Promising features of mango (Mangifera indica L.) kernel oil: a review

Physicochemical Attributes and Antioxidant Potential of Kernel Oils from Selected Mango Varieties

The current study appraises the variations in the yield and physicochemical and antioxidant attributes among kernel oils from the seven most widely consumed varieties of Pakistani mangoes, namely, Anwar Ratul, Dasehri, Fajri, Laal Badshah, Langra, Safed Chaunsa, and Sindhri. The yield of mango kernel oil (MKO) among the tested varieties of mangoes varied significantly (p < 0.05), ranging from 6.33% (Sindhri) to 9.88% (Dasehri). Physicochemical properties, including the saponification value, refractive index, iodine no., P.V, % acid value, free fatty acids, and unsaponifiable matter, for MKOs were noted to be 143.00-207.10 mg KOH/g, 1.443-1.457, 28.00-36.00 g/100 g, 5.5-2.0 meq/kg, 1.00-7.7%, 0.5-3.9 mg/g, and 1.2-3.3%, respectively. The fatty acid composition determined by GC-TIC-MS revealed the presence of 15 different fatty acids with variable contributions of saturated (41.92-52.86%) and unsaturated (47.140-58.08%) fatty acids. Among unsaturated fatty acids, values of monounsaturated and polyunsaturated fatty acids ranged from 41.92 to 52.85 and 7.72 to 16.47%, respectively. Oleic acid (25.69-48.57%), stearic acid (24.71-38.53%), linoleic acid (7.72-16.47%), and palmitic acid (10.00-13.26%) were the prominent fatty acids. The total phenolic content (TPC) and DPPH radical scavenging (IC₅₀) capacity of MKOs varied from 7.03 to 11.00 mg GAE/g and 4.33 to 8.32 mg/mL, respectively. The results of most of the tested attributes varied significantly (p < 0.05) among the varieties selected. It can be concluded from the findings of this research work that MKOs from the tested varieties are potential sources of valuable ingredients for the development of nutrapharmaceuticals due to their potent antioxidant properties and high oleic fatty acid profile.

Subcritical and Supercritical Fluids to Valorize Industrial Fruit and Vegetable Waste

The valorization of industrial fruit and vegetable waste has gained significant attention due to the environmental concerns and economic opportunities associated with its effective utilization. This review article comprehensively discusses the application of subcritical and supercritical fluid technologies in the valorization process, highlighting the potential benefits of these advanced extraction techniques for the recovery of bioactive compounds and unconventional oils from waste materials. Novel pressurized fluid extraction techniques offer significant advantages over conventional methods, enabling effective and sustainable processes that contribute to greener production in the global manufacturing sector. Recovered bio-extract compounds can be used to uplift the nutritional profile of other food products and determine their application in the food, pharmaceutical, and nutraceutical industries. Valorization processes also play an important role in coping with the increasing demand for bioactive compounds and natural substitutes. Moreover, the integration of spent material in biorefinery and biorefining processes is also explored in terms of energy generation, such as biofuels or electricity, thus showcasing the potential for a circular economy approach in the management of waste streams. An economic evaluation is presented, detailing the cost analysis and potential barriers in the implementation of these valorization strategies. The article emphasizes the importance of fostering collaboration between academia, industry, and policymakers to enable the widespread adoption of these promising technologies. This, in turn, will contribute to a more sustainable and circular economy, maximizing the potential of fruit and vegetable waste as a source of valuable products.

Lignocellulosic composition based thermal kinetic study of Mangiferaindica Lam, Artocarpus Heterophyllus Lam and Syzygium Jambolana seeds

In the present study, pyrolysis of mangifera indica L., Artocarpus heterophyllus L. and jambolana seeds have been performed using thermogravimetric analysis. These biomasses have enriched lignocellulosic composition of hemicellulose (5-10%) and lignin (1-3%) which are unexplored. The TGA analysis was performed at various heating rates of 10, 15, 20, 25 and 30 °C/min from 25 to 600 °C. Kinetic investigation of the pyrolysis method using TGA statistics has been done using iso-conversional models of Flynn-Wall-Ozawa, Kissinger-Akahira-Sunose, Vyazovkin and Vyazovkin AIC. The apparent activation energies value ranged from 179.86 to 226.31 kJ/mol in the fractional conversion range of 0.1 to 0.7.

Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit

Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it's possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.

Selective extraction of polar lipids of mango kernel using Supercritical Carbon dioxide (SC-CO2) extraction: Process optimization of extract yield/phosphorous content and economic evaluation

Lipids are biomolecules extracted from plant sources and plant residues and have a beneficial role in various food, nutrition and medical applications. Supercritical carbon-dioxide as an advanced high-pressure technology which increases the productivity and has negligible environmental impact is employed for the selective extraction of polar lipids from the lipid matrix in mango kernel for the first time. The process parameters affecting the extraction such as pressure, temperature and the flow rate of CO₂ are ranged in the intervals of 30-50 MPa, 40-60 °C and 10-30 g min^-1, respectively. Optimization using Box Behnken design obtained the highest yield of 3.38% at 40 °C, 50 MPa and 30 g min^-1. The phosphorous content was evaluated to understand the behaviour of polar lipids extraction at higher pressures. The study showed the effect of process parameters having significant influence on polarity and solvating capacity of CO₂ which enabled for the extraction of polar lipids adding value to the mango kernel converting waste into valuable industrial products. The economic evaluation estimates the return on investment of a plant processing 3000 tons of mango kernel per year to account net present value (NPV) almost five times higher than the investment expenses and the payback period is under 4 years.

