanolic extract yielded maximum mangiferin 5.25±0.01 mg/g followed by acetone 4.29±0.19 mg/g and water extract 3.44±0.21 mg/g. Besides, isolated mangiferin from chaunsa peel had the higher DPPH (77.22±3.96%), β-carotene (74.63±3.69%) and FRAP (12.30±0.24 mmol/100g) activities. During product development segment, three types of drinks containing whole mango peel (T 1 ), mangiferin (T 2 ) alongside control (T 0 ) were prepared for comparison purpose. The formulated drinks were subjected to physicochemical analysis during two month storage that imparts substantial effect on pH and acidity whereas total soluble solids (TSS) affected non-momentously. Sensory scores of the prepared functional drinks decreased with the passage of time however, the scores were remained within acceptable range during storage. In the bioevaluation trial, male sprague dawley rats were involved. Accordingly, three types of studies were designed i.e. study I (normal rats), study II (hypercholesterolemic rats) and study III (diabetic rats). The bioefficacy trial was repeated for validity of the results. The body weights of rats were affected significantly due to functional drinks in all studies. The mangiferin supplemented drink (T 2 ) imparted maximum decrease in cholesterol level during study II and III by 12.85 & 12.25% and 10.01 & 9.91% whilst for LDL by 14.52 & 15.21% and 10.21 & 11.25%, respectively (trial 1 & 2). Similarly, HDL and triglycerides levels were also affected momentously by the functional drinks in study II and III. The diminution in serum glucose and improvement in insulin level of the rats are the indicators showing the positive impact of mango peel polyphenols especially mangiferin based functional drink. In this context, mangiferin based functional drink (T 2 ) showed better performance for glucose reduction 8.36 & 7.92% and 13.09 & 14.26% however, 4.01 & 4.65% and 7.15 & 7.98% enhancement for insulin was observed in study II & III (trial 1 & 2). Furthermore, glutathione level was improved and thiobarbituric acid reactive substances (TBARS) level was reduced by the therapeutic drinks. The normal ranges of liver and kidney function tests as well as hematological attributes proved the safety of resultant drinks. From the present investigation, it is concluded that drinks supplemented with mango peel polyphenols and mangiferin are effective to attenuate various metabolic syndromes.
URI:  http://prr.hec.gov.pk/jspui/handle/123456789//1106
Appears in Collections:PhD Thesis of All Public / Private Sector Universities / DAIs.

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