S. M. R. Ribeiro, L. C. A. Barbosa, J. H. Queiroz, M. Knodler and A. Schieber, “Phenolic Compounds and Antioxidant Capacity of Brazilian Mango (Mangifera indica L.) Varieties,” Food Chemistry, Vol. 110, No. 3, 2008, pp. 620-626. doi:10.1016/j.foodchem.2008.02.067

has been cited by the following article:

• TITLE: Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Mango Applying Bioactive Extracts from Their Seeds By-Products

  AUTHORS: Violeta Vega-Vega, Brenda A. Silva-Espinoza, Manuel Reynaldo Cruz-Valenzuela, Ariadna Thalía Bernal-Mercado, Gustavo A. González-Aguilar, Irasema Vargas-Arispuro, Consuelo G. Corrales-Maldonado, J. Fernando Ayala-Zavala

  KEYWORDS: Mangifera indica; Seed; Ethanolic Extract; Phenolic Compounds; Antioxidant Capacity; Antim-icrobial Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.8A, July 29, 2013

  ABSTRACT: The effect of the application of ethanolic extract of “Haden” mango seeds to increase the antioxidant and antimicrobial capacity of fresh-cut mango flesh was evaluated. Phenolic HPLC analysis revealed that gallic acid was the major identified compound in the ethanolic extract (586.68 mg/g). Fresh-cut mango was treated for immersion within the ethanolic extract, packed and stored at 5℃ during 15 days. The content of phenolic compounds, antioxidant capacity and microbial growth of the treated mango were evaluated during the storage. Compared with the controls the treated fruit presented the highest content of the total phenolic (7.4 times), flavonoids (3.1 times), and antioxidant capacity DPPH·, TEAC and ORAC (2.9, 2.3 and 2.8 times, respectively), and showed a microbial reduction of 80% of mesophilic plate count and 97% of total molds. This study demonstrates the potential of phenolic compounds derived from mango seed as antimicrobials and antioxidants.