Physicochemical Properties of Dietary Fibres Prepared from Ambarella (Spondias cytherea) and Mango (Mangifera indica) Peels

Koubala, Benoît Bargui; Kansci, Germain; Garnier, Catherine; Thibault, Jean‐François; Ralet, Marie-Christine

doi:10.1007/s11947-011-0660-1

Cited by 23 publications

(18 citation statements)

References 27 publications

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“…A similar SC (9.1 mL/g) was reported by . Maximum SC of 20.7 mL/g was previously reported by Koubala et al (2013), who additionally washed the peels with ethanol studying a peel particle size of 0.5 mm. Ethanol washing notably reduced the content of sucrose, lipids, pigments, and phenolic compounds in the peels and, thus may be responsible for the increased SC.…”

Section: Influence Of Cultivarmentioning

confidence: 70%

“…Hayden (11.4 g/g). Koubala, Kansci, Garnier, Thibault, & Ralet (2013) reported a WHC of 6.1 g/g DM for peels from cv. Mango.…”

Section: Influence Of Cultivarmentioning

confidence: 99%

“…peels, lime (Citrus latifolia Tanaka) peels, and apple pomace, respectively (Figuerola et al, 2005;Koubala et al, 2013), being in a similar range like the WHCs and SCs of mango peel powders. Thus, its properties turn mango peel into a potential dietary fiber supplement allowing to enrich the WHC of foods.…”

Section: Influence Of Cultivarmentioning

confidence: 99%

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Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

et al. 2015

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Section: Influence Of Cultivarmentioning

confidence: 70%

“…Hayden (11.4 g/g). Koubala, Kansci, Garnier, Thibault, & Ralet (2013) reported a WHC of 6.1 g/g DM for peels from cv. Mango.…”

Section: Influence Of Cultivarmentioning

confidence: 99%

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Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

et al. 2015

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“…Mango peels represent about of 16-19 % of the total weight of the fruit [8]. These peels are mostly thrown into nature or used for animal feeding, but they have reported to be an important source of pectin [9] fibers [10] and polyphenols [3].…”

Section: Introductionmentioning

confidence: 99%

Mango Peel as Source of Antioxidants and Pectin: Microwave Assisted Extraction

Rojas

Contreras-Esquivel

Orozco-Esquivel

et al. 2015

Waste Biomass Valor

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In this study, we evaluated the microwave-assisted extraction of pectin and polyphenols from mango (Mangifera indica) peels var. Ataulfo using several extraction conditions (time and temperature). Under best extraction conditions, an extract was prepared from dehydrated and pulverized mango peels and fractionated by liquid chromatography on Amberlite XAD-16, until obtain an polyphenols-rich ethanolic fraction which was evaporated to recover the total polyphenols as fine powder. Chemical and antioxidant properties were measured. The dry peels represent only 2.66 % of the fresh mango, however this extraction method was shown to significantly act upon yield of pectin (3.88-10.43 % dry weight). Also, this material is an important source of polyphenols (11.66 mg g -1 dry peels) with higher antioxidant capacity (70.31, 91.46 and 86.46 % of inhibition to DPPH, ABTS and Lipid oxidation inhibition, respectively) at 75 ppm. Based in our findings a good recovery yield was obtained. Fine characteristics of the pectin and polyphenols make them an important biomaterial that can be exploited and used in food, pharmaceutical and other industries.

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“…Mango peel fiber with high hydration capacities has potential in dietary fibre-rich foods preparation (Koubala et al 2013). Mango peel dietary fibre has been shown to be associated with natural antioxidant components and therefore its antioxidant capacity is greater than that of DL-α-tocopherol and French Paradoxe (Larrauri et al 1997).…”

Section: Dietary Fibrementioning

confidence: 99%