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Effects of the Drying Technique Used on the Contents of Total Polyphenols, Flavonoids and Antioxidant Activity of Five Varieties of Mangoes (Mangifera Indica) Dried in Senegal

Received: 8 April 2024     Accepted: 3 May 2024     Published: 30 May 2024
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Abstract

The Ziguinchor region (Kaguitte village), where the mango samples were collected, is an area that is very affected by post-school losses of seasonal fruit in general. Faced with this problem, the women in the GIE (economic interest group) have been processing mangoes into by-products for several years, particularly drying, which is one of the mwain techniques for preserving agricultural and food products. It is a process that is used in the production of many food products. To carry out this drying, three techniques were used: the one used by the women of the locality (Normal) and two others with osmotic dehydration for two hours and three hours respectively. After peeling, it was found that the improved varieties Knt and Kt had the highest pulp yields (60% of their total mass) and that the Sl variety had the lowest yield. In this work, we followed the variation of polyphenol contents and antioxidant powers according to the technique and the mango variety. For total polyphenols, the Folin-Ciocalteu method was used and antioxidant activity was assessed with 2,2-diphenyl-1-pycrilhydrazyl (DPPH°). The results showed that the antioxidant power, significantly decreases after treatment of the four varieties (example: Knt normal-AAR=0.83%, Treatment-2h-AAR=0.69% and Treatment-3h-AAR=0.59%) with the exception of Dr variety (Normal-AAR=0.68% and Treatment-2h-AAR=0.79% and Treatment-3h-AAR=0.78%). The determination of total polyphenols in these samples showed a much more obvious variation between varieties and less important after the treatment. Thus we have: Knt (Normal-0.07g/100g, treatment-2h-0.03g/100g and treatment-3h-0.19g/100g), Kt (Normal-0.27g/100g, treatment-2h-0.07g/100g and treatment-3h-0.06g/100g) and Sl (Normal-0.11g/100g, treatment-2h-0.07g/100g and treatment-3h-0.21g/100g) Analyses (of Variance and linear models) show that the varieties Knt (treatment-2h-0.0087g/100g and normal-0.0033g/100g), Dr (treatment-2h-0.0023g/100g and normal-0.0019g/100g) and Sl (treatment-2h-0.0023g/100g and normal-0.0017g/100g), respectively, have quite high flavonoid contents. These experimental results show that the technique used (Normal) by the local units preserves the antioxidant compounds well and in some cases it is necessary to treat the different varieties before drying them.

Published in Advances in Biochemistry (Volume 12, Issue 2)
DOI 10.11648/j.ab.20241202.12
Page(s) 49-59
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Mangifera Indica, Drying, Processing, Polyphenol Content, Antioxidant Capacity

References
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[3] Baudelaire, D. E., 2006. Optimisation of the grinding of dried mangoes (Manguifera indica var Kent): influence on the physicochemical and functional properties of the powders obtained (PhD Thesis). Institut National Polytechnique de Lorraine.
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[14] Laguerre, M., López-Giraldo, L. J., Lecomte, J., Pina, M., Villeneuve, P., 2007. In vitro assessment tools for antioxidant capacity. Oléagineux, Corps gras, Lipides 14, 278-292.
[15] Manthey, JA, and Perkins-Veazie, P. (2009). Influences of harvest date and harvest location on levels of β-carotene, ascorbic acid, total phenols, in vitro antioxidant capacity and phenolic profiles of five commercial varieties.
[16] Mišura, M., Cerović, L., Buterin, V., 2018. Relationship between corporate social responsibility and business success: Case of the global tobacco industry. Management: Journal of Contemporary Management Issues 23, 157–171.
[17] International Organization for Standardization, G., 2001. Mi-crobiologie des aliments. Horizontal method for the enumeration of beta-glucuronidase positive Escherichia coli. Pt. 1: Colony counting technique at 44 degrees Celsius using membranes and 5-bromo-4-chloro-3-indolyl be-ta-D-glucuronate.-pt. 2: Colony counting technique at 44 degrees Celsius using 5-bromo-4-chloro-3-indolyl be-ta-D-glucuronate.
[18] Passannet, A. S., Aghofack-Nguemezi, J., Gatsing, D., 2018. Variability in physical characteristics of mangoes grown in Chad: characterization of functional diversity. Journal of Applied Biosciences 128, 12932-12942.
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    Ba, I., Fofana, M., Diouf, E. H. G., Mbow, B., Ayessou, N. C., et al. (2024). Effects of the Drying Technique Used on the Contents of Total Polyphenols, Flavonoids and Antioxidant Activity of Five Varieties of Mangoes (Mangifera Indica) Dried in Senegal. Advances in Biochemistry, 12(2), 49-59. https://doi.org/10.11648/j.ab.20241202.12

