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MANGO RIND AND PULP (Mangifera indica L.) CV. TOMMY ATKINS CENTESIMAL COMPOSITION AND MINERALS CONTENTS

by Adriana Marques, Gustavo Chicaybam, Mariana Taranto Araujo, Luciana Ribeiro Trajano Manhaes, Armando Ubirajara Oliveira Sabaa-Srur
Revista Brasileira De Fruticultura ()
  • ISSN: 01002945

Abstract

Brazil produces about 140 million tons of food per year, however, the hunger is one of the biggest problems faced for great part of its population. The integral food exploitation is an alternative to supply the nutrition necessities of this population pursuing and to contribute to reduce the organic waste. In this direction, rind, stems, seeds and other parts traditionally not used as foods can be incorporated in the alimentary diet. Studies have verified that rind of many fruits and vegetable possess more nutrient than the pulp, the available part. However, the knowledge of the heavy metal concentration in these fractions also becomes important, as these can provoke alimentary poisonings, even when are consumed in low concentrations. Brazil is the seventh greater worldwide mango producer and the main planted and exported variety is Tommy Atkins. The objective of this research was to determine the percent composition and the mineral profile of the macro and micro minerals, including heavy metals of the rind of Tommy Atkins mango. The biggest fraction of the percent composition of the rind was the moisture, followed of the total carbohydrates, with a proeminent level of total dietary fiber (TDF) that represented around 11% of this amount. The ashes and protein levels presented about 2.5%, while the lipid fraction was inferior in relation to other component. The mineral profile of the rind showed that the concentrations of these elements are superior from the one found in the pulp, except for zinc and iron. The low heavy metal concentrations found in the rind make possible its use in the human dietary. The percent composition and mineral profile of the rind had showed its nutritional importance and the possibility of the use of this parts, considered not edible in the Brazilian diet and could contribute for improvement of the nutrition situation of the population and to reduce the residues of the industry processing.

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