Abstract
Mango (Mangifera indica L.) is one of the most important fruits in the world. Mango peel is an important by-product that is rich in polyphenols and it could have high economic value if it is effectively utilized. Phenolic characterization is an essential step in the commercial utilization of mango peel by-products as food ingredients. Herein, qualitative and quantitative analyses of two Australian mango peel “Keitt” and “Kensington Pride” (K&P) by-products were conducted while using liquid chromatography coupled to electrospray ionisation and quadrupole time of flight mass spectrometry (LC-ESI-QTOF/MS) and high-performance liquid chromatography coupled to photodiode array detector (HPLC-PDA). A total of 98 polyphenols compounds were tentatively identified in both Keitt peel and K&P peel extracts, with greater concentrations of these compounds being detected in Keitt peel. The total phenolic content (TPC), total flavonoid content (TFC), and a total tannin content (TTC) were determined. The antioxidant activity of mango peel by-products was determined while using 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay, ferric reducing antioxidant power (FRAP) assay, and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay. Keitt peel contained higher concentrations of total phenolic compounds, flavonoids, and tannins and had higher antioxidant capacity in DPPH, FRAP, and ABTS assays as compared to K&P peel. In HPLC-PDA quantification, the predominant phenolic compounds in Keitt peel and K&P peel were catechin (62.32 ± 0.01 mg/gd.w.) and syringic acid (17.78 ± 0.01 mg/gd.w).
Highlights
Mango (Mangifera indica L.) is one of the most important fruits in the world
Mango peel is a rich source of polyphenols, such as phenolic acids and flavonoids, which have high antioxidant capacity [8]
Keitt peel had a significantly higher level of total phenolic content (TPC) and total flavonoid content (TFC) than Kensington Pride (K&P) peel (p ≤ 0.05), while there was no significant difference in the tannin contents in both mango peel samples (p ≥ 0.05)
Summary
Mango (Mangifera indica L.) is one of the most important fruits in the world. In 2016, the production of mango around the world was over 48 billion tonnes, which is valued at nearly 30 thousand millionUS dollars, ranking fifth in the world fruit production [1]. Mango (Mangifera indica L.) is one of the most important fruits in the world. Around 20% of mango fruits are processed into various food products, such as puree, slices, canned, and others [2]. As mango peel makes up 7–24% of the total fruit weight and is rich in phenolic compounds [3], it could be an important and better source for ingredients for the functional food, nutraceutical, and pharmaceutical industries [4]. The main phenolic compounds in fruits include phenolic acids, flavonoids, tannins, anthocyanins, carotenoids, and tocopherols [5]. These phenolics can act as antioxidants, directly or indirectly preventing the formation of free radicals that contribute to many chronic health issues. Polyphenols can be extracted while using different organic solvents while their antioxidant potential can be varied depending upon the type of extraction, conditions, and the choice of solvents [6]
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