Chemical and Nutritional Studies on Mango Seed Kernels

Zein, Ragaa; El-Bagoury, Abd Al-Aziz Hosni; Kassab, Hanan

doi:10.21608/jfds.2005.237761

Cited by 6 publications

(4 citation statements)

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“…This processing method is effective in removing 43.63 to 52.73% of total phenolic compounds; the highest removing percentage of total phenolic compounds was obtained in peach kernel flour. These results are in agreement with those obtained by [27][28][29] Combined treatments (soaking with heating) produced a significant (p≤0.05) change on the phytic acid of processed kernels compared to the raw. The highest reducing percentage of phytic acid was obtained in peach kernel flour (54.34%).…”

Section: Data Insupporting

confidence: 92%

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

Mohamed

Abul-Hamd

Hussein

et al. 2022

EJNFS

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During the processing of fruits, large quantities of wastes are generated, these by-products contain large amounts of oil, starch and protein that can be exploited due to their good nutritional, technological, and functional properties. However, due to the presence of several antinutritional factors, such as polyphenolic compounds, phytic acid, cyanogenic glycoside and oxalates, the use of fruit wastes in human food is limited. The present investigation was aimed to study the effect of soaking and heating on antinutritional factors. It also examines the effect of substituting defatted apricot, peach, and mango seed kernel flours for wheat flour in various ratios (5, 10, and 15%) on the chemical composition, physical features, and sensory properties evaluation of biscuits. The results revealed a significant effect of soaking and heating on the antinutrients, detoxification led to a significant (p≤0.05) decrease in antinutritional factors with ratios 43.63-52.73% total phenols, 78.17-86.16% tannins, 45.92-54.34% phytic acid and 40.42-44.70% oxalates, along with the complete removal (100%) of hydrocyanic acid (HCN). Wheat biscuit contained 3.20% moisture, 6.31% protein, 15.46% fat, 0.64% crude fiber, 1.25% ash and 76.33% carbohydrate. Highly acceptable biscuits could be obtained by incorporating 5% of defatted apricot, peach and mango kernel flours in the wheat biscuits formulation. As a by-product, apricot, peach and mango kernels offer an exciting potential as a food ingredient permitting to enrich biscuits and enlarge the food base for consumers.

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Section: Data Insupporting

confidence: 92%

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

Mohamed

Abul-Hamd

Hussein

et al. 2022

EJNFS

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“…The analysis indicated that MPP and MKP contained significant phenolics content, possibly due to high-temperature damage not being detected during the dying process. According to Abdel Magied and Ali [12], drying at air temperatures above 60ºC resulted in a lower concentration of phenolic compounds due to thermal degradation. In addition, using low air-drying temperatures for an extended period, as with the solar drying method, resulted in a greater loss of phenolic content due to oxidation caused by oxygen.…”

Section: Phytochemicals Characterization Of Mango By-productsmentioning

confidence: 99%

“…The proportion of mango seed is about 10-25% of the total fruit weight, depending on their varieties. The mango seed kernel contains about 77% carbohydrate, 6.0 % protein, 2.0% crude fiber, 11% fat, 2.0% ash, amino acids (leucine and lysine), polyphenols, phytosterols, and tocopherols [12]. Moreover, the mango seeds showed antioxidant activity due to their role in free radical species (ROS) scavenging and reducing power [13].…”

Section: Introductionmentioning

confidence: 99%

Research on the Usefulness of Dried Zebda Mango by-Products for Production Raw Beef Sausage

Abdou,

Alarjani,

Mansour

et al. 2023

Pol. J. Environ. Stud.

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Total phenolic (TPC), total flavonoid (TF), carotenoids and vitamin C contents were shown to be 4109, 2050 mg GAE/100 g, 3889, 1665 mg catechin/100 g, 3.86, 0.25 mg/100 g and 75.07, 65.76 mg/100 g D.W in MPP and MKP, respectively. The obtained bioactive compounds indicated that MPP (65%) had a higher antioxidant capacity than MKP (50%). The incorporation of mango byproduct powder significantly altered the beef sausage's physico-chemical, microbiological and sensory criteria. Especially the addition of MPP at a high concentration (2%) was retarding the development of lipid oxidation and, consequently, the deterioration of quality, such as microbial and color parameters stability of beef sausage stored at 4ºC for 12 days. The utilization of mango by-products as an antioxidant and antimicrobial natural preservative was investigated in beef sausage instead of synthetic preservatives, which are becoming avoided. Results showed that the higher concentration of MPP (2%) had a greater antioxidant effect than Butylated Hydroxy Toluene (BHT), which delayed lipid oxidation,

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“…Dependendo da variedade, as amêndoas dos caroços de manga contêm cerca de 6,0% de proteínas, 11% de lipídeos, 77% de carboidratos, 2% de fibras e 2% de cinzas, baseados em seu peso seco 3 . Atualmente, a manga variedade Tommy Atkins é a mais produzida e a que possui a maior participação no volume comercializado no mundo, devido principalmente a sua coloração intensa, produções elevadas e resistência ao transporte a longas distâncias 4 .…”

Section: Introductionunclassified

Propriedades morfológicas e funcionais e outras características da pasta do amido nativo e oxidado da amêndoa do caroço de manga (Mangifera indica L.), variedade Tommy Atkins

Mendes,

Bora,

Ribeiro

2012

Rev Inst Adolfo Lutz

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Após o processamento industrial da manga, o caroço e a casca são normalmente descartados sem que haja um devido aproveitamento. Neste trabalho, foram investigadas as características morfológicas e funcionais e as propriedades da pasta dos amidos nativo e oxidado do caroço (amêndoa) de manga, da variedade Tommy Atkins, para pesquisar uma nova fonte de amido, as formas de melhoria e contribuir na utilização de resíduos da indústria alimentícia. Na composição centesimal, o extrato amiláceo apresentou 71,56% de amido, 7,30% de lipídeos, 5,6% de proteínas e umidade de 10,3%. Os percentuais de carbonila e carboxilas foram, respectivamente, 0,05% e 0,09%. A oxidação não alterou visivelmente os grânulos de amido. O poder de intumescimento e a solubilidade mostraram-se dependentes da temperatura e do pH, e o maior valor foi verificado no amido oxidado a 95 °C (13,112 g/g). O amido oxidado apresentou maior capacidade de absorção de água (105,97%), e a maior capacidade de absorção de óleo foi encontrada no amido nativo (59,78%). Quanto às propriedades de pasta, verificou-se o aumento da temperatura de pasta, do pico de viscosidade, da viscosidade mínima, da quebra de viscosidade, da viscosidade final e da tendência para retrogradação do amido oxidado em relação ao nativo. Pelas propriedades avaliadas, ambos os amidos podem ter aplicação na indústria alimentícia.

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Chemical and Nutritional Studies on Mango Seed Kernels

Cited by 6 publications

References 0 publications

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

Research on the Usefulness of Dried Zebda Mango by-Products for Production Raw Beef Sausage

Propriedades morfológicas e funcionais e outras características da pasta do amido nativo e oxidado da amêndoa do caroço de manga (Mangifera indica L.), variedade Tommy Atkins

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