Ripe Peel Research Articles

Potential of Cull Banana Fruit at Two Maturity Stages as a Feed Supplement for Cattle: Effects on In Vitro Ruminal Fermentation, Kinetics of Gas Production and Digestibility

An in-vitro study was conducted to characterize the nutrient profile of banana fruit and peel at two stages of maturation, as well as its effects on ruminal fermentation parameters, kinetics of gas production, and digestibility when used as livestock feed. Substrates included whole green fruit and peel (GF), green peel (GP), ripe peel (RP), whole ripe fruit and peel (RF), and kikuyo grass (KG), with KG characterized due to utilization in regions of banana production. Digestibility (P < 0.01) was greatest in RF compared with KG, and maximal gas production (P < 0.01) was greatest in GF and RF compared with KG and RP. Lag time of fermentation (P < 0.01) for banana substrates did not differ, however, more time was required for KG. Methane production (P < 0.01) and concentration of ammonia nitrogen (P = 0.02) was greatest in GF and RF; however, production of hydrogen sulfide (P = 0.04) was greatest in KG and GF, with GF similar to remaining substrates. A decrease in pH (P < 0.01) was observed in banana substrates compared with KG, with RF and GF having decreased acetate (P < 0.01) but increased butyrate (P = 0.02) molar proportions. Maturity of banana substrates did not affect ruminal fermentation; however, banana fruit fermentation was similar to concentrate diets. Supplementation of rejected banana waste as feedstuff for livestock provides a viable source of energy to the rumen, thus decreasing competition between human and livestock for land use and consumption.

Inhibitory effects of unripe, ripe peels and seed volatile oils of Dennettia tripetala on some pathogens and free radicals

Background: Nigeria currently has the second highest number of pregnancy-related deaths, which accounts for 15% of global estimates. Emerging contributors to maternal mortality have graced the medical literature in the last 3 decades. Objectives: We sought to document the current contributors to maternal death in our hospital and to highlight the increasing role of non-obstetric causes of maternal mortality. Methods: Maternal mortality recorded in the Department of Obstetrics and Gynaecology, University of Benin Teaching Hospital, Benin City from January 2011 to December 2018 was retrospectively studied to evidence a trend across the years. The major non-obstetric causes of maternal mortality were determined by simple proportion, and the relationship of maternal mortality to specific determinants was expressed as specific fatality. Results: MMR was 1,114/100,000 live births. Mortality was higher in unbooked women, teenagers, older and grand-multiparous women, and women in lower social class. The majority th of mortality was from obstetric haemorrhage. HIV deaths ranked 5 overall. HIV, VTE, cardiac disease, diabetes and anaesthesia were the leading non-obstetric causes of maternal mortality. Conclusions: Maternal mortality is common in our environment. The contribution of nonobstetric causes of maternal mortality appears to be on the increase. The health consequences of poverty, ignorance and disease are determinants of maternal mortality. Addressing socioeconomic empowerment of women will improve overall maternal health indices. Key words: Maternal mortality, Trend in maternal mortality, Non-obstetric causes, University of Benin Teaching Hospital

Chemical Composition and Antiviral Activity of Essential Oils from Citrus reshni hort. ex Tanaka (Cleopatra mandarin) Cultivated in Egypt

The chemical composition of essential oils extracted by hydro-distillation of leaves, unripe and ripe fruit peels of Citrus reshni hort. ex Tanaka was studied using GC-MS analysis. The antiviral activity against avian influenza A (H5N1) was tested using Plaque reduction assay. Limonene was the major component in fruit peel oils whereas sabinene followed by linalool were the major components of the leaf oil. Percentage of limonene in fruit peel oil increased by ripening which influenced the biological activity of the oil. The peel oils (unripe and ripe) showed moderate inhibition of (H5N1) virus at concentration (2.5 μl/ml) where the ripe peel oil showed a higher selectivity index (8.716), on the other hand the leaf oil showed weak inhibition of (H5N1) virus and displayed high cytotoxicity which suggests other medicinal uses. The antiviral activity could be attributed to a synergistic effect between limonene; major component in peel oil, and other minor components. This study was the first to investigate the antiviral activity of C. reshni essential oils, as well as, the changes in composition of C. reshni peel oil during ripening and its effect on biological activity.

