Valorization of Ataulfo Mango Seed Byproduct Based on Its Nutritional and Functional Properties

Abstract

The mango seed is usually discarded as waste. However, this byproduct is an excellent source of bioactive compounds and nutrients with a high potential for valorization as novel food ingredients. In this chapter, Ataulfo mango seed was investigated for its nutritional and functional properties. The yield, protein, fatty acids (GC-MS), minerals, dietary fiber as well as total polyphenols, antioxidant activity, and HPLC-MS analysis were determined. The results indicated that mango processing generated 9.5% of seed as a byproduct; this 234has a high dry matter content, protein, ash, and lipids. Mango seed is a good source of essential minerals such as potassium, calcium, and phosphorus and lipids as palmitic acid, stearic acid, and oleic acid (free of trans fatty acids). Mango seed has a high content of polyphenols compounds (612.8 mg/g) and a high antioxidant activity (ABTS+ = 1899.15 ± 124.38 and FRAP= 986.61 ± 226.72 mg Trolox/g). These results were higher than previously reported in mango seeds and other natural extracts with high power bioactive. The IC50 (r2 = 0.99) was higher (0.07 mg/mL) previously registered in the commercial anti-oxidants. HPLC-MS analysis reveals the presence of families of compounds with high antioxidant power. This allows concluding that the mango seed the variety Ataulfo has a high potential of valorization. This work unveils several investigative perspectives to promote new technological applications of this byproduct, based on its functional and nutritional properties.