Abstract
SUMMARYEnzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango (Mangifera indica cv. Chok Anan) peel was prepared in the form of mango peel liquid nitrogen powder. This included extraction by ultrasound or ultrasound combined with stirring. The total phenolic content of mango peel liquid nitrogen powder extract (further in the text: mango peel extract) was the highest after the extraction for 15 min using ultrasound followed by stirring for 15 min. The browning value of potato puree treated with mango peel extract was lower, while its L* value and the hue angle were larger than of samples treated with ascorbic or citric acids during storage for 6 h. Mango peel extract had a competitive inhibitory effect on potato polyphenol oxidase (PPO), which was larger than either ascorbic or citric acid. Its IC50 value was 0.3 mg/mL. Mangiferin, protocatechuic and gallic acid found in mango peel extract had high inhibitory effect on potato PPO, making mango peel a potential natural source of enzymatic browning inhibitor.
Highlights
Mango (Mangifera indica L.) fruit is an economic crop in over 100 countries and its global production is rising [1]
Effects of mango peel extract and various antibrowning agents on potato puree browning From our previous research, we found that mango peel extract inhibited enzymatic browning of potato puree to a higher degree than of banana puree [29]
Extraction of phenolic compounds from mango peel liquid nitrogen powder with ultrasonication for 15 min combined with stirring for 15 min showed a high total phenolic compound content and strong potato polyphenol oxidase (PPO) inhibitory effect
Summary
Mango (Mangifera indica L.) fruit is an economic crop in over 100 countries and its global production is rising [1]. It is a seasonal fruit and is a high-volume export of Thailand. Several researchers have found that mango peel is a major source of pectin, proteins and carbohydrates, and that it contains phenolic compounds (mangiferin, quercetin, rhamnetin, ellagic acid, kaempferol, etc.), which are important antioxidants. These can be used as functional food or nutraceuticals [4]. The presence of phenolic compounds in the diet may provide a defensive activity against some chronic degenerative diseases that entail oxidative stress [5]
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