Effect of Blanching, and Solvents on the Phytochemical Composition, Cytotoxicity and Digestive Enzyme Inhibition of Conventional and Wild Mango Kernels
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Abstract
Natural tropical vegetation provides its peculiar varieties of plant sources with possible alternative efficacy to orthodox medicine in the management of some nutritional disorders, diabetes type II and obesity inclusive. Conventional mango (Mangifera indica) and wild mango (Irvingia species) kernels are still optimally under-utilized in nutraceutical applications. Effects of blanching temperature, blanching water, and other solvent extracts of the blanched kernels on cytotoxicity of brine shrimp larvae and levels of inhibition of α-amylase, α-glucosidase, and lipase were investigated ex-vivo. The blanching water extracts were rich in both phenolic acids and saponins in the range of 11-63 mg/g dry wt. kernels, while flavonoids, tannins, glycosides and alkaloid contents were very low. Only alkaloids available as 6 to 10 mg/g dry wt. exhibited relatively high hydrophobicity, compared with the other phytoconstituents, and had no apparent toxic effects on brine shrimp larvae (p > 0.05). Blanching water and ethanol extracts from the three blanched kernel types (Mangifera indica, Irvingia wombolu and Irvingia gabonensis) studies exhibited both cytotoxicity (LC50 375.3 to 624.2 µg/mL) and digestive enzyme inhibitory effect (IC50 66.0 to 269.4 µg/mL). Filtered ‘off-the-shelf’ yeast tablets purchased, and employed in inhibitory study exhibited similar α-glucosidase activity as the expensive reference source. Conclusively, use of blanching water was the most efficient solvent among options, for intended medicinal formulations because its ready availability, cost and high hydrophilicity of bioactive phytochemicals of Mi, Iw, and Ig kernels. Residual constituents in the blanched kernels would be good functional ingredients in food processing for their antioxidant capability.
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