By-products from mango (Mangifera indica L.) processing as a source of functional compounds.
Schieber A., Carle R.
Author Affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
Proceedings of the tropical fruits in human nutrition and health conference 2008, Couran Cove Island Resort, Gold Coast, Australia, 8-11 November 2008 : 67-74
Abstract : Mangoes (Mangifera indica L.) are popular exotic fruits that are both consumed fresh and processed into a large number of products (e.g. nectar, puree, chutney, slices, fruit bars, and leather). The by-products originating from mango processing, mainly peels and kernels, are a promising source of high-value components such as peel pectin and seed fat. Numerous studies carried out during the past decade have indicated that the peels and seeds also contain large amounts of polyphenolics, in particular xanthone and flavonol glycosides, hydrolysable tannins, phenolic acids, and alk(en)ylresorcinols. These phenolic compounds possess various biological activities (e.g. anti-oxidant, anti-inflammatory, and antimicrobial properties, and could therefore be used as functional food ingredients and natural food additives). This review summarises our investigations on the characterisation of polyphenols from mango fruits and by-products.