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

Flavonoids: Biologically active water-soluble plant compounds

When discussing the phenolics in plants foods, flavonoids are the predominant bioactive compounds, which account for two-thirds of the dietary phenols.

Flavonoids are an important class of natural products; particularly, they belong to a class of plant secondary metabolites having a polyphenolic structure, widely found in fruits, vegetables and certain beverages.

Flavonoids are a major class of oxygen-containing heterocyclic natural products that are widespread in green plants. Generally, they are found as plant pigments in a broad range of fruits and vegetables. These are C15 compounds composed of two aromatic rings linked through a three-carbon bridge with a carbonyl functional group located at one end of the bridge.

Flavonoids have been recognized as having a protective effect in plants against microbial invasion by plant pathogens. Flavonoids are used by vegetables for their growth and defense against plaques.

Flavonoids are associated with a broad spectrum of health-promoting effects and are an indispensable component in a variety of nutraceutical, pharmaceutical, medicinal and cosmetic applications.

Flavonoids are potent free radical scavengers; inhibit plasma platelet aggregation; and show cyclooxygenase activity, antibacterial, antiviral, anti-inflammatory and anti-allergenic effects.

Mangoes are a potential source of flavonoids and carotenoids, which makes them a food with good bioactive potential. The main bioactive compounds found in mangoes are polyphenols mangiferin, catechins, quercetin, kaempferol, gallic acid, and benzoic acid, which are compounds associated with the prevention of degenerative diseases, including cancer, cardiovascular diseases, and diabetes.
Flavonoids: Biologically active water-soluble plant compounds

Polyphenolic antioxidants in mango peel

Mangoes are a potential source of flavonoids and carotenoids, which makes them a food with good bioactive potential. The main bioactive compounds found in mangoes are polyphenols mangiferin, catechins, quercetin, kaempferol, gallic acid, and benzoic acid, which are compounds associated with the prevention of degenerative diseases, including cancer, cardiovascular diseases, and diabetes.

Among the different parts, fruit peels are rich in polyphenolic compounds, flavonoids, ascorbic acid, and this makes them valuable in making antioxidants.

Mango peels (MP) is a rich source of phenolic compounds with antioxidant activity.

Anti-proliferative activities in mango peel also has been reported. It has been reported that peel was a good source of phytochemicals, such as polyphenols, carotenoids, and it exhibited good antioxidant properties. It is commonly considered that the concentration and composition of phenolics is affected by genetic, agronomic and environmental factors.

Throughout processing of mango, peels are the major by-product, approximately 7-24% of the fruit. The peels are little used for processed foods, and which have potential to be used for value-added applications in functional foods and nutraceuticals. Studies have shown that this material contains phytochemical compounds of nutritional interest.

Polyphenolic antioxidants in mango peel