RECOVERY OF THE BIOLOGICAL ACTIVE COMPOUNDS OF Musa Sp. THROUGH MICROWAVE ASSISTED EXTRACTION

The objective of this research was to identify the recovery of the biological active compound of Musa sp. thru microwave assisted extraction (MAE) system. Antioxidant activity and phenolic compound were investigated on the effect of temperature, microwave power, irradiation time and solid to liquid ratio. The extraction process was carried out using only distilled water as an extracting agent. The result showed that, at 70oC fresh Musa sp. extracted 45% higher antioxidant compared to the dried Musa sp. 500 W was the best power of MAE to extract antioxidant and phenolic compound of ripe Musa sp., while for unripe Musa sp. 800 W was the best. The best irradiation time was 90 s, where it extracted almost 90% antioxidant activity of ripe and unripe Musa sp. Almost 480 mg GA/100 g FW of total phenolic content was extracted on the unripe peel. Solid to liquid ratio of 3 : 60 was the best parameter to extract antioxidant and phenolic content of ripe and unripe Musa sp. Overall, antioxidant and phenolic compound were significantly higher in the unripe peel, followed by ripe peel, unripe pulp and ripe pulp.

Pectin from ripe peels of mango cultivars

The present study focused on the influence of different extraction conditions of pectin isolated from ripe mango peel of four Bangladeshi mango varieties (Amrapali, Fazlee, Langra &amp; Kharsapat). The correlation between biochemical properties and protein content were also observed. Five different extraction conditions were applied where the optimum conditions for highest yield and purity were ‘H2SO4-(NH4)2SO4 buffer /pH 1.5 /80 °C /1h /Amrapali’ and ‘Tem. 99.8 °C/ HCl-NaOH buffer/ pH1.5/ 1h/ Amrapali’ respectively. The best source among four varieties was Langra as it contained highest purity (AUA, 72.27±0.03%) under a specific condition. The best extractant was HCl-NaOH buffer as the pectin extracting with it contained minimum impurity (3.10±0.06). This study also showed that pectin from Amrapali contained both Low and High Methoxyl pectin with the same extraction condition other than extractant. The proximate, elementary, microbiological, spectroscopical and structural investigations were also conducted in this study.Bangladesh J. Sci. Ind. Res. 52(3), 229-238, 2017

PHYSICAL, CHEMICAL AND MORPHOLOGICAL CHARACTERISTICS OF BANANA CULTIVARS DEPENDING ON MATURATION STAGES

ABSTRACT The objective of this work was to morphologically characterize 15 banana cultivars and assess the physical and chemical characteristics of their fruits at two maturation stages, unripe (pre-climacteric) and ripening. The plants were evaluated regarding their pseudostem height and diameter, petiole length, leaf blade length, width and length-to-width ratio. The cultivar Ouro had fruits with lower diameter, total length, market weight and fresh weight at both stages, and also firmer pulp when they were unripe. The cultivar Caru-Roxa had higher fresh fruit and pulp weights, and the cultivar Terrinha had the highest percentage of pulp dry weight percentage in unripe and ripe fruits. The cultivars Maçã and Ouro had higher pulp-to-peel ratio in unripe fruits. The ripe peels had lower fresh weight and thickness and higher dry weight percentage compared to unripe peels. The fruit peel of the cultivar Marmelo had the highest fresh weight at both stages. The cultivars Marmelo and Maçã had higher percentage of peel dry weight percentage at both stages. The unripe pulp had lower soluble solids. The titratable acidity in the pulp increased with ripening. The average plant height ranged from 2.25 to 6.15 m. The cultivars that had the largest pseudostem diameters had also the highest heights, except the Prata-Anã and Prata-Graúda. The cultivar and maturity stage influenced all the characteristics evaluated in fruits, except the total and market lengths, which did not vary with the ripening of fruits.

