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

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: *BCI, *JCII, *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(*BCI)-5.08%(*B70J30), 2.24(*JCII)-8.69%(*B60J40), 7.79 (*JCII)-12.46% (*BCI), 12.42 (*B60J40)-21.87% (*BCI), 20.60 (*B60J40)-38.57% (*BCI) and 30.08 (*B60J40)-69.64% (*BCI)} at dose concentration levels of 62.50g mL-1, 125.00g mL-1, 250.00µg/mL, 500.00g mL-1, 1000.00g mL-1 and 2000.00g mL-1 respectively; Metal chelating abilities include 51.84 (*B60J40)-66.98 (*B80J20), 64.49 (*JCII)-72.64 (*B50J50), 65.11 (*B60J40)-73.58 (*B80J20), 67.95 (*JCII)-74.59 (*B70J30) and 60.37(*JCII)-75.44% (*B70J30)} at concentrations of 50.00-250.00g mL-1 accordingly; ferric reducing antioxidant power (265.42-411.08µg.AAE mg-1) at those concentration level of 1000.00g mL-1 The % inhibition of hydroxyl radical scavenging activity showed that among all the samples at the concentration range of 62.50-2000.00g 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.