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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 14 No. 10 (2024): October 2024
				
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									Research Articles
							
		



	
		  	 

		
	
		Phytochemicals, antioxidant activity and nutritional profile of pulp, peel and peel fiber of mango (Mangifera indica l.) cultivar Ataulfo
	


	
	
		

							
					Authors

						
							
								Rosabel Vélez-de la Rocha
							
																																		
	
							
								Josefa Adriana Sañudo Barajas
							
																																		
	
							
								Cristobal Cháidez-Quiróz
							
																																		
	
							
								Feliznando Isidro Cárdenas Torres
							
																																		
	
							
								Elí Terán Cabanillas
							
																																		
	
							
								Marcela de Jesús Vergara-Jiménez
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v14i10.1449
						
					
				
			

						
										
					Abstract

					Introduction: Mango fruit and its by-products represent a very diverse and abundant source of sugars and components with anti-inflammatory and antioxidant properties, such as dietary fiber, vitamins, and polyphenols. Consuming mango pulp might reduce health disorders caused by inflammatory and oxidative processes such as obesity related diseases. Mango and its by-products contain compounds that can either promote or neutralize inflammatory and oxidative environments; variations in their composition may directly influence the degree of bioactivity. This work aimed to analyze the nutritional and nutraceutical profiles presented in the three different mango by-products to know their possible nutraceutical potential.

Objective: This work aimed to analyze the nutritional and nutraceutical profiles presented in the three different mango by-products to know their possible nutraceutical potential.

Methods: Ripe Ataulfo mango products (pulp, peel, and peel fiber) were evaluated for nutritional composition by AOAC methods. β-carotene and ascorbic acid were analyzed by UV-Vis liquid chromatography (LC), while mangiferin, phenolics and flavonoids by LC coupled to mass spectrometer detector. The antioxidant capacity was correlated to each of the bioactive compounds.

Results: Ripe Ataulfo mango products (pulp, peel, and peel fiber) were evaluated for nutritional, antioxidant, and phytochemical characteristics. All the by-products demonstrated significant differences (P ≤ 0.05) in nutritional and chemical composition. Mango peel had the highest β-carotene, vitamin C, and mangiferin values. Mango pulp had the highest values for free sugars (73 g 100 g-1), but low phytochemicals values, contrasting the peel fiber with 81% of total dietary fiber but minimum values of free sugars and β-carotene and no vitamin C. The highest antioxidant capacity was presented for mango peel. Results obtained from this study indicate that the mango Ataulfo pulp and by-products are divergent and represent a good source of bioactive compounds. 

Conclusions: Mango peel composition is a natural combination of high concentrations of mangiferin, flavonoids, phenolic acids, vitamin C, provitamin A, and dietary fiber, all involved with inflammation and cell oxidative stress-related disease control and prevention. However, mango peel exhibited the most significant nutraceutical potential due to its high antioxidant capacity.

Keywords: Mangifera indica L.; Mango Ataulfo; Mangiferin; Flavonoids; Phytochemicals; Bioactive Compounds

				
			
			

						
																																																						
						
		


		

						
										
					
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																			2024-10-15
																	

				
							

			
						
										

											
							
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									Vol. 14 No. 10 (2024): October 2024
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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