Abstract
The present work had the objective of producing liqueurs from mango peels (varieties “Haden” and “Tommy Atkins”) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% v/v) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3-O-glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3-O-glucopyranoside and rutin), and phenolic acids (gallic acid, o-coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.
Highlights
Mango (Mangifera indica L.) is one of the most popular edible fruit and its production, at present, ranks seventh in world fruit production, just after watermelons, bananas, apples, grapes, oranges, and coconuts [1]
Epigallocatechin gallate, epicatechin, epicatechin gallate, procyanidin A2, quercetin 3-glucoside, rutin, kaempferol 3-glucoside, myricetin, and isorhamnetin 3-glucoside, quercetin-3-O-glucopyranoside came from Extrasynthese (Genay, France)
The present study showed that with the use of mango peels to produce liqueurs it is possible to recover much of the bioactive content of the mango peels, which are one of the main by-products of the fruit industry
Summary
Mango (Mangifera indica L.) is one of the most popular edible fruit and its production, at present, ranks seventh in world fruit production, just after watermelons, bananas, apples, grapes, oranges, and coconuts [1]. Mango varieties, such as “Haden” and “Tommy Atkins”, are appreciated for having attractive color, characteristic taste, and various nutrients beneficial to health [2]. Mangoes are a potential source of flavonoids and carotenoids, which makes them a food with good bioactive potential [3,4,5]. According to Liu et al [5], mango peels contain a considerable concentration of bioactive compounds, and these authors suggest that the rational use of these residues can bring, in addition to nutritional benefits, a reduction in environmental impacts
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