The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Mango Seed Kernel Extracts


Affiliations
1 Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India
     

   Subscribe/Renew Journal


The processing of fruits results in high amounts of waste materials such as peels, seeds, stones and oilseed meals. These by-products represent an important source of sugars, minerals, organic acid, dietary fibre and phenolics which have a wide range of actions which includes anti tumoral, anti viral, anti bacterial, cardio-protective and anti mutagenic activities. Mango seed kernel is generated as waste during mango fruit processing. Present study was conducted with the objective to utilize it as by-product to extract starch, total polyphenols and dietary fiber which are used as ingredients in food processing. Mango seed kernel was procured and processed into flour. Nutrient composition of the mango kernel flour was studied. To extract starch, total polyphenol and dietary fiber, ground material used were whole mango kernel, mango kernel flour and kernel residue (left after starch extraction) respectively. Whole mango kernel, its processed flour (MKF) and extracts were studied for their yield, total polyphenol content and antioxidant activity. Results indicated that recovery of flour from mango kernels was 80.6 per cent, when analysed found to be good source of protein (7.53 g / 100g), fat (11.45 g / 100g) and energy (421 k cal / 100g). Recovery of dietary fiber was observed to be more (57.60 g / 100g). Whole mango kernel, MKF and TPP extract were high in total polyphenol content which was attributed to their strong antioxidant activity.

Keywords

Mango Seed Kernel, Nutrient Composition, Extracts Antioxidant Activity.
User
Notifications

  • Jasna, S.D. By-products of fruits processing as a source of phytochemicals. Chem. Indust. Chem. Engg. Quart., 2009, 15, 4, 191-202.

  • Kaur, M., Singh, N., Sandhu, K.S. and Guraya, H.S. Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.). Fd. Chem., 2004, 85, 131-140.

  • Abdalla, A.E.M., Darwish, S.M., Ayad, E.H.E. and El-Hamahmy, R.M. Egyptian mango byproduct - compositional quality of mango seed kernel. Fd. Chem., 2006, 103, 1134-1140.

  • Ashoush, I.S. and Gadalla. M.G.E. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World J. Dairy Fd. Sci., 2011, 6, 35-42.

  • Ekpe, O.O., Umoh, I.B. and Eka, O.U. Effect of a typical rural processing method on the proximate composition and amino acid profile of bush mango seeds. AJFAND, 2007, 7, 56-61.

  • Sadasivam, S. and Manickam, A. Second edition, Biochemical Methods. New age International Publishers. 1991.

  • AOAC, 1995, Official methods of analysis, 18th edition, Association of Official Analytical Chemists, Washington, DC.

  • Hassan, L.G., Muhammad, A.B., Aliyu, R.U., Idris, Z.M., Izuagie, T., Umar, K.J. and Sani, N.A. Extraction and characterisation of starches from four varieties of Mangifera indica seeds. J. Appl. Chem., 2013, 3, 6-23.

  • Prathima, K.S. Processing and utilization of jackfruit seeds for value addition. M.Sc. (Agri.) Thesis submitted to University of Agricultural Sciences, Bangalore, 2008.

  • Dakare, A., Ameh, D.A., Agbaji, A.S. and Atawodi, E. Effects of processing techniques on the nutritional and anti nutritional contents of mango (Mangifera indica) seed kernel. World J. Young Res., 2012, 2, 55-59.

  • Fowomola, M.A. Some nutrients and anti-nutrients contents of mango (Magnifera indica) seed. African J. Fd. Sci., 2010, 4, 472-476.

  • Elegbede, J.A., Achoba, I.I. and Richard, H. Nutrient composition of mango (Magnifera indica) seed kernel from Nigeria. J. Fd. Biochem., 1995, 19, 391-398.

  • Raghavendra, S.N., Swamy, S.R.R., Rastogi, N.K. and Raghavarao, K.S.M.S. Grinding characteristics and hydration properties of coconut 3 residue: A source of dietary fiber. J. Fd. Engg., 2005, 5, 301-306.

  • Singh, S., Verma, A., Bajaj, A. and Singh, K.N. Eco-friendly disposal of mango kernel by the recovery of starch. J. Environ. Res. Development, 2007, 2, 370-377.

  • Norshazila, S., Zahir, S.I., Suleiman K.M., Aisyah M.R. and Kamarul Rahim, K. Antioxidant levels and activities of selected seeds of Malaysian tropical fruits. Mal. J. Nutr., 2010, 16, 149-159.

  • Soong, Y.Y. and Barlow, P.J. Antioxidant activity and phenolic content of selected fruit seeds. Fd. Chem., 2004, 88, 411-417.

  • Bandyopadhyay, K., Chakraborty, C. and Bhattacharyya, S. Fortification of mango peel and kernel powder in cookies formulation. J. Acad. Indust. Res., 2014, 2, 661-664.

  • Khammuang, S. and Sarnthima, R. Antioxidant and antibacterial activities of selected varieties of Thai mango seed extract. Pak. J. Pharm. Sci., 2011, 24, 37-42.

  • Ajila, C.M. and Rao, U.J.S. Mango peel dietary fibre: Composition and associated bound phenolics. J. Functional Fds., 2013, 4, 50-55.


Abstract Views: 413

PDF Views: 1




  • Mango Seed Kernel Extracts

Abstract Views: 413  |  PDF Views: 1

Authors

Shilpa Yatnatti
Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India
D. Vijayalakshmi
Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India

Abstract


The processing of fruits results in high amounts of waste materials such as peels, seeds, stones and oilseed meals. These by-products represent an important source of sugars, minerals, organic acid, dietary fibre and phenolics which have a wide range of actions which includes anti tumoral, anti viral, anti bacterial, cardio-protective and anti mutagenic activities. Mango seed kernel is generated as waste during mango fruit processing. Present study was conducted with the objective to utilize it as by-product to extract starch, total polyphenols and dietary fiber which are used as ingredients in food processing. Mango seed kernel was procured and processed into flour. Nutrient composition of the mango kernel flour was studied. To extract starch, total polyphenol and dietary fiber, ground material used were whole mango kernel, mango kernel flour and kernel residue (left after starch extraction) respectively. Whole mango kernel, its processed flour (MKF) and extracts were studied for their yield, total polyphenol content and antioxidant activity. Results indicated that recovery of flour from mango kernels was 80.6 per cent, when analysed found to be good source of protein (7.53 g / 100g), fat (11.45 g / 100g) and energy (421 k cal / 100g). Recovery of dietary fiber was observed to be more (57.60 g / 100g). Whole mango kernel, MKF and TPP extract were high in total polyphenol content which was attributed to their strong antioxidant activity.

Keywords


Mango Seed Kernel, Nutrient Composition, Extracts Antioxidant Activity.

References