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Published on: June 9, 2021
Profiling phenolic compounds in underutilized mango peel by-products from cultivars grown in Spanish subtropical
M E Alañón1, S Pimentel-Moral2, D Arráez-Román2
1Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Campus Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. Del Conocimiento s/n, Edificio BioRegion, 18016 Granada, Spain.
Abstract:
Nutraceutical market has undergone an exponential growth worldwide due to its health link-up. With the purpose of evaluating nutraceutical value, the phenolic composition of underutilized mango peel by-products of three cultivars ('Keitt', 'Kent' and 'Osteen') grown in Spanish subtropical climate was monitored at three maturation stages (green, ripe and overripe). Tracking the total phenol content, mango peels were figured out to have until twenty-seven fold higher than edible fraction. Mango peels comprised a wide range of phenolic compounds such as mono- and di-galloyl compounds, gallotannins, phenolic acids, benzophenones and flavonoids. The influence of both factors, cultivar and maturation degree, on the phenolic composition was the main outcome of the research. 'Keitt' mango peel was revealed as the cultivar with the highest phenolic content mainly due to the great quantities of galloyl glucose, 5-galloylquinic acid, digalloylquinic acid, hexagalloyl glucose and macluring galloyl glucoside detected. Regarding to the effect of maturation degree, green mango peels showed the highest amounts of polyphenols, although this behaviour could be dependent on the mango cultivar. Therefore, mango peels resulted to be a promising and low-cost resource of phenolic compounds to be exploited in food industry, but to enhance the nutraceutical value, factors such as cultivar and maturation degree should be taken into account.
