Food

Chemistry
Food Chemistry 102 (2007) 1006–1011
www.elsevier.com/locate/foodchem

Valuable components of raw and ripe peels from two Indian

mango varieties
C.M. Ajila, S.G. Bhat, U.J.S. Prasada Rao *

Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, Karnataka 570 020, India

Received 8 November 2005; received in revised form 20 June 2006; accepted 22 June 2006

Abstract

Mango is one of the most important tropical fruits and India ranks first in its world production. During the processing of mango,
mainly for mango pulp and preparation of amchur powder, peel is a by-product. Peel forms about 20% of the whole fruit and at present
it is a waste product and its disposal has become a great problem. With a view to exploit mango peel as a source of valuable components,
in the present study, proximate composition, polyphenols, carotenoids, dietary fibre contents and activities of few enzymes in raw and
ripe peels of two Indian mango varieties, namely, Raspuri and Badami were determined. The polyphenol contents in these peels ranged
from 55 to 110 mg/g dry peel. Dietary fibre content ranged from 45% to 78% of peel and was found at a higher level in ripe peels. Sim-
ilarly, carotenoid content was higher in ripe fruit peels. Vitamins C and E contents ranged from 188 to 392 and 205 to 509 lg/g dry peel,
respectively; and these were found at a higher level in ripe peels. Both raw and ripe mango peels exhibited significant amount of protease,
peroxidase, polyphenol oxidase, xylanase and amylase activities.
Ó 2006 Elsevier Ltd. All rights reserved.

Keywords: Mango; Mangopeel; Bioactive compounds; Phenolics; Carotenoids; Vitamins; Enzymes; Dietary fibre

1. Introduction of residual phenolics, which may have adverse environmen-

tal impacts mainly because of the inhibition of seed germi-
Mango (Mangifera indica L. Anacardiacea) is one of the nation properties of polyphenols (Negro, Tommasi, &
most important tropical fruits in the world and currently Miceli, 2003). Therefore, industry has increasing cost for
ranked 5th in total world production among the major fruit its waste treatment. While a number of investigations have
crops (FAO, 2004). As mango is a seasonal fruit, about been conducted on the composition and possible utilization
20% of fruits are processed for products such as puree, nec- of mango seed kernel, studies on peels are limited.
tar, leather, pickles, canned slices and chutney and these Peels are the major by-products obtained during the
products experience worldwide popularity and have also processing of various fruits and these were shown to be a
gained increased importance in the US and European mar- good source of polyphenols, carotenoids and other bioac-
kets (Loelillet, 1994). During processing of mango, by- tive compounds which posses various beneficial effects on
products such as peel and kernel are generated. Peel con- human health (Larrauri, Ruperez, & Saura-calixto, 1999;
tributes about 15–20% of the fruit (Beerh, Raghuramaiah, Rodriguez de Sotillo, Hadley, & Holm, 1994a; Wolfe,
Krishnamurthy, & Giridhar, 1976). As peel is not currently Xianzhong, & Liu, 2003). Apple pomace has been shown
utilized for any commercial purposes, it is discarded as a to be a good source of polyphenols and exhibits strong
waste and becoming a source of pollution. This waste antioxidant and anti-proliferative activity (Wolfe et al.,
should be treated as a specialized residue due to high levels 2003). Grape pomace, which is a wine industry by-product
serves as a good source of anthocyanins, catechins, flava-
*
Corresponding author. Tel.: +91 821 2514876; fax: +91 821 2517233. noids, phenolic acids and dietary fibre (Larrauri et al.,
E-mail address: [email protected] (U.J.S. Prasada Rao). 1999; Mazza, 1995; Mazza & Miniati, 1995). Citrus peel

