Determination of Melting Point of Flavonoids from Mango by Capillary Method (CAT#: STEM-PPA-0058-YJL)

Introduction

Flavonoids are a major class of oxygen-containing heterocyclic natural products that are widespread in green plants. Generally, they are found as plant pigments in a broad range of fruits and vegetables. These are C15 compounds composed of two aromatic rings linked through a three-carbon bridge with a carbonyl functional group located at one end of the bridge. Flavonoids have been recognized as having a protective effect in plants against microbial invasion by plant pathogens.
Mango (Mangifera indica L.) is an economically important tropical fruit found throughout the world. Mango contains various classes of polyphenols, carotenoids, and ascorbic acid, which demonstrate different health-promoting properties, mainly from their antioxidant activities.