Hide
Show all
Email this article Characterization of some physicochemical and functional properties and associated antioxidant compounds of mango (Mangifera indica L.) pulp powder from Mali
Abstract
Mango (Mangifera indica L.) is one of the most important tropical fruits consumed all around the world. The aim of this investigation was to assess the physicochemical, technological properties (water and oil holding capacity, emulsion capacity and stability) and associated antioxidant constituents (total phenolic, total flavonoïds, proanthocyanidins) of the Malian mango pulp powder (MPP). Results show that MPP exihibit a high polyphenol, flavonoïds and proanthocyanidins contents of 15660±0.06 mg EAG/ 100g, 34.33± 0.71 mgEQ/100g and 106.27±13.91 mg EC/100 g on dry matter basis, respectively. MPP possesses good water and oil absorption capacities with values of 106 and 131%, respectively. Interesting emulsifying properties were obtained with values of 47.05% and 84.37%, respectively. The results of the present study indicate that MPP is a good source of antioxidant compounds and exhibit interesting technological properties. Thus, MPP has a high potential for use as a functional ingredient in the preparation of food products.
 Â
Â
Keywords
Full Text:
PDFReferences
Okoth, E.M.; Sila, D.N.; Onyango, C.A.; Owino, W.O.; Musyimi, S.M.; Mathooko, F.M. Evaluation of chemical and nutritional quality attributes of selected mango varieties at three stages of ripeness, grown in lower Eastern province of Kenya – part 2. Journal of Animal and Plant Sciences 17(3) (2013) 2619-2630.
Ara, R.; Motalab, M.; Uddin, M.N.; Fakhruddin, A.N.M.; Saha, B.K. Nutritional evaluation of different mango varieties available in Bangladesh. International Food Research Journal 21(6) (2014) 2169-2174.
Belem, A.; Tapsoba, F.; Songre-Ouattara, L.T.; Zongo, C.; Savadogo, A. Study of the organoleptic quality of three varieties of dried mangos: Amelie, Lippens and Brooks during storage by enzymatic tanning technique of Peroxidases (POD) and the Polyphenoloxydases (PPO). Revue des Sciences et Technologie Synthèse 34 (2017) 38-47.
Naidu, K.A. Vitamin C in human health and disease is still a mystery. An overview. Nutrition Journal 21 (2003) 2-7.
Chytil, F. Vitamin A: Not for vision only. British Journal of Nutrition 82 (1999) 61– 162.
Chen, J.P.; Tai, C.Y. Chen BH Improved liquid chromatographic method for determination of carotenoïds in Taiwanese mango (MangiferaindicaL.). Journal of Chromatograpgy A 1054 (2004) 261-268.
Masibo, M.; He, Q. Major Mango Polyphenols and Their Potential Significance to Human Health. Comprehensive Revues in Food Science and Food Safety 7(2008) 309 – 319.
Lauricella, M.; Emanuele, S.; Calvaruso, G.; Giuliano, M.; D’Anneo, A. Multifaceted Health Benefits of MangiferaindicaL. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas. Nutrients 9(5) (2017) 525.
Leghari, M.H.; Ahmed Sheikh, S.; Memon, N.; Soomro, A.H.; Khooharo, A.A. Quality Attributes of Immature Fruit of Different Mango Varieties. Journal of Basic and Applied Sciences 9 (2013) 52-56.
Das, P.C.; Junaeid Khan, M.D.; Sharifur Rahman, M.D.; Majumder, S.; Nazrul Islam, M.D. Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes. NFS Journal 17 (2019) 1–7.
Sogi, D.S.; Siddiq, M.; Greiby, I.; Dolan, K.D. Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods. Food Chemistry 141 (2013) 2649–2655.
Basu, S.; Shivhare, U.S.; Singh, T.V.; Beniwal, V.S. Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering 105 (2011), 503–512. DOI:10.1016/j.jfoodeng.2011.03.014.
Kumar, D.; Yadav, K.K.; Garg, N.; Muthukumar, M.; Singh, A. Clarification of mango juice by Aspergillus niger cellulase using response surface methodology. International Journal of Innovative Horticulture 2(1) (2013) 84-90.
Adebayo-Oyetoro, A.O.; Adenubi, E.; Ogundipe, O.O.; Bankole, B.O.; Olalekan Adeyeye, S.A. Production and quality evaluation of vinegar from mango. Cogent Food Agriculture 3 (2017) 1278193.