Physicochemical and Phytochemical Analysis of Different Parts of Indian Kesar Mango–A unique variety from Saurashtra Region of Gujarat

The aim of the present study was to evaluate physicochemical and phytochemical analysis of different parts (ripe seed, unripe seed, ripe peel, unripe peel and stem) of Indian mango (var. ‘Kesar’) collected from Saurashtra region of Gujarat. The physiochemical properties such as loss on drying, total ash value, acid insoluble ash value, water soluble ash value and extractive values were carried out. The phytochemical properties such as alkaloids, flavonoids, tannins, phlobatanins, triterpenes, steroids, saponins and cardiac glycosides were also carried out. In phytochemical analysis, tannins showed maximum amounts in all five parts. The present study provides the details physicochemical and phytochemical properties of different parts of kesar mango which are useful in laying down standardization and pharmacopeia parameters.

Chemical Composition and Antimicrobial Activity of Leaf, Ripe and Unripe Peel of Bitter Orange (Citrus aurantium) Essential Oils

A B S T R A C T Background and Objectives: The chemical composition and antimicrobial activity of bitter orange (Citrus aurantium) leaf, ripe and unripe peel essential oils, cultivated in southwest of Iran, were investigated. Materials and Methods: The analysis of chemical composition of hydro-distilled essential oils was carried out by GC-MS. The disc diffusion and broth micro-dilution were used to assay the antimicrobial effect of achieved essential oils. Results: According to the GC-MS analysis, 34, 39 and 21 components were determined in the leaf, ripe and unripe peel, respectively. The results revealed that the main components of all essential oils were linalool and limonene. The oxygenated monoterpene and hydrocarbonated monoterpene were the main chemical groups of leaf and peel essential oils, respectively. Although all of the examined essential oils had antimicrobial potential, the leaf and unripe peel essential oils with MIC of 4.67 mg/ml were the most effective against the bacteria and yeast species, respectively, and the ripe peel essential oil was the weakest one. The growth of Saccharomyces cerevisiae was controlled in the treated orange juices. The antifungal activity of essential oils was increased by rising up in their concentration and decreased by passing time. Unripe and ripe essential oils showed the strongest and weakest anti yeast potential, respectively. Conclusions: The essential oils of leaves and ripe and unripe peels of bitter orange could be used as natural preservatives in food industry.

CARBOHYDRATES, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN PULP AND PEEL OF 15 BANANA CULTIVARS

ABSTRACT The aim of this study was to quantify and compare the levels of carbohydrates and phenolic compounds and the antioxidant activity in the pulp and peel of 15 banana cultivars in two ripening stages. Four bunches per cultivar were harvested in the pre-climacteric stage, six fruits were used by sample unit. Fruits were analyzed in the pre-climacteric stage and after ripening. Total, reducing and non-reducing soluble sugars, starch, phenolic compounds and antioxidant activity were evaluated. Cultivar and ripening stage influenced all characteristics analyzed. Unripe pulp and peel had small percentage of sugar, but high percentage of starch, especially ‘Terrinha’ and ‘Marmelo’ cultivars. AAB and ABB cultivars presented the highest percentages of starch, when compared to AA and AAA cultivars. For the phenolic compounds, the highest content was observed in ripe peel, followed by ripe pulp and unripe peel and pulp, highlighting ‘Terrinha’ cultivar in all parts and stages evaluated. The antioxidant potential was higher in ripe peel, followed by unripe peel, ripe and unripe pulp. Fruits of Terrinha, Marmelo, Maçã, Ouro and Caru-Verde cultivars showed the highest carbohydrate contents, and phenolic compounds or antioxidant activity, justifying future actions in the expansion of planting and consumption of these fruits.

