Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indicaL.) Peels

Chun-Yung Huang,Po-Kai Wang,Hui-Ru Guo,Chien-Hui Wu,Chia-Hung Kuo,Yu-Hua Lin,Ai-Wei Kuan

doi:10.1155/2018/1025387

Chun-Yung Huang, Po-Kai Wang + Show 5 more

Open Access

https://doi.org/10.1155/2018/1025387

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Abstract

During the processing of mango, a huge amount of peel is generated, which is environmentally problematic. In the present study, a compressional-puffing process was adopted to pretreat the peels of various mango cultivars, and then the bioactive compounds of mango peels were extracted by water or ethanol. The phenolic compound compositions as well as the free radical-scavenging, anti-inflammatory, and antibacterial activities of water extract (WE) and ethanol extract (EE) from nonpuffed (NP) and compressional-puffed (CP) mango peels were further evaluated. It was found that compressional-puffing could increase the yield of extracts obtained from most mango varieties and could augment the polyphenol content of extracts from Jinhwang and Tainoung number 1 (TN1) cultivars. The WE and EE from TN1 exhibited the highest polyphenol content and the greatest free radical-scavenging activities among the mango cultivars tested. Seven phenolic compounds (gallic acid, pyrogallol, chlorogenic acid,p-hydroxybenzoic acid,p-coumaric acid, ECG, and CG) were detected in CPWE (compressional-puffed water extract) and CPEE (compressional-puffed ethanol extract) from TN1, and antioxidant stability of both CPWE and CPEE was higher than that of vitamin C. Further biological experiments revealed that CPEE from TN1 possessed the strongest anti-inflammatory and antibacterial activities, and thus it is recommended as a multibioactive agent, which may have applications in the food, cosmetic, and nutraceutical industries.

Highlights

Mango (Mangifera indica L.) is recognized as one of the most economically productive fruits in tropical and subtropical areas throughout the globe
The peels of Jinhwang, Tainoung number 1 (TN1), Irwin, and Yuwen cultivars with higher yields of extracts would have advantages for further commercial production
We found that compressional-puffing could rupture the structure of mango peel and increase the extraction yields in both CPWE and CPEE as compared to NPWE and NPEE, respectively (Table 1)

Summary

Introduction

Mango (Mangifera indica L.) is recognized as one of the most economically productive fruits in tropical and subtropical areas throughout the globe. A variety of studies have been performed showing high concentrations of antioxidants including ascorbic acid, carotenoids, and phenolic compounds in mango [1]. Mango fruit is the main edible part and is usually processed into various products such as puree, nectar, jam, leather, pickles, chutney, frozen mango, dehydrated products, and canned slices. During the processing of mango, a huge amount of peel is generated, which constitutes approximately 15–20% of the mango fruit [2]. Mango peel is a waste by-product, and its disposal may have a substantial impact on the environment. Previous studies reported that mango peel contains a variety of valuable compounds such as polyphenols, carotenoids, enzymes, and dietary fiber [2]

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