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.

Tuesday, October 22, 2019

Constituent in mango peel

The mango constituents are: pulp 33-70%, kernel 7-24% and peel 15-20% of the total fruit weight.

Mango peels contain a considerable concentration of bioactive compounds, and the rational use of these residues can bring, a nutritional benefits, also reduction in environmental impacts. The nutritional analysis indicated that mango peel is a good source of moisture, protein and minerals.

Nutritionally, mango peel contains moisture 68.50%, protein 2.05%, ash 2.62%, fibre 5.40% and carbohydrates 26.50% and has an energy content of 453.92 kJ/100g.

Polyphenolic compounds, abundantly found in mango, not only provide various functionalities in foods but also act as a strong antioxidant in the body. Mango peel is a promising source of phytonutrients such as polyphenols, carotenoids and vitamin E and C.

Studies also have reported that mango pulp and peel contains high dietary fibre. Dietary fiber plays an important role in many physiological processes in the prevention of illnesses such as constipation, hypertension, liver cirrhosis, diabetes, cancer, and others.
Constituent in mango peel

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