Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity

• Published in: Food science & technology 2012-03, Vol.45 (2), p.261-268
• Main Authors: Dorta, Eva, Lobo, M. Gloria, González, Mónica
• Format: Article
• Language: English
• Subjects: air; antioxidant activity; Biological and medical sciences; ethanol; Food engineering; Food industries; free radical scavengers; Free radicals scavenging; Freeze-drying; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; lipid peroxidation; Lipid peroxidation inhibition; Mangifera indica L. by-products; mangoes; Oven-drying; phenol; Phenolic compounds; seeds
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2011.08.016

The aim of this work was to study the effect of different drying treatments on the antioxidant activity of mango peel and seed. Freeze-drying allowed the peel (when extraction was carried out with ethanol:water) and seed to be stabilised without diminishing their antioxidant activity. In addition, this treatment improved mango peel’s antiradical capacity against ABTS•+ (in ethanol:water), as well as the capacity of the seed to scavenge free radicals and to inhibit the lipid peroxidation. Oven-drying at 70 °C (with static or forced air) was the treatment that had the most negative effect on the antioxidant capacity of mango peel (when extraction was carried out with ethanol) and seed. Because the effect of drying methods on the phenol and anthocyanin content of mango peel or seed is related to antioxidant activity (with a moderately strong significant correlation, p