Valorisation of mango peels: extraction of pectin and antioxidant and antifungal polyphenols

• Autor(a) principal: Rojas, Romeo
• Data de Publicação: 2020
• Outros Autores: Alvarez-Pérez, Olga B., Contreras-Esquivel, Juan C., Vicente, A. A., Flores, Abril, Sandoval, Jose, Aguilar, Cristobal N.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/1822/63737
• topic: Mango peels; Polyphenols; Antioxidant; Antifungal; Pectin; Science & Technology

Mango peels is a by-product obtained during mango processing, which is currently discarded causing environmental pollution. In the present study, mango peels were used as source of polyphenols and pectin. Additionally, antioxidant and antifungal activities were measured. The extraction condition to recover pectin and polyphenols at the same time was using water, 121 °C/10 min at 1:40 w/v ratio (9.38 g/100 g dry peels and 72.61 mg/g dry peels, respectively). With this treatment, higher antioxidant capacity was obtained (72.18, 37.73 and 39.23 ppm of total polyphenols from mango peels to inhibit 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical; also the lipid oxidation inhibition reaction in 50%, respectively). Furthermore, this extract inhibited the radial growth of Colletotrichum gloeosporioides, Sclerotinia sclerotiorum and Mucor sp. in 50% and Fusarium oxysporum in 33.33%. Thus, the results suggest that total polyphenols from mango peels is as attractive alternative source for bioactive compounds, like antioxidants and antifungal molecules.