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

Ibrahima Ba; Mouhamadou Fofana; El Hadji Gorgui Diouf; Bédié Mbow; Nicolas Cyrille Ayessou; Fatou Dieng Faye

doi:doi:10.11648/j.ab.20241202.12

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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

Ibrahima Ba^*

, Mouhamadou Fofana, El Hadji Gorgui Diouf

, Bédié Mbow, Nicolas Cyrille Ayessou, Fatou Dieng Faye

Published in Advances in Biochemistry (Volume 12, Issue 2)

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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[2]	Ba, I., Fofana, M., Diouf, M., Diop, M., 2019. Study of the Biochemical Composition of Senegalese Mango Varieties Intended for Export and Local Consumation. Journal of Biosciences and Medicines 7, 110–120.
[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.
[4]	Benbella, A., Study of Molecular Extracts of Microalgae: Effects on Cancer Cells.
[5]	Berardini, N., Fezer, R., Conrad, J., Beifuss, U., Carle, R., Schieber, A., 2005. Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O-and xanthone C-glycosides, anthocyanins, and pectin. Journal of agricultural and food chemistry 53, 1563–1570.
[6]	Cook, N. C., Samman, S., 1996. Flavonoids—chemistry, metabolism, cardioprotective effects, and dietary sources. The Journal of nutritional biochemistry 7, 66–76.
[7]	Delroise, A., 2003. Characterisation of the quality and study of the ripening potential of mango (mangifera indica L. lirfa) according to its harvesting stage (thesis). UTC.
[8]	Georgé, S., Brat, P., Alter, P., Amiot, M. J., 2005. Rapid Determination of Polyphenols and Vitamin C in Plant-Derived Products. J. Agric. Food Chem. 53, 1370–1373.
[9]	Hulme, A. C., 1971. The biochemistry of fruits and their products. Vol. 2. London, UK, Academic Press.
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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.
[19]	Reynes, M., 2008. Adding value to tropical fruit: small-scale fruit preservation and processing.
[20]	Ribeiro, SMR, Barbosa, LCA, Queiroz, JH, Knödler, M. and Schieber, A. (2008). Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chemistry, 110 (3), 620-626.
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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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ACS Style

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

Ibrahima Ba

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

Contact Email

http://orcid.org/0009-0006-8941-7399
Mouhamadou Fofana

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

Contact Email
El Hadji Gorgui Diouf

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

Contact Email

http://orcid.org/0009-0002-1661-5993
Bédié Mbow

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

Contact Email
Nicolas Cyrille Ayessou

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

Contact Email
Fatou Dieng Faye

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

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APA Style

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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ACS Style

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

Copy | Download

@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}
}

Copy | Download

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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