Assessment of bioactive compounds and antioxidant capacity of peels and seeds from Mangifera indica L cv Ataulfo waste

Author:

Uuh-Narváez J.,Castañeda-Pérez E.,Chel-Guerrero L.,Hernández-Martínez D. M.,Betancur-Ancona D.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference34 articles.

1. FAO (2020) Major tropical fruits market review 2019. Rome - Italy

2. Cárdenas-Hernández E, Torres-León C, Ascacio-Valdés J et al (2022) Influence of drying and extraction technology on the chemical profile and antioxidant property of Mexican mango byproduct. In: Badwaik LS, Noé Aguilar C, Haghi AK (eds) Food loss and waste reduction : technical solutions for cleaner production, 1st edn. Apple Academic Press Inc, Ontario Canadá, pp 105–121

3. Ribeiro S, Barbosa L, Queiroz J et al (2008) Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chem 110:620–626. https://doi.org/10.1016/j.foodchem.2008.02.067

4. Marcillo-Parra V, Tupuna-Yerovi DS, González Z, Ruales J (2021) Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – a review. Trends Food Sci Technol 116:11–23. https://doi.org/10.1016/J.TIFS.2021.07.009

5. Mariod AA, Saeed Mirghani ME, Hussein I (2017) Mangifera indica mango seed kernel oil. Unconventional oilseeds and oil sources. Elsevier, pp 227–232

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