Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indica L.) Peels

33Citations
Citations of this article
105Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

During the processing of mango, a huge amount of peel is generated, which is environmentally problematic. In the present study, a compressional-puffing process was adopted to pretreat the peels of various mango cultivars, and then the bioactive compounds of mango peels were extracted by water or ethanol. The phenolic compound compositions as well as the free radical-scavenging, anti-inflammatory, and antibacterial activities of water extract (WE) and ethanol extract (EE) from nonpuffed (NP) and compressional-puffed (CP) mango peels were further evaluated. It was found that compressional-puffing could increase the yield of extracts obtained from most mango varieties and could augment the polyphenol content of extracts from Jinhwang and Tainoung number 1 (TN1) cultivars. The WE and EE from TN1 exhibited the highest polyphenol content and the greatest free radical-scavenging activities among the mango cultivars tested. Seven phenolic compounds (gallic acid, pyrogallol, chlorogenic acid, p-hydroxybenzoic acid, p-coumaric acid, ECG, and CG) were detected in CPWE (compressional-puffed water extract) and CPEE (compressional-puffed ethanol extract) from TN1, and antioxidant stability of both CPWE and CPEE was higher than that of vitamin C. Further biological experiments revealed that CPEE from TN1 possessed the strongest anti-inflammatory and antibacterial activities, and thus it is recommended as a multibioactive agent, which may have applications in the food, cosmetic, and nutraceutical industries.

References Powered by Scopus

Use of a free radical method to evaluate antioxidant activity

19986Citations
N/AReaders
Get full text

Phenolic Antioxidants

2293Citations
N/AReaders
Get full text

Antioxidants in human health and disease

1559Citations
N/AReaders
Get full text

Cited by Powered by Scopus

Second generation biorefining in Ecuador: Circular bioeconomy, zero waste technology, environment and sustainable development: The nexus

86Citations
N/AReaders
Get full text

Mango peels as food ingredient / additive: nutritional value, processing, safety and applications

79Citations
N/AReaders
Get full text

Bioactive phenolic compounds from the agroindustrial waste of Colombian mango cultivars ‘sugar mango’ and ‘tommy atkins’—An alternative for their use and valorization

59Citations
N/AReaders
Get full text

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Cite

CITATION STYLE

APA

Huang, C. Y., Kuo, C. H., Wu, C. H., Kuan, A. W., Guo, H. R., Lin, Y. H., & Wang, P. K. (2018). Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indica L.) Peels. Journal of Food Quality, 2018. https://doi.org/10.1155/2018/1025387

Readers over time

‘18‘19‘20‘21‘22‘23‘24‘2507142128

Readers' Seniority

Tooltip

PhD / Post grad / Masters / Doc 23

68%

Researcher 5

15%

Professor / Associate Prof. 4

12%

Lecturer / Post doc 2

6%

Readers' Discipline

Tooltip

Agricultural and Biological Sciences 16

55%

Engineering 5

17%

Biochemistry, Genetics and Molecular Bi... 5

17%

Chemical Engineering 3

10%

Save time finding and organizing research with Mendeley

Sign up for free
0