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    Ba, I.; Fofana, M.; Diouf, E. H. G.; Mbow, B.; Ayessou, N. C., et al. Effects of the Drying Technique Used on the Contents of Total Polyphenols, Flavonoids and Antioxidant Activity of Five Varieties of Mangoes (Mangifera Indica) Dried in Senegal. Adv. Biochem. 2024, 12(2), 49-59. doi: 10.11648/j.ab.20241202.12

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    AMA Style

    Ba I, Fofana M, Diouf EHG, Mbow B, Ayessou NC, et al. Effects of the Drying Technique Used on the Contents of Total Polyphenols, Flavonoids and Antioxidant Activity of Five Varieties of Mangoes (Mangifera Indica) Dried in Senegal. Adv Biochem. 2024;12(2):49-59. doi: 10.11648/j.ab.20241202.12

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  • @article{10.11648/j.ab.20241202.12,
      author = {Ibrahima Ba and Mouhamadou Fofana and El Hadji Gorgui Diouf and Bédié Mbow and Nicolas Cyrille Ayessou and Fatou Dieng Faye},
      title = {Effects of the Drying Technique Used on the Contents of Total Polyphenols, Flavonoids and Antioxidant Activity of Five Varieties of Mangoes (Mangifera Indica) Dried in Senegal
    },
      journal = {Advances in Biochemistry},
      volume = {12},
      number = {2},
      pages = {49-59},
      doi = {10.11648/j.ab.20241202.12},
      url = {https://doi.org/10.11648/j.ab.20241202.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20241202.12},
      abstract = {The Ziguinchor region (Kaguitte village), where the mango samples were collected, is an area that is very affected by post-school losses of seasonal fruit in general. Faced with this problem, the women in the GIE (economic interest group) have been processing mangoes into by-products for several years, particularly drying, which is one of the mwain techniques for preserving agricultural and food products. It is a process that is used in the production of many food products. To carry out this drying, three techniques were used: the one used by the women of the locality (Normal) and two others with osmotic dehydration for two hours and three hours respectively. After peeling, it was found that the improved varieties Knt and Kt had the highest pulp yields (60% of their total mass) and that the Sl variety had the lowest yield. In this work, we followed the variation of polyphenol contents and antioxidant powers according to the technique and the mango variety. For total polyphenols, the Folin-Ciocalteu method was used and antioxidant activity was assessed with 2,2-diphenyl-1-pycrilhydrazyl (DPPH°). The results showed that the antioxidant power, significantly decreases after treatment of the four varieties (example: Knt normal-AAR=0.83%, Treatment-2h-AAR=0.69% and Treatment-3h-AAR=0.59%) with the exception of Dr variety (Normal-AAR=0.68% and Treatment-2h-AAR=0.79% and Treatment-3h-AAR=0.78%). The determination of total polyphenols in these samples showed a much more obvious variation between varieties and less important after the treatment. Thus we have: Knt (Normal-0.07g/100g, treatment-2h-0.03g/100g and treatment-3h-0.19g/100g), Kt (Normal-0.27g/100g, treatment-2h-0.07g/100g and treatment-3h-0.06g/100g) and Sl (Normal-0.11g/100g, treatment-2h-0.07g/100g and treatment-3h-0.21g/100g) Analyses (of Variance and linear models) show that the varieties Knt (treatment-2h-0.0087g/100g and normal-0.0033g/100g), Dr (treatment-2h-0.0023g/100g and normal-0.0019g/100g) and Sl (treatment-2h-0.0023g/100g and normal-0.0017g/100g), respectively, have quite high flavonoid contents. These experimental results show that the technique used (Normal) by the local units preserves the antioxidant compounds well and in some cases it is necessary to treat the different varieties before drying them.
    },
     year = {2024}
    }
    

