Mango peel: A potential source of natural bioactive phyto-nutrients in functional food

DOI: 10.5958/0976-0563.2015.00016.0    | Article Id: DR-872 | Page : 75-77
Citation :- Mango peel: A potential source of natural bioactive phyto-nutrients in functional food.Asian Journal Of Dairy and Food Research.2015.(34):75-77
Jayalaxmi Baddi*, Vijayalakshmi D, Nataraj A Durgannavar and R. Chandru
Address : Department of Food Science and Nutrition, UAS, GKVK, Bengaluru-560 065, India.


Mango peel as waste is a potential source of natural bioactive photochemical such as polyphenols, carotenoids and dietary fiber. The present study is conducted with a view to exploit mango peel as source of natural bioactive valuable components. Proximate composition of mango peel powder consist of moisture 3.4, protein 3.8, fat 2.6, crude fiber 8.9, carbohydrates 87 per cent respectively, b- carotene 5.6 mg, ash 2.9 per cent, calcium 4.15, phosphorous 0.45, iron 4.62 and zinc 2.85 mg . The total dietary fiber recovery was 69.86, insoluble dietary fiber 44.23, soluble dietary fiber 24.63 and total crude polyphenols 4.5g per 100g of mango peel sample. The antioxidant activity was 76.96 Vitamin C Eq.mcg/100g. Further biscuits were developed by incorporating mango peel powder at different incorporation levels as diversified and value added food products to improve nutraceutical properties of foods.


Antioxidant activity Dietary fiber Phyto-nutrients Total polyphenols.


  1. Ajila, C. M., Bhat, S. G. and Prasada Rao, U. J. S., (2007), Valuable components of raw and ripe peel from two Indian mango varieties. Food Chemistry, 102:1006"1011.
  2. Ajila, C.M., Leelavathi, K and Prasada Rao, U. J. S., (2008), Improvement of dietary fiber content and antioxidant properties in soft dough biscuit with the incorporation of mango peel powder. J. Cereal Sci., 48: 319-326.
  3. AOAC, (1980), Official Methods of Analysis, 13th edition, Association of Official Analytical Chemists, Washington. DC.
  4. AOAC, (1995), Official Methods of Analysis, 18th edition, Association of Official Analytical Chemists, Washington, DC.
  5. Ashoush, I. S. and Gadallah. M.G.E., (2011), Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World Journal of Dairy & Food Sciences, 6(1): 35-42.
  6. Larrauri, J. A., Ruperez, P., Borroto, B. and Saura-Calixto, F., (1997), Mango peel as a new tropical fibre: preparation and characterization. Lebensmittel Wissenschaft Und Technology, 29:729–733.
  7. Palmeira, S. M. V., Gois, L. M. and Souza, L. D., (2012), Extraction of phenolic compounds from mango peels. Latin American Applied Research, 42:77-81.
  8. Maisuthisakul., P., (2011), Antioxidant capacity of extracts and fractions from mango (Mangifera indica Linn.) seed kernels. International Food Research Journal, 18: 523-528.
  9. Tate, R. L., (1995), Soil Microbiology, John Wiley and Sons, New York.
  10. Wachiriasiri, P., Julakarangka, S. And Wanlapa, S., (2009), The Effect of banana peel preparation on properties of banana peels dietary fiber concentrate. J. Sci. Technol., 31(6): 605-611.

Global Footprints