Gurak, P.D.; Spada, J.C.; Campos, H.G.; Marczak, L.D.F. Improvement of phytochemicals compounds content in mango jelly with the incorporation of co-products generated in the pulp processing. International Food Research Journal 25(2) (2018) 814-819.
Kaméni, A. ; Mbofung, C.M. ; Ngnamtam, Z. ; Doassem, J. ; Hamadou, L. Aptitude au séchage de quelques variétés de mangue cultivée au Cameroun : Amélie, Zill, Irwin et Horé Wandou, 9 p. hal-00142727. Savanes africaines : des espaces en mutation, des acteurs face à de nouveaux défis. Actes du colloque, mai 2002, Garoua, Cameroun. 2003, 9 p. hal-00142727.
Sagar, V.R.; Suresh Kumar; P. Recent advances in drying and dehydration of fruits and vegetables: a review. Journal of Food Science and Technology 47(1) (2010) 15–26. DOI: 10.1007/s13197-010-0010-8.
Ahmed, N.; Singh, J.; Chauhan, H.; Anisa Anjum, P.G.; Kour, H. Different Drying Methods: Their Applications and Recent Advances. International Journal of Food Nutrition and Safety 4(1) (2013) 34-42.
AFNOR. Recueil de Normes Françaises des Produits Dérivés des Fruits et Légumes et jus de Fruits. Ed. AFNOR, Paris. pp 1–325 (1982).
Diomande, M. ; Koko, A.C. ; Kouame, K.B.; Beugre, G.A.M.; Bohoua, L.G. Evaluation des propriétés fonctionnelles et activité antioxydante d’amandes de mangue produites en Côte d’Ivoire. International Journal of Advancements in Research & Technology 6(11) (2017) 6 – 29.
Benmeziane-Derradji, F.; Sangare, Z.; Djermoune-Arkoub, L. Spectrophotometric Quantification of Some Pigments in Mango Pulp (MangiferamindicaL.) Powder. Asian Journal of Applied Sciences 12(1) (2019) 45-51. DOI: 10.3923/ajaps.2019.45.51.
Nickavar, B.; Alinaghi, A.; Kamalinejad, M. Evaluation of the antioxidant properties of five Mentha species. Iranian Journal of Pharmceutical Research 7(3) (2008) 203- 209.
Kim, D.O.; Jeong, S.W.; Lee, C.Y. Antioxidant capacity of phenolic phytochemicals from various cultivars of plum. Food Chemistry 81(3) (2003) 321-326.
Vermerris, W.; Nicholson, R. Isolation and Identification of Phenolic Compounds In “Phenolic Compound Biochemistry†. Ed. Springer (2006), pp 151-196. DOI: 10- 1007/978-1-4020-5164-7-3.
Arkoub-Djermoune, L.; Boulekbache-Makhlouf, L.; Zeghichi-Hamri, S.; Bellili, S.; Boukhalfa, F.; Madani, K. Influence of the thermal processing on the physico-chemical properties and the antioxidant activity of a solanaceae vegetable: Eggplant. Journal of Food Quality 39(3)(2016) 181 -191.
Mahendra, T. Effects of drying methods on the quail characteristics of mango powder. Journal of Science 5(1) (2008) 54 – 64.
Dyab, A.S.; Abed El-Hakim, H.I.; Abo Taleb, H.M. Utilization of some additive to produce mango powder. Journal of Advances in Food Science & Technology 3(3) (2016) 156-167.
Maldonado-Celis, M.E.; Yahia, E.M.; Bedoya, R.; Landázuri, P.; Loango, N.; Aguillón, J.; Restrepo, B.; Guerrero Ospina, JC. Chemical Composition of Mango (Mangiferaindica L.) Fruit: Nutritional and Phytochemical Compounds. Frontiers in Plant Science 10( 2019) 1073.
NoorAziahas, A.A.; Komathi, C.A. Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour. Journal of Food Sciences 74(7) (2009) S328 – S333.
Agustini, S. The characterization of mango (Mangifera Indica L) powder of various drying temperature. 2018. The 6th International Conference of the Indonesian Chemical Society. IOP Conf. Series: Journal of Physics: Conf. Series 1095 (2018) 012035. DOI :10.1088/1742-6596/1095/1/012035.
