title: Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties.
abstract: BACKGROUND
  Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption.
  
  
  RESULTS
  In the present study, the chemical composition, bioactive/antioxidant compounds and functional properties of green and ripe mango (Mangifera indica var. Chokanan) peel and pulp flours were evaluated. Compared to commercial wheat flour, mango flours were significantly low in moisture and protein, but were high in crude fiber, fat and ash content. Mango flour showed a balance between soluble and insoluble dietary fiber proportions, with total dietary fiber content ranging from 3.2 to 5.94 g kg⁻¹. Mango flours exhibited high values for bioactive/antioxidant compounds compared to wheat flour. The water absorption capacity and oil absorption capacity of mango flours ranged from 0.36 to 0.87 g kg⁻¹ and from 0.18 to 0.22 g kg⁻¹, respectively.
  
  
  CONCLUSIONS
  Results of this study showed mango peel flour to be a rich source of dietary fiber with good antioxidant and functional properties, which could be a useful ingredient for new functional food formulations.
authors.affiliation: Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Minden, Penang, Malaysia. naziah_usm@yahoo.com.
authors.forename: Noor Aziah
authors.initials: NA
authors.lastname: Abdul Aziz
authors.forename: Lee Min
authors.initials: LM
authors.lastname: Wong
authors.forename: Rajeev
authors.initials: R
authors.lastname: Bhat
authors.forename: Lai Hoong
authors.initials: LH
authors.lastname: Cheng
mesh_terms: D065966:Absorption, Physicochemical; D000975:Antioxidants / Q000032:analysis* / Q000191:economics / Q000378:metabolism; D004040:Dietary Carbohydrates / Q000032:analysis / Q000191:economics; D004041:Dietary Fats / Q000032:analysis / Q000191:economics; D004043:Dietary Fiber / Q000032:analysis / Q000191:economics; D004044:Dietary Proteins / Q000032:analysis / Q000191:economics; D005527:Food, Fortified / Q000032:analysis* / Q000191:economics; D057141:Food, Preserved / Q000032:analysis* / Q000191:economics; D005525:Food-Processing Industry / Q000191:economics; D005638:Fruit / Q000737:chemistry* / Q000191:economics / Q000254:growth & development / Q000378:metabolism; D055951:Functional Food / Q000032:analysis / Q000191:economics; D006801:Humans; D007220:Industrial Waste / Q000032:analysis* / Q000191:economics / Q000517:prevention & control; D008296:Malaysia; D031022:Mangifera / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D009753:Nutritive Value; D010860:Pigments, Biological / Q000096:biosynthesis; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry; D010940:Plant Proteins / Q000032:analysis / Q000096:biosynthesis / Q000191:economics; D012995:Solubility; D013499:Surface Properties; D014867:Water / Q000032:analysis
chemical_list: D000975:Antioxidants; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D007220:Industrial Waste; D010860:Pigments, Biological; D010938:Plant Oils; D010940:Plant Proteins; D014867:Water
keywords: antioxidant activity; bioactive compounds; dietary fiber; functional properties