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

Israel Okpunyi Acham^1, , Moses Terkula Ukeyima^{1, 2}, Samuel Ahemen^{1, 3}, Abraham Tartenger Girgih^{1, 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

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

Abstract

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: *B_CI, *J_CII, *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(*B_CI)-5.08%(*B₇₀J₃₀), 2.24(*J_CII)-8.69%(*B₆₀J₄₀), 7.79 (*J_CII)-12.46% (*B_CI), 12.42 (*B₆₀J₄₀)-21.87% (*B_CI), 20.60 (*B₆₀J₄₀)-38.57% (*B_CI) and 30.08 (*B₆₀J₄₀)-69.64% (*B_CI)} 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 (*J_CII)-72.64 (*B₅₀J₅₀), 65.11 (*B₆₀J₄₀)-73.58 (*B₈₀J₂₀), 67.95 (*J_CII)-74.59 (*B₇₀J₃₀) and 60.37(*J_CII)-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.

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

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