The Indian Journal of Nutrition and Dietetics

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Mango Seed Kernel Extracts


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1 Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India
     

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The processing of fruits results in high amounts of waste materials such as peels, seeds, stones and oilseed meals. These by-products represent an important source of sugars, minerals, organic acid, dietary fibre and phenolics which have a wide range of actions which includes anti tumoral, anti viral, anti bacterial, cardio-protective and anti mutagenic activities. Mango seed kernel is generated as waste during mango fruit processing. Present study was conducted with the objective to utilize it as by-product to extract starch, total polyphenols and dietary fiber which are used as ingredients in food processing. Mango seed kernel was procured and processed into flour. Nutrient composition of the mango kernel flour was studied. To extract starch, total polyphenol and dietary fiber, ground material used were whole mango kernel, mango kernel flour and kernel residue (left after starch extraction) respectively. Whole mango kernel, its processed flour (MKF) and extracts were studied for their yield, total polyphenol content and antioxidant activity. Results indicated that recovery of flour from mango kernels was 80.6 per cent, when analysed found to be good source of protein (7.53 g / 100g), fat (11.45 g / 100g) and energy (421 k cal / 100g). Recovery of dietary fiber was observed to be more (57.60 g / 100g). Whole mango kernel, MKF and TPP extract were high in total polyphenol content which was attributed to their strong antioxidant activity.

Keywords

Mango Seed Kernel, Nutrient Composition, Extracts Antioxidant Activity.
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  • Mango Seed Kernel Extracts

Abstract Views: 306  |  PDF Views: 1

Authors

Shilpa Yatnatti
Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India
D. Vijayalakshmi
Department of Food Science and Nutrition, UAS, GKVK, Bangalore, India

Abstract


The processing of fruits results in high amounts of waste materials such as peels, seeds, stones and oilseed meals. These by-products represent an important source of sugars, minerals, organic acid, dietary fibre and phenolics which have a wide range of actions which includes anti tumoral, anti viral, anti bacterial, cardio-protective and anti mutagenic activities. Mango seed kernel is generated as waste during mango fruit processing. Present study was conducted with the objective to utilize it as by-product to extract starch, total polyphenols and dietary fiber which are used as ingredients in food processing. Mango seed kernel was procured and processed into flour. Nutrient composition of the mango kernel flour was studied. To extract starch, total polyphenol and dietary fiber, ground material used were whole mango kernel, mango kernel flour and kernel residue (left after starch extraction) respectively. Whole mango kernel, its processed flour (MKF) and extracts were studied for their yield, total polyphenol content and antioxidant activity. Results indicated that recovery of flour from mango kernels was 80.6 per cent, when analysed found to be good source of protein (7.53 g / 100g), fat (11.45 g / 100g) and energy (421 k cal / 100g). Recovery of dietary fiber was observed to be more (57.60 g / 100g). Whole mango kernel, MKF and TPP extract were high in total polyphenol content which was attributed to their strong antioxidant activity.

Keywords


Mango Seed Kernel, Nutrient Composition, Extracts Antioxidant Activity.

References