Proceedings of International Congress on Bioactive Compounds and International Workshop on Bioactive Compounds
Proceedings of 1st International Congress on Bioactive Compounds and 2nd International Workshop on Bioactive Compounds - Vol. 1 - 2018

Mango production has been highlighted worldwide once it is the second largest tropical crop in terms of production and of cultivated area. Mango process evolves product transformation in terms of pulps, jellies, juices, nectars, between other. However, such activity generates a high volume of by-products or co-products. Several studies report that mango by-products present active compounds which could be interesting to the industrial applications, once those by-products exhibit a high antioxidant potential, in addition to high concentrations of polyphenols and carotenoids. Thus, the objective of this study was to produce flour from the mango peel waste and evaluate the effect of the drying temperature on some flour properties. The mango peels (Mangifera indica L.) were dried at 50°C (MPF50) for 9 hours and 60°C (MPF60) for 7 hours in an air circulating oven (Marconi, MA035), powdered and standardized granulometry using 16 mesh sieves. The flours produced were evaluated according to moisture content, total phenolics, carotenoids and antioxidant potential by the methods of determination of the iron ion reduction power (FRAP) and the antioxidant ability to sequester peroxyl redicals (ORAC). MPF50 and MPF60 presented moisture between 14,1% and 14,4%. In relation to total phenolics, MPF50 (103,92 ± 1,88 mg gallic acid equivalent/g of dry weight) had higher concentration than MPF60 (83,72 ± 1,82 mg gallic acid equivalent/g of dry weight). No significant difference was observed in relation to carotenoid concentration between MPF50 and MPF60, 18,64 ± 1,05 mg β-carotene/100g of dry weight and 18,73 ± 2,20 mg β-carotene/100g of dry weight, respectively. By the FRAP assay, the antioxidant potential measured was higher for MPF50 (28,19 ± 1,47 µmolTEq /g of dry weight) than for MPF60 (23,53 ± 1,70 µmolTEq /g of dry weight). In the same way by the ORAC assay, the MPF50 also presented a higher antioxidant potential (661,95 ± 24,40 µmolTEq/ g of dry weight) compared to MPF60 (516,11 ± 36,00 µmolTEq/ g of dry weight). Therefore, it be concluded that the production of flour from the residue of the mango processing is a possible strategy, and the drying temperature for its production directly influence the total phenolic concentration and the antioxidant potential of the flour. However, in order to use mango peel flour in food industry, further analysis is needed to implement it as an ingredient to new products.
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. The authors would like to thank to PUB-USP for the scholarship to L.C.B.S