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Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy
Instant Flavor Drinks
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Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy
Instant Flavor Drinks
Mohamed R. Masoud and Eshak M. El-Hadidy*
Food Technol. Research Inst., Agric. Research Center, Giza-Egypt
Received: 7/5/2017
Abstract: Mango and citrus are major processed fruits in Egypt that results in large quantities of wastes and by-
products rich in various bioactive components such as water soluble and insoluble antioxidants and essential oils.
Therefore, the objective of this study was to produce instant flavor drinks from oleoresins which obtained from fruit
industry wastes (mango, orange and mandarin peels). Fruit peels are natural sources for dietary antioxidants and flavor.
Mango, orange and mandarin peels industrial by-products contains many nutritionally and economically valuable
components. These by-products from juice processing industries have significant exploitation potential. Therefore, the
present study carried out on different instant flavor drinks which were prepared as mango, orange and mandarin peels
oleoresin in 20, 40 60, 80 and 100 mg/100 g formulas to produce natural and healthy instant fruit peels flavor drinks
compared to commercial products. These formulas evaluated for physico-chemical properties, antioxidants contents and
their activities, volatile oil fractions and sensory evaluation. The obtained results indicated that antioxidant activity of
mandarin peels oleoresin due to it is high phenolic compounds content (50.51±2.41mg/g) and vitamin C (1.30±0.06
mg/g). While, total flavonoids contents (5.66±0.21 mg/g) for mango peels oleoresin showed the second level for tested
peels oleoresin antioxidant activity, also mango oleoresin has high content of in carotenoids (12.53±0.43 mg/g).
Mandarin peels which have the significant content of volatile oil (1.92±0.23g/100g), comparing to orange and mango
oleoresin peels. Mango peels oleoresin has higher content in α-pienene, terpinolene, myrcene and β-pienene than other
fractions (12.82, 3.14, 2.30 and 1.54%, respectively) Also, the major compound in orange then mandarin peels oleoresin
was limonene (85.80 and 52.67%, respectively). Camphor content has highest content in orange peels oleoresin
(3.62%). The most important aroma characteristic in mandarin peels oleoresin were 1,8-cineol (13.31%) followed by γ-
terpinene (11.02%) then E-β-ocimene (6.52%). Orange peels oleoresin has the highest antioxidant activity by DPPH
method (from 54.20 to 73.00%) in gradual concentrations followed by mango peels oleoresin (from 46.24 to 55.82%)
then mandarin peels oleoresin (from 33.92 to 52.02%). These data are due to that orange peels oleoresin is rich in
limonene and camphor, as well as carotenoids, flavonoids and vitamin C. Aroma in mandarin formula showed the
highest one and that was due to the quantity of volatile oil and quality of some volatile oil compounds. Mango and
orange peels oleoresin formulas gave also the highest evaluation in sensory acceptability which has been shown for the
aroma and flavor results may be due to the highest contents in flavonoids and carotenoids and volatile oil components.
Therefore, the use of mango, orange and mandarin oleoresins as natural flavors is better than commercial synthetic
flavorings.
Keywords: Fruit peels, oleoresin, physico-chemical properties, natural flavor, antioxidants content, sensory evaluation
Table (1): Formulas constituents (g/100g on dry weight basis) contained oleoresin peels compared to commercial products
Components Commercial product (g/100g) Oleoresin product (g/100g)
Table (3): Physico-chemical properties of mango, orange and mandarin peels oleoresin formulas compared to
commercial products (On dry weight basis).
Total titratible
Moisture Total sugars Total soluble solid
Items pH acidity
(%) (%) (oBrix)
(as citric acid)
Commercial 2.60± 0.06 4.20±0.07 0.42±0.01 80.70±0.09 96.00±0.19
Mango formula 2.21±0.04 4.28±0.10 0.41±0.02 78.10±0.12 93.20±0.21
Commercial 2.54±0.05 3.88±0.03 0.38±0.02 82.00±0.07 97.36±0.21
Orange formula 2.33±0.04 4.10±0.09 0.37±0.01 75.13±0.10 93.40±0.24
Commercial 2.52±0.04 3.91±0.08 0.39±0.02 81.55 ±0.011 89.46±0.18
Mango peels oleoresin has higher content in α- Table (6): Antioxidant activities (%) in different
pienene, terpinolene, myrcene and β-pienene than other mango, orange and mandarin peels
fractions (12.82, 3.14, 2.30 and 1.54%, respectively) oleoresin concentration (DPPH method)
Also, the major compound in orange then mandarin
Oleoresin/
peels oleoresin was limonene (85.80 and 52.67%, Mango Orange Mandarin
mg
respectively). Camphor content was higher content in
orange than mandarin peels oleoresin (3.62 and 0.44%,
respectively). The most important aroma characteristic 20 46.24±4.54 54.20±5.20 33.92±4.32
in mandarin peels oleoresin were 1,8-cineol (13.31%)
followed by γ-terpinene (11.02%) then E-β-ocimene 40 48.50±5.20 58.55±7.43 38.24±3.25
(6.52%).
