Skip to main content
SpringerLink
Log in

Assessment of bioactive compounds and antioxidant capacity of peels and seeds from Mangifera indica L cv Ataulfo waste

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

In Mexico, mango processing waste constitutes approximately 600,000 tons per year. This work aims to evaluate peels and seeds’ bioactive compounds and antioxidant activity (AA) from Mangifera indica L cv Ataulfo waste. Mango peel flour (MPF) and mango seed flour (MSF) were obtained. Mango seed oil (MSO) was obtained from MSF, then physicochemically evaluated, and the fatty acid composition was determined by methyl esters formation (FAME) and gas chromatography. The total phenolic content (TPC), carotenoids, chlorophyll a, b, and total, and vitamin C from the MSF and MSO extracts were quantified. The AA was analyzed by DPPH and ABTS. The MSO showed similar physicochemical characteristics and fatty acid composition to cocoa butter and shea butter. Stearic (C18:0), oleic (C18:1), and linoleic (C18:2) fatty acids constituted the majority of the total fatty acids, and the ratio of stearic: oleic acids was 0.82. The MPF had 186.11 ± 0.94 mg GAE/g of TPC, 164.67 ± 1.56, 292.88 ± 1.38, and 457.55 ± 0.93 mg/kg of chlorophylls a, b, and total, respectively, and the carotenoid content in MSO was 120.76 ± 1.98 mg β-carotene/kg. All bioactive compounds influenced the AA.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Data availability

All data is available.

References

  1. FAO (2020) Major tropical fruits market review 2019. Rome - Italy

  2. Cárdenas-Hernández E, Torres-León C, Ascacio-Valdés J et al (2022) Influence of drying and extraction technology on the chemical profile and antioxidant property of Mexican mango byproduct. In: Badwaik LS, Noé Aguilar C, Haghi AK (eds) Food loss and waste reduction : technical solutions for cleaner production, 1st edn. Apple Academic Press Inc, Ontario Canadá, pp 105–121

    Google Scholar 

  3. Ribeiro S, Barbosa L, Queiroz J et al (2008) Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chem 110:620–626. https://doi.org/10.1016/j.foodchem.2008.02.067

    Article  CAS  Google Scholar 

  4. Marcillo-Parra V, Tupuna-Yerovi DS, González Z, Ruales J (2021) Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – a review. Trends Food Sci Technol 116:11–23. https://doi.org/10.1016/J.TIFS.2021.07.009

    Article  CAS  Google Scholar 

  5. Mariod AA, Saeed Mirghani ME, Hussein I (2017) Mangifera indica mango seed kernel oil. Unconventional oilseeds and oil sources. Elsevier, pp 227–232

  6. Gupta AK, Gurjar PS, Beer K et al (2022) A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health. Food Biosci. https://doi.org/10.1016/J.FBIO.2022.101783

    Article  Google Scholar 

  7. Aggarwal P, Kaur A, Bhise S (2017) Value-added Processing and Utilization of Mango By-products. In: Siddiq M (ed) Handbook of mango fruit: production, postharvest science, processing technology and nutrition, 1st edn. Wiley Blackwell, London, UK, p 295

    Google Scholar 

  8. Chel-Guerrero L, Barbosa-Martín E, Martínez-Antonio A et al (2016) Some physicochemical and rheological properties of starch isolated from avocado seeds. Int J Biol Macromol 86:302–308. https://doi.org/10.1016/j.ijbiomac.2016.01.052

    Article  CAS  PubMed  Google Scholar 

  9. AOAC (2015) AOAC. Official methods of analysis 18th Ed. Association of official analytical chemists. Washington DC, USA. In: Association of Official Analytical Chemists

  10. Lieb VM, Schuster LK, Kronmüller A et al (2019) Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats. Food Res Int 116:527–537. https://doi.org/10.1016/J.FOODRES.2018.08.070

