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Title: VALORIZATION OF MANGO BY-PRODUCTS: BIOLOGICAL ACTIVITES
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VALORIZATION OF MANGO BY-PRODUCTS: BIOLOGICAL ACTIVITES
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1314-2704
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English
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18
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6.2
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This research work is focused on the valorization of mango peels and kernel seed powders from the point of view of waste minimization and environmental best-practice technologies. Environmental best-practice technologies aim to satisfy consumer demands, while the production process is optimized in order to have the least impact on the environment. The optimization includes the reduced utilization of raw materials, less energy and water use, while, as a result less process waste and effluent is generated. Mango peels and seed kernels are the major by-products of mango juice industry; they are rich sources of natural bioactive compounds which play an important role in the prevention of diseases. There are many antioxidant compounds in mango peel and seed, and they could be used as a natural and very inexpensive alternative to synthetic food additives. The present study evaluates the effect of solvent (methanol, ethanol and water) on the efficiency of the extraction of antioxidants from mango peel and seed. From the perspective of food security, it is advisable to choose ethanol (which also has notable antioxidant content). This work proves that conditions, such as extraction solvent, have a crucial impact on obtaining extracts rich in antioxidants from mango biowastes.
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conference
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18th International Multidisciplinary Scientific GeoConference SGEM 2018
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18th International Multidisciplinary Scientific GeoConference SGEM 2018, 02-08 July, 2018
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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799-804
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02-08 July, 2018
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website
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cdrom
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1952
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Mango peels; Mango seed kernels; Antioxidant activity; Phenolic content
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