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Valuable components of raw and ripe peels from two Indian mango varieties.

Ajila, C. M. and Bhat, S. G. and Prasada Rao, U. J. S. (2007) Valuable components of raw and ripe peels from two Indian mango varieties. Food Chemistry, 102 (4). pp. 1006-1011.

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Mango is one of the most important tropical fruits 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. Peel forms about 20% of the whole fruit and at present it is a waste product and its disposal has become a great problem. With a view to exploit mango peel as a source of valuable components, in the present study, proximate composition, polyphenols, carotenoids, dietary fibre contents and activities of few enzymes in raw and ripe peels of two Indian mango varieties, namely, Raspuri and Badami were determined. The polyphenol contents in these peels ranged from 55 to 110mg/g dry peel. Dietary fibre content ranged from 45% to 78% of peel and was found at a higher level in ripe peels. Similarly, carotenoid content was higher in ripe fruit peels. Vitamins C and E contents ranged from 188 to 392 and 205 to 509mug/g dry peel, respectively; and these were found at a higher level in ripe peels. Both raw and ripe mango peels exhibited significant amount of protease, peroxidase, polyphenol oxidase, xylanase and amylase activities. All rights reserved, Elsevier.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 14 Carotenoid Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Aug 2008 09:58
Last Modified: 30 Jun 2015 05:51
URI: http://ir.cftri.com/id/eprint/8078

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