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Functional Properties and Dietary Fiber Characterization of Mango Processing By-products (Mangifera indica L., cv Ataulfo and Tommy Atkins)

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Abstract

Several reports have focused on utilization of post-harvest residues of crops, while neglecting those residues produced by mango processing. These residues represent a waste of nutrients and a source of environmental contaminants. Such by-products could be valuable sources of dietary fiber (DF), antioxidant compounds, and single carbohydrates. The aim of this study was to evaluate some functional properties (FP), and the content of DF and polyphenols (PP) of the peel and coarse material obtained from residues during the industrial processing of Ataulfo and Tommy Atkins mangoes. The total dietary fiber (TDF) content was about 225 mg/g and 387 mg/g (dry weight) for the coarse material and the peel, respectively, from which soluble dietary fiber represented 23 and 42 %, respectively. The main neutral sugar identified was rhamnose, especially in peels; the klason lignin (KL) content was 92 mg/g, which highlights the Ataulfo peel (Ataulfo-P) and the Tommy Atkins peel (Tommy Atkins-P). The extractable PP content in Ataulfo-P was higher than in Tommy-Atkins-P, and interesting data for non-extractable PP were obtained in the residues. FP as swelling, water holding, oil holding, and glucose absorption in the residues was studied, obtaining better functional properties when compared to cellulose fiber. The results show that mango industrial by-products, mainly from the Ataulfo-P variety, could be used as ingredients in food products because of their functional properties as well as their DF and PP content.

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Abbreviations

DF:

Dietary fiber

FP:

Functional properties

FRAP:

Ferric Reducing Ability Assay

PP:

Polyphenols

TFA:

Trifluoroacetic acid

TPTZ:

2,4,6-tri(2-pyridyl)-s- triazine

Trolox:

6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid

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Acknowledgments

The authors gratefully acknowledge to the COCYTEN for financial support.

Conflict of interest

The authors declare that they have no conflict of interest related to this work.

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Authors and Affiliations

  1. División de Estudios de Posgrado, Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico 2595, Tepic, Nayarit, Mexico, 63175

    María de Lourdes García-Magaña, Sonia G. Sáyago-Ayerdi & Miguel Mata-Montes de Oca

  2. UNIDA, Instituto Tecnológico de Veracruz, M. A. de Quevedo 2779, Veracruz, Ver., Mexico, 91897

    Hugo S. García

  3. Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico

    Luis A. Bello-Pérez

Authors
  1. María de Lourdes García-Magaña
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  2. Hugo S. García
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  3. Luis A. Bello-Pérez
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  4. Sonia G. Sáyago-Ayerdi
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  5. Miguel Mata-Montes de Oca
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Correspondence to Miguel Mata-Montes de Oca.

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de Lourdes García-Magaña, M., García, H.S., Bello-Pérez, L.A. et al. Functional Properties and Dietary Fiber Characterization of Mango Processing By-products (Mangifera indica L., cv Ataulfo and Tommy Atkins). Plant Foods Hum Nutr 68, 254–258 (2013). https://doi.org/10.1007/s11130-013-0364-y

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