Abstract
Mango (Mangifera indica cv. Ataulfo) peel contains bound phenolics that may be released by alkaline or acid hydrolysis and may be converted into less complex molecules. Free phenolics from mango cv. Ataulfo peel were obtained using a methanolic extraction, and their cellular antioxidant activity (CAA) and permeability were compared to those obtained for bound phenolics released by alkaline or acid hydrolysis. Gallic acid was found as a simple phenolic acid after alkaline hydrolysis along with mangiferin isomers and quercetin as aglycone and glycosides. Only gallic acid, ethyl gallate, mangiferin, and quercetin were identified in the acid fraction. The acid and alkaline fractions showed the highest CAA (60.5% and 51.5%) when tested at 125 µg/mL. The value of the apparent permeability coefficient (Papp) across the Caco-2/HT-29 monolayer of gallic acid from the alkaline fraction was higher (2.61 × 10−6 cm/s) than in the other fractions and similar to that obtained when tested pure (2.48 × 10−6 cm/s). In conclusion, mango peels contain bound phenolic compounds that, after their release, have permeability similar to pure compounds and exert an important CAA. This finding can be applied in the development of nutraceuticals using this important by-product from the mango processing industry.
Highlights
The consumption of tropical fruits has increased in the last decade due to the concern that consumers have to live a healthier life style [1,2]
In free phenolics extract (FP), compounds with complex structure such as gallotannins, xanthones, glycosylated flavonoids, and other phenolic acid derivatives were identified based on preliminary reports [16,17]
Mangiferin, gallic acid, and quercetin were the main compounds identified in mango peel extracts
Summary
The consumption of tropical fruits has increased in the last decade due to the concern that consumers have to live a healthier life style [1,2]. Mango (Mangifera indica L.) is one of the most consumed fruits worldwide for its sensory properties and for being considered a good source of bioactive compounds such as ascorbic acid, carotenoids, tocopherols, and phenolic compounds (PC). PC are involved in the aroma and flavor of plant foods, and are responsible for plant defense against infections [3]. These compounds are associated with different health benefits such as antioxidant, anti-inflammatory, anti-microbial, and anti-proliferative effects [4,5]. Only the pulp of the fruit is consumed, and it is consumed either fresh or processed into purees, juices, jams, or canned slices
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