Industrial Potential of Mango (Mangifera indica L.) Peel and Seed

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dc.contributor.author Thilakarathna, R.C.N.
dc.contributor.author Madhavi, B.G.K.
dc.contributor.author Bandara, J.M.L.R.
dc.contributor.author Illeperuma, D.C.K.
dc.contributor.author Navaratne, A.
dc.contributor.author Jayasinghe, C.V.L.
dc.date.accessioned 2019-05-06T08:10:11Z
dc.date.available 2019-05-06T08:10:11Z
dc.date.issued 2019
dc.identifier.isbn 9789550481255
dc.identifier.uri http://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/429/225.pdf?sequence=1&isAllowed=y
dc.description.abstract The present study was undertaken to investigate the optimum conditions for extracting carotenoids from mango peel to identify the most abundant pigment in the extract and to evaluate the proximate composition, total phenolic, flavonoid and antioxidant capacities of mango peel and seed. Box-Benkhen design of Response Surface Methodology (RSM) was employed to determine the optimum extraction conditions. Fifteen experimental runs with different combinations of ethanol level (50.0, 72.5 and 95.0%), temperature (25, 50 and 75C) and time (30, 60 and 90 min) were performed on mango peel for extracting carotenoids. Extracting with 50.0% ethanol at 25oC for 90 min resulted in the highest yield (82%) of carotenoids. To identify the major carotenoid in the extract, the extracted carotenoids were subjected to Thin Layer Chromatography after separating from 10% NaCl followed by distilled water. The most abundant carotenoid in mango peel was found to be β-cryptoxanthin as indicated by an Rf value of 0.53. Proximate analyses of mango peel and seed revealed presence of 3.10 and 5.94% of crude protein, 4.43 and 8.10% of crude fat and 18.78 and 13.04% of crude fibre, respectively. Total phenolic content of 8.64 and 9.47 GAE g-1, flavonoid content of 12.64 and 21.82 RUE g-1 and total antioxidant content of 25.54 and 20.27 AAE g-1 were evident in mango peel and seed, respectively. The antioxidant capacity of 1.66 and 0.53 ppm were reported in mango peel and seed from the DPPH free radical scavenging assay. These findings revealed the potential of mango peel and seed, which are discarded from fruit processing industries, for possible use in nutraceutical and functional foods. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.subject Food Science en_US
dc.subject Food Technology en_US
dc.title Industrial Potential of Mango (Mangifera indica L.) Peel and Seed en_US
dc.title.alternative International Research Conference 2019 en_US
dc.type Other en_US


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