Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs ( L.) Produced by Different Methods of Maceration

Overview

Journal Antioxidants (Basel)

Date 2019 Apr 19

PMID 30995729

Citations 12

Authors

Emanuela Monteiro Coelho

Marcelo Eduardo Alves Olinda de Souza

Luiz Claudio Correa

Arao Cardoso Viana

Luciana Cavalcanti de Azevedo

Marcos Dos Santos Lima

Affiliations

Soon will be listed here.

Abstract

The present work had the objective of producing liqueurs from mango peels (varieties "Haden" and "Tommy Atkins") by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% /) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3--glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3--glucopyranoside and rutin), and phenolic acids (gallic acid, -coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.

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