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  • TY  - JOUR
    T1  - Effects of the Drying Technique Used on the Contents of Total Polyphenols, Flavonoids and Antioxidant Activity of Five Varieties of Mangoes (Mangifera Indica) Dried in Senegal
    
    AU  - Ibrahima Ba
    AU  - Mouhamadou Fofana
    AU  - El Hadji Gorgui Diouf
    AU  - Bédié Mbow
    AU  - Nicolas Cyrille Ayessou
    AU  - Fatou Dieng Faye
    Y1  - 2024/05/30
    PY  - 2024
    N1  - https://doi.org/10.11648/j.ab.20241202.12
    DO  - 10.11648/j.ab.20241202.12
    T2  - Advances in Biochemistry
    JF  - Advances in Biochemistry
    JO  - Advances in Biochemistry
    SP  - 49
    EP  - 59
    PB  - Science Publishing Group
    SN  - 2329-0862
    UR  - https://doi.org/10.11648/j.ab.20241202.12
    AB  - The Ziguinchor region (Kaguitte village), where the mango samples were collected, is an area that is very affected by post-school losses of seasonal fruit in general. Faced with this problem, the women in the GIE (economic interest group) have been processing mangoes into by-products for several years, particularly drying, which is one of the mwain techniques for preserving agricultural and food products. It is a process that is used in the production of many food products. To carry out this drying, three techniques were used: the one used by the women of the locality (Normal) and two others with osmotic dehydration for two hours and three hours respectively. After peeling, it was found that the improved varieties Knt and Kt had the highest pulp yields (60% of their total mass) and that the Sl variety had the lowest yield. In this work, we followed the variation of polyphenol contents and antioxidant powers according to the technique and the mango variety. For total polyphenols, the Folin-Ciocalteu method was used and antioxidant activity was assessed with 2,2-diphenyl-1-pycrilhydrazyl (DPPH°). The results showed that the antioxidant power, significantly decreases after treatment of the four varieties (example: Knt normal-AAR=0.83%, Treatment-2h-AAR=0.69% and Treatment-3h-AAR=0.59%) with the exception of Dr variety (Normal-AAR=0.68% and Treatment-2h-AAR=0.79% and Treatment-3h-AAR=0.78%). The determination of total polyphenols in these samples showed a much more obvious variation between varieties and less important after the treatment. Thus we have: Knt (Normal-0.07g/100g, treatment-2h-0.03g/100g and treatment-3h-0.19g/100g), Kt (Normal-0.27g/100g, treatment-2h-0.07g/100g and treatment-3h-0.06g/100g) and Sl (Normal-0.11g/100g, treatment-2h-0.07g/100g and treatment-3h-0.21g/100g) Analyses (of Variance and linear models) show that the varieties Knt (treatment-2h-0.0087g/100g and normal-0.0033g/100g), Dr (treatment-2h-0.0023g/100g and normal-0.0019g/100g) and Sl (treatment-2h-0.0023g/100g and normal-0.0017g/100g), respectively, have quite high flavonoid contents. These experimental results show that the technique used (Normal) by the local units preserves the antioxidant compounds well and in some cases it is necessary to treat the different varieties before drying them.
    
    VL  - 12
    IS  - 2
    ER  - 

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Author Information
  • Department of Chemistry, Technologies and Sciences, University Cheikh Anta Diop of Dakar, Dakar, Senegal

  • Department of Chemistry, Technologies and Sciences, University Cheikh Anta Diop of Dakar, Dakar, Senegal

  • Department of Chemistry, Technologies and Sciences, University Cheikh Anta Diop of Dakar, Dakar, Senegal

  • Department of Chemistry, Technologies and Sciences, University Cheikh Anta Diop of Dakar, Dakar, Senegal

  • Department of Chemistry, Polytechnic School, University Cheikh Anta Diop of Dakar, Dakar, Senegal

  • Department of Chemistry, Technologies and Sciences, University Cheikh Anta Diop of Dakar, Dakar, Senegal

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