Asian Journal of Dairy and Food Research, volume 34 issue 1 (march 2015) : 75-77

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

Jayalaxmi Baddi*, Vijayalakshmi D, Nataraj A Durgannavar, R. Chandru

Affiliations

¹Department of Food Science and Nutrition, UAS, GKVK, Bengaluru-560 065, India.

Submitted|
First Online |
doi 10.5958/0976-0563.2015.00016.0

Cite article:- Baddi* Jayalaxmi, D Vijayalakshmi, Durgannavar A Nataraj, Chandru R. (2024). Mango peel: A potential source of natural bioactive phyto-nutrients in functional food. Asian Journal of Dairy and Food Research. 34(1): 75-77. doi: 10.5958/0976-0563.2015.00016.0.

ABSTRACT

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.

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REFERENCES

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Asian Journal of Dairy and Food Research

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

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