@article{ajfn2018631,
author={{Acham, Israel Okpunyi and Ukeyima, Moses Terkula and Ahemen, Samuel and Girgih, Abraham Tartenger and Aluko, Rotimi E.},
title={<i>In </i><i>v</i><i>itro</i> Antioxidant Properties of Mango Powder Produced from Blends of <i>Brokin </i>and <i>Julie </i>Cultivars Fortified with Yellow Pea protein hydrolysate},
journal={American Journal of Food and Nutrition},
volume={6},
number={3},
pages={60--66},
year={2018},
url={http://pubs.sciepub.com/ajfn/6/3/1},
issn={2374-1163},
abstract={The aim of the this study was to evaluate the <i>in vitro</i> antioxidant potential of mango powder prepared from blends of <i>Brokin</i> and <i>Julie</i> cultivars fortified with Yellow Pea protein hydrolysates. Six blends were used: *B<SUB>CI</SUB>, *J<SUB>CII</SUB>, *B<SUB>80</SUB>J<SUB>20</SUB>, *B<SUB>70</SUB>J<SUB>30</SUB>, *B<SUB>60</SUB>J<SUB>40</SUB> and *B<SUB>50</SUB>J<SUB>50</SUB>. 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(*B<SUB>CI</SUB>)-5.08%(*B<SUB>70</SUB>J<SUB>30</SUB>), 2.24(*J<SUB>CII</SUB>)-8.69%(*B<SUB>60</SUB>J<SUB>40</SUB>), 7.79 (*J<SUB>CII</SUB>)-12.46% (*B<SUB>CI</SUB>), 12.42 (*B<SUB>60</SUB>J<SUB>40</SUB>)-21.87% (*B<SUB>CI</SUB>), 20.60 (*B<SUB>60</SUB>J<SUB>40</SUB>)-38.57% (*B<SUB>CI</SUB>) and 30.08 (*B<SUB>60</SUB>J<SUB>40</SUB>)-69.64% (*B<SUB>CI</SUB>)} at dose concentration levels of 62.50&#956;g mL<SUP>-1</SUP>, 125.00&#956;g mL<SUP>-1</SUP>, 250.00¦Ìg/mL, 500.00&#956;g mL<SUP>-1</SUP>, 1000.00&#956;g mL<SUP>-1</SUP> and 2000.00&#956;g mL<SUP>-1</SUP> respectively; Metal chelating abilities include 51.84 (*B<SUB>60</SUB>J<SUB>40</SUB>)-66.98 (*B<SUB>80</SUB>J<SUB>20</SUB>), 64.49 (*J<SUB>CII</SUB>)-72.64 (*B<SUB>50</SUB>J<SUB>50</SUB>), 65.11 (*B<SUB>60</SUB>J<SUB>40</SUB>)-73.58 (*B<SUB>80</SUB>J<SUB>20</SUB>), 67.95 (*J<SUB>CII</SUB>)-74.59 (*B<SUB>70</SUB>J<SUB>30</SUB>) and 60.37(*J<SUB>CII</SUB>)-75.44% (*B<SUB>70</SUB>J<SUB>30</SUB>)} at concentrations of 50.00-250.00&#956;g mL<SUP>-1</SUP> accordingly; ferric reducing antioxidant power (265.42-411.08¦Ìg.AAE mg<SUP>-1</SUP>) at those concentration level of 1000.00&#956;g mL<SUP>-1</SUP> The % inhibition of hydroxyl radical scavenging activity showed that among all the samples at the concentration range of 62.50-2000.00&#956;g mL<SUP>-1</SUP> respectively, samples, *B<SUB>80</SUB>J<SUB>20</SUB> and *B<SUB>50</SUB>J<SUB>50</SUB> 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 <i>in vitro</i> which can treat and manage chronic disease condition such as oxidative stress.},
doi={10.12691/ajfn-6-3-1}
publisher={Science and Education Publishing}
}