FUNCTIONAL SUGAR FROM MANGO (Mangiferaindica) RICH IN ANTIOXIDANTS AND POLYPHENOLS POTENTIAL FOR ANTIDIABETIC

Abstract

This study was conducted to produce crystalized sugar from mango and determine vitamin C content, quercetin and kaempferol in it. Mango sugar extraction was carried out on 3 samples with different amounts (mangoflesh:water) for 3 samples respectively S1 (900:100), S2 (850:150) and S3 (800:200). Samples were blended and crystallized using freeze driyer (Lyovapor L-200)  for 60 hours. Vitamin C analysis from 3 samples of mango sugar using titration iodometric method (mg/100g).Quercetin and kaempferol analysis using High Performance Liquid Chromatography (HPLC) technique at a wavelength of 415nm. Obtained the amount of vitamin C in S1 was 140,53mg. S2 was 136,65mg. S3 was 115,80mg. The formulation of mangoes with water in the highest amount of mango sugar containing vitamin C is S1. Obtained the amount of quercetin and kaempferol: S1 was 51.79g/g and 49.84g/g; S2 was 50.96g/g and 50.34g/g; S3 was 51.93g/g and 49.78g/g. There was a significant difference (P<0.05) that determined vitamin C levels between sample formulations. Mango has a big potency to be developed in to crystalized sugar. Mango sugar may be a great substitute for cane sugar, since antioxidants and polyphenols have the ability to improve lipid profile, stabilize blood glucose fluctuation and can be potentially antidiabetic sugar.