Evaluation of the Nutritional, Phytochemical and Antioxidant Properties of the Peels of Some Selected Mango Varieties

Abstract

Peels of 3 varieties of mango (Julie, Peter and Paparanda) were evaluated to determine the effects of varietal differences on the nutritional, phytochemical and antioxidant properties of peels of the selected varieties. Peels from moderately ripe mango fruits were processed into mango peel flour and analyzed for their nutritional, phytochemical and antioxidant properties. The results showed that mango varieties significantly differ from each other in their nutritional compositions. Peter variety had significantly highest values in both vitamins A (β-carotene) and C while Paparanda variety had significantly lowest values. Beta-carotene content of mango peels significantly ranged from 9.14 to 11.98 µg/g while the vitamin C content ranged from 21.66 µg/g to 51.54 µg/g. There is also great variation in the phytochemical compositions of the peels of the different varieties suggesting that they might have bioactive and functional properties. DPPH scavenging activities of the mango peels are significantly different from each and are also concentration dependent. They correlated with the vitamin C and polyphenolic content. Mango peels could therefore offer low-cost dietary supplements for low income groups as well as serve as potential source of functional ingredient in processed foods for the control, management and treatment of oxidative stress induced health disorders.

<i>In </i><i>v</i><i>itro</i> Antioxidant Properties of Mango Powder Produced from Blends of <i>Brokin </i>and <i>Julie </i>Cultivars Fortified with Yellow Pea protein hydrolysate

“…This may be as a result of the disparities in the parts of mango being evaluated and the amount of bioactive constituents found in them. The results obtained from this study for DPPH radical scavenging activity were lower than those reported for mango peels from Paparanda, Julie and Peter cultivars [22]. Table 3 clearly revealed that all the samples showed very good metal chelating abilities when compared with the Na-EDTA (Standard) in a dose-dependent manner between 50.00-250.00µg mL -1 The metal chelating effect were in this order; Na-EDTA>*B 80 J 20 >*J CII >*B 70 J 30 > *B CI ≥ *B 50 J 50 >*B 60 J 40 at the concentration of 50.00µg/mL, Na-EDTA>*B 50 J 50 >*B 70 J 30 >*B 80 J 20 >*B 60 J 40 ≥ *B CI > *J CII at the concentration of 100.00µg/mL, Na-EDTA>*B 80 J 20 ≥ *B 50 J 50 >*B 70 J 30 >*J CII ≥*B CI >*B 60 J 40 at the concentration of 150.00µg/mL, Na-EDTA>*B 70 J 30 ≥*B 60 J 40 ≥*B CI >*B 50 J 50 > *B 80 J 20 >*J CII at the concentration of 200.00µg mL -1 and Na-EDTA>*B 70 J 30 >*B 80 J 20 >*B 50 J 50 >*B 60 J 40 >*B CI >*J CII at the concentration of 250.00µg mL -1 accordingly.…”

Sustainable postharvest processing methods for millets: A review on its value‐added products

“…Studies have shown that antioxidant activity of millets depends upon time and temperature of roasting. Increase in roasting temperature increase the antioxidant activity whereas increase in roasting time decrease the antioxidant activity of processed millet grains (Oluwole et al, 2020). Roasting is considered as a good processing method for millet utilization as it improves the protein digestibility due to the increased digestion of nitrogen on heating (Tumwine et al, 2019).…”

Integrated Metabolome and Transcriptome Analysis of Fruit Flavor and Carotenoids Biosynthesis Differences Between Mature-Green and Tree-Ripe of cv. “Golden Phoenix” Mangoes (Mangifera indica L.)

“…Mangoes are nutritional and have certain pharmacological significance due to their high antioxidant content ( Núñez-Sellés et al, 2007 ). The high content of β-carotene in mangoes is considered a dietary supplement and also a potential source of functional ingredients in processed foods and is used for the control, management, and treatment of oxidative stress-induced health problems ( Onuh et al, 2017 ).…”