Mango rejects and mango waste: Characterization and quantification of phenolic compounds and their antioxidant potential

Abstract

Mango (Mangifera indica L.) belongs to the family of Anacardiaceae and is mainly grown in tropical regions but consumed abundantly worldwide. Although consumed fresh, approximately 20% of mangoes are chemically and physically preserved through innovative processing technologies such as high-pressure processing (HPP) and pulsed electric field processing, to manufacture mango products such as beverages, jams, jellies, and pickles (Peng et al., 2019). With worldwide production volumes reaching approximately 39.1 million tonnes in 2018, successive rises in demand for the fruit are expected (Altendorf, 2019). As a consequence of the high production rate of mango, a significant amount of wastage is inevitably produced along the food supply chain. In developed countries, food waste

Bioactive Compounds and Antioxidant Activities in Different Fractions of Mango Fruits (Mangifera indica L., Cultivar Tommy Atkins and Keitt)

“…Several authors have previously investigated and demonstrated the positive correlation between TPC and antioxidant activity [78,79]. Our results (Table 4) indicated that TPC has a statistically significant (p < 0.001) positive Pearson correlation with HAA (r = 0.990).…”

Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (Prunus avium L.) and Their Potential Antioxidant Properties

“…The Fe 2+ chelating activity of the cherry samples was measured according to Lee et al 68 and Du et al 38 A 15 μL of the sample extract was mixed with 85 μL of water, 50 μL of 2 mmol/L FeCl 2 (1:15 dilution in water), and 50 μL of 5 mmol/L ferrozine (1:6 dilution in water). Incubation was performed at room temperature for 10 min.…”

“…Determination of FICA. The Fe 2+ chelating activity of the cherry samples was measured according to Lee et al 68 FICA was determined using the EDTA standard curve with concentrations in the range 0−50 μg/mL. The results were expressed as mg EDTA equivalent per gram in fresh weight.…”

Phenolic Compounds: Classification, Chemistry, and Updated Techniques of Analysis and Synthesis

“…Other techniques for analysis of phenolic compounds include capillary electrophoresis (CE) and micellar electro-kinetic chromatography. [22] Recent methods of analysis include ultra-high performance liquid chromatography (UHPLC) [23], ultra-high performance liquid chromatography-quadrupoleorbitrap (UHPLC-Q-Orbitrap) [24], high performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS /MS) [25], liquid chromatography coupled with electrospray-ionization triple quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) and high-performance liquid chromatography-photo diode array (HPLC-PDA) [26], ESI-Ms/MS [27].…”