Antioxidant activities and total phenolic content of the aqueous and methanol extracts of Mango seeds (mangifera indica) / Nor Azzua Iszham

This study was carried out to calculate the antioxidant activity and to verify the total
phenolic content of mango seeds. Methanol and water were used was solvent to
extract the seeds’ chemical compound. Ferric thiocyanate, thiobarbituric acid and
1,1-diphenyl-2-picrylhydrazyl tests were done to measure the antioxidant activity
and the phenolic contents of the sample was measured by using the total phenolic
content test. The total phenolic content were plotted against the standard calibration
curve of Gallic acid and the value shows that methanol extract (83,434 mg/g) contain
higher phenolic content as compared to water extract (83,122 mg/g). Methanol
extract also showed high scavenging activity at 96.21% and water extract only at
90.24% in the 1,1-diphenyl-2-picrylhydrazyl test. As for thiobarbituric acid and
ferric thiocyanate tests, the results showed that the antioxidant activity of mango
seeds is greater in thiobarbituric acid test, methanol extract at 95% and water extract
at 94%, compared to in ferric thiocyanate test, methanol extract at 1.3% and water
extract at 40.44%, which indicated that both water and methanol extract of crude
compound has a larger number of peroxide in the secondary stage of lipid
peroxidation than in the initial stage. For both methods showed that water extract has
a greater antioxidant activity compared to methanol extract.