Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels

Abstract

The present study evaluated the effects of temperature in the drying of “Palmer” mango peel on its physicochemical characteristics, bioactive compounds, and antioxidant activity, generating information for a better utilization of this by‐product and its use in food products. Peels with average thickness of 1.5 mm were dried in an air circulation oven at different temperatures (40, 50, 60, 70, and 80°C). Mathematical models (empirical and diffusive) were fitted to the experimental data obtained and, subsequently, the dehydrated peels were crushed to obtain the powders, which were characterized in terms of physical attributes, physicochemical attributes, bioactive compounds, and antioxidant activity (ABTS+, DPPH, and FRAP). The diffusion model indicated that “Palmer” mango peels show a uniform moisture distribution over time and the Wang and Singh model does not have a consistent physical behavior for the study (R2 <.91). The extraction process using solvents with different polarities allowed the extraction of phenolic compounds (13,761.32 ± 1.12 mg/kg), but aqueous extraction revealed superior results for antioxidant activity by the different methods: ABTS (31.72 ± 1.00 mM TEAC/kg), DPPH (162.26 ± 0.23 mM TEAC/kg), and FRAP (66.63 ± 2.27 mM Fe2+/kg). The temperature of 60°C was the most efficient for drying the peels. Practical applications The powder obtained in the present study showed functional potential, as a source of bioactive compounds and antioxidant activity, highlighting the possibility of its use as additive and supplement or incorporated in the formulation of new foods.

Antioxidant Capacity of Mango ‘Ataulfo’ Grown in the Region of Denomination of Origin

“…The DPPH (2,2-diphenyl-1-picrylhydrazyl) assay [31] was carried out adapting volumes for the reading of absorbances in microplate. An amount of 2.3 mg of DPPH in 100 mL of 80% methanol was used as a standard.…”

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies

“…The good‐quality, healthy, and medium‐sized mangoes (variety: Chaunsa mango) were purchased from Jhang market of Faisalabad. Mango were washed to remove dirt and contaminants, and its peel along with seed kernel was separated from edible portion and dried in a dehydrator at 50°C for the duration of 18 h by following the guidelines of de Brito Araújo et al (2021). The dried kernel and peel were grounded to make fine powder, packed in airtight container, and then stored for further analyses at room temperature.…”