Conclusively, mandarin followed by mango
then orange peels oleoresins contained several essential 60 49.08±4.25 66.53±6.97 43.54±5.00
oil compounds. It’s worth to say that the chemical
structure has valuable effect at aroma for the effective 80 52.95±7.34 70.62±6.32 48.11±4.85
group and their location on the structure. That gives idea
to the valuable activity with the compound
concentration in the essential oils. 100 55.82±6.55 73.00±9.64 52.02±6.23
This data were adapted by Engel and Tressl
(1983), who found that Egyptian mango peels cultivar Values are means of triplicates ± Standard deviation.
typified by myrcene and limonene. While, limonene was
the one most abundant monoterpene, representing in Organoleptic evaluation
orange (Hashem et al., 2014). Mohamed et al. (2014) The organoleptic evaluations of oleoresins
also, identified components were thymol, α-pinene and from mango, orange and mandarin peels are shown in
γ-terpinene and linalool in mandarin volatile oils. Tables (7, 8 and 9).
Results in Table (7) revealed no significant
Antioxidant activities difference in color parameter between formulas
The antioxidant activities of different mango, contained to 80 and 100 mg mango peels oleoresin and
orange and mandarin peels oleoresin are presented in commercial formula (8.95, 9.16 and 9.30, respectively).
Table (6). The antioxidant activity for all oleoresin The maximum score for aroma and flavor were found in
increase gradually by increase oleoresin concentration mango peels oleoresin products contained 80 and 100
from 20 to 100 mg oleoresin in different materials. mg/100 g (9.15 and 9.32; 9.22 and 9.35, respectively),
Orange peels oleoresin has the highest antioxidant whereas the minimum score was observed in same
activity (from 54.20 to 73.00%) in gradual products which contained 20 and 40 mg/100 g mango
concentrations followed by mango peels oleoresin peels oleoresin. While, in Table (7) showed no
(from 46.24 to 55.82%) then mandarin peels oleoresin significant difference between all mangos peels
(from 33.92 to 52.02%). These data may be due to that oleoresin formulas to commercial products in sweetness
orange peels oleoresin is rich in limonene and camphor, and consistency.
also carotenoids, flavonoids and vitamin C.
Table (7): Organoleptic evaluation mango peels oleoresin products (mg/100g) compared with commercial products
Overall
Items Color Sweetness Aroma Flavor Consistency
acceptability
The score for overall acceptability of mango There is gradually increase in score of color,
peels oleoresin ranged between 8.36 to 9.42 in all aroma, flavor and overall acceptability in formulas
formulas compared with commercial formula, but containing 60, 80 and 100 mg / 100 g orange peels
formula contained 80 and 100 mg/100 g mango peels oleoresin observed in Table (8). While, formula
oleoresin were the best. containing 100mg orange peels oleoresin /100 g was the
In 80 and 100 mg concentrates, there are non- best in all sensory parameters. The same observation in
significant different between all attributed tested. The sweeteners and consistency parameters were not
overall acceptability, there are non-significant different significant difference between all orange peels oleoresin
between commercial formula and formulas containing formulas to commercial formula.
80 or 100 mg/100 g.
Table (8): Organoleptic evaluation of orange peels oleoresin products (mg/100g) compared with commercial products
Overall
Items Color Sweetness Aroma Flavor Consistency
acceptability
A gradually increases in sensory parameters in formulas contained 80, 60 and 40 mg mandarin peels
formulas containing 60, 80 and 100 mg mandarin peels oleoresin (9.36, 9.29 and 9.21) respectively, whereas,
oleoresin/100g, respectively (Table 9). The maximum the minimum score for overall acceptability showed in
score for overall acceptability was observed in formula formula containing 20 mg mandarin peels oleoresin
contained 100mg of mandarin peels (9.36), then formula.
