Journal article
Mango rejects and mango waste: Characterization and quantification of phenolic compounds and their antioxidant potential
Fung Ying Lee, Gia Toan Vo, Colin J Barrow, Frank R Dunshea, Hafiz AR Suleria
Journal of Food Processing and Preservation | Wiley | Published : 2021
DOI: 10.1111/jfpp.15618
Abstract
The high demand and production rate of Mango (Mangifera indica L.) inevitably lead to a significant wastage of excess produce. The current research aims to screen and characterize phenolic compounds and estimate their antioxidant potential in rejected mangoes. It was found that Honey Gold variety possessed the highest Total Phenolic Content (TPC) (2.37 ± 0.06 mg GAE/g) and antioxidant capacity through 2,2′-diphenyl-2-picryl-hydrazyl (DPPH) (2.13 ± 0.09 mg AAE/g) assay. The LC-ESI-QTOF-MS/MS characterized a total of 86 phenolic compounds in different mango varieties including Kensington Pride (31), Keitt (30), Honey Gold (29), Calypso (28), and Palmer (14). In high-performance liquid chromato..
View full abstractGrants
Awarded by University of Melbourne under the "McKenzie Fellowship Scheme"
Funding Acknowledgements
This research was funded by the University of Melbourne under the "McKenzie Fellowship Scheme" (Grant No. UoM-18/21), the "Richard WS Nicholas Agricultural Science Scholarship", and the "Faculty Research Initiative Funds" funded by the Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia, and " The Alfred Deakin Research Fellowship" funded by Deakin University, Australia