Extraction and purification process optimization of mango kernel polyphenols and their antioxidant activity in vitro

Authors

HE Lingling, Baise University, Baise, Guangxi 533000, China; Industrial College of Subtropical Characteristic Agriculture, Baise University, Baise, Guangxi 533000, China; Guangxi Key Laboratory of Biology for Mango, Baise University, Baise, Guangxi 533000, China
HU Qinjiabao, Baise University, Baise, Guangxi 533000, China; Industrial College of Subtropical Characteristic Agriculture, Baise University, Baise, Guangxi 533000, China; Guangxi Key Laboratory of Biology for Mango, Baise University, Baise, Guangxi 533000, China
HUANG Bin, Baise University, Baise, Guangxi 533000, China; Industrial College of Subtropical Characteristic Agriculture, Baise University, Baise, Guangxi 533000, China; Guangxi Key Laboratory of Biology for Mango, Baise University, Baise, Guangxi 533000, China
LUO Xu, Baise University, Baise, Guangxi 533000, China; Industrial College of Subtropical Characteristic Agriculture, Baise University, Baise, Guangxi 533000, China; Guangxi Key Laboratory of Biology for Mango, Baise University, Baise, Guangxi 533000, China
LI Yunxin, Baise University, Baise, Guangxi 533000, China; Industrial College of Subtropical Characteristic Agriculture, Baise University, Baise, Guangxi 533000, China; Guangxi Key Laboratory of Biology for Mango, Baise University, Baise, Guangxi 533000, China
MAI Xinyun, Baise University, Baise, Guangxi 533000, China; Industrial College of Subtropical Characteristic Agriculture, Baise University, Baise, Guangxi 533000, China; Guangxi Key Laboratory of Biology for Mango, Baise University, Baise, Guangxi 533000, ChinaFollow

Corresponding Author(s)

麦馨允（1987—），女，百色学院副教授，硕士。E-mail：39964837@qq.com

Abstract

[Objective] To explore the extraction and purification process and antioxidant activity of mango kernel polyphenols. [Methods] The extraction process of mango kernel crude polyphenols is optimized by the orthogonal experiment. Mango kernel polyphenol extract is further separated and purified by the macroporous adsorption resin. Meanwhile, the antioxidant activities of mango kernel polyphenols before and after purification are analyzed with Vc as the control. [Results] The optimal process extraction for mango kernel polyphenols is a solid-liquid ratio of 1∶40 (g/mL), 50% ethanol, an extraction temperature of 60 ℃, and an extraction time of 70 min. Under these conditions, the polyphenol yield is 9.93 mg/g. The LX-17 resin has the best adsorption-desorption effect, with a static adsorption and desorption equilibrium time of 2.5 h. Dynamic adsorption-desorption conditions are as follows:sample solution with a concentration of 300 μg/mL, a volume of 40 mL, a flow rate of 3 mL/min, and elution with 50% ethanol, a volume of 320 mL, and a flow rate of 3 mL/min. Under these conditions, the mango kernel polyphenol purity is increased from 9.93 mg/g to 35.68 mg/g. In vitro reducing power of mango kernel polyphenols on DPPH, ABTS, OH, and O-2 free radicals, as well as Fe3+ is significantly increased after purification, and the IC50 is 19.25, 0.02, 106.90, 464.00 μg/mL, respectively. [Conclusion] The mango kernel polyphenols are ideal in antioxidant activity.

Publication Date

1-23-2026

First Page

161

Last Page

169

DOI

10.13652/j.spjx.1003.5788.2024.81195

Recommended Citation

Lingling, HE; Qinjiabao, HU; Bin, HUANG; Xu, LUO; Yunxin, LI; and Xinyun, MAI (2026) "Extraction and purification process optimization of mango kernel polyphenols and their antioxidant activity in vitro," Food and Machinery: Vol. 42: Iss. 1, Article 21.
DOI: 10.13652/j.spjx.1003.5788.2024.81195
Available at: https://www.ifoodmm.cn/journal/vol42/iss1/21

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