Extraction of Bioactive Compounds from Mango Peels Using Green Technology

Tunchaiyaphum, Surawith; Eshtiaghi, M. N.; Yoswathana, Nuttawan

doi:10.7763/ijcea.2013.v4.293

Cited by 60 publications

(41 citation statements)

References 13 publications

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“…The total phenolic content of the peel of freshly harvested mango fruit was found to be 11.90 mg GAE/g. This result was similar to the result (11.68 mg GAE/g) obtained by Tunchaiyaphum et al (2013). The value obtained in this present study was higher than the previous values reported for different varieties of mango peels; 45.25 -87.67 mg GAE/100g (Imran et al, 2013;Ramirez, Zambrano, Sepulveda, & Simirgiotis, 2014) and 0.86 g GAE/100g (De Almeida Monaco et al, 2014).…”

Section: Resultscontrasting

confidence: 53%

“…To our knowledge, there has been no previous study to directly compare phenolics, vitamin C and antioxidant properties of mango peel, with respect to storage of mango fruit. However, phenolics and antioxidant properties of mango peel has been previously evaluated (Ajila et al, 2007;Kim, Brecht, & Talcott, 2007;Tunchaiyaphum, Eshtiaghi, & Yoswathana, 2013;De Almeida Monaco, Costa, Uliana, & Lima, 2014). The present study was designed to evaluate the bioactive components, antioxidant properties and inhibition of Fe 2+ -induced lipid peroxidation of mango peel as affected by storage of mango fruit at room and refrigeration temperatures.…”

Section: Introductionmentioning

confidence: 99%

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Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Foluso

Makinde²,

Adeyemi³

et al. 2016

IJFS

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This study sought to evaluate the bioactive components (total phenolics, vitamin C and flavonoid), antioxidant properties (FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities) and inhibition of Fe 2+ -induced lipid peroxidation of the peel of mango fruit stored at refrigeration temperature and room temperature. The peel of mango fruit stored at room temperature had significantly (P ≤ 0.05) higher contents of total phenolic (13.61 mg GAE/g), vitamin C (12.98 mg AAE/g), total flavonoid (4.49 mg QE/g) and non-flavonoid (9.12 mg Qe/g) than the peel of freshly harvested mango fruit and the peel of mango fruit stored at refrigeration temperature. In consonance with the bioactive components, the peel of mango fruit stored at room temperature had a higher FRAP, and hydroxyl, DPPH and ABTS radical scavenging abilities than the others. The peel of mango fruit stored at room temperature showed stronger inhibition of Fe 2+ induced lipid peroxidation by exhibiting the least IC50 (1.44 mg/ml in brain), (1.43 mg/ml in pancreas) and (1.88 mg/ml in kidney). Thus freshly harvested, matured, edible and just ripe mango fruit (Sheri Mango) could be stored at room temperature and be consumed with the peel.

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Section: Resultscontrasting

confidence: 53%

Section: Introductionmentioning

confidence: 99%

Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit

Foluso

Makinde²,

Adeyemi³

et al. 2016

IJFS

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“…SCW is the most promising engineering approach that offers an environmentally friendly technique for extracting various compounds from plants and algae (Zakaria and Kamal 2016). Tunchaiyaphum et al (2013) extracted phenolic compounds from mango peels using SCW. The amount of phenolic compounds from mango peels using SCW extraction was higher than that using Soxhlet extraction technique.…”

Section: Subcritical Water Extractionmentioning

confidence: 99%

Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds

Kumar

Yadav

Kumar

et al. 2017

Bioresour. Bioprocess.

351

148

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Food waste, a by-product of various industrial, agricultural, household and other food sector activities, is rising continuously due to increase in such activities. Various studies have indicated that different kind of food wastes obtained from fruits, vegetables, cereal and other food processing industries can be used as potential source of bioactive compounds and nutraceuticals which has significant application in treating various ailments. Different secondary metabolites, minerals and vitamins have been extracted from food waste, using various extraction approaches. In the next few years these approaches could provide an innovative approach to increase the production of specific compounds for use as nutraceuticals or as ingredients in the design of functional foods. In this review a comprehensive study of various techniques for extraction of bioactive components citing successful research work have been discussed. Further, their efficient utilization in development of nutraceutical products, health benefits, bioprocess development and value addition of food waste resources has also been discussed.

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“…Polyphenol rich fractions of peel extract could be used as natural antioxidants and functional food or feed supplements (Berardini et al 2005). In a recent study, phenolic compounds from mango peels were successfully extracted using subcritical water (SCW) and this solvent is considered to be environmentally friendly for extraction of bioactive compounds (Tunchaiyaphum et al 2013). The subcritical water extraction is considered to be timesaving, results in high yield and no toxic solvent residues yielding method and therefore can be applicable for the food industry.…”

Section: Phenolic Antioxidantsmentioning

confidence: 99%