Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity

Dorta, Eva; Lobo, M.; González, Mónica

doi:10.1016/j.lwt.2011.08.016

Cited by 168 publications

(107 citation statements)

References 23 publications

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“…However, the health-promoting capacity and nutritional characteristics of plant products depend on the type of processing employed. Some studies report that freeze-drying increases the extraction of bioactive compounds of different products in comparison to air drying (Pinela et al, 2012, Kwok et al, 2004and Dorta et al, 2012. This is because freezedrying is based on the dehydration by sublimation of a frozen product (Ratti, 2001).…”

Section: Introductionmentioning

confidence: 99%

Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

et al. 2014

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The presence of antioxidant compounds and therefore the antioxidant capacity of persimmon leaves and their extracts have been reported by many authors. Furthermore, it is known that both the method of drying and the temperature at which this process takes place substantially affect the properties of the final product. However, there are no studies in the literature that examine how drying variables can affect the quality of persimmon leaves, especially as refers to preservation of their antioxidant properties. Therefore, the aim of this paper was to compare some antioxidant properties of aqueous extracts of persimmon leaves obtained under different drying methods (shade drying, hot air drying at 100 and 180 °C, and freeze drying) and infusion conditions (70, 80 and 90 °C for 1, 3, 5, 60 and 1440 min). The results in terms of total phenol content, flavonoids and antioxidant capacity indicated that air drying at 100 °C would be the optimal process for the stabilization of persimmon leaves, and their subsequent use in brewed beverages. Likewise, the best conditions of aqueous extraction in order to maximize the extractability of antioxidant compounds corresponded to 90 °C for 60 min. A short experiment performed in this study confirmed that small persimmon leaves (axial axis: 9±1 (cm); equatorial axis: 7.0±0.9 (cm)) had around 9% more flavonoids, and 7% more total phenolic content and antioxidant capacity than the large ones (axial axis: 17±2 (cm); equatorial axis: 10±1 (cm)).

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Section: Introductionmentioning

confidence: 99%

Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

et al. 2014

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“…Also, significant differences in antioxidant capacity were observed among different antioxidant assays, that all assays were used as complementary to evaluate the potential antioxidant activity. Dorta et al (2012) found that the good correlations between antioxidant activity of phenolic and anthocyanin compounds in mango peel or seed and these compounds played a major role in the antioxidant capacity. Ismail et al (2012) mentioned that the free radical scavenging (antioxidant activity) activity of pomegranate phenolics due to electron donate to free radicals, that converts them to relatively more stable compounds.…”

Section: Discussionmentioning

confidence: 97%

“…Therefore, from view point of economic and environmental, treated of agricultural wastes and agro-industrial to produce high value by-products is desirable (Nandeesh et al, 2011;Elleuch et al, 2011). For instant, the main by-products of processing mangos (Mangifera indica L.) are the kernel, peel and the seed, which represent approximately 35-60% of total fruit weight (Larrauri et al, 1996), these parts are not currently being utilized commercially in any way, though a large quantity is generated as waste (20-25% of total fruit weight) during mango processing thus, contributing to pollution (Berardini et al, 2005;Dorta et al, 2012). However, these agro by-product are contain large amount of bioactive compounds which act as antimicrobial and antioxidant activities and they have potential nutritional and therapeutic effect that could be used in different sectors such as pharmaceutical, cosmetic and food industries (Demiray et al, 2009).…”

Section: Ajabsmentioning

confidence: 99%

Natural Antioxidant Ingredient From by-Products of Fruits

El-Baroty

Khalil²,

Mostafa³

2014

American Journal of Agricultural and Biological Sciences

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The contents of total phenolics compounds and their phenolic constituents were quantified in organic and aqueous of four varieties (Zebdia, Sukkari, taimor and Hindi) of mango (Mangifera indica L.), seeds pulp and kernel, one varieties of pomegranate (Punica ranatum L., peel) and peanut (Arachis hypogaea L., Giza 6, shell) by-products. The antioxidant activities of all by products extracts were assessed by five antioxidant methods as well as by rancimate test. The total Phenolic content of aqueous and organic extracts of among all mango varieties, pomegranate and peanut shell showed the content values ranging from 71.06 to 124.18 mg/100g, 95.07 to 124.18 mg/100g and 41.64 to 71.06, respectively. Nineteen phenolic compounds were identified by High Performance Liquid Chromatography (HPLC) among all mango varieties, of which vanillic acid, benzoic acid and mangiferin were occurred in high amounts. The major phenolic compounds were detected in pomegranate and peanut shell were chlorogenic and gallic and caffeic (24.42%), respectively. All fruits by products were exhibited remarkable antioxidant activity, with various degrees in all tested methods. However, among all by-products extracts, organic extract had higher antioxidant than that aqueous extracts toward all antioxidant tested. Mango kernel peel and pomegranates showed high radical scavenging activity, which could be compared with the synthetic antioxidants Butylated Hydroxyanisol (BHA). However, all by-products extracts exhibited high inhibit effect against the lipid peroxidation of sunflower oil (at 100°C) as assessed by rancimat methods. However, this antioxidant activity was found to be strong significant correlation with phenolic contents (p<0

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“…Different authors say that the main phenols found in mango are chlorogenic, gallic, vanillin and protocatechuic acid, in order of abundance (WallMedrano et al, 2014). On the other hand, in the mango's peel and seed, values between 3.8 and 13 GAE/100 g dry matter have been found (Dorta et al, 2012). Chong et al (2013) reported values between 120.70 and 210.24 mg gallic acid/100 g for mango cultivated in Malaysia.…”

Section: Total Phenolsmentioning

confidence: 97%

Mangiferin content, carotenoids, tannins and oxygen radical absorbance capacity (ORAC) values of six mango (Mangifera indica) cultivars from the Colombian Caribbean

Morales¹,

Zapata²,

Jaimes³

et al. 2017

J. Med. Plants Res.

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Mango is one of the tropical fruits of greater production and consumption in the world, and a rich source of bioactive compounds, with various functional properties such as antioxidant activity. In Colombia, mango's market is very broad and diverse. However, there are very few studies that determined the content of bioactive secondary metabolites. The objective of this study was to evaluated the content of different metabolites like Mangiferin, carotenoids, tannins, and the antioxidant capacity by oxygen radical absorbance capacity (ORAC) methodology of six cultivars from the Colombian Caribbean region, with total carotenoid values ranging from 24.67 to 196.15 mg of β-carotene/100 g dry pulp; 84.30 to 161.49 mg Catequine eq./100 g dry pulp for the content of condensed tannins, and 91.80 to 259.23 mg/100 g dry pulp for mangiferin content. The ORAC methodology showed important antioxidant activity results, such as the Chancleta variety with the highest value (2163.78 μmol Trolox/100 g dry pulp). In conclusion, the evaluated mango varieties had promising results as functional food of high nutraceutical value, being Chancleta, Criollo and Jobo varieties, the fruits with highest content in bioactive compounds that expressed the best antioxidant activity.

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Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity

Cited by 168 publications

References 23 publications

Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves

Natural Antioxidant Ingredient From by-Products of Fruits

Mangiferin content, carotenoids, tannins and oxygen radical absorbance capacity (ORAC) values of six mango (Mangifera indica) cultivars from the Colombian Caribbean

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