0308-8146/$ - see front matter Ó 2006 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodchem.2006.06.036
 C.M. Ajila et al. / Food Chemistry 102 (2007) 1006–1011 1007

is also a rich source of pectins and flavanoids such as hes- hydrate estimation was done by phenol-sulphuric acid
peridins, eriocitrin and nobiletin (Anagnostopoulou, Kef- method (Dubois, Gilles, Hamilton, Robers, & Smith, 1956)
alas, Papageorgiou, Assimopoulou, & Boskou, 2006; after hydrolyzing the mango peel with 6N HCl (100 °C, 6 h).
Coll, Coll, Laencina, & Tomas-Barberan, 1998; Li, Yu, &
Ho, 2005; Mandalari et al., 2006). Banana and tomato 2.3. Estimation of total phenolics, carotenoids, vitamin C,
peels are reported to be a good source of carotenoids (Bay- vitamin E and dietary fibre
sal, Ersus, & Starmans, 2000; Subaigo, Morita, & Sawada,
1996). Aqueous extract of potato peel was shown to pro- Mango peel was homogenized with 80% ethyl alcohol or
vide a good source of phenolic acids (Rodriguez de Sotillo, 80% acetone or 0.05 M sodium phosphate buffer (pH 7.5)
Hadley, & Holm, 1994b) and exhibited good antioxidant and vertexed using a mixer. The clear solution obtained
activity (Rodriguez de Sotillo et al., 1994a). Mango peels after centrifugation for 15 min at 10,000g was subjected
were found to contain polyphenols and dietary fibre (Larr- to total polyphenol estimation using the method of Swain
auri, Ruperez, Borroto, & Saura-calixto, 1996). and Hillis (1959). Gallic acid in 80% ethanol was used as
Though considerable work was done with regard to a standard. Peel (1 g) was homogenized with 40 ml of meth-
enzymes like amylase and protease, among others, in anol containing 1 g KOH and the carotenoids were
mango pulp, very few reports are available with regard to extracted using the method of Tee and Lim (1991). The
enzymes in mango peel. Prabha and Patwardhan (1986), total carotenoid content was estimated using two different
Saby John, Bhat, and Prasada Rao (2002) and Robinson, colorometric methods reported by Davis (1976) and Litch-
Loveys, and Chako (1993) reported the presence of poly- enthaler (1987). Vitamin C (ascorbic acid) content was
phenol oxidase in mango peel, while Saby John et al. determined according to the method of Omaye, Turnbull,
(2002) also reported the presence of peroxidase. and Sayberlich (1973). Ascorbic acid was used as a stan-
India is the major producer of mango, and peeled raw dard. Vitamin E content in mango peel was determined
mangoes are processed for the preparation of amchur and according to the method of Joshi and Desai (1952). a-
ripe mangoes are processed for mango pulp and fruit bars. Tocopherol was used as a standard to estimate total vita-
Therefore, both raw and ripe peels are available in large min E content. The dietary fibre estimation was done by
quantities as a by-product in mango processing industry. an enzymatic gravimetric method (Asp, Johansson, Hall-
In the present study, valuable bioactive compounds such mer, & Siljestrom, 1983). Peel (0.5 g) was homogenized in
as polyphenols, carotenoids, dietary fibres and enzymes in 20 ml of sodium phosphate buffer (0.1 M, pH 6.0) and
the raw and ripe peels of two Indian mango varieties, was analyzed for soluble (SDF) and insoluble (IDF) die-
namely, Badami (Alphonso) and Raspuri were determined tary fibre. The samples were treated with thermo-stable
with the aim of exploiting the potential value of the peel. a-amylase (Termamyl) and then digested with pepsin and
pancraetin. Soluble and insoluble dietary fibre were sepa-
2. Materials and methods rated by filtration. The filtrate was subjected to alcohol pre-
cipitation and filtered to obtain SDF and both the
2.1. Materials precipitates were dried overnight at 105 °C and were incin-
erated at 500 °C for 8 h. A control was performed follow-
Raspuri and Badami mango varieties grown in CFTRI ing the same procedure. Total dietary fibre was then
campus, Mysore, India, were used in this study. Mango calculated as combined value of SDF and IDF.
varieties were harvested at maturity and peel was removed
using a sharp knife and the underlying pulp removed by 2.4. Enzyme extraction
gently scraping with its blunt edge. To obtain the ripe peel,
some fruits were allowed to ripen at room temperature and To 1 g of fresh peel, 0.5 g of acid washed sand was
the peel was removed as described earlier. The fresh peels added and was ground into paste using 5 ml of 50 mM
thus obtained were used for analysis. sodium phosphate buffer (pH 7.5) using mortar and pestle
Vitamin C, pyrogallol, a-amylase, pepsin, celite, a- at 4 °C. To the resultant paste, 20 ml of buffer was added,
tocopherol, bovine serum albumin, Coomassie brilliant stirred for 1 h and was centrifuged at 8000g for 15 min at
blue G-250, catechol, O-dianisidine, azocasein, soluble 4 °C. The supernatant obtained was used to estimate the
starch, xylan, xylose, a,a 0 -bipyridyl, Tris, 2,5-dinitrosali- protein content and to assay peroxidase, polyphenol oxi-
cylic acid and 2,4-dinitrophenylhydrazine were obtained dase, xylanase, protease and amylase activities. The protein
from Sigma Chemicals (St. Louis, MO, USA). All other content in the mango peel extract was determined using the
chemicals and solvents were of analytical grade and dye binding method of Bradford (1976). Bovine serum
obtained from Qualigens Chemicals (Mumbai, India). albumin was used as a standard.

