Bioactive compounds and antioxidant activity of mango peel (Mangifera indica L.) produced by different methods of extraction and solvents
Author(s): Shafaq Javid, Anju Bhat and Mehnaza Bashir
Abstract: Mango, a prominent tropical fruit, holds significant global importance, with India leading in its production. The processing of mango, primarily for pulp and amchur powder preparation, generates peel as a by-product, constituting approximately 20% of the whole fruit. Currently, mango peel is considered a waste product, posing challenges for its disposal. In this study, an effort was made to harness the potential of mango peel by examining its proximate composition, phenolic compounds, flavonoids, carotenoid, and antioxidant activity. The analysis involved three solvents (distilled water, ethanol, and hydroalcoholic) and two extraction methods (conventional solvent extraction and microwave-assisted extraction). The goal was to explore the valuable components within mango peels, providing insights into its potential applications and addressing the environmental concerns associated with its disposal. Highest extraction like total phenolic content contents 32.77 mgGAE/100 gm, flavonoid content 20.13 mgQE/gm, carotenoid 8.25 mg/100 gm and antioxidant activity 77.32% was recorded in microwave assisted extraction. Therefore, hydro alcohol (70:30) is recommended for extraction of phenolic compounds, their secondary metabolites, and antioxidant capacity from the mango peel further isolation and utilization.
