International Journal of Food and Nutritional Science
Evaluation of Functional Profiles of Mango Peel Extract and its Major Component, Mangiferin in Hypercholesterolemic and Diabetic Rats
- 1Department of Diet and Nutritional Sciences, Imperial College of Business Studies, Lahore
- 2National Institute of Food Science and Technology, BZU, Multan
- 3Institute of Food Science and Nutrition, BZU, Multan, Pakistan
- 4Department of Food Science, nutrition and home economics, GCUF, Faisalabad
- 5Faculty of science, Chemistry Department Aljouf University; Kingdom Saudi Arabia; Flavour and Aroma Dept. NRC, Egypt
Ahmed El-Ghorab, Faculty of science, Chemistry Department Aljouf University; Kingdom Saudi Arabia; Flavour and Aroma Dept. NRC, Egypt, E-mail: email@example.com
El-Ghorab, A., et al. Evaluation of Functional Profiles of Mango Peel Extract and Its Major Component, Mangiferin in Hypercholesterolemic and Diabetic Rats. (2017) J Food Nutr Sci 4(1): 1- 10.
Â© 2017 El-Ghorab, A., et al.. This is an Open access article distributed under the terms of Creative Commons Attribution 4.0 International License.
KeywordsMango peel; Mangiferin; Liver and kidney functioning; Hematological aspects; Electrolyte balance
Functional activities of mango peel extract (MPE) and mangiferin were investigated using hypercholesterolemic and diabetic rats. The liver functioning tests resulted that the aspartate aminotransferase levels suppressed 9. 16% and 16. 53% by MPE and mangiferin, respectively, in the disease rats. The kidney functioning tests resulted that abnormally high creatinine levels in diabetic rats were suppressed 6. 19% and 4. 12% by MPE and mangiferin, respectively. Hematological aspects were examined by measuring the levels of red blood cell, hemoglobin, hematocrit and MCV. Mangiferin exhibited the highest effect to the hemoglobin levels both in hypercholesterolemic rats and diabetic rats. The white blood cell (WBC) aspects were examined by determining the levels of WBC, neutrophils, monocytes and lymphocytes. MPE and mangiferin reduced the levels of WBC in the disease rats, whereas the levels of other three indices showed only slight WBC reduction. MPE and mangiferin improved the Na, K and Ca balance in the disease rats. Mango peel containing mangiferin can be used for the development of functional foods and beverages.