2.2. Proximate composition analysis 2.5. Enzyme assays

Moisture, protein, fat, ash and crude fibre content in fresh Peroxidase, polyphenol oxidase, protease and amylase
peel were determined by AOAC methods (1998). The carbo- activities in mango peel extracts were determined as
1008 C.M. Ajila et al. / Food Chemistry 102 (2007) 1006–1011

described by Saby John, Bhat, and Prasada Rao (2003). 3. Results and discussion
Briefly, peroxidase activity was determined using 1 ml of
reaction mixture containing varying quantities of appropri- 3.1. Proximate composition
ately diluted enzyme, 100ll of 8 mM O-dianisidine and
100 ll of 1% H2O2 at its optimum pH 5.5 in 50 mM sodium The proximate composition of raw and ripe mango peels
acetate buffer. Polyphenol oxidase activity was assayed of Badami and Raspuri is shown in Table 1. The total pro-
using 1 ml of reaction mixture containing varying quanti- tein content in peel ranged from 1.76% to 2.05%. The mois-
ties of appropriately diluted enzyme, 0.1 ml of 0.5 M cate- ture content ranged from 66% to 75% and it was found to
chol in 50 mM sodium phosphate buffer (pH 7.0). One unit be more in ripe mango peels. The fat content ranged from
of both polyphenol oxidase and peroxidase activities were 2.16% to 2.66%. The carbohydrate content in the mango
defined as the amount of enzyme which produced an peel was determined after acid hydrolysis and it ranged
increase of one absorbance per minute at 460 and from 20.8% to 28.2%. The crude fibre content ranged from
420 nm, respectively. Protease activity was assayed using 3.28% to 7.40% and was found to be higher in ripe mango
azocasein (25 mg/ml of 50 mM Tris–HCl buffer, pH 8.0) peels. The ash content ranged from 1.16% to 3.0%. The
as substrate using 50 mM Tris–HCl buffer (pH 8.0). An proximate composition of mango fruit pulp was 81% mois-
increase in one absorbance per minute at 440 nm was ture, 0.6% protein, 0.4% fat, 0.4% minerals, 0.7% fibre and
regarded as 1 unit of activity. Amylase was assayed using 16.9% carbohydrate as reported by Gopalan, Ramasastri,
1% gelatinized soluble starch solution as substrate in and Balasubramanian (1999).
50 mM sodium acetate buffer (pH 4.6). One unit of enzyme
activity was defined as one lmole maltose equivalents 3.2. Total phenolics, carotenoids, vitamin C, vitamin E and
released per minute. The xylanase activity was measured dietary fibre
using 0.5% xylan as substrate in 100 mM sodium acetate
buffer (pH 4.8) and the xylose released was estimated as Mango peels were extracted with 80% (v/v) ethyl alcohol
reducing sugar by 2,5-dinitrosalicylic acid method as or 80% (v/v) acetone or sodium phosphate buffer (50 mM,
described by Miller (1959). Xylose was used as standard. pH 7.5) separately and the phenolic contents in the extracts
One unit of xylanase activity was defined as the amount were determined. Of the three extracts, acetone extracted
of enzyme required to release 1 lmol of xylose per minute. maximum amount of polyphenols followed by ethanol
from both raw and ripe peels (Table 2). Polyphenol con-
tents in acetone extracts of raw and ripe varied from 55
2.6. Statistical analysis to 110 mg GAE/g dry peel and in both the varieties the
total polyphenol content was found to be significantly
The experimental design was completely randomized, higher in raw peels compared to that of ripe peels. Earlier,
with three replicates. All data were expressed as mean val- Larrauri et al. (1996) reported the total polyphenols con-
ues ± SD. The comparision between the mean values were tent in aqueous methanol extract of ripe peel of Hayden
tested using Duncan’s new multiple-range test at a level of variety to be 70 mg/g. These values are in the range
P 6 0.05 (Steel & Torrie, 1980). reported in the present study. The ployphenol content