Mango (Mangifera indica L.): a magnificent plant with cancer preventive and anticancer therapeutic potential

Mangifera indica L. (mango), a long-living evergreen plant belonging to the Anacardiaceae family, has been cultivated for thousands of years in the Indian subcontinent for its excellent fruits which represent a rich source of fiber, vitamin A and C, essential amino acids, and a plethora of phytochemicals. M. indica is extensively used in various traditional systems of medicine to prevent and treat several diseases. The health-promoting and disease-preventing effects of M. indica are attributed to a number of bioactive phytochemicals, including polyphenols, terpenoids, carotenoid and phytosterols, found in the leaf, bark, edible flesh, peel, and seed. M. indica has been shown to exhibit various biological and pharmacological activities, such as antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, antidiabetic, antiobesity, and anticancer effects. There are a few studies conducted that have indicated the nontoxic nature of mango constituents. However, while there are numerous individual studies investigating anticancer effects of various constituents from the mango tree, an up-to-date, comprehensive and critical review of available research data has not been performed according to our knowledge. The purpose of this review is to present a comprehensive and critical evaluation of cancer preventive and anticancer therapeutic potential of M. indica and its phytochemicals with special focus on the cellular and molecular mechanisms of action. The bioavailability, pharmacokinetics, and safety profile of individual phytocomponents of M. indica as well as current limitations, challenges, and future directions of research have also been discussed.

Towards a green and sustainable fruit waste valorisation model in Brazil: optimisation of homogenizer-assisted extraction of bioactive compounds from mango waste using a response surface methodology

Food waste valorisation is currently at the core of discussions and development of future economic models which, allied to the application of green and sustainable technologies, offers a viable alternative to shift industrial practices towards a circular bioeconomy. The feasibility and technological possibilities based on an integrated mango waste biorefinery concept, focusing on the extraction of bioactive compounds, are discussed in this paper. Additionally, a statistically robust methodology is presented as a green approach to optimise the variables of a sustainable, low time and energy consumption extraction technique (homogenizer-assisted extraction). Maximum concentrations of the bioactive compounds were obtained in similar values of parameters ethanol/water concentration (67.73 and 70.11 %), sample/solvent ratio (29.33 and 28.17 %) and time (4.47 and 5.00 min) for mangiferin (354.4 mg/kg DW) and hyperoside (258.7 mg/kg DW), respectively. These results demonstrated the efficiency of the proposed green and sustainable method to obtain bioactive compounds from a very common and significant tropical fruit waste in Brazil, based on an integrated mango biorefinery concept.

Cultivar Resistance against Colletotrichum asianum in the World Collection of Mango Germplasm in Southeastern Brazil

During the spring of 2014, a wide survey was conducted in one of the most important mango (Mangifera indica) cultivating areas located in Minas Gerais State (Brazil) to ascertain the causal agent of severe anthracnose infections and to evaluate disease susceptibility within a world collection of mango germplasm. Overall, 86 cultivars were monitored and 152 fungal isolates recovered from infected samples were identified by morphological characterization, DNA sequencing and phylogenetic analyses. All isolates were identified as Colletotrichum asianum. Under natural disease pressure, it has been possible to ascertain a variable tolerance degree within the germplasm collection. By applying a categorized classification, cultivars were classified as follows: 10 highly sensitive (11.6%), 13 sensitive (15.1%), 18 moderately sensitive (20.9%), 23 moderately tolerant (26.7%), 11 tolerant (12.8%), and 11 highly tolerant (10.4%). The most susceptible cultivars to anthracnose were Ubà, Quinzenga, Amarelinha da Sementeira followed by Aroeira and Correjo, whereas Mallika followed by Ourinho and Lita resulted in the least susceptible cultivars. To the authors’ knowledge, this is the first large-scale evaluation of mango susceptibility to C. asianum infections within a wide number of cultivars. Anthracnose is a serious threat to mango production and assessment of cultivar response to disease could be useful in breeding programs.

Current Trends on Seaweeds: Looking at Chemical Composition, Phytopharmacology, and Cosmetic Applications

Seaweeds have received huge interest in recent years given their promising potentialities. Their antioxidant, anti-inflammatory, antitumor, hypolipemic, and anticoagulant effects are among the most renowned and studied bioactivities so far, and these effects have been increasingly associated with their content and richness in both primary and secondary metabolites. Although primary metabolites have a pivotal importance such as their content in polysaccharides (fucoidans, agars, carragenans, ulvans, alginates, and laminarin), recent data have shown that the content in some secondary metabolites largely determines the effective bioactive potential of seaweeds. Among these secondary metabolites, phenolic compounds feature prominently. The present review provides the most remarkable insights into seaweed research, specifically addressing its chemical composition, phytopharmacology, and cosmetic applications.

