Comparison of Ultrasound and Maceration Techniques for the Extraction of Polyphenols from the Mango Peel

Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications

“…In this study we explored polyphenol content in fruit peels, a significant part of plant foods commonly discarded in both domestic and industrial processing. Significant concentrations of EPP were found in the peels of common fruits; they agreed with previously reported data for some of the samples analysed here, such as mango (Safdar et al, 2017) or orange (Lagha-Benamrouche & Madani, 2013). Interestingly, EPP content in the peels of most of the samples were in the same range as previously reported EPP content in their pulps; for instance, EPP contents for apple and pear peels registered here were 1,278 and 721 mg/100 g dw respectively, while mean reported values for the pulps of the two fruits were 1,707 and 540 mg/100 g dw (Pérez-Jiménez, Neveu, Vos, & Scalbert, 2010).…”

“…These materials are known to be of nutritional value due to their high dietary fibre content (Jiménez-Escrig, Rincón, Pulido, & Saura-Calixto, 2001); however, NEPP content has only been evaluated for some specific fruits, such as mango or pineapple (Larrauri, Rupérez, & Saura Calixto, 1997;Safdar, Kausar, & Nadeem, 2017).…”

Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells

“…Mangiferin is a heat-stable molecule, and, unlike more common O -glycosides, it is relatively resistant to hydrolysis of its aglycone (noratiriol) and sugar moieties, which explains why it was detected even after alkaline and acid hydrolysis in the present study. However, the exposure of free mangiferin to 0.1 M NaOH for 3 h leads to its fragmentation, so the stronger alkaline conditions used in our study may have also resulted in a substantial loss of mangiferin, particularly in the AKP fraction [ 25 ]. Considering total mangiferin content as the sum of amounts in the three mango peel extract’s fractions, FP showed 53% of mangiferin, indicating that its presence within mango peel is mainly as a free non-bound aglycone molecule.…”

Techniques and modeling of polyphenol extraction from food: a review

“…Evaluated citrus peel by-products could be transformed into value-added products Gómez-Mejía et al ( 2019 ) Mango peel Maceration and ultrasound-assisted extraction (UAE) Maceration: 5 g peel powder, 40 °C, 5000 rpm, 10 min Ultrasound-assisted extraction: Frequency: 35 kHz@Temperature: 35, 45, 55 °C@Solvent analyzed: Methanol and ethanol Maceration: 18.66 UAE: 67.58 UAE proved as a better extraction technique. Mango peel has an adequate amount of phenolics, making it a suitable ingredient for preparation of functional foods Safdar et al ( 2017 ) Grape seeds Maceration, ultrasound-assisted extraction and Soxhlet extraction Soxhlet extraction Seed sample: 25 g, 50 °C, 300 ml n-hexane solvent usage for 6 h UAE with maceration: Seed sample: 25 g, 20 kHz, 150 W, 30 min at 30 °C-50 °C. Maceration time: 12 h 105.20 Better oil recovery observed when grape seeds were subjected to UAE as compared to traditional Soxhlet Da Porto et al ( 2013 ) Apple Ultrasound-assisted extraction (UAE) vs ultrasound-assisted extraction with hydrostatic treatment 25 kHz, 70% amplitude, 20 °C, 60 min 748 High extraction efficiency and inactivation of enzymes observed during ultrasound extraction combined with hydrostatic treatment Abid et al ( 2014 ) Cantaloupe melon Ultrasound-assisted extraction 376 W/cm 2 , 10 min – Juice homogeneity improvements during treatment Fonteles et al ( 2012 ) Rosemary and thyme extracts Conventional vs ultrasound-assisted extraction Conventional: 1200 rpm Ultrasound-assisted extraction: 28.7 W/cm 2 400 W, 40 °C Thyme: 158 Rosemary: 15.4 Ultrasound stimulated activity of Bifidobacterium.…”