Table 1
Proximate composition (%) of mango peel
Mango variety Protein Carbohydrate Crude fibre Moisture Fat Ash
Raspuri raw 1.76 ± 0.50b 26.50 ± 0.50b 3.80 ± 0.30b 66.00 ± 0.50a 2.49 ± 0.03b 1.40 ± 0.20a
Raspuri ripe 2.05 ± 0.02c 28.20 ± 0.60c 5.80 ± 0.10c 72.50 ± 0.50c 2.22 ± 0.02a 1.16 ± 0.14a
Badami raw 1.45 ± 0.11a 21.52 ± 0.12a 3.28 ± 0.14a 70.25 ± 0.25b 2.16 ± 0.06a 3.00 ± 0.20b
Badami ripe 1.76 ± 0.08b 20.80 ± 0.20a 7.4 ± 0.20d 75.25 ± 0.25d 2.66 ± 0.03c 1.30 ± 0.10a
Values are expressed on dry weight basis. All data are the mean ± SD of three replicates. Mean value followed by different letters in the same column
differs significantly (P 6 0.05).

Table 2
Polyphenols content (mg/g) of mango peel
Mango variety Buffer extract Alcohol extract Acetone extract
Raspuri raw 29.40 ± 0.60d 73.88 ± 0.35c 109.7 ± 0.82d
Raspuri ripe 13.90 ± 1.24b 46.31 ± 3.50b 100.00 ± 1.90c
Badami raw 20.10 ± 0.72c 37.92 ± 0.86a 90.18 ± 0.57b
Badami ripe 9.84 ± 0.88a 33.31 ± 1.20a 54.67 ± 1.50a
Values are expressed on dry weight basis. All data are the mean ± SD of three replicates. Mean value followed by different letters in the same column differ
significantly (P 6 0.05).
 C.M. Ajila et al. / Food Chemistry 102 (2007) 1006–1011 1009

