The antioxidant activitives of mango peel among different cultivars

Liu, Yu Ge; Zhang, Xiu Mei; Fei, Yue; Fu, Qiong

doi:10.1088/1755-1315/61/1/012065

Cited by 8 publications

(7 citation statements)

References 15 publications

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“…Among all the varieties, Langra was reported to have highest phenolic content of 60.48 mg GAE/g, which could be result of enzymatic reactions during different ripening stages of mango cultivars. The studies conducted by Garcia‐Mendoza, Paula, Paviani, Cabral, and Martinez‐Correa () and Liu, Zhang, Ma, and Fu () revealed the total phenolic content in the range of 15.80–41.63 and 1.68–13.28 mg GAE/g, respectively, which is lower than that of reported in the present study. The higher content of total phenolics might be due to more retention of thermo‐labile bioactive compounds by LN 2 ‐aided grinding.…”

Section: Resultscontrasting

confidence: 86%

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

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Mango peel waste (MPW) represents 15–20% of the overall mass of fruit. Hence, an attempt has been made to utilize MPW from six cultivars (Chausa, Langra, Neelum, Barah masi, Dashehari, and Fazli). The mango peel powder (MPP) was obtained using Cryo‐Ball mill, which uses liquid nitrogen to achieve low temperature. The samples were subjected to proximate, mineral composition and SEM analysis. The MPP extracts were screened for their TPC, TFC, and IC50 values. The samples had considerable amount of protein (5.39–6.06%) and crude fiber (6.43–11.80%). Interestingly, significant amount of P and Cl was recorded with highest value in Barah masi (13.53%) and Chausa (2.89%), respectively, which are not reported earlier. Langra, Neelum, and Chausa were found to have highest values for TPC, TFC, and IC50 as 60.48 mg GAE/g, 135.04 mg QE/g, and 490.75 µg/mL, respectively. This study will provide the insight of relationship between Cryogenic grinding and retention of beneficial components. Practical applications The Cryogenic grinding (Cryo‐grinding) is an emerging technology which is used for retention of beneficial components and results in end product with improved quality. This study will highlight the link between Cryo‐grinding and retention of bioactive compounds. The chemical and mineral composition data obtained for Cryo‐ground samples (mango peel powder) suggests their great potential to be used for the fortification of food products. In addition, it reduces problems related to waste disposal and improves functional quality of the food. The findings of this study will enlighten the researchers about incorporation of LN2 in grinding operation of heat‐sensitive products.

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Section: Resultscontrasting

confidence: 86%

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

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“…Mango peel extract has also exhibited biological functions such as antioxidant properties [25,39] and inhibition of HeLa human cervical carcinoma cell proliferation [38]. Generally, phenolic compounds are the major bioactive components of mango peels [18] and these have exhibited antioxidant activity and an antiproliferative effect on HeLa cells [25,[37][38][39]. Thus, the phenolic compound composition in our mango peel extracts and their effects on biological functions warrant further examination.…”

Section: Effects Of Mango Varieties Compressional-puffing and Extramentioning

confidence: 96%

“…A higher yield of extract has the potential for commercialized production. In addition, previous reports revealed that the composition of mango peel extract is complicated, and it may contain polyphenols, flavonoids, carotenoids, vitamin E, vitamin C, pectin, unsaturated fatty acids, and other biologically active components that positively influence health [25,[37][38][39]. Mango peel extract has also exhibited biological functions such as antioxidant properties [25,39] and inhibition of HeLa human cervical carcinoma cell proliferation [38].…”

Section: Effects Of Mango Varieties Compressional-puffing and Extramentioning

confidence: 99%

“…In addition, previous reports revealed that the composition of mango peel extract is complicated, and it may contain polyphenols, flavonoids, carotenoids, vitamin E, vitamin C, pectin, unsaturated fatty acids, and other biologically active components that positively influence health [25,[37][38][39]. Mango peel extract has also exhibited biological functions such as antioxidant properties [25,39] and inhibition of HeLa human cervical carcinoma cell proliferation [38]. Generally, phenolic compounds are the major bioactive components of mango peels [18] and these have exhibited antioxidant activity and an antiproliferative effect on HeLa cells [25,[37][38][39].…”

Section: Effects Of Mango Varieties Compressional-puffing and Extramentioning

confidence: 99%

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Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indicaL.) Peels

Huang

Kuo

et al. 2018

Journal of Food Quality

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During the processing of mango, a huge amount of peel is generated, which is environmentally problematic. In the present study, a compressional-puffing process was adopted to pretreat the peels of various mango cultivars, and then the bioactive compounds of mango peels were extracted by water or ethanol. The phenolic compound compositions as well as the free radical-scavenging, antiinflammatory, and antibacterial activities of water extract (WE) and ethanol extract (EE) from nonpuffed (NP) and compressionalpuffed (CP) mango peels were further evaluated. It was found that compressional-puffing could increase the yield of extracts obtained from most mango varieties and could augment the polyphenol content of extracts from Jinhwang and Tainoung number 1 (TN1) cultivars. The WE and EE from TN1 exhibited the highest polyphenol content and the greatest free radical-scavenging activities among the mango cultivars tested. Seven phenolic compounds (gallic acid, pyrogallol, chlorogenic acid, p-hydroxybenzoic acid, p-coumaric acid, ECG, and CG) were detected in CPWE (compressional-puffed water extract) and CPEE (compressionalpuffed ethanol extract) from TN1, and antioxidant stability of both CPWE and CPEE was higher than that of vitamin C. Further biological experiments revealed that CPEE from TN1 possessed the strongest anti-inflammatory and antibacterial activities, and thus it is recommended as a multibioactive agent, which may have applications in the food, cosmetic, and nutraceutical industries.

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“…Mango is the most abundant tropical seasonal fruit consumed both in fresh or processed form throughout the world. About 25% of its production is used extensively to make puree, pickles, jam, jelly, juice, etc (Liu et al 2017). Skins of mango are the most important by-products of mango processing.…”

Section: Mango (Mangifera Indica)mentioning

confidence: 99%

Utilization of Agro Waste for Beneficial Product Formulation

et al. 2022

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In the past few years, we have been very familiar with the waste hierarchy concept of the 3 R’s, Reduce, Reuse and Recycle. This review article aims to suggest a possible way to reuse the agro-waste sector. It will focus on the zero waste food industry. While consuming our day-to-day food unknowingly we throw away some of the important portions of fruits and vegetables which can help us fight diseases and stay healthy. Therefore, we need proper management to utilize these beneficial components present in those fruit scrapes. An abundant amount of food waste is been produced during the processing of food from the different food industries. In addition to this, agro wastes like peels, seeds, etc. are also generated from fruit and vegetable agriculture. This paper mainly focuses on the agro-waste of the food industry, which can be consumed when the bioactive compound is extracted and is available as a functional food. The bioactive compounds have the potential to control blood pressure, diabetes, inflammation, etc. Thus, by incorporating these bioactive compounds we can enhance the quality of food. Recently functional food is consumed by a large population for its beneficial effect on our body.

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The antioxidant activitives of mango peel among different cultivars

Cited by 8 publications

References 15 publications

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indicaL.) Peels

Utilization of Agro Waste for Beneficial Product Formulation

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