Replacement value of maize with ripe and unripe plantain peels in the diet of juvenile catfish (Clarias gariepinus Burchell, 1822)

This study investigated the growth performance, histometry, haematology and economy of production of Clarias gariepinus juveniles fed graded levels of plantain peels meal. Six iso-nitrogenious and isocalorific diets with graded levels of plantain peels (5%, 10% and 15% for both ripe [diets 2, 3 and 4] and unripe plantain peels [diets 5, 6 and 7]) were fed to C. gariepinius for eight weeks. Feeds were fed to triplicate groups of 10 fish per tank twice daily to satiation for 8 weeks. The control diet (0% plantain peel inclusion) had the highest average weight gain (90.94 ± 2.84 g) while diet 2 recorded the least value (62.85 ± 5.0 g) and this differ significantly (P 0.05) in fish organs and haematological indices, however, significant differences (P < 0.05) were recorded in feed intake, profit index and incidence of costs across diets. Profit index had the highest (5.75 ± 0.20) and least values (3.58 ± 0.14) in diet 7 and control diet. Though the control diet had the highest weight gain, but from the results of the protein efficiency ratio and the economy of production values recorded in, diet 3 (10% ripe plantain peel) and diet 7 (15% unripe plantain peel), it suggests that, plantain peel either ripe or unripe could be used to replace some maize at the above inclusion levels without any detrimental effects on fish health and economy of production in the diet of C. gariepinus. Keywords : Plantain peel; Maize; Performance; Economy; Clarias. gariepinus

Biochemical Changes of Cubiu Fruits (&amp;lt;i&amp;gt;Solanum sessiliflorum&amp;lt;/i&amp;gt; Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are known for their high nutritional value and low caloric content. This work aimed at evaluating biochemical indices of cubiu fruits according to different tissues (peel, pulp and placenta) and ripening stages (green, turning, ripe and fully ripe). The fruits were randomly harvested to investigate sensory aspects (colorimetry, blanching effect, pigments) and biochemical indices (moisture and dry matter, Total Soluble Solids (TSS), pH, Titratable Acidity (TA), TSS/TA ratio, ascorbic acid, Alcohol-Insoluble Solids (AIS), pectinesterase activity and pectin content). The analyses were performed at the laboratory of Instituto Nacional de Pesquisas da Amazonia (INPA), Manaus, Brazil. The blanching process preserved pulp colors at all ripening stages. Chlorophylls were higher in green peels; flavonoids and carotenoids, in fully ripe peels. Anthocyanins were entirely absent. Pulp (turning fruits) showed the highest moisture content (91.05), followed by ripe pulp (90.70) and fully ripe pulp (90.62). Pulp TSS changed little whereas placenta TSS declined and were associated with increased TA and pH reduction (fully ripe fruits). Pulp pH and TA varied little whereas placenta pH was notably low and TA was remarkably high (fully ripe fruits). Pulp TSS/TA ratio showed predominance of TSS while in placenta, there was predominance of organic acids. AIS, precursors of pectin, were stable during ripening. The statistical analysis of dietary fiber content showed one modal value in the AIS. In pulp, pectinesterase activity correlated inversely with pectin content. Cubiu fruits were significant sources of bioactive compounds, e.g. chlorophylls, flavonoids and carotenoids, predominantly in the peel and the pulp; soluble functional fibers, e.g. pectin (g/100 g fresh weight), particularly in the green peel (1.00) and the fully ripe pulp (1.12), and other versatile molecules, e.g. ascorbic acid (mg/100 g fresh weight), especially in the fully ripe peel (32.45) and placenta (24.84) and the turning placenta (21.27). Cubiu fruits are rich in ascorbic acid and should be included in the human diet.

Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two maturation stages

Plants can synthesize tens to hundreds of thousands of primary and secondary metabolites with diverse biological properties and functions. Fatty acids (FA), phenolic compounds (PC) and volatile compounds (VC) of flesh and peel from three Prunus persica cultivars were evaluated at the Regional Centre of Agricultural Research – Experimental Farm (Sidi Bouzid, Tunisia) during two maturation stages. Palmitic, oleic and linoleic acids are the most abundant FA in Prunus persica cultivars. A genetic effect on FA composition was observed throughout the two sampling periods. Peel was rich in oleic acid with the highest content (31.3% on total FA) in ‘O'Henry’ cultivar at the commercial ripening date; flesh was rich in linoleic acid with the highest content (44.7% on total FA) in ‘Sweet Cap’ cultivar at the full ripening date. The monounsaturated/polyunsaturated fatty acids ratios were higher in the commercial ripe than in the full ripe fruits. The analysis of the composition of the VC led to the characterization of 98 different compounds, showing a very high variability among the cultivars. The full ripe fruit (peel and flesh) exhibited the highest total number of terpenoids. Commercial ripe peels were richest in the percentage of hydrocarbons. Comparing cultivars, ‘Sweet Cap’ cultivar showed the lowest contents of alcohols in peel and flesh of full ripe fruit but highest in peel of commercial ripe fruit, and lowest content of aldehydes in peel and flesh of commercial ripe fruit but highest in peel of ripe ones and the highest ones of lactones. Among PC, the highest contents were observed for o-diphenols and the values showed varietal influence. Total phenols contents decreased during ripening process (p < 0.05) in both peel and flesh tissues, except found for ‘Sweet Cap’ cultivar. In conclusion, to achieve better FA composition and greater VC and PC production of the peach fruit, P. persica cultivars should be harvested at the commercial ripening date.

Proximate and mineral composition of plantain (Musa Paradisiaca) wastes flour; a potential nutrients source in the formulation of animal feeds

Plantain fruit constitute an important source of energy as a staple diet in the tropics. The peel of the fruit is discarded as waste after the edible portion is eaten; thereby constituting a menace to the environment, especially where its consumption is common, while the bracts, fruit stalk and leaf are left on the farm as wastes. These waste materials have been considered for use as organic fertilizer in some countries. This study was carried out to determine the proximate and mineral composition of plantain (Musa paradisiaca) wastes flour as possible sources of nutrients in formulating animal feeds. The proximate and mineral composition of plantain wastes (bract, ripe peel, fruit stalk and leaf) were determined using standard methods of analyses of AOAC and atomic absorption spectrophotometric method. The wastes contained between 9.39 and 9.53g moisture, 1.87 and 19.37g crude protein, 0.73 and 1.83g crude fat, 8.10 and 15.50g crude fibre, and 54.00 and 68.00g carbohydrate / 100gsample. Plantain bract is very rich in iron (10.50 – 14.00 mg), calcium (120.00 – 150.00mg) and phosphorus (110.00 – 180.00mg)/100g sample. The plantain wastes can be sources of nutrients in animal feed preparation, as they are high in protein, fibre and essential mineral content. This will result in dual benefits of its use as animal feeds and proper plantain wastes management (waste reduction) strategy, as the wastes would have constitute nuisance to the environment.

Phenolic Extracts From Plantain (Musa paradisiaca) Peels Inhibit Angiotensin 1 Converting Enzyme –In vitro: Possible Antihypertensive Benefits

Plantains (Musa sapientum Linn. var. paradisiaca) have been reportedly used in folk medicine for the management/prevention of hypertension and other cardiovascular diseases. However, its peel which has continued to be a major waste in some part of the world has been shown to be rich in phenolic compounds. Hence, this study sought to investigate the inhibitory effects of the phenolic extract of different plantain peels on key enzyme linked to hypertension (angiotensin I converting enzyme, ACE) and antioxidative properties in vitro. The phenolic extracts of the different plantain (unripe, ripe and over ripe) peels were extracted using methanol – 1M HCl solution (1:1 v/v). Thereafter, the ACE inhibitory study and antioxidant capacity of the extracts were investigated. The results revealed that all the phenolic extracts inhibited ACE in a dose dependent manner (0 – 25 μg/ml); however, as revealed by the IC50 (extract concentration causing 50% inhibition on ACE activity) values, the unripe plantain peel extract (IC50 = 2.70 μg/ml) had the highest inhibitory effect while the brown plantain peel extract (IC50 = 11.04 μg/ml) had the least. In addition, all the phenolic extracts exhibited strong antioxidant activities as typified by their ABTS radical scavenging ability and reducing property with the unripe plantain peel extract showing the highest activities. The inhibition of the ACE, and antioxidative properties by the phenolic extracts could be attributed to the additive and/or synergistic action of the phenolics and indicate some possible antihypertensive potential. Therefore, the phenolic extracts from plantain peels could be harness as a cheap dietary approach to the management and prevention of hypertension and other cardiovascular diseases associated with oxidative stress.

