Phenolic-antioxidant capacity of mango seed kernels: therapeutic effect against viper venoms

Abdel‐Aty, Azza M.; Salama, Walaa H.; Hamed, Mohamed Belal; Fahmy, Afaf S.; Mohamed, Saleh A.

doi:10.1016/j.bjp.2018.06.008

Cited by 53 publications

(30 citation statements)

References 43 publications

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“…The chemical structure of these flavonoids is illustrated in Figure 3. Mango kernel extract contains approximately 33.25 mg/g db of flavonoids (Abdel-Aty, Salama, Hamed, Fahmy, & Mohamed, 2018). In a different study, Sultana, Hussain, Asif, and Munir (2012) observed that flavonoids ranged between 48.43 and 92.55 mg/g db.…”

Section: Flavonoidsmentioning

confidence: 96%

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Mwaurah

Kumar

et al. 2020

Comp Rev Food Sci Food Safe

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Mango (Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.

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Section: Flavonoidsmentioning

confidence: 96%

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Mwaurah

Kumar

et al. 2020

Comp Rev Food Sci Food Safe

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“…This situation has necessitated a search for new antibacterial compounds hence, researchers and pharmaceutical industries are increasingly turning their attention to herbal products in order to develop better drugs against pathogenic microbial strains [2,3]. Fortunately, most plants produce a large number of secondary metabolites with antimicrobial effects on pathogens, individually or in combination [4][5][6]. In addition, medicinal plants have various effects on living systems, thus they are used as; sedatives, analgesic, antipyretics, cardio-protective, anti-inflammatory, antioxidants, antispasmodics, immunomodulatory [7], antioxidant [4], and immunomodulatory [7,8].…”

Section: Introductionmentioning

confidence: 99%

“…Fortunately, most plants produce a large number of secondary metabolites with antimicrobial effects on pathogens, individually or in combination [4][5][6]. In addition, medicinal plants have various effects on living systems, thus they are used as; sedatives, analgesic, antipyretics, cardio-protective, anti-inflammatory, antioxidants, antispasmodics, immunomodulatory [7], antioxidant [4], and immunomodulatory [7,8]. Importantly these plants' chemical diversity is thought to protect plants against microbial pathogens [3].…”

Section: Introductionmentioning

confidence: 99%

“…First and foremost, mango (Mangifera indica L.) is a member of the family Anacardiaceae. Mango is one of the most important and abundant tropical fruits in Nigeria with a global production exceeding 35 million tons [3,4]. Mango fruits are processed in various products as puree, canned slices, syrup, nectar, leather, pickles, chutney and jam [9], with concurrent generation of significant amount of wastes.…”

Section: Introductionmentioning

confidence: 99%

“…Hence, the mango kernels contain 15 wt% of oils [5]. Mango seed kernel, hitherto considered as waste, contain substantial levels of health-enhancing compounds and natural antioxidants [4].Therefore, more than one million tons of mango seeds are being treated as waste, subsequently leading to environmental pollution. However, with appropriate treatment and study, the kernel (seeds) might be possibly used as a food ingredient, medicine and many other purposes [2].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Extraction and Antibacterial Studies of Oil from three Mango Kernel obtained from Makurdi - Nigeria

Asemave

Abakpa

Ligom

2020

Prog. Chem. Biochem. Res.

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Influence of the microstructure in the biodegradability process of eco‐friendly materials based on polylactic acid and mango seed for food packaging to minimize microplastic generation

Lima,

Middea,

Reis

et al. 2024

J of Applied Polymer Sci

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In this research, mango parts (kernel and integument) were loaded into a polylactic acid (PLA) matrix by a casting process to develop biocomposite materials. These materials should present improved mechanical and thermal properties and have the potential to be used as environmentally friendly, biodegradable food packaging material with extended shelf life. For this purpose, the research was divided into two parts: step 1, ground materials of a certain particle size from a previous work1 and step 2, which are the materials from Step 1 ground again. The samples were characterized by x‐ray diffraction, scanning electron microscopy (SEM), laser granulometry, texture tests, and thermal analysis. The difference between them was particle size distribution, impacting the materials' mechanical strength and degradation rate. Three biocomposites were made (PLA/kernel, PLA/integument, and PLA/kernel/integument) in both steps. SEM was used to observe the size distribution of the mango seed and sample morphology. In addition, resistance values increased with the addition of kernel or integument particles. Biocomposite biodegradability was also evaluated. Based on the results of this study, the biocomposites showed high mechanical properties and thermal stability, making them suitable for applications such as food packaging and structural components to help reduce environmental loads and microplastic generation.

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Phenolic-antioxidant capacity of mango seed kernels: therapeutic effect against viper venoms

Cited by 53 publications

References 43 publications

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Extraction and Antibacterial Studies of Oil from three Mango Kernel obtained from Makurdi - Nigeria

Influence of the microstructure in the biodegradability process of eco‐friendly materials based on polylactic acid and mango seed for food packaging to minimize microplastic generation

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