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Open AccessArticle

Biological Active Ecuadorian Mango ‘Tommy Atkins’ Ingredients—An Opportunity to Reduce Agrowaste

Department of Food Science and Biotechnology, Escuela Politécnica National, Quito 17-01-2759, Ecuador
Phytochemistry and Healthy Foods Lab., Department of Food Science and Technology, CEBAS-CSIC, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain
Food Colour & Quality Lab., Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain
Laboratory of Epigenetics of Lipid Metabolism, Madrid Institute for Advanced Studies (IMDEA)-Food, CEI UAM + CSIC, 28049 Madrid, Spain
Author to whom correspondence should be addressed.
Nutrients 2018, 10(9), 1138;
Received: 17 July 2018 / Revised: 17 August 2018 / Accepted: 19 August 2018 / Published: 21 August 2018
(This article belongs to the Special Issue Carotenoids and Human Health)
Mango is a commercially important tropical fruit. During its processing, peel and seed kernel are discarded as waste but they could be recovered as an excellent and cost-effective source of health-promoting ingredients. This study aimed to characterize some of them, including carotenoids like the provitamin A β-carotene and lutein, with an interest beyond its role in eye health. Other health-promoting compounds like tocopherols and polyphenols were also evaluated, as well as the in vitro antioxidant capacity of mango by-products. Regarding isoprenoids, α-tocopherol was mainly found in the peels and carotenoids concentration was higher in the pulps. β-carotene was the most abundant carotene in pulp and seed kernel, whereas peel was the only source of lutein, with violaxanthin the most abundant xanthophyll in the different mango organs tested. With regard to polyphenols, peels exhibited greater variability in its phenolic composition, being the total content up to 85 and 10 times higher than the pulp and seed kernels, respectively. On the other hand, peels also stood out for being a very rich source of mangiferin. Seed kernels and peels showed higher antioxidant capacity values than the pulps. These results contribute to the valorization of mango by-products as new natural ingredients for the pharma and food industries. View Full-Text
Keywords: mango by-products; lutein; β-carotene; α-tocopherol; mangiferin; food ingredients mango by-products; lutein; β-carotene; α-tocopherol; mangiferin; food ingredients
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MDPI and ACS Style

Ruales, J.; Baenas, N.; Moreno, D.A.; Stinco, C.M.; Meléndez-Martínez, A.J.; García-Ruiz, A. Biological Active Ecuadorian Mango ‘Tommy Atkins’ Ingredients—An Opportunity to Reduce Agrowaste. Nutrients 2018, 10, 1138.

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