Mango peel dietary fibre: Composition and associated bound phenolics

Dietary fibre and polyphenols are widely used as functional food ingredients. In this study, carbohydrate composition and bound phenolics in dietary fibre of mango peels were determined. Total dietary fibre content was in the range of 40.6–72.5%. Galactose, glucose and arabinose were the major neutral sugars in insoluble and soluble dietary fibres. Bound polyphenolic and flavonoid contents were in the range of 8.1–29.5 and 0.101–0.392mg/g, respectively, and were found to be more in ripe peel than in raw peel. Gallic, protocatechuic and syringic acids were the bound phenolic acids, and kaempferol and quercetin were the major flavonoids of the peels. Ferulic acid was identified only in dietary fibre of Raspuri peels. Thus, the studies indicated the presence of significant amount of bound phenolics in dietary fibre, which adds additional health benefits of antioxidant properties of mango peel, which can be used in functional foods.

Different Influences on Tacrolimus Pharmacokinetics by Coadministrations of Zhi Ke and Zhi Shi in Rats

Tacrolimus, an immunosuppressant with narrow therapeutic window, has been used widely in transplant patients. Grapefruit juice and pomelo have been reported to increase the blood levels of tacrolimus. Zhi Ke and Zhi Shi, the ripe peels and unripe fruits of Citrus aurantium which is chemotaxonomically related to grapefruit and pomelo, are in wide use in clinical Chinese medicine. To investigate the possible interaction of these two Citrus herbs with tacrolimus, male Sprague-Dawley rats were orally given tacrolimus (1.5 mg/kg) with and without Zhi Ke and Zhi Shi decoctions in a cross-over design. Blood samples were withdrawn via cardiopuncture at specific time and quantitated by a microparticle enzyme immunoassay. In addition, to explore the mechanism of interaction, LS 180 cell line was used for the transport study of rhodamine 123, a typical substrate of P-glycoprotein (P-gp). The results showed that Zhi Shi significantly decreased the C max and AUC0−t of tacrolimus by 72.4% and 72.0%, respectively, whereas Zhi Ke did not affect tacrolimus pharmacokinetics. LS 180 cell line study indicated that Zhi Shi increased the efflux activity of P-gp, enabling us to explain the decreased oral bioavailability of tacrolimus caused by Zhi Shi. Hence, we suggest that Zhi Shi be contraindicated for transplant patients treated with tacrolimus to reduce the risk of allograft rejection.

Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts

Mango is one of the important tropical fruits in the world. As it is a seasonal fruit, it is processed for various products. During its processing, peel is one of the major byproducts, which is being wasted. Bioactive conserves were extracted using 80% acetone from peels of raw and ripe mango fruits and subjected to acid hydrolysis. The prominent phenolic compounds identified by HPLC were protocatechuic acid, gentisic acid and gallic acid. The phenolic acid derivatives present in acetone extracts of raw and ripe peels were tentatively identified by LC–MS. Gallic acid, syringic acid, mangiferin, ellagic acid, gentisyl-protocatechuic acid, quercetin were the phenolic compounds identified in both raw and ripe peels, while raw peel showed the presence of glycosylated iriflophenone and maclurin derivatives also. β-Carotene was the major carotenoid followed by violaxanthin and lutein. Thus, both raw and ripe mango peel extracts have different phenolic compounds and carotenoids, which will have various pharmaceutical applications.