    Article  CAS  PubMed  Google Scholar 

  11. Metcalfe LD, Schmitz AA, Pelka JR (1966) Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal Chem 38:514–515. https://doi.org/10.1021/ac60235a044

    Article  CAS  Google Scholar 

  12. Can C, Sauri E, Moo VM et al (2019) Effect of extraction method and specie on the content of bioactive compounds and antioxidant activity of pumpkin oil from Yucatan, Mexico. Food Chem 285:186–193. https://doi.org/10.1016/j.foodchem.2019.01.153

    Article  CAS  Google Scholar 

  13. Castro-Vargas H, Ballesteros Vivas D, Ortega Barbosa J et al (2019) Bioactive phenolic compounds from the agroindustrial waste of Colombian mango cultivars ‘Sugar Mango’ and ‘Tommy Atkins’—an alternative for their use and valorization. Antioxidants 8:41. https://doi.org/10.3390/antiox8020041

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  14. Chen J, Tai C, Chen B (2004) Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango ( Mangifera indica L.). J Cromatogr 1054:261–268. https://doi.org/10.1016/j.chroma.2004.08.100

    Article  CAS  Google Scholar 

  15. Moo-Huchin VM, González-Aguilar GA, Moo-Huchin MI et al (2017) Carotenoid composition and antioxidant activity of extracts from tropical fruits. Chiang Mai J Sci 44:605–616

    CAS  Google Scholar 

  16. Lichtenthaler HK (1987) Chlorophylls and carotenoids: pigments of photosynthetic biomembranes. Methods Enzymol 148:350–382. https://doi.org/10.1016/0076-6879(87)48036-1

    Article  CAS  Google Scholar 

  17. Sogi DS, Siddiq M, Greiby I, Dolan KD (2013) Total phenolics, antioxidant activity, and functional properties of “Tommy Atkins” mango peel and kernel as affected by drying methods. Food Chem 141:2649–2655. https://doi.org/10.1016/j.foodchem.2013.05.053

    Article  CAS  PubMed  Google Scholar 

  18. Miller NJ, Rice-Evans C, Davies MJ et al (1993) A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin Sci 84:407–412. https://doi.org/10.1042/cs0840407

    Article  CAS  Google Scholar 

  19. Santos D, Lopes da Silva JA, Pintado M (2022) Fruit and vegetable by-products’ flours as ingredients: a review on production process, health benefits and technological functionalities. LWT 154:11207. https://doi.org/10.1016/J.LWT.2021.112707

    Article  Google Scholar 

  20. Kaur G, Kaur D, Kansal SK et al (2022) Potential cocoa butter substitute derived from mango seed kernel. Food Chem 372:131244. https://doi.org/10.1016/J.FOODCHEM.2021.131244

    Article  CAS  PubMed  Google Scholar 

  21. Torres-León C, Rojas R, Contreras-Esquivel JC et al (2016) Mango seed: functional and nutritional properties. Trends Food Sci Technol 55:109–117. https://doi.org/10.1016/J.TIFS.2016.06.009

    Article  Google Scholar 

  22. Elleuch M, Bedigian D, Roiseux O et al (2011) Dietary fibre and fibre-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chem 124:411–421. https://doi.org/10.1016/J.FOODCHEM.2010.06.077

    Article  CAS  Google Scholar 

  23. Solís-Fuentes JA, del DurándeBazúa MC (2020) Mango Seed. Nuts and seeds in health and disease prevention. Elsevier, pp 79–90

  24. Paul A, Radhakrishnan M (2020) Pomegranate seed oil in food industry: extraction, characterization, and applications. Trends Food Sci Technol 105:273–283. https://doi.org/10.1016/J.TIFS.2020.09.014

    Article  CAS  Google Scholar 

  25. Oliver-Simancas R, Labrador-Fernández L, Díaz-Maroto MC et al (2021) Comprehensive research on mango by-products applications in food industry. Trends Food Sci Technol 118:179–188. https://doi.org/10.1016/J.TIFS.2021.09.024

