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.