Mango Peels as a New Tropical Fibre: Preparation and Characterization

Larrauri, José A.; Rupérez, Pilar; Borroto, B.; Saura‐Calixto, Fulgencio

doi:10.1006/fstl.1996.0113

Cited by 226 publications

(172 citation statements)

References 12 publications

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“…We found that mango peels possess high contents of the secondary metabolites than the flesh in this work. Similar results were reported by other authors, who found that mango peels containing high levels of polyphenols and dietary fiber (Larrauri et al, 1996;Kim et al, 2010). Also, it was reported that apple peels had higher antioxidant activities than the edible portion of the fruit (Wolfe et al, 2003).…”

Section: Discussionsupporting

confidence: 90%

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Effects of sulphur preservative on phytochemical and antioxidant capacity of peels of mango cultivars (Mangifera indica L.) produced in South Africa

Nixwell¹,

Johanna²,

Ngezimana³

2013

Afr. J. Biotechnol.

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Fruits have abundant phytochemicals that contribute as bioactive molecules with ability to lower incidence of diseases. Mangoes are rich in polyphenols and antioxidants. In this study, peels of six selected mango cultivars (Tommy Atkins, Peach, Saber, Sunshine, Keitt and Vhavenda) were treated with sulphur dioxide solutions (0, 10, 20, 50, 100, 150, 200, 250 and 300 ppm) as preservative of phytochemicals and antioxidants capacity. Regardless of cultivar, sulphur concentration had effect on composition of polyphenols and antioxidant capacity of mango peels, reaching a plateau at 50 ppm. Vhavenda cultivar has significantly highest polyphenols and antioxidant capacity than the other cultivars evaluated. This study reveals that mango peels are a prospective source of natural antioxidants as they constitute significantly higher total antioxidant capacity and phenolic content.

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Section: Discussionsupporting

confidence: 90%

“…The mango peels have been reported to a good source of dietary fiber containing high amount of extractable polyphenolics (Larrauri et al, 1996). According to Ojokoh (2007), mango peel fibre is a good source of dietary fiber and its chemical composition may be compared to citrus fibre.…”

Section: Al 2011)mentioning

confidence: 99%

Effects of sulphur preservative on phytochemical and antioxidant capacity of peels of mango cultivars (Mangifera indica L.) produced in South Africa

Nixwell¹,

Johanna²,

Ngezimana³

2013

Afr. J. Biotechnol.

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“…Animal Sciences Maringá, v. 33, n. 1, p. [65][66][67][68][69][70][71]2011 doces (LOUSADA JÚNIOR et al, 2006). Após o processamento, cerca de 35 a 60% do peso total da fruta são descartados na forma de resíduo, que inclui cascas e caroços, cujas proporções variam entre 10 a 30% (LARRAURI et al, 1996). A composição química da manga é constituída principalmente de água, carboidratos, ácidos orgânicos, sais minerais, proteínas, vitaminas e pigmentos, sendo também rica em vitaminas A e C e uma pequena quantidade de vitaminas do complexo B (CARDELLO; CARDELLO, 1998).…”

Section: Introductionunclassified

Farelo de resíduo de manga para tilápia do Nilo

Lima

Ludke

Neto

et al. 2011

Acta Sci. Anim. Sci.

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RESUMO. Para avaliar o potencial do resíduo do farelo de manga nas dietas de tilápia do Nilo, sobre a digestibilidade aparente, desempenho produtivo, rendimento de carcaça, índice hepatossomático, índice de gordura víscero-somática e peso dos órgãos. No ensaio de digestibilidade utilizou-se 48 animais com peso médio de 53,9 g, e no de desempenho utilizou-se 300 juvenis, com peso médio de 44,3. O delineamento experimental utilizado em ambos os experimentos foi o inteiramente casualizado, com quatro tratamentos, sendo o de desempenho com cinco repetições e o de digestibilidade com três. Os tratamentos foram constituídos de quatro rações isoproteicas e isoenergéticas, com diferentes níveis de inclusão do farelo de resíduo de manga (0, 5, 10 e 15%). Os coeficientes de digestibilidade aparente das rações foram respectivamente: matéria seca (79,6; 76,9; 76,5 e 78,0%), proteína bruta (88,8; 87,4; 87,2 e 87,8%), energia bruta (77,8; 75,9; 76,4 e 77,5%). A energia digestível das rações (3304, 3320, 3395 e 3484 kcal kg ABSTRACT. Mango residues for Nile tilapia. To evaluate the potential of mango residues in the diets Nile tilapia on apparent digestibility, productive performance, body yield (with and without head), hepatosomatic index, somatic and visceral indexes, fat and organs weight in Nile tilapia. In the digestibility experiment were used 48 animals with average weight of 53.9 ± (1.04 g) and for the performance experiment 300 juveniles were used with the average weight of 44.3 ± (2.7 g). The experimental design for both was randomized with four treatments and the performance experiment with five replicates, and digestibility with three replications. The treatments consisted of four isoproteic-and isoenergetic diets with different levels of inclusion of mango waste bran (0, 5, 10 and 15%). The digestibility coefficients were: dry matter (79.6, 76.9, 76.5 and 78.0%), crude protein (88.8, 87.4, 87.2 and 87.8%), crude energy (77.8, 75.9, 76.4 and 77.5%). Digestible energy (3304, 3320, 3395 and 3484 kcal kg -1 ) and digestible protein (29.3, 30.3, 29.8 and 29.8%). There are no visible treatment effects on the variables analyzed. It is recommended the inclusion of about to 15,0% of mango wastes on Nile tilapia feeding.Key words: fish food performance, alternative ingredient, Oreochromis niloticus, agricultural residue. IntroduçãoA piscicultura é uma das atividades do ramo da aquicultura que mais se desenvolve no Brasil, e um dos motivos desta expansão é a grande extensão de recursos hídricos existentes no país. Neste contexto, uma das espécies que se sobressai é a tilápia do Nilo (Oreochromis niloticus).No cultivo de peixes, um dos problemas é o gasto com a alimentação, que pode chegar até a 70% dos custos de produção. Diante disto, os pesquisadores vêm tentando buscar alternativas para minimizar este percentual tão elevado, e uma das opções seria a inclusão de subprodutos para substituir os ingredientes tradicionais. Porém, os ingredientes alternativos variam de acordo com a região; por exemplo, no Nordeste existe u...

