Agriculture Reference
In-Depth Information
Table 15.3.
Phenolic compounds in dried mango peel and peel extract (as mg/kg, dry
matter of peels).
Dried Mango Peels
(90
◦
C, 90 min)
Mango Peel
Extract
Phenolic Compound
Mangiferin
1690.4
1190.9
Isomangiferin
1
134.5
51.9
Mangiferin gallate
2
321.9
97.7
Isomangiferin gallate
2
82
19.7
—
5
Quercetin 3-
O
-galactoside
651.2
Quercetin 3-
O
-glucoside
557.7
31.0
Quercetin 3-
O
-xyloside
207.3
—
Quercetin 3-
O
-arabinopyranoside
3
101.5
—
Quercetin 3-
O
-arabinofuranoside
3
103.6
—
Quercetin 3-
O
-rhamnoside
20.1
—
Kaempferol 3-
O
-glucoside
36
—
Rhamnetin 3-
O
-galactoside/glucoside
4
94.4
4.3
Quercetin
65.3
23.4
—
5
Ellagic acid
Traces
Total
4066.0
1418.8
Quantified as
1
mangiferin,
2
mangiferin (including molecular weight correction factor),
3
quercetin
3-
O
-xyloside,
4
isorhamnetin 3-
O
-glucoside,
5
not detected.
Source: Berardini et al. (2005b).
antioxidant properties of biscuits were evaluated. The re-
sults revealed that MPP had high contents of ash, crude
fiber, and water holding capacity, while MKP was char-
acterized by higher fat, protein, and total phenolics than
MPP (Table 15.4). Farinograph data of wheat flour incor-
porated with MPP showed an increase in water absorption
from 60.4% to 67.6%, while there was a decrease in MKP-
added flour. Sensory results showed that acceptable quality,
mango flavor biscuits can be made by incorporating up to
10% MPP and up to 40% MKP.
Table 15.4.
Proximate composition (g/100 g dry sample), water, and oil holding capacities
and total phenolic content of mango peel powder and mango kernel powder.
Mango Peel
Powder
4
Mango Peel
Powder
5
Mango Kernel
Powder
4
Characteristics
(MPP)
(MPP)
(MKP)
Moisture (%)
4.92
10.50
6.57
Ash (%)
3.88
3.00
1.46
Fat (%)
1.23
2.20
8.15
Protein (%)
3.60
3.60
7.76
Total carbohydrates (%)
—
80.70
—
Crude fiber (%)
9.33
19.00
0.26
WHC
1
(g H
2
O/g)
5.08
—
2.08
OHC
2
(g oil/g)
2.02
—
1.74
Total phenoics (mg GAE
3
/g)
19.06
9.62
23.09
Total carotenoids (mg/100 g)
—
3.09
—
1
Water holding capacity,
2
oil holding capacity, and
3
gallic acid equivalent.
Source:
4
Ashoush and Gadallah (2011);
5
Ajila et al. (2007).
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