February 11, 2024FoodsOpen Access

Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity

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Authors

NKNika KučukUniversity of Maribor MPMateja PrimožičUniversity of Maribor PKPetra KotnikUniversity of Maribor

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Implication

Comparative extraction analysis demonstrates high antioxidant and enzymatic activity in dried mango peels, indicating potential for food industry valorization.

Key Points

Dried mango peels retain substantial bioactivity with superior antioxidant and enzymatic levels compared to fresh tissue, preserving essential caffeic acid and gallic acid.
Soxhlet extraction yielded 25.0 mg GAE/g DW of phenolic compounds, whereas ultrasonic processing achieved 82.4% antioxidant activity across dried peel samples.
Supercritical fluid extraction and ultrasonic processing isolate proanthocyanidins, supporting sustainable valorization of industrial peel waste in functional foods.

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Kučuk et al. (2024) studied this question.

synapsesocial.com/papers/68e7997bb6db64358770a00d https://doi.org/10.3390/foods13040553

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Implication

Comparative extraction analysis demonstrates high antioxidant and enzymatic activity in dried mango peels, indicating potential for food industry valorization.

Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity

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Cite This Study

Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity

Discussion

Member takes

Implication

Key Points

Cite This Study

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