TY - JOUR
T1 - Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibre
AU - Patiño-Rodríguez, Omar
AU - Bello-Pérez, Luis A.
AU - Agama-Acevedo, Edith
AU - Pacheco-Vargas, Glenda
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/12
Y1 - 2020/12
N2 - As a result of climate change, the production of stenospermocarpic mangoes has increased dramatically. The stenospermocarpic mango, a fruit with reduced size and no seed, is considered to be a by-product that is both underutilised and wasted. Here, we studied the colour, chemical composition, polyphenol content, antioxidant capacity and starch in vitro digestibility of unripe stenospermocarpic mango flours (pulp and peel). The stenospermocarpic mango pulp flour had 11.7 g/100 g of dietary fibre with a balance of soluble and insoluble fractions; additionally, the total starch content of 41 g/100 g in its uncooked flour (resistant starch) can contribute to an increase in the indigestible carbohydrates. The mango peel flour had higher dietary fibre (40.5 g/100 g) and lower total starch content (21 g/100 g) compared with mango pulp flour. The mango pulp flour had higher phenolic compounds content (99.71 mg/g) and antioxidant capacity (248.5 mg/g, DPPH) compared with the peel flour (16.51 mg/g and 92.08 mg/g, DPPH), respectively. The rapidly digestible starch fraction was approximately 50%, with a balance in the content of slowly and resistant starch fractions in the mango pulp flour (approximately 20% per fraction). The flours of the pulp and peel of unripe stenospermocarpic mangoes can be used as alternative ingredients for preparing functional foods with high dietary fibre content and polyphenol compounds with antioxidant capacities.
AB - As a result of climate change, the production of stenospermocarpic mangoes has increased dramatically. The stenospermocarpic mango, a fruit with reduced size and no seed, is considered to be a by-product that is both underutilised and wasted. Here, we studied the colour, chemical composition, polyphenol content, antioxidant capacity and starch in vitro digestibility of unripe stenospermocarpic mango flours (pulp and peel). The stenospermocarpic mango pulp flour had 11.7 g/100 g of dietary fibre with a balance of soluble and insoluble fractions; additionally, the total starch content of 41 g/100 g in its uncooked flour (resistant starch) can contribute to an increase in the indigestible carbohydrates. The mango peel flour had higher dietary fibre (40.5 g/100 g) and lower total starch content (21 g/100 g) compared with mango pulp flour. The mango pulp flour had higher phenolic compounds content (99.71 mg/g) and antioxidant capacity (248.5 mg/g, DPPH) compared with the peel flour (16.51 mg/g and 92.08 mg/g, DPPH), respectively. The rapidly digestible starch fraction was approximately 50%, with a balance in the content of slowly and resistant starch fractions in the mango pulp flour (approximately 20% per fraction). The flours of the pulp and peel of unripe stenospermocarpic mangoes can be used as alternative ingredients for preparing functional foods with high dietary fibre content and polyphenol compounds with antioxidant capacities.
KW - Antioxidant capacity
KW - In vitro digestibility
KW - Mango by-products
KW - Mango flours
KW - Stenospermocarpic mango
UR - http://www.scopus.com/inward/record.url?scp=85092236669&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2020.109719
DO - 10.1016/j.foodres.2020.109719
M3 - Artículo
C2 - 33292964
AN - SCOPUS:85092236669
SN - 0963-9969
VL - 138
JO - Food Research International
JF - Food Research International
M1 - 109719
ER -