American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2018, 6(3), 60-66
DOI: 10.12691/ajfn-6-3-1
Open AccessArticle

In vitro Antioxidant Properties of Mango Powder Produced from Blends of Brokin and Julie Cultivars Fortified with Yellow Pea protein hydrolysate

Israel Okpunyi Acham1, , Moses Terkula Ukeyima1, 2, Samuel Ahemen1, 3, Abraham Tartenger Girgih1, 2 and Rotimi E. Aluko4

1Centre for Food Technology and Research, Department of Chemistry, Benue State University, Makurdi, Nigeria

2Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria

3Department of Agricultural Engineering, Akperan Orshi College of Agriculture, Yandev-Gboko, Benue State, Nigeria

4Department of Human Nutritional Sciences and The Richardson Center for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada

Pub. Date: June 14, 2018

Cite this paper:
Israel Okpunyi Acham, Moses Terkula Ukeyima, Samuel Ahemen, Abraham Tartenger Girgih and Rotimi E. Aluko. In vitro Antioxidant Properties of Mango Powder Produced from Blends of Brokin and Julie Cultivars Fortified with Yellow Pea protein hydrolysate. American Journal of Food and Nutrition. 2018; 6(3):60-66. doi: 10.12691/ajfn-6-3-1


The aim of the this study was to evaluate the in vitro antioxidant potential of mango powder prepared from blends of Brokin and Julie cultivars fortified with Yellow Pea protein hydrolysates. Six blends were used: *BCI, *JCII, *B80J20, *B70J30, *B60J40 and *B50J50. The fortified blends were derived by obtaining 90% of each of the original unfortified blend and incorporating to each of them, 10% of Yellow pea protein hydrolysate (YPPH). The results of the antioxidant assays were: % inhibition for DPPH radical scavenging activity includes 0.70(*BCI)-5.08%(*B70J30), 2.24(*JCII)-8.69%(*B60J40), 7.79 (*JCII)-12.46% (*BCI), 12.42 (*B60J40)-21.87% (*BCI), 20.60 (*B60J40)-38.57% (*BCI) and 30.08 (*B60J40)-69.64% (*BCI)} at dose concentration levels of 62.50μg mL-1, 125.00μg mL-1, 250.00µg/mL, 500.00μg mL-1, 1000.00μg mL-1 and 2000.00μg mL-1 respectively; Metal chelating abilities include 51.84 (*B60J40)-66.98 (*B80J20), 64.49 (*JCII)-72.64 (*B50J50), 65.11 (*B60J40)-73.58 (*B80J20), 67.95 (*JCII)-74.59 (*B70J30) and 60.37(*JCII)-75.44% (*B70J30)} at concentrations of 50.00-250.00μg mL-1 accordingly; ferric reducing antioxidant power (265.42-411.08µg.AAE mg-1) at those concentration level of 1000.00μg mL-1 The % inhibition of hydroxyl radical scavenging activity showed that among all the samples at the concentration range of 62.50-2000.00μg mL-1 respectively, samples, *B80J20 and *B50J50 exhibited highest and lowest radical scavenging activities accordingly. Clearly, the best antioxidant activity was observed to be metal chelating ability assay. Based on the aforementioned results, it is concluded that the fortified mango powder samples have good antioxidant activity in vitro which can treat and manage chronic disease condition such as oxidative stress.

Brokin mango powder Julie mango powder Yellow Pea protein hydrolysate in vitro antioxidant properties oxidative stress

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