The Nutritional Composition, Antioxidant Activity and Common Phytochemicals of Selected BARI Mango Varieties and Commercial Cultivar Langra


  •   Mohammad Mainuddin Molla

  •   Ashfak Ahmed Sabuz

  •   Md. Golam Ferdous Chowdhury

  •   Md. Hafizul Haque Khan

  •   Mahfujul Alam

  •   Md. Miaruddin

  •   Anjumanara Khatun

  •   Md. Sekender Ali


The present study sought to explore the nutritional composition, bioactive phytochemicals and antioxidant activity of BARI mango-4, BARI mango-6 and Langra cultivar. The total phenolic (TPH), vitamin C, total carotene, ß-carotene content and antioxidant activity of the mangos were determined by 1,1- diphenyl-2picryl hydrazyl (DPPH) scavenging and reducing power assays (RPA). Phenolic compounds were assessed using high-performance liquid chromatography coupled with a photodiode array detector and auto sampler. Results revealed that moisture, TSS, pH, total acidity, reducing, total sugar and energy of the BARI mango-4 and BARI mango-6 were 76.54 and 75.24 %, 17.10°B and 21.20°B, 4.90 and 5.01, 0.49 and 0.50 %, 3.90 and 4.54 %, 11.20 and 13.46 % and 4028.06 and 3950.27 cal/g respectively whereas the Langra cultivar remained 76.33 %, 17.63°B, 4.25, 0.63 %, 2.79 %, 9.79 % % and 3871.28 cal/g respectively. Phytochemicals especially TPH, ascorbic acid, total flavonoid (TF), total carotenoid (TC), ß-carotene and total anthocyanin content (TAC) of the BARI mango-4 and BARI mango-6 were 20.53 and 20.67 mg GAE/g, 39.98 and 26.26 mg/100 g, 3.14 mg and 2.87 QE/g, 76.38 and 81.33 mg/100 g, 28.17 and 65.84 µg/100 g and 1.67 and 11.69 mg/100 respectively whereas the Langra contained 19.90 mg GAE/g, 25.53 mg/100g, 1.38 mg QE/g, 4.21 mg/100 g, 31.00 µg/100 g and18.22 mg/100 g respectively. In case of antioxidant activities total antioxidant capacity, DPPH radical scavenging activity, reducing power capacity (RPC), metal chelating capacity (MCC), Nitric oxide (NO) free radical scavenging activity and IC50 of the BARI mango-4 and BARI mango-6 were 229.00 and 309.00 µg of ascorbic acid/mg of extract, 96.84 and 94.73 %, 12.20 and 9.71 µg/mL, 157.36 and 132.89 %, 61.74 and 72.65 µg/mL and 0.59 and 0.71 µg/mL respectively whereas the Langra cultivar contained 194.25 µg of ascorbic acid/mg of extract, 87.94 %, 2.54 µg/mL, 177.80 %, 53.74 µg/mL and 25.11 µg/mL respectively. The results indicate that BARI mango-4 and BARI mango-6 exhibited rich source of TPH, TC, ß-carotene, ascorbic acid, TA, TAC and NO free radical scavenging activity whereas the Langra is the rich source of MCC and anthocyanin content. Phenolic acids were leading agent in BARI mango-4 and BARI mango-6. Moreover, BARI mango-4 and BARI mango-6 extract had a great potential to fight free radical chain reactions and for usage in therapeutic applications.

Keywords: Mangoes; nutrients; bioactive compounds; antioxidants


FAO STAT(2019) Statistics Division, Food and Agriculture Organization of the United Nations. Viale delle Terme di Caracalla 00153 Rome, Italy.

Ara R, Motalab M, Uddin MN, Fakhruddin ANM, Saha BK (2014) Nutritional evaluation of different mango varieties available in Bangladesh. International Food Research Journal 21: 2169-2174.