was reported in Irwin mango variety and this was higher in mango pulp. However, no report is available with respect
ripe peel compared to raw peel (Ueda, Sasaki, Utsunimiya, to vitamin E content in mango peel.
Inaba, & Bayashi, 2000). The content of total phenols was The crude fibre content of mango peel presented in
higher in the peel than the pulp at any stage of mango fruit Table 1 represents mainly cellulose fractions, which is a
development (Lakshminarayana, Subhadra, & Subraman- major part of insoluble dietary fibre. The dietary fibre con-
yam, 1979; Ueda et al., 2000). The total polyphenol content tent in mango peels of different varieties were estimated
in grape pomace extracts was reported to range from 68.8 (Table 5). The total dietary fibre (TDF) content in dry peel
to 98.3 mg GAE/g dry peel (Gulcan, Osman, Nilgun, & varied from 45% to 78%. In both Raspuri and Badami, sol-
Zehra, 2004) which is comparable to polyphenol content uble and insoluble fibre contents were higher in ripe peels
in mango peels, where as in apple pomace it was reported compared to raw peels. Among these, Badami ripe showed
to be 33.42 mg GAE/ g dry peel (Wolfe et al., 2003) much highest TDF content and Raspuri raw showed the lowest.
lower than mango peels. Earlier, Larrauri et al. (1996) reported that the dried
The carotenoid content in mango peel was estimated mango peel contained 28.1% of SDF and 43.4% IDF. In
using two different spectrophotometric methods of Davis the present study, IDF/SDF ratio varied from 1.7 to 2.0.
(1976) and Litchenthaler (1987). Results obtained using The soluble dietary fibre content in both raw and ripe
both methods are comparable (Table 3). The carotenoid mango peels are more than 35% of TDF. For health bene-
content was found to be more in ripe mango peels com- fits, it is reported that 30–50% SDF and 50–70% insoluble
pared to raw peels (Table 3). Modi and Reddy (1967) dietary fibre are considered to be well-balanced propor-
showed that ripe mangoes are 10 times richer in carote- tions (Schneeman, 1987). Though in terms of health bene-
noids than partially ripe ones. The present study showed fits, both IDF and SDF complement each other, each
that carotenoid content in mango peels was 4–8 times fraction has different physiological effect. Insoluble dietary
higher in ripe mango peels than in raw mango peels. fibre relates to both water absorption and intestinal regula-
The vitamin C content ranged from 188 to 392 lg/g of tion where as SDF associates with cholesterol in blood and
the peel and in both varieties it was more in ripe peels com- diminishes its intestinal absorption. The characteristic fea-
pared to raw peels (Table 4). Earlier, vitamin C content in ture of mango peel is that it has high content of soluble die-
mango peel of five different varieties was reported which tary fibre, which is reported to have more health beneficial
ranged from 190 to 2570 lg/g (Teotia, Manan, & Saxena, effects. SDF content in apple waste was reported to be 23%
1987). The vitamin E content in mango peel ranged from of the TDF, while it was 36% in orange byproducts. How-
205 to 509 lg/g and was higher in ripe mango peel than ever, SDF contents in wheat bran and oat bran were 6.6%
raw mango peels (Table 4). Recently, Burns, Fraser, and and 15%, which are low (Grigelmo-Miguel & Martin Bel-
Bramley (2003) reported the presence of a-tocopherol in loso, 1999).

3.3. Enzymes of mango peel

Table 3 Peroxidase, polyphenol oxidase (PPO), protease and

Total carotenoids content (lg/g) of mango peel carbohydrases are involved in fruit ripening and these
Mango variety Davis methodA Litchenthaler methodB enzymes may be associated with mango peel. Therefore,
Raspuri raw 493 ± 31a 547 ± 18b both raw and ripe mango peels were assayed for these
Raspuri ripe 3945 ± 85c 3337 ± 65d enzymes. PPO activity varied between 36 and 108 U/g
Badami raw 365 ± 10a 387 ± 35a dry peel and was higher in ripe peels. Badami ripe peel
Badami ripe 1400 ± 40b 1520 ± 84c had more PPO activity, while Raspuri raw had less activity
Values are expressed on dry weight basis. All data are the mean ± SD of (Table 6). Earlier, presence of PPO was reported in mango
three replicates. Mean value followed by different letters in the same col- peel (Prabha & Patwardhan, 1986; Robinson et al., 1993;
umn differ significantly (P 6 0.05).
A
Davis (1976).
Saby John et al., 2002). Prabha and Patwardhan (1986)
B
Litchenthaler (1987). reported that PPO content in ripe peel was more than that

