Antioxidants in Mango Peel Show Promise for Healthful Foods

Mango peel, a byproduct resulting from mango processing to create ingredients like mango pulp and amchur, may prove a viable source of antioxidants for healthful and functional foods, as shown by recent research at the Central Food Technological Research Institute, Mysore, India. The results of this research were published in a recent issue of Food Chemistry (Vol. 105, Issue 3).

In the study, the researchers examined the antioxidant activity of extracts derived from the peels of raw (unripe) and ripe Raspuri and Badami mangoes. Analysis of the acetone extracts from the peels demonstrated the existence of polyphenols, anthocyanins and carotenoids. Ripe peels contained higher amount of anthocyanins and carotenoids compared to raw peels, while raw mango peel had high polyphenol content.

The researchers analyzed the antioxidant activity of the extracts via several different methods. The results led them to conclude that mango peel extract exhibited good antioxidant activity in different systems and thus may be used in nutraceutical and functional foods.

Making use of the mango peel not only adds another source of antioxidantsalongside other sources, like grape seeds and green teafor the food industry, but it also makes use of a byproduct that is sometimes seen as a source of pollution, as noted by the authors of the study.