BBS (2006) Year Book of Agricultural Statistics, Statistics Division, Ministry of Planning, Government of the People’s Republic of Bangladesh.

Osorio-Esquivel O, Alicia-Ortiz-Moreno A, Álvarez VB, Dorantes-Álvarez L, Giusti MM (2011) Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits. Food Research International: 2160-2168.

Halliwell B, Gutteridge JMC (2000) Free radicals in biology and medicine. Oxford Science Publications, Oxford. pp. 617-624.

AOAC (2005) Official Methods of Analysis, Association of Official Analytical Chemists. Arlington, VA, United States of America.

Ranganna S (1995) Handbook of Analysis and Quality Control for Fruit and Vegetable Products, Second ed., McGraw Hill publishing Co. Ltd., New Delhi. pp.1169.

Shishir MRI, Taip FS, Saifullah M, Aziz NA, Talib RA (2017) Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum packed pink guava powder. Food Packaging Shelf life 12: 83–90.

Ough CS, Amerine MA (1988) Phenolic compounds, In: Methods for analysis of musts and wines, J Wiley and Sons, Inc., New York, USA.

Aoshima H, Hirata S, Ayabe S (2007) Antioxidative and Anti-Hydrogen Peroxide Activities of Various Herbal Teas. Food Chemistry 103: 617-622.

Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis 10:178-182.

Burgos G, Amoros W, Muñoa L, Sosa P, Cayhualla E, Sanchez C, Díaz C, Bonierbale M (2013) Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling. Journal of Food Composition Analysis 30: 6–12.

Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Hawkins Byrne D, Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Compositiona Analysis 19:669–675.

Holden JM, Eldridge AL, Beecher GR, Marilyn Buzzard I, Bhagwat S, Davis S, Schakel CS (1999) Carotenoid Content of U.S. Foods: An Update of the Database. Journal of Food Composition and Analysis 12:169–196.

Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Analytical Biochemistry 269: 337.

Guo H, Saravanakumar K, Wang M (2018) Total phenoli Stachys affinis. Biocatalysis and Agricultural Biotechnology 15:235–239.

Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technology 28:25–30.

Bahadori MB, Zengin G, Bahadori S, Dinparast L, Movahhedin N (2018) Phenolic composition and functional properties of wild mint (Mentha longifolia var. calliantha (Stapf) Briq.). International Journal of Food Properties 21:198–208.

Bogucka-Kocka A, Zidorn C, Kasprzycka M, Szymczak G, Szewczyk K (2018) Phenolic acid content, antioxidant and cytotoxic activities of four Kalanchoë species. Saudi Journal of Biological Science 25:622–630.

Pandey A, Negi PS (2018) Phytochemical composition, in vitro antioxidant activity and antibacterial mechanisms of Neolamarckia cadamba fruits extracts. Natural Product Research 32:1189–1192.

Maldonado-Celis ME, Yahia EM, Bedoya R, Landázuri P, Loango N, Aguillón J, Restrepo B, Guerrero Ospina JC (2019) Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds. Frontiers and Plant Sciences 10: 1073.

Ahmed M., Akter MS, Lee JC, Eun JB (2010) Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT Food Science andTechnology 43:1307–1312.

Liji A, Dibaka S (2015) Quality evaluation of a raw jackfruit based ready to cook (RTC) mix. International Journal of Applied Home Science 2(11&12):316-323.

Tiburski JH, Rosenthal A, Deliza R, de Oliveira Godoy RL, Pacheco S (2011) Nutritional properties of yellow mombin (Spondias mombin L.) pulp. Food Research International 44: 2326–2331.

Wang S, Melnyk JP, Tsao R, Marcone MF (2011) How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International 44:14–22.

Haque S, Begum P, Khatun M, Islam SN (2015) Total carotenoid content in some mango (Mangifera indica) varieties of Bangladesh. International Journal of Pharmaceutical Sciences and Research 6:4875-4878.

