TY - JOUR
T1 - Assessment of bioactive compounds and antioxidant capacity of peels and seeds from Mangifera indica L cv Ataulfo waste
AU - Uuh-Narváez, J.
AU - Castañeda-Pérez, E.
AU - Chel-Guerrero, L.
AU - Hernández-Martínez, D. M.
AU - Betancur-Ancona, D.
N1 - Publisher Copyright:
© 2023, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
PY - 2023/6
Y1 - 2023/6
N2 - In Mexico, mango processing waste constitutes approximately 600,000 tons per year. This work aims to evaluate peels and seeds’ bioactive compounds and antioxidant activity (AA) from Mangifera indica L cv Ataulfo waste. Mango peel flour (MPF) and mango seed flour (MSF) were obtained. Mango seed oil (MSO) was obtained from MSF, then physicochemically evaluated, and the fatty acid composition was determined by methyl esters formation (FAME) and gas chromatography. The total phenolic content (TPC), carotenoids, chlorophyll a, b, and total, and vitamin C from the MSF and MSO extracts were quantified. The AA was analyzed by DPPH and ABTS. The MSO showed similar physicochemical characteristics and fatty acid composition to cocoa butter and shea butter. Stearic (C18:0), oleic (C18:1), and linoleic (C18:2) fatty acids constituted the majority of the total fatty acids, and the ratio of stearic: oleic acids was 0.82. The MPF had 186.11 ± 0.94 mg GAE/g of TPC, 164.67 ± 1.56, 292.88 ± 1.38, and 457.55 ± 0.93 mg/kg of chlorophylls a, b, and total, respectively, and the carotenoid content in MSO was 120.76 ± 1.98 mg β-carotene/kg. All bioactive compounds influenced the AA.
AB - In Mexico, mango processing waste constitutes approximately 600,000 tons per year. This work aims to evaluate peels and seeds’ bioactive compounds and antioxidant activity (AA) from Mangifera indica L cv Ataulfo waste. Mango peel flour (MPF) and mango seed flour (MSF) were obtained. Mango seed oil (MSO) was obtained from MSF, then physicochemically evaluated, and the fatty acid composition was determined by methyl esters formation (FAME) and gas chromatography. The total phenolic content (TPC), carotenoids, chlorophyll a, b, and total, and vitamin C from the MSF and MSO extracts were quantified. The AA was analyzed by DPPH and ABTS. The MSO showed similar physicochemical characteristics and fatty acid composition to cocoa butter and shea butter. Stearic (C18:0), oleic (C18:1), and linoleic (C18:2) fatty acids constituted the majority of the total fatty acids, and the ratio of stearic: oleic acids was 0.82. The MPF had 186.11 ± 0.94 mg GAE/g of TPC, 164.67 ± 1.56, 292.88 ± 1.38, and 457.55 ± 0.93 mg/kg of chlorophylls a, b, and total, respectively, and the carotenoid content in MSO was 120.76 ± 1.98 mg β-carotene/kg. All bioactive compounds influenced the AA.
KW - Agricultural by-products
KW - Antioxidant capacity
KW - Bioactive compounds
KW - Mangifera indica cv Ataulfo
KW - Mexican mango
UR - http://www.scopus.com/inward/record.url?scp=85148338631&partnerID=8YFLogxK
U2 - 10.1007/s00217-023-04225-w
DO - 10.1007/s00217-023-04225-w
M3 - Artículo
AN - SCOPUS:85148338631
SN - 1438-2377
VL - 249
SP - 1461
EP - 1468
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 6
ER -