PHENOLIC PROFILE, CENTESIMAL COMPOSITION, FUNCTIONAL PROPERTIES AND ANTIOXIDANT POTENTIAL OF MANGO PEELS FLOUR (Mangifera indica L.)

The fruit processing industry generates high volume of byproduct. Mango fruit and its processed products, occupying a prominent position among consumers, being the second largest tropical culture in the world. Several studies have showed a high concentration of active compounds in these byproducts, which can be used in food industry adding nutritional value to various products. In this way, the aim of this work was to produce and characterize flours from mango peels. The mango peels (Mangifera indica L.) were dried at 60°C for 26 hours in air circulating oven, then the granulometry was standardized using 16 mesh sieves to produce mango peel flour (MPF). The MPF was characterized in relation to water activity, centesimal composition (protein, fats and fiber), functional properties (swelling capacity, gelation and gelatinization temperature), total phenolics, phenolic profile and antioxidant potential. The MPF presented water activity of 0.431 ± 0.001, presenting therefore no possibility of microbial spoilage. MPF presented low protein and lipids concentration (2.99 ± 0.01; 0.65 ± 0.01 g/100g DW, respectively), and high concentration of crude fiber (11.9 ± 0.7 g/100g DW). High swelling power was found for MPF (12.3 ± 0,3) and may be associated with the high fiber concentration. The lowest flour concentration for gel formation was 12% (w/v). The MPF gelatinization temperature was 75 ± 1 °C. A high concentration of total phenolics was found (84 ± 2 mgAGE/g DW), with galoyl quinic acid, quercitin and mangiferin being the compounds with the highest contributions. These phenolics may have contributed to the high antioxidant power of flour measured by the DPPH • method (EC50=1.6 ± 0.3) and ABTS (392 ± 81 µmol TEq/g DW). Thus, the use of MPF becomes a possible strategy for the food industry to increase the nutritional value and added value of its products.