Ethanolic extract of mango peel
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The ethanolic extract of mango peel is a product obtained from mango peel using ethanol as a solvent for extraction of peel phytochemicals. Using ethanol, other organic solvents or hot water for extraction of fruit compounds, such as from grapes or apples, is a common industrial process.[1]
Mango (Mangifera indica) is a tropical and subtropical grown fruit popular for its vibrant color, unique taste, and nutrient content.[2] Mango peel is 15-20% of the overall mass of mango fruit.
Phytochemicals[edit]
Mango peel contains numerous phytochemicals, consisting of more polyphenols than does mango flesh.[3][4] Mango peel also contains quercetin-3-O-galactoside, mangiferin gallate, isomangiferin gallate, quercetin-3-O-arabinopyranoside, and mangiferin as well as unsaturated fatty acids oleic acid, linoleic acid, and ethyl linoleate.[4]
References[edit]
- ↑ Bhushan, S; Kalia, K; Sharma, M; Singh, B; Ahuja, P. S. (2008). "Processing of apple pomace for bioactive molecules". Critical Reviews in Biotechnology. 28 (4): 285–96. doi:10.1080/07388550802368895. PMID 19051107.
- ↑ Kim, Youngmok; Brecht, Jeffrey K.; Talcott, Stephen T. (2007). "Antioxidant phytochemical and fruit quality changes in mango (Mangifera indica L.) following hot water immersion and controlled atmosphere storage". Food Chemistry. 105 (4): 1327. doi:10.1016/j.foodchem.2007.03.050.
- ↑ Ajila, C.M.; Bhat, S.G.; Prasada Rao, U.J.S. (2007). "Valuable components of raw and ripe peels from two Indian mango varieties". Food Chemistry. 102 (4): 1006. doi:10.1016/j.foodchem.2006.06.036.
- ↑ 4.0 4.1 Ajila, C.M.; Rao, L.; Rao, U.J.S. (2010). "Characterization of bioactive compounds from raw and ripe Mangifera indica L. Peel extracts". Food and Chemical Toxicology. 48 (12): 3406–11. doi:10.1016/j.fct.2010.09.012. PMID 20851730.
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