Table (9): Organoleptic evaluation mandarin peels oleoresin products (mg/100g) compared with commercial products
Overall
Items Color sweetness Aroma Flavor Consistency
acceptability
Volatile oil fractions reflect to organoleptic citrus peels. Innov. Food Sci. Emerg.
evaluation and consumer attribute. Generally, flavor is Technol., 31: 37–44.
the blend of taste and smell perceptions, it is judged to Chen, M. H. and T. C. Huang (2016). Volatile and
accept food or not. Aroma in mandarin showed the nonvolatile constituents and antioxidant
highest one and that due to the quantity of volatile oil capacity of oleoresins in three Taiwan citrus
(Table 4) and quality of some volatile oil compounds varieties as determined by supercritical fluid
(Table 5). Also, mango and orange gave the highest extraction. Molecules, 21(12): 1735-1746.
evaluation in sensory acceptability has been shown for Engel, K. H. and R. Tressl (1983). Studies on the
the aroma and flavor results may due to the highest volatile components of two Mango varieties.
contents in flavonoids and carotenoids and volatile oil J. Agric. Food Chem., 31: 796–801.
components. Ghasemi, K., Y. Ghasemi and M. A. Ebrahimzadeh
(2009). Antioxidant activity, phenol and
CONCLUSION flavonoids contents of 13 citrus species peels
and tissues. Pak. J. Pharma. Sci., 22(3): 277-
Mango, orange and mandarin peel by-products
281.
contain many nutritionally and economically valuable
Hashem, H. A., A. M. Sharaf, S. A. Amira and G. E.
components. The by-products from processing
Ibrahim (2014). Changes in physico-
industries have significant exploitation potential to
chemical quality and volatile compounds of
produce oleoresins. Therefore, it is capable of offering
orange-carrot juice blends during storage.
low-cost nutritional dietary supplement for lower
Food Science and Quality Management,
income masses. Economic valorization of peel by-
33:21-35.
products could readily be realized through oleoresins
IS (2003). Indian Standard (IS-7826)–Specification of
flavour utilization instead of synthetic flavours.
ginger oleoresin.
ISO (2009). International Standard Organization (ISO
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اﻟﺮاﺗﻨﺠﺎت اﻟﺰﯾﺘﯿﺔ ﻟﻘﺸﻮر اﻟﻤﺎﻧﺠﻮ واﻟﺒﺮﺗﻘﺎل واﻟﯿﻮﺳﻔﻲ ﻹﻋﺪاد ﻣﺸﺮوﺑﺎت ﻧﻜﮭﺔ ﻃﺒﯿﻌﯿﺔ وﺻﺤﯿﺔ
ﻣﺤﻤﺪ رﻣﻀﺎن ﻣﺴﻌﻮد ،إﺳﺤﻖ ﻣﺮاد اﻟﺤﺪﯾﺪي
ﻣﻌﮭﺪ ﺑﺤﻮث ﺗﻜﻨﻮﻟﻮﺟﯿﺎ اﻷﻏﺬﯾﺔ – ﻣﺮﻛﺰ اﻟﺒﺤﻮث اﻟﺰراﻋﯿﺔ – اﻟﺠﯿﺰة ﻣﺼﺮ.
