Antioxidant activity, total phenolic compounds and flavonoids of mangoes coming from biodynamic, organic and conventional cultivations in three maturation stages

Abstract

Purpose

Phenolic compounds, including flavonoids, are nutritionally important for their antioxidant activities and protective functions against disease risk caused by oxidative stress. These compounds are primarily found in fruits, and mangoes are an important source. This paper aims to address these issues.

Design/methodology/approach

In this work, the antioxidant activities of mangoes cultivated in three different ways were evaluated by their ability to capture free radicals using the DPPH radical.

Findings

The results showed that the biodynamic mangoes had highest antioxidant activity in mature‐green and ripe fruits, while for those of organic origin the antioxidant activity was highest in unripe fruits. The organic mangoes also showed highest values of phenolic compounds at all maturation stages. The mangoes from conventional crops had lower values for all parameters evaluated in this study than the organically and biodynamically cultivated fruits.

Originality/value

This work brings an important contribution in the field of agriculture at a time when organic and biodynamic systems of cultivation are an alternative to the conventional system and that pollutes the environment and produces food that contains quantities of chemical contaminants that can damage the health of the consumer. The comparison in phenolic compounds content, flavonoids and antioxidant activity in biodynamic, organic and conventional systems is original and of great importance, showing that the ecological cropping systems are less harmful to the environment and promote improvements to the chemical composition of foods.

Citation

Fonseca Maciel, L., da Silva Oliveira, C., da Silva Bispo, E. and da P. Spínola Miranda, M. (2011), "Antioxidant activity, total phenolic compounds and flavonoids of mangoes coming from biodynamic, organic and conventional cultivations in three maturation stages", British Food Journal, Vol. 113 No. 9, pp. 1103-1113. https://doi.org/10.1108/00070701111180319