Mango Processing, Products and Nutrition

Siddiq, Muhammad; Akhtar, Saeed; Siddiq, Raafia

doi:10.1002/9781118324097.ch15

Cited by 18 publications

(13 citation statements)

References 72 publications

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“…In India, there is a persistent gap between demand and supply of edible oils and about 50% of its requirement is met by imports (Economic survey ); therefore, alternative sources of fats and oils for use in food systems are highly imperative. India ranks number one in world's mango production (Tharanathan et al ., ), and both raw and ripe mangoes are processed to provide various food products (Siddiq et al ., ). Depending on the variety, the seeds, discarded as waste, represent 20–60% of the fruit weight and the kernel represents 45–75% of the seed (Maisuthisakul & Gordon, ).…”

Section: Introductionmentioning

confidence: 97%

Lipase‐catalysed acidolysis of mango kernel fat with capric acid to obtain medium‐ and long‐chain triacylglycerols

Sneha

Jeyarani

2018

Int J of Food Sci Tech

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Summary Mango kernel fat (MKF) was blended with capric acid (1:5 mole ratio) and subjected to acidolysis using 1,3 specific lipase Lipozyme IM (Mucor miehei) for different time intervals (30 min to 24 h). The capric acid content increased gradually up to 43.5 mol% with corresponding decrease in stearic acid content (45.7–17.4 mol%). DSC crystallisation thermograms showed a new exothermic peak at lower temperature, and HPLC profile showed new peaks both indicating the formation of new lower melting triglycerides. A decrease in higher melting triglycerides and gradual increase in new triglycerides was observed. Two prominent newly formed triglycerides were characterised by ESI/MS studies and identified as 2‐oleo‐dicaprin (10, 18′, 10) and stearo‐oleo‐caprin (18, 18′, 10). Solid fat content decreased at all temperatures and samples interesterified for 5 h remained liquid at ambient conditions. The modified MKF can increase the food application from MKF in addition to contributing to health benefits of medium‐ and long‐chain triglycerides.

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Section: Introductionmentioning

confidence: 97%

Lipase‐catalysed acidolysis of mango kernel fat with capric acid to obtain medium‐ and long‐chain triacylglycerols

Sneha

Jeyarani

2018

Int J of Food Sci Tech

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“…Mango is known by various names around the world, for example, Manja in Arabic, Mannko in Greek, Am or Ambi in Hindi, Amba in Sinhala, Mangue in French, Mango in Finnish, Mango in Dutch, Mangue in German, Mángguǒin in Chinese, and Mampalam in Tamil [ 5 ]. Both ripe or unripe mango fruits are in human use as pickles, juice, oils, nectar, powder, sauce, cereal flakes, and jam [ 6 ]. Mango fruit peel and flesh are reported to be a rich source of fiber, vitamin C and A, essential amino acids, and polyphenols [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

A Review on Ethnopharmacological Applications, Pharmacological Activities, and Bioactive Compounds of Mangifera indica (Mango)

Ediriweera

Tennekoon

Samarakoon

2017

Evidence-Based Complementary and Alternative Medicine

157

106

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Mangifera indica (family Anacardiaceae), commonly known as mango, is a pharmacologically, ethnomedically, and phytochemically diverse plant. Various parts of M. indica tree have been used in traditional medicine for the treatment of different ailments, and a number of bioactive phytochemical constituents of M. indica have been reported, namely, polyphenols, terpenes, sterols, carotenoids, vitamins, and amino acids, and so forth. Several studies have proven the pharmacological potential of different parts of mango trees such as leaves, bark, fruit peel and flesh, roots, and flowers as anticancer, anti-inflammatory, antidiabetic, antioxidant, antibacterial, antifungal, anthelmintic, gastroprotective, hepatoprotective, immunomodulatory, antiplasmodial, and antihyperlipemic. In the present review, a comprehensive study on ethnopharmacological applications, pharmacological activities, and bioactive compounds of M. indica has been described.

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“…Mango is called as the king of fruits because of its special characteristic flavor, pleasant aroma, taste, and nutritional values. Both ripe and raw fruits can be used as food products such as pickles, juice, jam, powder, sauce, cereal flakes, and so on ( Siddiq et al, 2012 ). Moreover, various parts of mango trees have been used for medical purposes a long time ago, mostly in Southeast Asian and African countries ( Mukherjee, 1953 ).…”

Section: Introductionmentioning

confidence: 99%

Computational Identification of miRNAs and Temperature-Responsive lncRNAs From Mango (Mangifera indica L.)

et al. 2021

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Mango is a major tropical fruit in the world and is known as the king of fruits because of its flavor, aroma, taste, and nutritional values. Although various regulatory roles of microRNAs (miRNAs) and long non-coding RNAs (lncRNAs) have been investigated in many plants, there is yet an absence of such study in mango. This is the first study to provide information on non-coding RNAs (ncRNAs) of mango with the aims of identifying miRNAs and lncRNAs and discovering their potential functions by interaction prediction of the miRNAs, lncRNAs, and their target genes. In this analysis, about a hundred miRNAs and over 7,000 temperature-responsive lncRNAs were identified and the target genes of these ncRNAs were characterized. According to these results, the newly identified mango ncRNAs, like other plant ncRNAs, have a potential role in biological and metabolic pathways including plant growth and developmental process, pathogen defense mechanism, and stress-responsive process. Moreover, mango lncRNAs can target miRNAs to reduce the stability of lncRNAs and can function as molecular decoys or sponges of miRNAs. This paper would provide information about miRNAs and lncRNAs of mango and would help for further investigation of the specific functions of mango ncRNAs through wet lab experiments.

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Mango Processing, Products and Nutrition

Cited by 18 publications

References 72 publications

Lipase‐catalysed acidolysis of mango kernel fat with capric acid to obtain medium‐ and long‐chain triacylglycerols

Lipase‐catalysed acidolysis of mango kernel fat with capric acid to obtain medium‐ and long‐chain triacylglycerols

A Review on Ethnopharmacological Applications, Pharmacological Activities, and Bioactive Compounds of Mangifera indica (Mango)

Computational Identification of miRNAs and Temperature-Responsive lncRNAs From Mango (Mangifera indica L.)

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