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Studies on Isolation and Antioxidant Properties of Bioactive Phytochemicals from Mango Peel Harvested at Different Developmental Stages.

Sai Srinivas, S. H. and Maneesh Kumar, M. and Prasada Rao, U. J. S. (2017) Studies on Isolation and Antioxidant Properties of Bioactive Phytochemicals from Mango Peel Harvested at Different Developmental Stages. International Journal of Agriculture, Environment and Bioresearch, 2 (2). pp. 136-148.

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Abstract

The food and agricultural industries produce a large volume of wastes annually worldwide, causing a serious disposal problem. This is especially problematic in countries where the economy is largely based on agriculture and where the farming practice is very intensive. Mango is one of the most important tropical fruit and India ranks first in its world production. During the processing of mango, mainly for mango pulp and preparation of amchur powder, peel is a by-product. Currently, these agro-wastes are either allowed to decay naturally on the field subjected burnt. Hence, utilization of biological wastes is of great concern to the industry due to legislation and environmental reasons and therefore, the industry is forced to find an alternative use for its residual matter. One of the agro-wastes currently causing pollution problems is the peels of the mango (Mangiferaindica L.) fruit. Peel forms about 20% of the whole fruit and at present it is a waste product and its disposal has become a great problem. However, these wastes are rich in bioactive compounds, and other valuable compounds. Therefore, the present study attempts to examine the antioxidant activity and antiplatelet aggregation of mango peel extracts at various developmental stages. Further, the total polyphenol, anthocyanin, condensed tannins and flavonoid contents in acetone extract of peels were determined as well.

Item Type: Article
Uncontrolled Keywords: Mango Peel, Antiplatelet, Antioxidants, Bioactives and Anthocyanin
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jan 2018 03:50
Last Modified: 18 Jan 2018 03:50
URI: http://ir.cftri.com/id/eprint/13291

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