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

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Keren Esther Kristina Mantik et al.

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.

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How to Cite
et al., K. E. K. M. (2021). FUNCTIONAL SUGAR FROM MANGO (Mangiferaindica) RICH IN ANTIOXIDANTS AND POLYPHENOLS POTENTIAL FOR ANTIDIABETIC. Annals of the Romanian Society for Cell Biology, 2545 - 2553. Retrieved from http://annalsofrscb.ro/index.php/journal/article/view/365
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