Mango Peel, a Viable Source of Antioxidants
The results of this research were published in a recent issue of Food Chemistry. In the study, the researchers examined the antioxidant activity of extracts derived from the peels of raw (unripe) and ripe Raspuri and Badami mangoes.
05/09/07 Mango peel, a byproduct resulting from mango processing to create ingredients like mango pulp and amchur.
It may prove a viable source of antioxidants for healthful and functional foods, says researchers at the Central Technological Research Institute in Mysore, India.
The results of this research were published in a recent issue of Food Chemistry. 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 showed 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 concluded that “mango peel extract exhibited good antioxidant activity in different systems and thus may be used in nutraceutical and functional foods.”
