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.

Friday, March 11, 2022

Bioactive compounds in mango peels

Mango peel is a major byproduct obtained during the processing of mango products such as mango pulp and amchur. The peels are little used for processed foods, and which have potential of being a functional ingredient.

The peel and seed of mango has a significant potential benefit due to its powerful antioxidant properties and high content of phenolic compound. Mango peels contain mangiferin, norathyriol, and resveratrol, which are powerful antioxidants that may help prevent or fight cancers including lung, colon, breast, brain, and spinal cord cancers.

Bound polyphenolic and flavonoid contents were in the range of 8.1–29.5 and 0.101–0.392 mg/g, respectively, and were found to be more in ripe peel than in raw peel. Mango peels also contain triterpenes and triterpenoids, which are plant compounds that help fight cancer and diabetes.

The peel is also packed with fiber, which is important for digestive health and regulating hunger. The total dietary fiber content in mango peel was in the range of 40.6–72.5%. Galactose, glucose and arabinose were the major neutral sugars in insoluble and soluble dietary fibers.

One of the techniques to optimize the extraction of compounds present in fruit peels is the addition of pectinases enzymes in the maceration process. The addition of pectinases in fruit maceration degrades the pectin present in the peels and facilitates the release of compounds, resulting in a better extraction of the bioactive compounds.
Bioactive compounds in mango peels

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