Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit

Abstract

Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.

Redox Imbalance and Mitochondrial Release of Apoptogenic Factors at the Forefront of the Antitumor Action of Mango Peel Extract

“…In this scenario, a plethora of beneficial effects have been described for Mangifera indica L. fruit preparations, which possess a valid nutraceutical potential for anticancer, immunomodulatory, radioprotective, antidiabetic, anti-inflammatory, and antioxidant properties [ 12 , 16 , 35 , 36 , 37 , 38 ].…”

“…The great nutraceutical value of mango fruit lies in its content of macronutrients (such as carbohydrates and lipids), micronutrients (vitamins and minerals), and phytocompounds (polyphenols) [ 15 ]. In recent years, several investigations were carried out using the different fractions (peel, pulp, and seed) and phytocompounds belonging to the fruit [ 16 , 17 , 18 ]. Some findings highlighted cytotoxic and antitumor activity of Mangifera indica L. extracts in vitro and in vivo on different carcinoma cell lines.…”

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

“…Depending on the cultivar, mango pulp constitutes about 40-60% of the total fresh fruit weight, and is the main consumable part of the fruit due to the presence of nutritional and functional compounds [19]. The nutritional compounds and bioactive composition of mango are factors of the cultivar, the agroecological condition of the region, and the maturity of the fruit [20][21][22][23]. Sucrose, fructose, and glucose (in decreasing order of their concentration) comprise the principal carbohydrates present in mature and ripe mango.…”

“…The nutritional quality of mangoes is to a great extent contributed by carotenoids, particularly β-carotene at about 4.138 mg/100 g [24]. The Tommy Atkins variety has been reported to contain 0.64 mg β-carotene, 0.009 mg α-carotene, 0.01 mg β-cryptoxanthin and lutein, and 0.023 mg zeaxanthin per 100 g [22,25]. This indicates that there is variation of carotenoids naturally among mangoes as a result of climatic effects, variety differences, stage of maturity at harvesting period, and storage.…”

Mango Peels and Kernels from Selected Varieties of Côte d’ivoire are Potential Sources of Antioxidative Bioactive Compounds

“…Indeed, the extensive use of synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) in food industries have revealed some side effects on human health [13]. Thus, the use of mango peels and kernels to produce new functional foods appears to be a valuable way for their valorization as reported by some authors [14].…”