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The chemical composition and antioxidant capacity of mango peels from two cultivars
Composición química y capacidad antioxidante de las cáscaras de dos cultivares de mango
DOI:
https://doi.org/10.15446/agron.colomb.v43n3.123411Keywords:
Mangifera indica L., byproducts, phenolic content, dietary fibers (en)Mangifera indica L., subproductos, contenido fenólico, fibras dietarias (es)
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Mango peel is the main byproduct of mango processing and represents a rich source of bioactive compounds. However, its composition varies among cultivars, which influences its potential applications. This study applied modified National Renewable Energy Laboratory (NREL) protocols to characterize the chemical composition of Hilacha and Keitt mango peels from Colombia, focusing on their non-polar (NPF), polar (PF), and insoluble (IF) fractions. Phenolic content and antioxidant capacity (FRAP, DPPH, ORAC) were evaluated in NPF, PF, and ethanolic-aqueous extracts (EAE). The Hilacha peel exhibited significantly higher levels of NPF (2.33 ± 0.04 % dry weight (DW)), soluble proteins (6.42 ± 0.52 % DW) in the PF, as well as soluble lignin (13.48 ± 0.30 % DW), insoluble lignin (19.24 ± 1.07 % DW) and ash (3.95 ± 0.02 % DW) in the IF, compared to the Keitt peel (1.58 ± 0.00, 3.96 ± 0.26, 4.34 ± 0.16, 12.64 ± 0.26, 2.80 ± 0.1% DW, respectively; P<0.05). In contrast, the Keitt peel exhibited significantly higher levels of glucose (14.93 ± 0.59% DW) and mannose (21.07 ± 1.66 % DW) in the PF, cellulose (29.11 ± 0.27 % DW) in the IF, and phenolic content (3413.4 ± 51.7 mg GAE 100 g⁻¹ DW) in the EAE compared to the Hilacha peel (7.83 ± 0.12, 12.91 ± 0.07, 18.37 ± 0.87 % DW, and 2146.8 ± 57.6 mg GAE 100 g⁻¹ DW, respectively; P<0.05). Strong correlations were observed between phenolic content and antioxidant activity across extraction types. These findings demonstrate clear cultivar-dependent chemical differences, highlighting the distinct potential of Hilacha and Keitt mango peels for applications in food, biorefinery, and other bio-based industries.
La cáscara de mango es el principal subproducto del procesamiento de esta fruta y constituye una fuente importante de compuestos bioactivos. Sin embargo, su composición varía entre cultivares, lo que influye en su aprovechamiento potencial. En este estudio se aplicaron protocolos del National Renewable Energy Laboratory (NREL), con algunas modificaciones, para caracterizar la composición química de las cáscaras de mango Hilacha y Keitt de Colombia, mediante separación en fracciones no polar (NPF), polar (PF) e insoluble (IF). Además, se evaluó el contenido de compuestos fenólicos y su capacidad antioxidante (FRAP, DPPH, ORAC) en NPF, PF y extractos etanólicos-acuosos (EAE). La cáscara del cultivar Hilacha presentó mayores niveles de compuestos no polares (2,33 ± 0,04 % de peso seco (DW)), proteínas solubles en la PF (6,42 ± 0,52 % DW), así como de lignina soluble (13,48 ± 0,30 % DW) e insoluble (19,24 ± 1,07 % DW) y cenizas (3,95 ± 0,02 % DW) en la IF, en comparación con la piel del cultivar Keitt (1,58 ± 0,00, 3,96 ± 0,26, 4,34 ± 0,16, 12,64 ± 0,26, 2,80 ± 0,1% DW, respectivamente; P<0,05). Por el contrario, la cáscara del cultivar Keitt exhibió mayores concentraciones de glucosa (14,93 ± 0,59 % DW) y manosa (21,07 ± 1,66 % DW) en la PF, celulosa (29,11 ± 0,27 % DW) en la IF y un contenido superior de compuestos fenólicos (3413,4 ± 51,7 mg GAE 100 g⁻¹ DW) en el EAE, en comparación con la cáscara del cultivar Hilacha (7,83 ± 0,12, 12,91 ± 0,07, 18,37 ± 0,87 % DW, y 2146,8 ± 57,6 mg GAE 100 g⁻¹ DW, respectivamente; P<0,05). Se observaron correlaciones significativas entre el contenido de compuestos fenólicos y la actividad antioxidante en los diferentes extractos. Estos hallazgos evidencian diferencias químicas entre los cultivares, resaltando el potencial distintivo de las cáscaras de Hilacha y Keitt para aplicaciones en las industrias alimentaria, de biorefinería y otros sectores bio-basados.
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