HPTLC STUDIES OF PHENOLIC ACID CONTENT IN UNRIPE AND RIPE VARIETIES OF MANGIFERA INDICA L. (ANACARDIACEAE)Abstract
Mango is the most popular fruit having excellent flavor, pleasant aroma, attractive color and taste. It is a good source of vitamin A and C, TSS (total soluble solids) and minerals. It is also a medium source of carbohydrate. Their fruit has distinct physiomorphological characteristic features and composition variation. Phenolics are aromatic benzene ring compounds with one or more hydroxyl groups produced by plants mainly for protection against stress. Phenolics play important roles in plant development, particularly in lignin and pigment biosynthesis. Phenolic are among the major contributors that are accountable for antioxidant properties in fruits, vegetables, whole grains and other plant-based materials. Hence in the present study, phenolic acid analysis was done by HPTLC for comparison between three varieties at unripe and ripe stages. Three varieties namely alphonso, kesar and rajapuri were studied extensively for the phenolic acid variations. Phenolic acids occur naturally in plants and are their main polyphenols. In plants, they act as signaling molecules and agents of defense. In humans, these compounds act as antioxidants which prevent free radical damage in the body and also prevent diseases such as cancer. Four phenolic compounds were detected after the analysis.
B. Sharma, S. Albert * and H. Dhaduk
Department of Botany, Faculty of Science, The M. S. University of Baroda, Vadodara, Gujarat, India.
24 July, 2018
10 August, 2018
19 August, 2018
01 September, 2018