Valorization of Mango (Mangifera indica) Peel Waste as a Functional Nutritional Resource with Antioxidant Potential
Valorization of Mango (Mangifera indica) Peel Waste with Antioxidant Potential
DOI:
https://doi.org/10.54393/df.v7i01.203Keywords:
Mango Peel Powder, Nutrients, Antioxidant Activity, DPPHAbstract
Reducing food waste through full resource utilization has positive effects on the economy, climate, and food security. In order to meet future demand, more food must be produced due to the growing population. The Mangifera indica L. (mango) is a widely consumed tropical fruit that is grown and consumed in tropical places worldwide. When mango-based products like juices and purees are made, the peel and kernel are wasted. Mango peel was a good source of nutrients with antioxidant properties. Objectives: To assess the nutritional composition and antioxidant activity of mango peel. Methods: The nutritional values were determined by using AOAC methods, and the antioxidant activity of water and methanol extract was determined by using the DPPH assay at 517 nm. Results: Study outcome depicted that mango peels have protein (4.30 ± 0.22%), fiber (4.75 ± 0.30%), ash (3.52 ± 0.26%), carbohydrates (78.72 ± 1.80%), and energy Kcal/100g (336 ± 3.45). The results of its antioxidant activity showed that at concentrations of 0.2–1.0 mg/ml, the methanol extract exhibited the highest percentage inhibition (DPPH), ranging from 38.70 ± 1.03 to 81.65 ± 2.50%, while the water extract showed the lowest percentage inhibition (20.10 ± 0.70–56.30 ± 1.95%) compared to the standard antioxidant BHA (28.70 ± 0.90 65.40 ± 1.95%). There were significant differences found in various extracts and BHA (p<0.05). Conclusions: The results of the study showed that mango peel contained nutrients, and its methanolic extracts had significant antioxidant activity, allowing better use of this waste.
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