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Comparative analysis of polyphenols in leaves of selected mango (Mangifera indica L.) varieties / Elizabeth S. Badua and Rona P. Cuento.

By:

Badua, Elizabeth S [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, Cavite State University- Main Campus, 2002.Description: xiv, 50 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

634.44 B14 2002

Online resources:

Click here to view thesis abstract and table of contents

Abstract: BADUA, ELIZABETH SALCEDO, RONA PENAFIEL CUENTO “Comparative Analysis of Polyphenols in Leaves of Selected Mango (Mangifera indica L.) Varieties”, An Undergraduate Thesis of the Bachelor of Science in Chemistry, April 2002. Cavite State University, Indang, Cavite. Adviser: Mrs. Cynthia A. Corpuz. The study, “Comparative Analysis of Polyphenols in Leaves of Selected Mango (Mangifera indica L.) Varieties”, was conducted at the laboratory of the Department of Physical Sciences from October 2001 to February 2002. Fresh leaves of Mangifera indica L., commonly known as mango, were homogenized with one percent HCl] in methanol. The methanolic leaf extract was defatted by petroleum ether (1:1 v/v) and subjected to various physical tests such as odor and pH. Total phenol analysis, acidified vanillin assay, protein precipitation method and Thin Layer Chromatography were also done to determine their chemical composition and properties. Results showed that the methanolic leaf extract had mint odor and an acidic pH ranging from 2.17 to 4.48. Total phenol had a range of 0.159 to 1.318 mg/ml. Green tea and mature leaves, having the highest value, were both significantly different from the other samples. Protein precipitating tannins had a range of 0.03 to 0.701 mg/ml with mature leaves and green tea being significantly different from the others and having the highest value. For acidified vanillin assay, the range was 0.05 to 0.315mg/ml. Again, green tea and mature leaves had the highest value which was significantly different from each other. In Thin Layer Chromatography, results showed that Green tea, Carabao, Indian and Pico varieties of mango contained three phenolic compounds such as orcinol, resorcinol and tannic acid while Sapadera was negative for the presence of orcinol. Their respective Rf values ranged from 0.17 to 0.95.

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Title notes ( 4 )

Holdings
Item type	Current library	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	634.44 B14 2002 (Browse shelf(Opens below))		Link to resource	Room use only	T-2385		00002854

Thesis (Bachelor of Science in Chemistry) Cavite State University.

Includes bibliographical references.

BADUA, ELIZABETH SALCEDO, RONA PENAFIEL CUENTO “Comparative Analysis of Polyphenols in Leaves of Selected Mango (Mangifera indica L.) Varieties”, An Undergraduate Thesis of the Bachelor of Science in Chemistry, April 2002. Cavite State University, Indang, Cavite. Adviser: Mrs. Cynthia A. Corpuz.

The study, “Comparative Analysis of Polyphenols in Leaves of Selected Mango (Mangifera indica L.) Varieties”, was conducted at the laboratory of the Department of Physical Sciences from October 2001 to February 2002.

Fresh leaves of Mangifera indica L., commonly known as mango, were homogenized with one percent HCl] in methanol. The methanolic leaf extract was defatted by petroleum ether (1:1 v/v) and subjected to various physical tests such as odor and pH. Total phenol analysis, acidified vanillin assay, protein precipitation method and Thin Layer Chromatography were also done to determine their chemical composition and properties.

Results showed that the methanolic leaf extract had mint odor and an acidic pH ranging from 2.17 to 4.48. Total phenol had a range of 0.159 to 1.318 mg/ml. Green tea and mature leaves, having the highest value, were both significantly different from the other samples. Protein precipitating tannins had a range of 0.03 to 0.701 mg/ml with mature leaves and green tea being significantly different from the others and having the highest value. For acidified vanillin assay, the range was 0.05 to 0.315mg/ml. Again, green tea and mature leaves had the highest value which was significantly different from each other.

In Thin Layer Chromatography, results showed that Green tea, Carabao, Indian and Pico varieties of mango contained three phenolic compounds such as orcinol, resorcinol and tannic acid while Sapadera was negative for the presence of orcinol. Their respective Rf values ranged from 0.17 to 0.95.

Submitted to the University Library 06/04/2002 T-2385