EXPLORING THE PHYSICOCHEMICAL COMPOSITION OF MANGO BY-PRODUCTS: CHARACTERIZATION OF PEEL AND SEED

Mango is one of the most produced and consumed fruits in Brazil, but its production chain generates large volumes of waste. Fruits that do not meet commercial standards are discarded before reaching consumers, while industrial processing eliminates 30–50% of the total fruit weight, mainly peel and seed. Although often underutilized, these residues have a relevant nutritional composition and can be regarded as by-products. This study aimed to characterize and compare the physicochemical composition of peel and seed from ripe Tommy Atkins mangoes. The fruits were harvested at the Experimental Farm of São Manuel, São Paulo State University (UNESP), sanitized in sodium hypochlorite solution (200 ppm/15 min), manually separated into pulp, peel, and seed, dried in a forced-air oven at 60 ± 5 °C until constant weight, and subsequently ground into flours. Analyses included determinations of pH, titratable acidity, ash, lipids, proteins, fibers, reducing sugars, total sugars, and starch. Results revealed significant differences between residues (p < 0.05). The peel showed higher levels of fibers (46.62%) and total sugars (36.06%), highlighting its potential as a functional ingredient, particularly in fiber-enriched formulations. Conversely, the seed presented higher contents of starch (28.40%), protein (4.12%), and lipids (3.63%), suggesting technological applications as a source of starch, oil, and protein enrichment. Ash content was higher in the peel (2.20%), indicating greater mineral contribution, whereas the seed exhibited higher titratable acidity (2.31 g/100 g) and lower pH (3.97), features that may influence its stability and industrial applications. Therefore, the distinct and complementary compositional profiles of peel and seed reinforce their valorization potential as raw materials for food formulations, pointing to specific utilization strategies that can add value, foster technological innovations, and mitigate the environmental impacts of the mango production chain.