Physico-chemical Characteristics of Different Types of Mango (Mangifera Indica L.) Fruits Grown in Drafur Regions and its Use in Jam Processing

Abdualrahm, M.A.Y.

doi:10.5567/sciintl.2013.144.147

Cited by 7 publications

(6 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Carbohydrate was the most abundant macronutrient in mango peel. This was in conformity with other studies (15-30%) [62][63][64]. Major carbohydrate compositions in ripened mango fruit are sugars (glucose, fructose, and sucrose) and others such as starch and pectin [88].…”

Section: Proximate and Sugar Compositionssupporting

confidence: 93%

“…The highest yield was seen in 'kaew', while 'nam dok mai' gave the lowest yield. When compared with other studies, the protein content in our research was much higher [62,63,91]. The content of protein in the peel may be correlated with pectin modification during the maturity stage [84].…”

Section: Proximate and Sugar Compositionssupporting

confidence: 48%

“…In term of processing, 'nam dok mai' gave the largest yield of fles the least biomass (~26%), followed by 'kaew', while 'mahachanok' and 'chok much less economical for processing. The most frequently used varieties for are 'sampee' and 'kaew' for candies, 'mahachanok' for juice, and 'chok ana drated mango products, in which heat treatment is commonly incorporated [ parison with yield compositions in other varieties, Abdualrahm [62] and Anila [63] reported that peel, seed, and flesh weights of different mango varieties in in the ranges of 10-22%, 7-20%, and 58-81%, respectively. On the other han panic mango varieties consisted of 6-12% peel weight, 4-12% seed weight, flesh weight [64].…”

Section: Physical Characteristics Of Mango Fruit Varietiesmentioning

confidence: 99%

See 2 more Smart Citations

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Wongkaew

Kittiwachana

Phuangsaijai

et al. 2021

Plants

View full text Add to dashboard Cite

Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of ‘mahachanok’ and ‘nam dok mai’ could be distinguished from ‘chok anan’ and ‘kaew’ on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. ‘chok anan’ was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R2 > 0.9 and Q2 > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP.

show abstract

Section: Proximate and Sugar Compositionssupporting

confidence: 93%

Section: Proximate and Sugar Compositionssupporting

confidence: 48%

Section: Physical Characteristics Of Mango Fruit Varietiesmentioning

confidence: 99%

See 1 more Smart Citation

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Wongkaew

Kittiwachana

Phuangsaijai

et al. 2021

Plants

View full text Add to dashboard Cite

show abstract

“…These ash content data are similar to those reported by Garc ıa- Magaña et al (2013) in paste and peel, showing 2.57% and 3.18% respectively. Likewise, ash content in pulp ranges between 0.5 and 2.35% and between 1.40 and 3.0% in the peel of different varieties of mango (Abdualrahman, 2013;Imran et al, 2013). Besides, peel (12.11 g GAE/ 100 g db) and seeds (12.86 g GAE/100 g db) showed 10 times more total soluble polyphenols content than the paste (1.22 g GAE/100 g db) (P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

Bertha

Alberto

Tovar

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Mango by‐products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity (AOX), and potential absorption ability (PAA) of extractable polyphenols (EP) from mango by‐product snacks (MB‐S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat‐based control snack and three MB‐S formulations (F1, F2 and F3) were prepared. Mango by‐products were added at the expense of wheat in MB‐S (paste‐peel‐seed): F1 (70‐30‐0), F2 (70‐15‐15), F3 (70‐7.5‐22.5). The highest release of polyphenols was observed after the gastric digestion. In the intestinal stage, MB‐SF1 was the snack with the highest EP content (23.39 mg GAE/g db), two times greater than the control. Gallic acid and mangiferin were the main polyphenols identified in MB‐S. The incorporation of mango seed in the MB‐S reduced the polyphenols PAA by 10.29%. However, compared with the control snack, consumption of 30 g MB‐SF1 provided additional 45 mg polyphenols.

show abstract

“…The whole apple fruits were weighed then the fruits were peeled. The peels and pulps are separated then each fraction was weighed using sensitive balance (KERN, EMB 1200-1, Germany) as described by Abdualrahman 2 . The length and width of each sample was determined using (AEROSPACE, China) vernier.…”

Section: Physical Characteristicsmentioning

confidence: 99%

Comparative Study Between Local and Imported Apple (Malus domestica) Fruits and their Uses in Juice Production

Abdualrahman¹

2015

Science International

Self Cite

View full text Add to dashboard Cite

Background and Objective: Apple is the pomaceous fruit of the apple tree in the rose family. The aim of this study was to investigate the comparative study between local and imported apple fruits and their uses in juice production. Methods: For this, local and imported apple fruits were carried out in term of physico-chemical characteristic. Results: The physical characteristics results indicated that, imported apple fruit had higher contents of whole weight, pulps, length, width and volume (108.8 g, 88.64%, 117±0.01 mm, 90.3±0.03 mm and 144±0.01 mL 3), respectively. In addition to this, the chemical analysis of local and imported apple fruits were moisture (82.75±0.01 and 83.50±0.02%), crude protein (0.23±0.03 and 0.25±0.01%), ash (0.30±0.02 and 0.27±0.03%), crude fat (0.41±0.04 and 0.35±0.01%), crude fiber (1.64±0.01 and 1.83±0.04%) and total carbohydrates (14.67±0.01 and 13.80±0.01%), respectively. On other hand, the pH and TSS values of local and imported apple fruit juices were (3.90±0.04 and 4.18±0.01), (13.80±0.02 and 14.60±0.02%), respectively. The sensory analysis indicated that, the apple fruit juices were accepted by the panelists and there are significant differences as regard to consistency, flavour and general acceptability. Conclusion: It could be concluded that, the imported apple fruit had a good quality in term of its physical characteristics.

show abstract

Physico-chemical Characteristics of Different Types of Mango (Mangifera Indica L.) Fruits Grown in Drafur Regions and its Use in Jam Processing

Cited by 7 publications

References 1 publication

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

Comparative Study Between Local and Imported Apple (Malus domestica) Fruits and their Uses in Juice Production

Contact Info

Product

Resources

About