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

Anthocyanins in mango

Chlorophyll, carotenes, anthocyanins and xanthophylls are principal pigments present in the mango.

High content of anthocyanins is present in the ripened mango peel, whereas unripened mango peels contain more polyphenol constituents.

It was reported the presence of anthocyanins in the mango peel in the range from 203 to 565 mg/100 g (dry matter), depending on variety and stage of maturity.

Loss of green skin color is one of the common characteristics of ripening in many mango cultivars. Some cultivars show reddish blue skin color due to presence of anthocyanins.

These skin color changes are due to the disappearance of chlorophyll and the appearance of other pigments (carotenoids and/or anthocyanins).
Anthocyanins in mango

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

Utilization of mango peel

Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded and thus causing environmental pollution.

The peel is a very good source of some nutrients such as sugars, pectin, protein and fiber. The quality of such pectin on a jelly grade basis was comparable with of pectin obtained from citrus waste.

The peel constitutes about 15% of the fresh fruit and concentrated with various bioactive compounds (phenolics and carotenoids) shown to protect against degenerative disease like cancer, cardiovascular diseases.

There is a tremendous scope for utilization of mango peel as a carbon source for fermentation. Mango peel can be used for the production of fungal protein, carboxymethylcellulas, and poly- galacturonase by fungi.

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

Mango peel powder can be incorporated into macaroni without affecting its cooking, textural and sensory properties.

Mango peel juice and waste also 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.
Utilization of mango peel

Mango skin

The fruit is composed of 11-18% skin, 14-22% flesh and 60-75% stone, based in dry matter. Skin and stone are the main waste products of processing.

The skin of mango may be thick or thin, leathery, green, yellow or red or a fanciful combination of these colors.

Mango skin contains 10-15% pectin, which is extracted and used for the preparation of jellies.

Due to high amount of the skin produced in diverse industries, mango skin as a dietary fiber source has been studied. This dietary fiber is a rich source of indigestible polysaccharides, principally indigestible dietary fiber.

The polysaccharides pectin is present in mango and provides firmness; when the fruit is unripe, the pectin concentration is high, and the pectin level decreases during ripening of the tissue.

Pectin and other soluble fibers may help lower high blood glucose and cholesterol levels in some people.

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