Physicochemical Characterization of Pectin and Mango Peel ( L.) from Mexican Cultivars

Overview

Journal Heliyon

Specialty Social Sciences

Date 2024 Aug 22

PMID 39170338

Authors

Andres A Pacheco-Jimenez

Jaime Lizardi-Mendoza

J Basilio Heredia

Erick P Gutierrez-Grijalva

Eber A Quintana-Obregon

Maria D Muy-Rangel

Affiliations

Soon will be listed here.

Abstract

In Mexico, about 40 % of the mango harvest is lost due to marketing problems. Moreover, the mango industry generates peel and seed waste that ranges from 35 to 60 % of the total weight of processed fruits. This unexploited mango biomass represents a potential resource for producing value-added by-products. A market alternative is exploiting the mango peel as a source of biofunctional compounds, such as pectin. This hydrocolloid has applications in the pharmaceutical, cosmetic, and food industries. This study quantified the peel components of the Ataulfo, Panameño, Manila, and Haden cultivars. The mango peel showed a considerable input of dietary fiber (37-45 % DM), minerals (1018-2156 mg/100 g DM), phenols (2123-4851 mg gallic acid equivalent/100 g DM), flavonoids (0.74-2.7 mg quercetin equivalent/g DM) and antioxidant capacity (375-937 μM Trolox equivalent/g DM). The four cultivars presented high methoxyl pectins (66-71 %). The molecular weight of the pectins analyzed was from 957 to 4859 kDa. The Panameño cultivar showed the highest amount of pectin and viscosity concerning the peel of the other cultivars and a higher content of glucomannans (≈28.21 %). The pectin of the Haden cultivar was the only one with arabinoxylans since xylose was not detected in the pectin of the other cultivars. The chemical characteristics of the studied mango peels are promising for their industrialization.

Citing Articles

Designing of an Oat-Mango Molded Snack with Feasible Nutritional and Nutraceutical Properties.

Aviles-Rivera Y, Valdez-Torres J, Campos-Sauceda J, Heredia J, Hinojosa-Gomez J, Muy-Rangel M Foods. 2024; 13(21).

PMID: 39517186 PMC: 11545241. DOI: 10.3390/foods13213402.

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