ﺗﻌﺘﺒﺮ ﻗﺸﻮراﻟﻔﺎﻛﮭﺔ ﻣﺼﺪر ﻃﺒﯿﻌﻲ ﻟﻠﻤﻮاد اﻟﻤﻀﺎدة ﻟﻸﻛﺴﺪة واﻟﻨﻜﮭﺔ .ﻓﻤﺨﻠﻔﺎت ﻗﺸﻮر اﻟﻤﺎﻧﺠﻮ واﻟﺒﺮﺗﻘﺎل واﻟﯿﻮﺳﻔﻲ ﺗﺤﺘﻮي ﻋﻠﻰ
اﻟﻌﺪﯾﺪ ﻣﻦ اﻟﻤﻜﻮﻧﺎت ذات اﻟﻘﯿﻤﺔ اﻟﻐﺬاﺋﯿﺔ واﻻﻗﺘﺼﺎدﯾﺔ اﻟﺘﻲ ﯾﻤﻜﻦ اﺳﺘﻐﻼﻟﮭﺎ ﻛﻘﯿﻤﺔ ﻣﻀﺎﻓﺔ ﻟﺼﻨﺎﻋﺔ اﻟﻤﺸﺮوﺑﺎت .أﺟﺮﯾﺖ ھﺬه اﻟﺪراﺳﺔ ﻋﻠﻰ إﻧﺘﺎج
ﻣﺸﺮوﺑﺎت ﻧﻜﮭﮫ ﺳﺮﯾﻌﺔ اﻟﺘﺤﻀﯿﺮ ﻣﻦ أﻟﯿﻮرﯾﺰﯾﻦ ﻟﻘﺸﻮر اﻟﻤﺎﻧﺠﻮ واﻟﺒﺮﺗﻘﺎل واﻟﯿﻮﺳﻔﻲ ﺑﺘﺮﻛﯿﺰات 20و 40و 60و 80و 100ﻣﻠﻠﯿﺠﺮام100/
ﺟﺮام ﻣﻘﺎرﻧﺔ ﺑﻤﻨﺘﺠﺎت اﻟﻤﺸﺮوﺑﺎت اﻟﻤﺘﺪاوﻟﺔ ﺗﺠﺎرﯾﺎً .ﺗﻢ إﺧﺘﺒﺎر ھﺬه اﻟﺨﻠﻄﺎﺗﻤﻦ ﻧﺎﺣﯿﺔ ﺧﺼﺎﺋﺼﮭﺎ اﻟﻔﯿﺰﯾﺎﺋﯿﺔ واﻟﻜﯿﻤﯿﺎﺋﯿﺔ ﻛﺬﻟﻚ ﻣﺤﺘﻮاھﺎ ﻣﻦ
ﻣﻀﺎدات اﻷﻛﺴﺪة واﻟﺘﻌﺮف ﻋﻠﻲ ﻣﺤﺘﻮﯾﺎت وﺗﻔﺮﯾﺪ اﻟﻤﺮﻛﺒﺎت اﻟﻄﯿﺎرة ﺛﻢ ﺗﻘﯿﯿﻤﮭﺎ ﺣﺴﯿﺎً.وﻗﺪ دﻟﺖ اﻟﻨﺘﺎﺋﺞ اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ إﻟﻰ أن ﻣﺤﺘﻮي اﻟﺮﻃﻮﺑﺔ
ﻓﻲ ﻣﻨﺘﺠﺎت أوﻟﯿﻮرﯾﺰﯾﻦ ﻛﺎﻧﺖ أﻋﻠﻰ ﻓﻲ اﻟﺒﺮﺗﻘﺎل ﺗﻠﯿﮭﺎ اﻟﯿﻮﺳﻔﻲ ﺛﻢ اﻟﻤﺎﻧﺠﻮ .ﻓﻲ ﺣﯿﻦ ﻛﺎﻧﺖ ﻗﯿﻤﺔ رﻗﻢ اﻷس اﻟﮭﯿﺪروﺟﯿﻨﻲ ھﻲ اﻷﻋﻠﻰ ﻓﻲ اﻟﻤﺎﻧﺠﻮ
اﻟﺘﺠﺎري ﻣﻘﺎرﻧﺔ ﻣﻊ ﻣﻨﺘﺠﺎت اﻟﯿﻮﺳﻔﻲ واﻟﺒﺮﺗﻘﺎل ) 4.20و 3.91و 3.88ﻋﻠﻰ اﻟﺘﻮاﻟﻲ( ﻣﻦ ﻣﻨﺘﺠﺎت اﻷوﻟﯿﻮرﯾﺰﯾﻦ اﻟﻄﺒﯿﻌﯿﺔ .ﻓﻲ ﺣﯿﻦ أن
اﻟﻤﺤﺘﻮى اﻟﻜﻠﻲ ﻟﻠﺴﻜﺮﯾﺎت ﻓﻲ ﻣﻨﺘﺠﺎت اﻟﻤﺎﻧﺠﻮ واﻟﺒﺮﺗﻘﺎل واﻟﯿﻮﺳﻔﻲ اﻟﺘﺠﺎرﯾﺔ ﻛﺎن اﻷﻋﻠﻰ ) 82.00 ،80.70و ٪81.55ﻋﻠﻰ اﻟﺘﻮاﻟﻲ( ﻣﻘﺎرﻧﺔ ﻣﻊ
