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Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds

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Abstract

Mango (Mangifera indica L.) is grown worldwide and widely accepted by consumers for its sweet taste and exotic flavor. During consumption and processing of mango, a large quantity of by-products in the form of peel and seeds are generated and generally discarded as waste. Mango waste generated at domestic and industrial levels requires attention and proper solution for its disposal and value addition. In recent past, mango seed kernels and peel have received a great attention, considering their nutritional and pharmaceutical importance. Mango seeds and peel contain a significant amount of proteins, fats, carbohydrates, and some specific bioactive compounds. The mango seed kernel contains 53.34 to 76.81% carbohydrates, 5.20 to 10.48% proteins, 9.84 to 18.0% fat/oil, and 0.26 to 10.60% crude fiber. Specifically, mango seed kernel is a remarkable source of phytochemicals having the potential to improve human health and prevent the growth of pathogenic microorganisms. Mango seed kernel possesses phytosterols, carotenoids, tocopherol, polyphenols (mangiferin, hesperidin, vanillin, penta-o-galloyl-glucoside, rutin, quercetin, kaempferol, etc.), and phenolic acids (gallic acid, caffeic acid, ellagic acid, ferulic acid, etc.). These phytochemicals are known for their high antioxidant, anticancer, antimicrobial, antidiabetic, and antiplatelet aggregation properties. Phytochemicals present in mango seed kernel showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Vibrio vulnificus, Candida albicans, and Xanthomonas campestris. This systematic review summarized the nutritional and bioactive compounds of mango seed kernel as a promising food and therapeutic agent including the methods and technologies used for the extraction of phytochemicals.

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Abbreviations

MSK:

Mango seed kernel

BHT:

Butylated hydroxytoluene

PG:

Propyl gallate

TBHQ:

Tertiary butyl hydroquinone

BHA:

Butylated hydroxyanisole

meq:

Milliequivalent

FAO:

Food and Agriculture Organization

IU:

International unit

QE:

Quercetin equivalent

CE:

Catechin equivalent

GAE:

Gallic acid equivalent

TAE:

Tannic acid equivalent

DNA:

Deoxyribonucleic acid

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

ABTS:

2,2-Azino-bis-(3-ethylbenzothiazoline-6-sulfonate)

NO:

Nitric oxide radical scavenging

FRAP:

Ferric reducing antioxidant power

MRSA:

Methicillin-resistant Staphylococcus aureus

FBS:

Fasting blood sugar

U/l:

Unit/liter

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Funding

Financial support was received from ICAR-Central Institute of Post-Harvest Engineering and Technology (1(253)/ICARCIPHET/HCP/IRC/2018).

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Authors and Affiliations

  1. ICAR-Central Institute of Post-Harvest Engineering and Technology (CIPHET), Ludhiana, 141004, India

    Poonam Choudhary, Th. Bidyalakshmi Devi, Surya Tushir, Ramesh Chand Kasana, Dawange Sandeep Popatrao & Narsaiah K.

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  1. Poonam Choudhary
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  2. Th. Bidyalakshmi Devi
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  3. Surya Tushir
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  4. Ramesh Chand Kasana
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  5. Dawange Sandeep Popatrao
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  6. Narsaiah K.
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Contributions

Poonam Choudhary (PC), Dawange Sandeep Popatrao (DSP), Th. Bidyalakshmi Devi (TBD), Ramesh Chand Kasana (RK), Surya Tushir (ST), and K. Narsaiah (KN) performed the literature review and evaluation of literature data. PC, DS, DB, RK, ST, and KN drafted, edited, and reviewed this manuscript. PC received the funding as principal investigator from Indian Council of Agricultural Research, Grant/Award Number: 1(253)/ICARCIPHET/HCP/IRC/2018.

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Correspondence to Poonam Choudhary.

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Practical Application

Mango seed kernels are a rich source of nutritional and bioactive compounds and can be used as a food ingredient in the development of different value-added products such as bakery products, mango kernel oil, starch-based biofilms, and other diverse products. The phenolics of mango seed kernels showed potent antioxidant, antimicrobial, anticancer, and antidiabetic activities and can find applications in the functional food, cosmetics, and pharmaceutical industries.

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Choudhary, P., Devi, T.B., Tushir, S. et al. Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds. Food Bioprocess Technol 16, 289–312 (2023). https://doi.org/10.1007/s11947-022-02889-y

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