Pectin in mango

Mango skin contains 10-15% pectin, which is extracted and used for the preparation of jellies. Pectin has a high value which widely useful as a stabilizer in the manufacture of jam, marmalade, jelly, and fruit juice, useful in gel formation, as well as diarrhea medicine.

Chemically pectin consists of long unbranched chains of polygalacturonic acid with carboxylic group partially esterified with methyl alcohol.

Pectins are complex colloidal acid polysaccharides. Pectic substances have high molecular weights and can be classified into four groups: protopectin, pectic acid, pectinic acid and pectins.

The major constituent of pectin molecules is poly (1-4)-α-D-galacturonan, which contains carboxyl groups presenting in either free acid or methyl ester forms. It has an important role in determination of pectin solution properties and affects the texture and structure on pectin gel formed.

The result of dividing esterified carboxylic acid units into total carboxylic acid groups in the pectin chain has been defined as the degree of esterification (DE). The DE value of pectin is an important functional property that significantly influences its commercial use as a gelling or thickening agent.

Based on the degree of esterification (DE) it can be divided into two types: high methoxyl pectin (HM pectin) which have DE more than 50% and low methoxyl pectin (LM pectin) which have DE less than 50%.
Pectin in mango

The uses of mango peel

Mango consists of 33-85% edible pulp, with 9-40% inedible kernel and 7-24% inedible peel. Dietary fiber in mango peel has been shown as a favorable source of high quality polysaccharides.

It was reported that pectin to be about 13% on a dry basis-weight basis. Good quality pectin could be used in the manufacture of jam, jellies, marmalades and various pharmaceutical products.

Mango peel also contain a mixture of 5-(12-cis-hepta decenyl) and 5-pentadecyl resorcinol from mango peel and it could act as an agent against Alternaria alternata, a fungus responsible for black spot disease in mango fruit.

In the mango canning industry 25-30% of the fruit is lost in the form of peeling. These peelings are fermented into fruit vinegar. Mango peel juice and waste can be used as a molasses for cattle and also for fermentation into alcohol etc.

The dried peel meal can be incorporated in cattle feed. Mango peel is also suitable as a supplement in fish feed.

The peel and pulp portion left over after juice extraction was utilized to manufacture juice, nectar, etc, by pectin enzyme treatment.
The uses of mango peel

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