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“…Therefore, from view point of economic and environmental, treated of agricultural wastes and agro-industrial to produce high value by-products is desirable (Nandeesh et al, 2011;Elleuch et al, 2011). For instant, the main by-products of processing mangos (Mangifera indica L.) are the kernel, peel and the seed, which represent approximately 35-60% of total fruit weight (Larrauri et al, 1996), these parts are not currently being utilized commercially in any way, though a large quantity is generated as waste (20-25% of total fruit weight) during mango processing thus, contributing to pollution (Berardini et al, 2005;Dorta et al, 2012). However, these agro by-product are contain large amount of bioactive compounds which act as antimicrobial and antioxidant activities and they have potential nutritional and therapeutic effect that could be used in different sectors such as pharmaceutical, cosmetic and food industries (Demiray et al, 2009).…”

Section: Ajabsmentioning

confidence: 99%

“…The main by-products of processing mangos (Mangifera indica L.) are the peel and the seed, which represent approximately 35-60% of the fruit (Larrauri et al, 1996) However, mango peel as a byproduct of mango processing industry are containing high quantity of bioactive compounds and enzymes such as protease, peroxidase, polyphenol oxidase, carotenoids, vitamins C and E, dietary fibers, enzymes and carbohydrate (Ajila et al, 2007a;2007b). In general, the most of bioactive compound in by-products are identifies as phenolic, tannins, carotenoids, glycosides, tannins, fatty acids, organic acids, vitamins, pectin and others compounds (Jawad et al, 2013;Djilas et al, 2009).…”

Section: Ajabsmentioning

confidence: 99%

Natural Antioxidant Ingredient From by-Products of Fruits

El-Baroty

Khalil²,

Mostafa³

2014

American Journal of Agricultural and Biological Sciences

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The contents of total phenolics compounds and their phenolic constituents were quantified in organic and aqueous of four varieties (Zebdia, Sukkari, taimor and Hindi) of mango (Mangifera indica L.), seeds pulp and kernel, one varieties of pomegranate (Punica ranatum L., peel) and peanut (Arachis hypogaea L., Giza 6, shell) by-products. The antioxidant activities of all by products extracts were assessed by five antioxidant methods as well as by rancimate test. The total Phenolic content of aqueous and organic extracts of among all mango varieties, pomegranate and peanut shell showed the content values ranging from 71.06 to 124.18 mg/100g, 95.07 to 124.18 mg/100g and 41.64 to 71.06, respectively. Nineteen phenolic compounds were identified by High Performance Liquid Chromatography (HPLC) among all mango varieties, of which vanillic acid, benzoic acid and mangiferin were occurred in high amounts. The major phenolic compounds were detected in pomegranate and peanut shell were chlorogenic and gallic and caffeic (24.42%), respectively. All fruits by products were exhibited remarkable antioxidant activity, with various degrees in all tested methods. However, among all by-products extracts, organic extract had higher antioxidant than that aqueous extracts toward all antioxidant tested. Mango kernel peel and pomegranates showed high radical scavenging activity, which could be compared with the synthetic antioxidants Butylated Hydroxyanisol (BHA). However, all by-products extracts exhibited high inhibit effect against the lipid peroxidation of sunflower oil (at 100°C) as assessed by rancimat methods. However, this antioxidant activity was found to be strong significant correlation with phenolic contents (p<0

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Mango Peels as a New Tropical Fibre: Preparation and Characterization

Cited by 226 publications

References 12 publications

Effects of sulphur preservative on phytochemical and antioxidant capacity of peels of mango cultivars (Mangifera indica L.) produced in South Africa

Effects of sulphur preservative on phytochemical and antioxidant capacity of peels of mango cultivars (Mangifera indica L.) produced in South Africa

Farelo de resíduo de manga para tilápia do Nilo

Natural Antioxidant Ingredient From by-Products of Fruits

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