Usefulness of manufactured tomato extracts in the diagnosis of tomato sensitization: Comparison with the prick-prick method

BackgroundCommercial available skin prick test with fruits can be negative in sensitized or allergic patients due to a reduction in biological activity during the manufacturing process. Prick-prick tests with fresh foods are often preferred, but they are a non-standardized procedure. The usefulness of freeze-dried extracts of Canary Islands tomatoes, comparing the wheal sizes induced by prick test with the prick-prick method in the diagnosis of tomato sensitization has been analyzed.The objective of the study was to assess the potential diagnostic of freeze-dried extracts of Canary Islands tomatoes, comparing the wheal sizes induced by prick test with the prick-prick method.MethodsTwo groups of patients were analyzed: Group I: 26 individuals reporting clinical symptoms induced by tomato contact or ingestion. Group II: 71 control individuals with no symptoms induced by tomato: 12 of them were previously skin prick test positive to a tomato extract, 39 were atopic and 20 were non-atopic. All individuals underwent prick-prick with fresh ripe peel Canary tomatoes and skin prick tested with freeze-dried peel and pulp extracts obtained from peel and pulp of Canary tomatoes at 10 mg/ml. Wheal sizes and prick test positivity (≥ 7 mm2) were compared between groups.ResultsIn group I, 21 (81%) out of 26 patients were prick-prick positive. Twenty patients (77%) had positive skin prick test to peel extracts and 12 (46%) to pulp extracts. Prick-prick induced a mean wheal size of 43.81 ± 40.19 mm2 compared with 44.25 ± 36.68 mm2 induced by the peel extract (Not significant), and 17.79 ± 9.39 mm2 induced by the pulp extract (p < 0.01).In group II, 13 (18%) out of 71 control patients were prick-prick positive. Twelve patients (all of them previously positive to peel extract) had positive skin prick test to peel and 3 to pulp. Prick-prick induced a mean wheal size of 28.88 ± 13.12 mm2 compared with 33.17 ± 17.55 mm2 induced by peel extract (Not significant), and 13.33 ± 4.80 mm2 induced by pulp extract (p < 0.05 with peel extract and prick-prick).ConclusionCanary peel tomato extract seems to be as efficient as prick-prick tests with ripe tomatoes to diagnose patients sensitized to tomato. The wheal sizes induced by prick-prick and peel extracts were very similar and showed a high correlation coefficient.

Bioactive compounds and antioxidant potential of mango peel extract

Bioactive compounds such as polyphenols, carotenoids and anthocyanins present in fruits and vegetables are receiving increased attention because of their potential antioxidant activity. Consumption of such antioxidants offers health benefits including protection against cardiovascular diseases and cancer. Mango peel is a major byproduct obtained during the processing of mango products such as mango pulp and amchur. In the present study, the antioxidant activity of mango peel extracts was examined. Polyphenol, anthocyanin and carotenoid contents in acetone extract of peels were determined. Ripe peels contained higher amount of anthocyanins and carotenoids compared to raw peels while raw mango peel had high polyphenol content. Antioxidant activity of ripe and raw mango peels extracted in acetone was determined using different antioxidant systems such as reducing power activity, DPPH free radical scavenging activity, iron induced lipid peroxidation of liver microsomes and soybean lipoxygenase inhibition. The IC 50 values were found to be in the range of 1.39–5.24 μg of gallic acid equivalents. Thus, the mango peel extract exhibited good antioxidant activity in different systems and thus may be used in nutraceutical and functional foods.

Valuable components of raw and ripe peels from two Indian mango varieties

Mango is one of the most important tropical fruits and India ranks first in its world production. During the processing of mango, mainly for mango pulp and preparation of amchur powder, peel is a by-product. Peel forms about 20% of the whole fruit and at present it is a waste product and its disposal has become a great problem. With a view to exploit mango peel as a source of valuable components, in the present study, proximate composition, polyphenols, carotenoids, dietary fibre contents and activities of few enzymes in raw and ripe peels of two Indian mango varieties, namely, Raspuri and Badami were determined. The polyphenol contents in these peels ranged from 55 to 110 mg/g dry peel. Dietary fibre content ranged from 45% to 78% of peel and was found at a higher level in ripe peels. Similarly, carotenoid content was higher in ripe fruit peels. Vitamins C and E contents ranged from 188 to 392 and 205 to 509 μg/g dry peel, respectively; and these were found at a higher level in ripe peels. Both raw and ripe mango peels exhibited significant amount of protease, peroxidase, polyphenol oxidase, xylanase and amylase activities.