Evaluation of peel, flesh, and kernel of mango (Mangifera indica L.) for phytochemicals and application as functional ingredients in bakery formulation

The purpose of this study is to characterize and compare the distribution of nutritionals, as well as bioactive compounds, and the antioxidant activities in the mango (Mangifera indica L.) fruit different fractions. Additionally, specific formulations of biscuits made by incorporating powders from three fractions were investigated.

Separation of three fractions of mangoes was followed by drying and extraction to compare their nutritional and bioactive contents. The dried powders of each fraction were used at different replacement levels with wheat flour to develop biscuits, which were then also explored for their nutritional and bioactive variations.

Among three fractions, mango pulp powder had significantly high ash and fiber contents, while kernel powder protein and fat contents. For minerals, significantly high values (mg/100 g) of Mg (132.43), Fe (15.70), Zn (4.23), Cu (2.56), and Mn (0.60) were found in peel powders, followed by kernel. Similarly, peel extracts exhibited significantly high contents of total phenolics (56.34 mg GAE/100 g), flavonoids (19.89 mg QE/100 g), carotenoids (65.12 mg/100 g), β-carotene (24.90 mg/100 g), and antioxidant activity (36.83 ± 0.15 mg Trolox/100 g), as compared to pulp and kernel. Upon incorporation in biscuits, peel powder incorporated biscuits were found high in these bioactives. Growth of tested bacteria was significantly retarded by kernel extracts, whereas fungus species by peel extracts. Sensory analysis evidenced comparable acceptability of biscuits fortified with 5% mango fractions powders.

Mango byproducts can be used to recover a variety of bioactive chemicals and into the creation of nutritive food compositions.