ﺧﻠﻄﺎت اﻷوﻟﻮرﯾﺰﯾﻦ ) 75.13 ،78.10و ٪75.32ﻋﻠﻰ اﻟﺘﻮاﻟﻲ( .ﻟﻮﺣﻆ اﻟﻨﺸﺎط اﻟﻤﻀﺎد ﻟﻸﻛﺴﺪة ﻷﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﯿﻮﺳﻔﻲ ﯾﺮﺟﻊ ﻹرﺗﻔﺎع
ﻣﺤﺘﻮاھﺎ ﻣﻦ اﻟﻤﺮﻛﺒﺎت اﻟﻔﯿﻨﻮﻟﯿﺔ ) 2.41± 50.51ﻣﻠﻠﯿﺠﺮام/ﺟﺮام( وﻓﯿﺘﺎﻣﯿﻦ ج ) 0.06 ± 1.30ﻣﻠﻠﯿﺠﺮام/ﺟﺮام( .ﻓﻲ ﺣﯿﻦ أن ﻣﺤﺘﻮى
اﻟﻔﻼﻓﻮﻧﯿﺪات اﻟﻜﻠﯿﺔ ) 0.21 ± 5.66ﻣﻠﻠﯿﺠﺮام/ﺟﻢ( ﻷوﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﻤﺎﻧﺠﻮ واﻟﺘﻲ ﺟﺎءت ﻓﻲ اﻟﻤﺮﺗﺒﺔ اﻟﺜﺎﻧﯿﺔ ﻟﻠﻨﺸﺎط اﻟﻤﻀﺎد ﻟﻸﻛﺴﺪة ،ﻛﻤﺎ ﻛﺎن
أوﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﻤﺎﻧﺠﻮ ﻣﺮﺗﻔﻊ ﻓﻲ ﻣﺤﺘﻮاه ﻣﻦ اﻟﻜﺎروﺗﯿﻨﺎت ) 0.43 ± 12.53ﻣﻠﻠﯿﺠﺮام/ﺟﺮام(.ﻛﻤﺎ ﻟﻮﺣﻆ أن أﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﯿﻮﺳﻔﻲ ذات
ﻣﺤﺘﻮى ﻣﺮﺗﻔﻊ ﻣﻦ اﻟﺰﯾﺖ اﻟﻄﯿﺎر ) 0.23 ± 1.92ﺟﺮام100/ﺟﺮام وزن ﻃﺎزج( ﻣﻘﺎرﻧﺔ ﺑﺄﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﺒﺮﺗﻘﺎل واﻟﻤﺎﻧﺠﻮ .ﺗﺒﯿﻦ أن ﻣﺤﺘﻮي
أﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﻤﺎﻧﺠﻮ أﻋﻠﻰ ﻓﻲ ﻣﺮﻛﺒﺎت -αﺑﯿﻨﯿﻦ ،ﺗﯿﺮﺑﯿﻨﻮﻟﯿﻦ ،ﻣﯿﺮﺳﯿﻦ و - βﺑﯿﻨﯿﻦ ﻣﻦ اﻟﻤﺮﻛﺒﺎت اﻷﺧﺮى )٪1.54 ، 2.30 ،3.14 ،12.82
ﻋﻠﻰ اﻟﺘﻮاﻟﻲ( ،أﯾﻀﺎ ﻛﺎن اﻟﻤﺮﻛﺐ اﻟﺮﺋﯿﺴﻲ ﻓﻲ اﻟﺮاﺗﻨﺠﺎت اﻟﺰﯾﺘﯿﺔ ﻟﻘﺸﻮر اﻟﺒﺮﺗﻘﺎل ﺛﻢ اﻟﯿﻮﺳﻔﻲ ھﻮ اﻟﻠﯿﻤﻮﻧﯿﻦ )٪52.67 ، 85.80ﻋﻠﻰ اﻟﺘﻮاﻟﻲ(.
