Phytochemicals, antioxidant activity and nutritional profile of pulp, peel and peel fiber of mango (Mangifera indica l.) cultivar Ataulfo
DOI:
https://doi.org/10.31989/ffhd.v14i10.1449Abstract
Introduction: Mango fruit and its by-products represent a very diverse and abundant source of sugars and components with anti-inflammatory and antioxidant properties, such as dietary fiber, vitamins, and polyphenols. Consuming mango pulp might reduce health disorders caused by inflammatory and oxidative processes such as obesity related diseases. Mango and its by-products contain compounds that can either promote or neutralize inflammatory and oxidative environments; variations in their composition may directly influence the degree of bioactivity. This work aimed to analyze the nutritional and nutraceutical profiles presented in the three different mango by-products to know their possible nutraceutical potential.
Objective: This work aimed to analyze the nutritional and nutraceutical profiles presented in the three different mango by-products to know their possible nutraceutical potential.
Methods: Ripe Ataulfo mango products (pulp, peel, and peel fiber) were evaluated for nutritional composition by AOAC methods. β-carotene and ascorbic acid were analyzed by UV-Vis liquid chromatography (LC), while mangiferin, phenolics and flavonoids by LC coupled to mass spectrometer detector. The antioxidant capacity was correlated to each of the bioactive compounds.
Results: Ripe Ataulfo mango products (pulp, peel, and peel fiber) were evaluated for nutritional, antioxidant, and phytochemical characteristics. All the by-products demonstrated significant differences (P ≤ 0.05) in nutritional and chemical composition. Mango peel had the highest β-carotene, vitamin C, and mangiferin values. Mango pulp had the highest values for free sugars (73 g 100 g-1), but low phytochemicals values, contrasting the peel fiber with 81% of total dietary fiber but minimum values of free sugars and β-carotene and no vitamin C. The highest antioxidant capacity was presented for mango peel. Results obtained from this study indicate that the mango Ataulfo pulp and by-products are divergent and represent a good source of bioactive compounds.
Conclusions: Mango peel composition is a natural combination of high concentrations of mangiferin, flavonoids, phenolic acids, vitamin C, provitamin A, and dietary fiber, all involved with inflammation and cell oxidative stress-related disease control and prevention. However, mango peel exhibited the most significant nutraceutical potential due to its high antioxidant capacity.
Keywords: Mangifera indica L.; Mango Ataulfo; Mangiferin; Flavonoids; Phytochemicals; Bioactive Compounds
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