Mango peel as source of antioxidants and pectin: microwave assisted extraction.
Rojas R., Contreras-Esquivel J. C., Orozco-Esquivel M. T., Muñoz C., Aguirre-Joya J. A., Aguilar C. N.
Author Affiliation: Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, 25280 Saltillo, Coahuila, Mexico.
Waste and Biomass Valorization 6 : 1095-1102
Abstract : In this study, we evaluated the microwave-assisted extraction of pectin and polyphenols from mango (Mangifera indica) peels var. Ataulfo using several extraction conditions (time and temperature). Under best extraction conditions, an extract was prepared from dehydrated and pulverized mango peels and fractionated by liquid chromatography on Amberlite XAD-16, until obtain an polyphenols-rich ethanolic fraction which was evaporated to recover the total polyphenols as fine powder. Chemical and antioxidant properties were measured. The dry peels represent only 2.66% of the fresh mango, however this extraction method was shown to significantly act upon yield of pectin (3.88-10.43% dry weight). Also, this material is an important source of polyphenols (11.66 mg g-1 dry peels) with higher antioxidant capacity (70.31, 91.46 and 86.46% of inhibition to DPPH, ABTS and Lipid oxidation inhibition, respectively) at 75 ppm. Based in our findings a good recovery yield was obtained. Fine characteristics of the pectin and polyphenols make them an important biomaterial that can be exploited and used in food, pharmaceutical and other industries.