• DOI:10.36400/j.food.stab.1.1.2018-0002
• Corpus ID: 119086753

Phenolic Content and Antioxidant Activity of Young and Mature Mango (Mangifera indica) and Avocado (Persea americana) Leaves Extracts

@article{Flicit2018PhenolicCA,
  title={Phenolic Content and Antioxidant Activity of Young and Mature Mango (Mangifera indica) and Avocado (Persea americana) Leaves Extracts},
  author={Kingne Kingne F{\'e}licit{\'e} and Doungue Tsafack Hermine and Teboukeu Boungo Gires and Mboukap Ntongme Alix and Solefack Nguepi Elsa and Edie Kinge Emmanuel and Dzeken Silenou Arnold and Afeanyi Azia Theresia},
  journal={Journal of Food Stability},
  year={2018}
}

• Kingne Kingne Félicité, Doungue Tsafack Hermine, +5 authors Afeanyi Azia Theresia
• Published 23 December 2018
• Biology
• Journal of Food Stability

Polyphenols are groups of secondary metabolites in plants, known with their various biological activities, including their ability to act as antioxidants. Due to the side effects of the use of synthetic antioxidants on human health, the search for natural less toxic compounds has significantly increased. This study was carried out to evaluate the phenolic content and antioxidant activity of young and mature avocado (Persea americana) and mango leaves (Mangifera indica). Different extracts were prepared by maceration in methanol, ethanol, cold and hot water. The phenolic content of the extracts was determined using the Folic-Ciocalteu Method. A total of three antioxidant tests were done on the extracts; the 2, 2-diphenyl-1picrylhydrazyl test (DPPH test), the Ferric reducing antioxidant power and the Hydroxyl radical scavenging activity. Results of these investigation showed that the mature mango leaves and young avocado leaves exhibited the highest phenolic and flavonoid contents. They were also very efficient as antioxidants in reducing the ferric ions and in scavenging the DPPH and hydroxyl radicals. Practical Applications Matured mango leaves and young avocado leaves are rich in polyphenols and have good antioxidant activity. They can be used as natural sources of antioxidants for the reduction of the damages caused by free radicals and reactive oxygen species in the body and some foods such as oils and foods containing lipids that easily oxidize.