Mango by-products - a source of biologically-active compounds.
Schieber A.
Author Affiliation: Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, D-70599 Stuttgart, Germany.
: 265-279
Abstract : Mango (Mangifera indica) and mango products are highly appreciated as a food, mainly due to their attractive colour and taste, and the presence of nutritionally important compounds such as ?-carotene and ascorbic acid. Furthermore, the fruits as well as other parts of the plant have widely been used in traditional medicines. As a consequence of growing production figures, large amounts of waste originate from mango processing, which constitute a serious disposal problem. While the utilization of the kernels for the recovery of fat is well established and the peels are known to yield a high quality pectin, more recent investigations indicate that mango byproducts also contain comparatively large amounts of polyphenolics. The present contribution summarizes studies on the recovery, characterization and application of valuable compounds and provides a review on the potential of mango byproducts as a source of biologically active compounds which may be used as functional food ingredients and natural antioxidants, respectively.