    Article  CAS  Google Scholar 

  26. Abdalla A, Darwish S, Ayad E, El-Hamahmy R (2007) Egyptian mango by-product 1. compositional quality of mango seed kernel. Food Chem 103:1134–1140. https://doi.org/10.1016/j.foodchem.2006.10.017

    Article  CAS  Google Scholar 

  27. Tvrzicka E, Kremmyda L-S, Stankova B, Zak A (2011) Fatty acids as biocompounds: their role in human metabolism, health and disease - a review. part 1: classification, dietary sources and biological functions. Biomed Papers 155:117–130. https://doi.org/10.5507/bp.2011.038

    Article  CAS  Google Scholar 

  28. Krumreich FD, Borges CD, Mendonça CRB et al (2018) Bioactive compounds and quality parameters of avocado oil obtained by different processes. Food Chem 257:376–381. https://doi.org/10.1016/j.foodchem.2018.03.048

    Article  CAS  PubMed  Google Scholar 

  29. Apak R, Caoanoglu E, Shahidi F (2018) Measurement of antioxidant activity and capacity Recent trends and applications. John Wiley

  30. Almeida MMB, de Sousa PHM, Arriaga ÂMC et al (2011) Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Res Int 44:2155–2159. https://doi.org/10.1016/j.foodres.2011.03.051

    Article  CAS  Google Scholar 

  31. Zou Z, Xi W, Hu Y et al (2016) Antioxidant activity of citrus fruits. Food Chem 196:885–896. https://doi.org/10.1016/j.foodchem.2015.09.072

    Article  CAS  PubMed  Google Scholar 

  32. Castañeda-Valbuena D, Ayora-Talavera T, Luján-Hidalgo C et al (2021) Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts. Food Bioprod Process 127:212–224. https://doi.org/10.1016/J.FBP.2021.03.002

    Article  Google Scholar 

  33. Marcillo-Parra V, Anaguano M, Molina M et al (2021) Characterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA. NFS J 23:1–7. https://doi.org/10.1016/J.NFS.2021.02.001

    Article  CAS  Google Scholar 

  34. Torres-León C, Ramírez-Guzmán N, Ascacio-Valdés J et al (2019) Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: a promising source of natural antioxidants. LWT 112:108236. https://doi.org/10.1016/J.LWT.2019.06.003

    Article  Google Scholar 

Download references

Funding

The authors acknowledge doctoral fellowship support from Consejo Nacional de Ciencia y Tecnología, CONACyT (México).

Author information

Authors and Affiliations

  1. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km, 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn., C.P. 97203, Mérida, Yucatán, México

    J. Uuh-Narváez, E. Castañeda-Pérez, L. Chel-Guerrero & D. Betancur-Ancona

  2. Departamento de Biofísica, Prolongación de Carpio Y Plan de Ayala s/n, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Col. Santo Tomás, Alcaldía Miguel Hidalgo, C.P. 11340, Ciudad de Mexico, México

    D. M. Hernández-Martínez

Authors
  1. J. Uuh-Narváez
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. E. Castañeda-Pérez
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. L. Chel-Guerrero
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. D. M. Hernández-Martínez
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. D. Betancur-Ancona
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by JUN, DMH-M and LCG. ECP and DBA wrote the first draft of the manuscript was written by and all authors commented on previous versions. All authors read and approved the final manuscript.

Corresponding author

Correspondence to D. Betancur-Ancona.

Ethics declarations

Conflict of interest

The authors have declared that no competing interest exist.

Ethical approval

This article does not contain any studies with human or animal subjects.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Uuh-Narváez, J., Castañeda-Pérez, E., Chel-Guerrero, L. et al. Assessment of bioactive compounds and antioxidant capacity of peels and seeds from Mangifera indica L cv Ataulfo waste. Eur Food Res Technol 249, 1461–1468 (2023). https://doi.org/10.1007/s00217-023-04225-w

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-023-04225-w

Keywords

Search

Navigation