Wong, C.W., Pui, L.P., Ng, J.M.L. Production of spray-dried Sarawak pineapple (Ananas comosus) powder from enzyme liquefid puree. International Food Research Journal 22(4) (2015) 1631-1636.
Abdullah, Q.S.A. A Study of Some Chemical and Physical Characteristics of Vinegar Produced by the Malt of Some Varieties of Maize, Zehdi Dates, and Grapes. Jornal of Natural Science Reseacrh 6(6) (2016) 1 – 6.
Ubwa, S.T.; Ishu, M.O.; Offen, J.O.;Tyohemba, R.L.; Igbum, G.O. Proximate composition and some physical attributes of three mango (Mangifera indicaL.) fruit varieties. International Journal of Agronomy and Agricultural Research 4(2) (2014) 21 -29.
Maldonado-Celis, M.E.; Yahia, E.M.; Bedoya, R.; Landázuri, P.; Loango, N.; Aguillón, J.; Restrepo, B.; Ospina, J.C.G. Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds. Frontiers in Plant Science 10 (2019) 1073. DOI: 10.3389/fpls.2019.01073.
De Moraes Crizel, T.; Hermes, V.S.; De Oliveira Rios, A.; Flôres, S.H. Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder. Journal of Food Science and Technology 53(11) (2016) 4067–4075.
Okpala, L.; Okoli, E.; Udensi, E. Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Science and Nutrition 1(1) (2013) 8–14. DOI: 10.1002/fsn3.2.
David, O.; Arthur, E.; Kwadwo, S.O.; Badu, E.; Sakyi, P. Proximate composition and some functional properties of soft wheat flour. International Journal of Innovative Research in Science, Engineering and Technology 4 (2015) 753– 758.
Okpala, L.C.; Gibson-Umeh, G.I. Physicochemical Propertis of Mango Seed Flour. Nigerian Food Journal 31(1) (2013) 23-27.
Adebowale, K.O.; Afolabi, T.A.; Lawal, O.S. Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour. Food Chemistry 78 (2002) 305–11.
Sangnark, A.; Noomhorm, A. Chemical, physical and baking properties of dietary fibre prepared from rice straw. Food Research International 37 (2004) 66-74.
Benmeziane Derradji, F.; Djermoune Arkoub, L.; Ayat, N.E.H.; Aouf, D. Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour. Journal of Food Measurement and Characterization 14 (2020) 2840–2853
Noor, S.A.A.; Siti, N.M.; Mahmad, N.J. Chemical composition, antioxidant activity and functional properties of mango (Mangiferaindica L. var Perlis Sunshine) peel flour (MPF). Applied Mechanics and Materials 754-755 (2015) 1065-1070.
Yu, J.; Ahmedna, M.; Goktepe, I. Peanut protein concentrate: Production and functional properties as affected by processing. Food Chemistry 103 (2007) 121–129.
Selani, M.M.; Bianchini, A.; Ratnayake, W.S.; Flores, R.A.; Massarioli, A.P.; De Alencar, S.M.; Brazaca, C.S.G. Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products. Plant Foods for Human Nutrition 71(2016) 137–144.
Ribeiro, S.M.R.; Barbosa, L.C.A.; Queiroz, J.H.; Knolder, M.; Schieber, M. Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chemistry 110 (2008) 620–626.
Kim, H.; Moon, J.Y.; Kim, H.; Lee, D.S.; Cho, M.; Choi, H.K.; Kim, Y.S.; Mosaddik, A.; Cho, S.K. Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel. Food Chemistry 121 (2010) 429–436.
Morales, M.; Zapata, S.; Jaimes, T.R.; Rosales, S.; Alzate, A.F.; Maldonado, M.E.; Zamorano, P.; Rojano, B.A.; Mangiferin content, carotenoids, tannins and oxygen radical absorbance capacity (ORAC) values of six mango (Mangifera indica) cultivars from the Colombian Caribbean. Journal of Medicinal Plants Research 11(7) (2017) 144-152. DOI: 10.5897/JMPR2017.6335.
