Mango is one of the popular fruits in the world due to its attractive color, delicious taste and excellent nutritional properties. Known for its sweet fragrance and flavor, the mango has delighted the senses for more than 4000 years. A celebrated fruit, mango, now produced in most of the tropical parts of the globe.

Thursday, October 1, 2015

Chemical compound in mango peel

The peel is a very good source of some nutrients such as sugars, pectin, protein and fiber. It constitutes about 15-20% of the fresh fruit.

Mango peel also rich in phytonutrients such polyphenols. The prominent phenolic compounds identified by HPLC were protocatechuic acid, gentisic acid and gallic acid.

Gallic acid, syringic acid, mangiferin, ellagic acid, gentisyl-protocatechuic acid, quercetin were phenolic compounds identified in both raw and ripe peels, while raw peel showed the presence of glycosylated iriflophenone and maclurin derivatives.

The quantity of pectin was reported to be about 13% on a dry-weight basis. The quality of such pectin on a jelly-grade basis was comparable with that of pectin obtained from citrus waste.

Good quality pectin could be used in the manufacture of jam, jellies, marmalades and various pharmaceutical products.

Dietary fiber content ranged from 45 to 78%  of mango peel and was found at a higher level in ripe peels. Dietary fiber in mango peel has been shown as a favorable source of high quality polysaccharides, because it not only has high starch, cellulose, hemicellulose, lignin and pectin content but also has low lipid content.

A mixture of 5-(12-cis-hepta decenyl) and 5-pentadecyl resorcinol have been isolated from mango peel and it was reported that it could as act an agent against Alternaria alternate, a fungus responsible for black spot disease in mango fruit.
Chemical compound in mango peel

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