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
Verónica Marcillo-Parra , Mayra Anaguano , Maritza Molina , Diego Santiago Tupuna-Yerovi , Jenny Ruales
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引用次数: 36
Abstract
Mango peel is gaining recognition for its nutritional and functional value. This by-product shows variable composition depending on different factors such as variety, stage maturity, and geographic site of production. This work sought to evaluate mango peel composition, bioactive compound content, antioxidant activity, and carotenoid and phenolic profiles for the three most commercial varieties of the equatorial region using UV–Vis spectroscopy, HPLC, and UPLC. Significant differences (p < 0.05) were found between all varieties regarding the content of bioactive compounds. Total phenolic, flavonoid, and carotenoid content ranged from 2930 to 6624 mg GAE/100 g, 502–795 mg CE/100 g, and 3.7–5.7 mg/100 g, respectively. A high positive correlation (r = 0.961) between the phenolic content and ABTS radical-scavenging activity was found for all samples. β-Carotene and lutein were identified and quantified, the samples of cvs. Haden and Kent showed the highest β-carotene content (8 mg/100 g). Gallic acid and rutin were identified in all samples, whereas mangiferin had the highest amount (314 mg/100 g) in cv. Tommy Atkins. The results suggest that mango peel has bioactive compounds with significant antioxidant properties, which can be used as functional ingredients in different industrial products.
NFS JournalAgricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍:
The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production