ﻣﺤﺘﻮى اﻟﻜﺎﻣﻔﻮر أﻋﻠﻰ ﻓﻲ اﻟﺮاﺗﻨﺠﺎت اﻟﺰﯾﺘﯿﺔ ﻟﻘﺸﻮر اﻟﺒﺮﺗﻘﺎل ﻣﻦ اﻟﯿﻮﺳﻔﻲ ) ٪0.44 ، 3.62ﻋﻠﻰ اﻟﺘﻮاﻟﻲ( .وﻛﺎﻧﺖ أھﻢ ﺳﻤﺔ ﻟﻠﺮاﺋﺤﺔ ﻓﻲ
أﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﯿﻮﺳﻔﻲ 8-1ﺳﯿﻨﯿﻮل ) (٪13.31ﺗﻠﯿﮭﺎ –γﺗﺮﺑﯿﻨﯿﻦ ) (٪11.02ﺛﻢ E-βأوﺳﯿﻤﯿﻦ ) .(٪6.52أﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﺒﺮﺗﻘﺎل ﻟﺪﯾﮫ
أﻋﻠﻰ ﻧﺸﺎط ﻟﻤﻀﺎد ﻟﻸﻛﺴﺪة ﺑﻄﺮﯾﻘﺔ ) DPPHﻣﻦ 54.20إﻟﻰ (%73.00ﯾﻠﯿﮭﺎ أﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﻤﺎﻧﺠﻮ )ﻣﻦ 46.24إﻟﻰ (%55.82ﺛﻢ
أﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮراﻟﯿﻮﺳﻔﻲ )ﻣﻦ 33.92إﻟﻰ .(%52.02ﺗﻌﺰي ﺗﻠﻚ اﻟﻨﺘﺎﺋﺞ ﻟﻐﻨﻲ أوﻟﯿﻮرزﯾﻦ ﻗﺸﻮر اﻟﺒﺮﺗﻘﺎل ﺑﺎﻟﻠﯿﻤﻮﻧﯿﻦ واﻟﻜﺎﻣﻔﻮر ﻛﺬﻟﻚ
اﻟﻜﺎروﺗﻨﻮﯾﺪات واﻟﻔﻼﻓﻮﻧﯿﺪات وﻓﯿﺘﺎﻣﯿﻦ ج .اﻟﺮاﺋﺤﺔ ﻓﻲ أﻟﯿﻮرﯾﺰﯾﻦ اﻟﯿﻮﺳﻔﻲ أﻇﮭﺮت أﻋﻠﻰ ﻣﺴﺘﻮي ﻧﻈﺮاً ﻟﻜﻤﯿﺔ اﻟﺰﯾﺖ اﻟﻄﯿﺎر وﺟﻮدة ﺑﻌﺾ
اﻟﻤﺮﻛﺒﺎت اﻟﻄﯿﺎرة .أﯾﻀﺎ أﻋﻄﺖ ﺧﻠﻄﺎت أﻟﯿﻮرﯾﺰﯾﻦ ﻗﺸﻮر اﻟﻤﺎﻧﺠﻮ واﻟﺒﺮﺗﻘﺎل أﻋﻠﻰ ﻗﯿﻢ ﻣﻦ ﺣﯿﺚ اﻟﻘﺒﻮل اﻟﺤﺴﻲ اﻟﻮاﺿﺢ ﻋﻦ ﻧﺘﺎﺋﺞ اﻟﺮاﺋﺤﺔ
واﻟﻨﻜﮭﺔ ،وھﺬا ﻗﺪ ﯾﺮﺟﻊ ذﻟﻚ إﻟﻰ إرﺗﻔﺎع ﻣﺤﺘﻮﯾﺎھﻤﺎ ﻣﻦ اﻟﻔﻼﻓﻮﻧﻮﯾﺪات واﻟﻜﺎروﺗﻨﻮﯾﺪات وﻣﻜﻮﻧﺎت اﻟﺰﯾﻮت اﻟﻄﯿﺎرة .وﻟﮭﺬا ﻓﺎن اﺳﺘﺨﺪام أوﻟﯿﻮرزﯾﻦ
اﻟﻤﺎﻧﺠﻮ واﻟﺒﺮﺗﻘﺎل واﻟﯿﻮﺳﻔﻲ ﻛﻤﻨﻜﮭﺎت ﻃﺒﯿﻌﯿﺔ أﻓﻀﻞ ﻋﻦ اﻟﻤﻨﻜﮭﺎت اﻟﺘﺠﺎرﯾﺔ اﻟﺼﻨﺎﻋﯿﺔ أو اﻟﻤﺨﻠﻘﺔ.