Almeida MMB, de Sousa PHM, Arriaga ÂMC, do Prado GM, Magalhães de C, Maia GA, de Lemos TLG (2011) Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Research International 44: 2155–2159.

Mondal SC, Kamal, MM, Mumin MIA, Hosain MM, Ali MR (2017) Effect of sucrose on the physicochemical properties, organoleptic qualities and shelf-life stability of aonla (Emblica Officinalis) candy. IOSR Journal of Environmental Science Toxicology and Food Technology 11:85–94.

Manthey JA, Perkins-Veazie P (2009) Influences of harvest date and location on the levels of beta-carotene, ascorbic acid, total phenols, in vitro antioxidant capacity, and phenolic profiles of five commercial varieties of mango (Mangifera indica L.). Journal of Agricultural Food Chemistry 57: 10825–10830. doi: 10.1021/jf902606h.

Dars AG, Hu K, Abbas A, Chen Y, Khaskheli A A, Liu Q, Li X, Homaida MA, Lakho ABJ, Bijun Xie B, Sun Z (2018) Comparative analysis of antioxidant activities of different varieties of mangos with some selected fruits. African Journal of Agricultural Research 13: 1633-1640.

FAO (2010) The State of Food Insecurity in the World: Addressing food insecurity in protracted crises, Food and Agriculture Organization of the United Nations Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.

Jukes TH (1974) Are recommended daily allowances for vitamin C adequate? Proceedings of the National Academy of Sciences of the United States of America. 71:1949–1951.

Rufino M do SM, Alves RE, de Brito ES, Pérez-Jiménez J, Saura-Calixto F, Mancini-Filho J(2010) Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry 121: 996–1002.

Dutta S, Ray S ( 2018) Comparative assessment of total phenolic content and in vitro antioxidant activities of bark and leaf methanolic extracts of Manilkara hexandra (Roxb.) Dubard. Journal of King Saud University-Science.

Garzón GA, Narváez CE, Riedl KM, Schwartz SJ (2010) Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia. Food Chemistry 122: 980–986.

Anaya-Esparza LM, Montalvo-Gonzalez E (2018) Nutritional quality of Mangifere Species. Laboratorio de Microbiología de Alimentos, Departamento de Ciencias Pecuarias y Agrícolas, Universidad de Guadalajara, Centro Universitario de los Altos, Tepatitlán de Morelos, Jalisco, Mexico.

Sathyanarayanan S, Chandran R, Thankarajan S, Abrahamse H, Thangaraj P (2018) Phytochemical composition, antioxidant and anti-bacterial activity of Syzygium calophyllifolium Walp fruit. Journal of Food Science and Technology 55:341–350.

Elfalleh W, Kirkan B, Sarikurkcu C (2018) Antioxidant potential and phenolic composition of extracts from Stachys tmolea: An endemic plant from Turkey. Industrial Crops and Products 127: 212–216.

Pistón M, Machado I, Branco CS, Cesio V, Heinzen H, Ribeiro D, Freitas M (2014) Infusion, decoction and hydroalcoholic extracts of leaves from artichoke (Cynara cardunculus L. subsp. cardunculus) are effective scavengers of physiologically relevant ROS and RNS. Food Research International 64:150–156.

Vicente AR, Manganaris GA, Sozzi GO, Crisosto CH (2014) Nutritional Quality of Fruits and Vegetables. Postharvest Handling, third eds., Elsevier Inc., pp. 69-122.


How to Cite
Molla, M. M., Sabuz, A. A., Chowdhury, M. G. F., Khan, M. H. H., Alam, M., Miaruddin, M., Khatun, A., & Ali, M. S. (2020). The Nutritional Composition, Antioxidant Activity and Common Phytochemicals of Selected BARI Mango Varieties and Commercial Cultivar Langra: Phytochemical and Antioxidant Activities of BARI mango varieties. European Journal of Agriculture and Food Sciences, 2(6).

Most read articles by the same author(s)