Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango

Abstract

Mango by-products are important sources of bioactive compounds generated by agro-industrial process. During mango processing, 35–60% of the fruit is discarded, in many cases without treatment, generating environmental problems and economic losses. These wastes are constituted by peels and seeds (tegument and kernel). The aim of this review was to describe the extraction, identification, and quantification of bioactive compounds, as well as their potential applications, published in the last ten years. The main bioactive compounds in mango by-products are polyphenols and carotenoids, among others. Polyphenols are known for their high antioxidant and antimicrobial activities. Carotenoids show provitamin A and antioxidant activity. Among the mango by-products, the kernel has been studied more than tegument and peels because of the proportion and composition. The kernel represents 45–85% of the seed. The main bioactive components reported for the kernel are gallic, caffeic, cinnamic, tannic, and chlorogenic acids; methyl and ethyl gallates; mangiferin, rutin, hesperidin, and gallotannins; and penta-O-galloyl-glucoside and rhamnetin-3-[6-2-butenoil-hexoside]. Meanwhile, gallic acid, ferulic acid, and catechin are reported for mango peel. Although most of the reports are at the laboratory level, they include potential applications in the fields of food, active packaging, oil and fat, and pharmaceutics. At the market level, two trends will stimulate the industrial production of bioactive compounds from mango by-products: the increasing demand for industrialized fruit products (that will increase the by-products) and the increase in the consumption of bioactive ingredients.

From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste

“…In addition to antioxidants, the kernel contains approximately 34% starch, of which about 20% is highly rich in tannin [164], which is an anti-nutritional compound that could be exploited in the cosmetic field as a thickening and stabilizing ingredient and a gelling and water retention agent, as well as for the preparation of coatings films for the controlled release of functional ingredients [165]. Proximate analysis of mango kernel reveals an amount of fat ranging from about 8% to 25% [163].…”

A Review on Food Wastes for Manufacturing New Food Products

“…According to literature review it is very much important that, mango peels are enriched with pectin, fibre, starch, and fat (García-Mahecha et al, 2022).…”

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

“…Mangoes are not only widely consumed, but it is also highly favored across the globe due to its delightful flavor and numerous health benefits. Apart from being a delicious fruit, mangoes and their byproducts are rich source of dietary fiber, antioxidant, and anti‐inflammatory vitamins such as vitamin A and vitamin C, as well as polyphenolic compounds, including mangiferin, ellagic acid, kaempferol, and rhamnetin (Ayala‐Zavala et al., 2010; García‐Mahecha et al., 2023). Additionally, mangoes are wildly being processed for use in a wide range of products, including juices, jams, “ready‐to‐eat” fruit, snacks, smoothies, dried, and frozen fruit even though mango is predominantly consumed as a fresh fruit.…”