Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Abstract

Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

“…Similarly, Sáyago-Ayerdi et al [57] detected gallo-tannins from 5 (penta-O-galloyl glucose) to 13 galloyl units (trideca-O-galloyl glucose). The flavonoids dominant in mango kernel were mangiferin, homo-mangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin, while gallic, ellagic, 4-caffeoylquinic acids, caffeic, coumaric, protocatechuic, and ferulic are the main non-flavonoid phenolics found in mango kernel [58,59].…”

“…Flavonoids and non-flavonoid phenolics present in mango have multiple biological effects. These phytochemicals have shown high antioxidant, nutraceutical, antimicrobial, anticancer, and pharmaceutical significance and antiproliferative activities [59]. Worth noting mangiferin, as one of the major compounds in mango, may be a compound with high cancer chemo-preventive potential and possible preventive effect against oncogenesis [150].…”

Effect of fluidized‐bed and freeze‐drying techniques on physicochemical, nutritional, thermal, and structural properties of Moringa oleifera flowers, leaves, and seeds

“…They concluded that the application of vacuum in drying reduces the oxidation and degradation of the protein. The temperature has the biggest effect on protein characteristics followed by drying time, speed of the wind, and its relative humidity (Mwaurah et al, 2020). Figure 5 lower Tg (92.7 ℃) value than the germinated and fermented ones, which could be attributed to an increase in stickiness, caking, and agglomeration during handling and also may contribute to a higher moisture content causing plasticization effect.…”

Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing

“…Mango is one of the world's most traded tropical fruits with a global annual production of approximately 50 million metric tons between 2016-2018 [1][2][3]. In Thailand, mango production contributes substantially to the economics and Thai varieties also secure good market positions in both domestic and international market due to the uniqueness in taste and aroma [4].…”