By-products of mango as an alternative for de Food Industry

  1. Guamán-Balcázar MC 12
  2. Ortega N 1
  3. Meneses MA 1
  4. Montes A 2
  5. Pereyra C 2
  6. Martínez de la Ossa E 2
  1. 1 Universidad Técnica Particular de Loja
    info

    Universidad Técnica Particular de Loja

    Loja, Ecuador

    ROR https://ror.org/04dvbth24

  2. 2 Universidad de Cádiz
    info

    Universidad de Cádiz

    Cádiz, España

    ROR https://ror.org/04mxxkb11

Revista:
Journal of Pharmaceutical, Chemical and Biological Sciences

ISSN: 2348-7658

Año de publicación: 2019

Volumen: 7

Número: 1

Páginas: 1-12

Tipo: Artículo

GOOGLE SCHOLAR

Otras publicaciones en: Journal of Pharmaceutical, Chemical and Biological Sciences

Proyectos relacionados

IMPREGNACIÓN DE EXTRACTOS Y FUNCIONALIZACIÓN DE NANOPARTÍCULAS ANTIOXIDANTES OBTENIDOS DE HOJAS DE MANGO MEDIANTE PROCESOS A ALTA PRESIÓN Y SU APLICACIÓN EN BIOMEDICINA.

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Resumen

Besides knowing the benefits brought by the agro-industrial by-products, it is necessary to know thebehavior after incorporation in different dietary matrices, evaluating processing effects and stability oftheir antioxidant properties. In this study, the mango powder from mango peels was the raw materialthat replaced the flour mixture in 25% for the preparation of cookies, evaluating the phenoliccompounds (FC) and antioxidant activity (AA) after the processing and during eight weeks in thestorage. The antioxidant activity was evaluated by ABTS, DPPH and FRAP methods, while the FCwere determined by HPLC and Folin-Ciocalteu assays. The food was baked at 170°C for 10 minutes andit was observed that the heat treatment did not decrease the FC and AA, on the contrary, the bakingled to an increase, especially in 1,2,3,4,6-penta-O-galloryl-β-D-glucose with 143.42%; quercetin 36%,mangiferin with 14% and the DPPH with 19%. Mango peels is a rich source of antioxidants due it thecookies made with this by-product increased their FC and AA by almost four times with respect to thecontrol. The main FC found in by-products and cookies were mangiferin, 1,2,3,4,6-penta-O-galloryl- -Dglucose and quercetin. The cookies were fortified with those compounds which were not present incontrol.