Investigating the Antioxidant Potential of Mango Seed Kernel Polyphenols: Extraction and Optimization Strategies.

Area of Science:

• Agricultural Chemistry
• Food Chemistry
• Phytochemistry

Background:

• Mango seed kernels are an abundant, underutilized industrial by-product.
• They contain significant amounts of bioactive phenolic and flavonoid compounds with potential health benefits.

Purpose of the Study:

• To optimize solvent-assisted extraction conditions for polyphenols from mango seed kernels.
• To investigate the impact of solvent-to-solid ratio, temperature, and time on polyphenol yield.

Main Methods:

• Utilized Box-Behnken design (BBD) and response surface methodology (RSM) for optimization.
• Evaluated solvent-to-solid ratio (5:1–25:1 mL/g), temperature (30–70 °C), and time (60–120 min).
• Assessed total phenolic content, total flavonoids, DPPH and ABTS radical scavenging activity, and antibacterial effects.

Main Results:

• Optimal conditions: 12 mL/g ratio, 53 °C, 97 min extraction time.
• Achieved maximum dried extract yield with 110.02 mg GAE/g total phenolics and 24.58 mg QE/g total flavonoids.
• Demonstrated significant DPPH (64.21%) and ABTS (53.25%) radical scavenging and notable antibacterial activity against E. coli and S. aureus.
• Identified gallic acid, mangiferin, rutin, ferulic acid, cinnamic acid, and quercetin in the extract.

Conclusions:

• A rapid and optimized methodology for mango seed kernel polyphenol extraction was established.
• The optimized extract possesses potent antioxidant and antibacterial properties.
• Highlights the potential of mango seed kernels as a source for valuable bioactive compounds.