Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma bunius L.) cultivars from Northeastern Thailand

• The variation of polyphenolic contents in Mao-Luang fruit is affected by cultivars.
• ‘Kumlai’ exhibited the highest content of phenolics and antioxidant activity.
• Significant correlation between phenolics and antioxidant capacity.
• Potential cultivar of ‘Kumlai’ could enhance quality of food and beverage products.

Phenolic compounds extracted from fourteen Mao-Luang (Antidesma bunius) cultivars grown in Northeastern Thailand were quantified using HPLC analysis and the antioxidant capacity of the extracts was determined by ABTS+, DPPH radical, and FRAP assays. This study showed that there were differences (p < 0.05) in phenolic compounds and antioxidant activities among Mao-Luang cultivars. Gallic acid, (−)-epicatechin, (+)-catechin, and cyanidin-3-O-glucoside were the major polyphenolic components in all Mao-Luang cultivars. The highest contents were found in ‘Kumlai’ with values of 281.30, 949.73, 127.60 and 54.67 mg/100 g DW, respectively. ‘Kumlai’ also exhibited the highest antioxidant activity with the values of 103.04 mmol VCEAC/g DW (DPPH assay), 35.35 mmol Fe(II)/g DW (FRAP assay), and 46.37 mmol TE/g DW (ABTS+ assay). Correlation analyses revealed that gallic acid, ferulic acid and some anthocyanins, mainly cyanidin-3-O-glucoside, were responsible for the antioxidant capacity of Mao-Luang fruits.