Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit

Area of Science:

• Food Science
• Nutraceuticals
• Pharmacology

Background:

• Mango (Mangifera indica L.) is a globally significant fruit, especially in India.
• Mango processing yields pulp, peel, and kernel, with peel and kernel often being discarded bio-wastes.
• Mango pulp, peel, and kernel contain valuable nutritional and functional compounds.

Purpose of the Study:

• To review the nutraceutical and pharmacological properties of mango pulp, peel, and kernel.
• To elucidate the defense mechanisms of mango's functional constituents.
• To promote the appropriate utilization of all mango parts for enhanced nutrition and health.

Main Methods:

• Literature review of scientific studies on mango composition and bioactivity.
• Analysis of nutraceutical and pharmacological data from mango pulp, peel, and kernel.
• Synthesis of information on functional compounds and their health implications.

Main Results:

• Mango pulp is rich in sugars, amino acids, vitamins, and polyphenols.
• Mango peel contains beneficial compounds like protocatechuic acids, mangiferin, and beta-carotene with various medicinal properties.
• Mango kernel exhibits high antioxidant and polyphenol content, with potential applications in nutraceutical formulations.

Conclusions:

• All parts of the mango fruit possess significant nutraceutical and pharmacological value.
• Understanding the functional constituents of mango can lead to improved nutrition and health outcomes.
• Valorization of mango peel and kernel as bio-resources is crucial for sustainable utilization.