Table 5
Dietary fibre content (%) of mango peel
Table 4
Mango variety SDF IDF TDF
Vitamin E and Vitamin C content (lg/gm) of mango peel
a a
Raspuri raw 15.70 ± 0.30 28.99 ± 0.51 44.70 ± 0.71a
Mango variety Vitamin E Vitamin C
Raspuri ripe 23.81 ± 0.91c 39.99 ± 2.90b 63.80 ± 3.80b
Raspuri raw 205 ± 4a 188 ± 18a Badami raw 21.42 ± 0.73b 42.61 ± 0.02b 64.13 ± 0.25b
Raspuri ripe 308 ± 11b 349 ± 11c Badami ripe 28.06 ± 0.41d 50.33 ± 0.75c 78.40 ± 0.20c
Badami raw 337 ± 3c 315 ± 10b
SDF, soluble dietary fibre; IDF, insoluble dietary fibre; TDF, total dietary
Badami ripe 509 ± 14d 392 ± 21d
fibre.
Values are expressed on dry weight basis. All data are the mean ± SD of Values are expressed on dry weight basis. All data are the mean ± SD of
three replicates. Mean value followed by different letters in the same col- three replicates. Mean value followed by different letters in the same col-
umn differs significantly (P 6 0.05). umn differs significantly (P 6 0.05).
1010 C.M. Ajila et al. / Food Chemistry 102 (2007) 1006–1011

Table 6
Enzyme activities (U/g) of mango peels
Mango variety Amylase Xylanase Protease Peroxidase Polyphenol oxidase Protein (mg/g)
a b a d a
Raspuri raw 1.1 ± 0.08 5.9 ± 0.45 4573 ± 14 275 ± 10 36.4 ± 1.2 9.9 ± 1.1b
Raspuri ripe 2.2 ± 0.13b 4.3 ± 0.33a 10363 ± 363b 242 ± 2b 74.7 ± 0.1b 4.0 ± 0.8a
Badami raw 0.9 ± 0.07a 9.3 ± 1.12c 11058 ± 381c 213 ± 8a 72.0 ± 4.0b 12.7 ± 0.4c
Badami ripe 2.8 ± 0.05c 6.4 ± 0.80b 11173 ± 74c 260 ± 4c 108.0 ± 1.0c 5.2 ± 0.7a
Values are expressed on dry weight basis. All data are the mean ± SD of three replicates. Mean value followed by different letters in the same column
differs significantly (P 6 0.05).

of raw peel. PPO has been widely studied in various fruits source of bioactive compounds, and enzymes such as pro-
such as pineapple (Das, Bhat, & Gowda, 1997) and apple tease, peroxidase and polyphenol oxidase. This new source
(Jonovitz-Klapp, Richard, & Nicolas, 1989), among oth- will be potential as a functional food or value added ingre-
ers. The PPO activity was detected in the skin and flesh dients in future in our dietary system. Mango peel if conve-
of Irwin mango variety and a gradual increase in the niently processed, could furnish useful products that may
enzyme activity was reported from raw to ripe stages of balance out waste treatment costs and also decrease the
mango during maturation (Ueda et al., 2000). Peroxidase cost of main product. Therefore, there is a scope for the
activity was highest in Raspuri raw peel and lowest in isolation of these active ingredients and also use of mango
Badami raw mango peel (Table 6). Increase in peroxidase peel as an ingredient in processed food products such as
activity in fruit ripening was reported in apples (Gorin & bakery products, breakfast cereals, pasta products, bars
Heidema, 1976), while decrease in peroxidase activity with and beverages.
ripening was reported in tomato (Thomas, Jen, & Morr,
1981). However, no such trend was seen in case of perox- Acknowledgements
idase in mango peels in the present study.
Peel extracts showed good protease activity. The prote- C.M. Ajila thanks Council of Scientific and Industrial
ase activity was found to be significantly more in ripe Research, New Delhi for the award of Senior Research Fel-
mango peels than in the raw mango peels. The protease lowship. We thank Dr. R.N. Tharanathan and Dr. Maha-
activity ranged from 4573 to 11173 U/g of dry peel (Table devamma for their help in dietary fibre estimation.
6). The protease activity was found to be higher in Badami
ripe peel. The protease activity may be involved in protein References
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