Bucić-Kojić, A.; Planinić, M.; Tomas, S.; Jokić, S.; Mujić, I.; Bilić, M.; Velić, D. Effect of Extraction Conditions on the Extractability of Phenolic Compounds from Lyophilised Fig Fruits (Ficus Carica L.). Polish Journal of Food Nutrition Sciences 61(3) (2011) 195-199. .
Imre, S.P.; Kilmartin, P.A.; Rutan, T.; Mauk, J.L.; Nicolau, L. Influence of soil geochemistry on the chemical and aroma profiles of Pinot noir wines. Journal of Food, Agriculture and Environment 10 (2) (2012) 280-288.
Arampath, P.C.; Dekker, M. Bulk storage of mango (Mangifera indicaL.) and pineapple (Ananas comosus L.) pulp: effect of pulping and storage temperature on phytochemicals and antioxidant activity. Journal of the Science of Food and Agriculture 99(11) (2019) 5157 – 5167.
Abbasi, A. M.; Guo, X.; Fu, X.; Zhou, L.; Chen, Y.; Zhu, Y.; Yan, H.; Liu, R.H. Comparative assessment of phenolic content and in vitro antioxidant capacity in the pulp and peel of mango cultivars. Inter. J. Mol. Sci. 16(6) (2015) 13507–13527.
Benmeziane, F. Bioactive molecules of grapes. The North African Journal of Food Nutrition and Research, 02(03) (2018) 58-66.
Kuganesan, A.; Thiripuranathar, G.; Navaratne, A.N.; Paranagama, P.A. Antioxidant and anti-inflammatory activities of peels, pulps and seed kernels of three common mango (Mangifera indica L.) varieties in Sri Lanka. International Journal of Pharmaceutical Sciences and Research 8(1) (2017) 70-78.
Muralidhara, B.M.; Veena, G.L.; Bhattacherjee, A.K.; Rajan, S. Antioxidants in ripe peel and pulp of twelve mango (Mangiferaindica) cultivars. Indian Journal of Agricultural Science 89 (10) (2019) 1580–1584.
Abbasi, A.M.; Liu, F.; Guo, X.; Fu, X.; Li, T.; Liu, R.H. Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel. International Journal of Food Science & Technology 52(3) (2016) 1- 10.
Koleckar, V.; Kubikova, K.; Rehakova, Z.; Kuca, K.; Jun, D.; Jahodar, L.; Opletal, L. Condensed and hydrolysable tannins as antioxidants influencing the health. Mini-Reviews in Medicinal Chemistry 8(5) (2008), 436–447.
Rashmi, M.A.; Abraham, V.; Shivashankar, S.; Chakravarthy, A.K.; Sumathi, M.; Subhash, K. Does change in tannin content in mango (Mangifera indica) fruits influence the extent of fruit fly (Bactrocera dorsalis Hendel) herbivory? ‎Journal of Entomology and Zoology Studies 5(4)(2017) 381 -385.
Rebaya, A.; Belghith, S.I.; Baghdikian, B.; Leddet, V.M.; Mabrouki, F.; Olivier, E.; Cherif, J.K.; Trabelsi Ayadi, M. Total Phenolic, Total Flavonoid, Tannin Content, and Antioxidant Capacity of Halimium halimifolium (Cistaceae). Journal of Applied Pharmaceutical Science 1 (2014) 052-057.
Dieng, S.I.M.; Mathieu, C.; Sarr, A.; Diatta-Badji, K.; Fall, A.D. Condensed Tannins Content and their Inflence on the Antioxidant Activity of Bark Hydroethanol Extract of Piliostigma reticulatum (Dc) Hochst and its Fractions. Pharmacognosy Journal 12(2) (2020) 361-368.
Refbacks
- There are currently no refbacks.
Copyright (c) 2021 Farida Derradji, Zoumana Sangare, Lynda Djermoune-Arkoub
_________________________________________________________________________________________________________________________
All open access articles published in AJNP are distributed under the terms of the Creative Commons Attribution- 4.0 International License
The research works published in this journal are free to be accessed. They can be shared (copied and redistributed in any medium or format) and\or adapted (remixed, transformed, and built upon the material for any purpose, commercially and\or not commercially) under the following terms: attribution (appropriate credit must be given indicating original authors, research work name and publication name mentioning if changes were made) and without adding additional restrictions (without restricting others from doing anything the actual license permits). Authors retain the full copyright of their published research works and cannot revoke these freedoms as long as the license terms are followed.