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

Cocoa butter is a key ingredient in many chocolate products but its partial substitution with mango (Mangifera indica L.) seed kernel fat (MSKF) has the potential to reduce chocolate production costs and improve shelf-life. Here, MSKF was extracted from three cultivars of mango grown in Pakistan: Lal Badshah, Anwar Retual, and Chaunsa. Physicochemical and antioxidant properties of the MSKF samples were studied at 0, 30, and 60 days of storage at 30 °C, a temperature reflecting typical storage conditions in the tropics. Overall, the Lal Badshah MSKF had the most favorable physicochemical properties, including the highest DPPH antioxidant activity among the three cultivars. Thus, Lal Badshah MSKF was used to formulate cocoa butter substitute chocolate (CBSC), substituting the cocoa butter at 20 to 80 g/100 g. CBSC had a lower value for hardness (3.80 N) compared with the control chocolate (4.42 N). Color values L^* , a^* , and b^* were not significantly affected by the different rates of substitution or by length of storage. Oxidative stability and antioxidant potential of CBSC increased with both higher substitution levels of MSKF and length of storage. The results suggest that MSKF can be utilized as a cocoa butter substitute at levels up to 60 g/100 g. This potential for substitution is particularly valuable for tropical regions where refrigerated storage may not be available or financially viable. PRACTICAL APPLICATION: Mango seed kernel fat (MSKF) has potential to be used as a cocoa butter substitute in confectionery products, particularly chocolate. The mango industry could utilize fat extraction from mango seeds, which are normally a waste product, for value adding.

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved.

Novel low-abundance allergens from mango via combinatorial peptide libraries treatment: A proteomics study

Mango allergy is a rare condition, which may cause severe hypersensitivity reactions, such as anaphylaxis, angioedema, asthma and contact dermatitis. By exploiting the combinatorial peptide ligand library (CPLL) technology, mango proteomes have been extracted and the presence of traces of allergens assessed via Western blot analysis two-dimensional maps. Upon reactive spot elution and mass spectrometry analyses, four major mango allergens could be identified for the first time and shown to be in common with three of the five known banana species. These allergens include: Mus a 1, Mus a 2 and Mus a 5. Additional mango allergens detected do not seem to be in common with the banana species. In particular, a pectinesterase and a superoxide dismutase, both widely described as allergens, could be identified in mango extracts. Conversely, plain mango extracts not treated with CPLLs did not exhibit any reactive spots in Western blot analysis.

Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango (Mangifera indica L.) kernel fat

Effect of mango kernel fat (MKF) on antioxidant characteristics and lipolysis of Gouda cheese was investigated. Milk fat (3.5%) was partially replaced with MKF i.e. 5, 10, 15 and 20% concentrations (T1, T2, T3 and T4). Cheese prepared from 100% milk fat served as control. Cheese samples were ripened for 90 days at 6 ± 1 °C and analysed at 0, 45 and 90 days of ripening. Total phenolic contents of control, T1, T2, T3 and T4 were 14 ± 0.35, 129 ± 0.75, 188 ± 2.52, 267 ± 10.61 and 391 ± 8.46 mg GAE/g. Total flavonoid content of control, T1, T2, T3 and T4 were 0.22 ± 0.03, 1.47 ± 0.09, 3.62 ± 0.15, 5.88 ± 0.35, 8.29 ± 0.63 mg quercetin equivalent/ml. DPPH free radical scavenging activity of control and experimental samples increased throughout the ripening period. DPPH free radicals scavenging activity of 90 days old control, T1, T2, T3 and T4 were 16.38 ± 0.0.26e, 30.47 ± 0.64d, 68.62 ± 0.91c, 73.29 ± 0.85b, 92.61 ± 1.44a %. HPLC characterization revealed the existence of mangiferin, caffeic acid, catechin, quercetin and chlorogenic acid in MKF fortified Gouda cheese. Fortification of MKF increased the concentration of C18:1, C18:2 and C18:3 in cheese. The concentration of C18:1, C18:2 and C18:3 in control were 24.55 ± 0.95, 1.76 ± 0.09 and 0.31 ± 0.02%. While, the concentration of C18:1, C18:2 and C18:3 in T4 were 30.11 ± 1.34, 2.79 ± 2.79 and 0.92 ± 0.11%. MKF fortified Gouda cheese had better oxidative stability and sensory characteristics. These results evidenced that antioxidant capacity, unsaturated fatty acids and oxidative stability of Gouda cheese can be improved with MKF.

Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk

Background

Antioxidant capacity of milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow milk has antioxidant capacity while the antioxidant capacity of buffalo milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and buffalo milk is also scared.

Methods

Cow and buffalo milk was exposed to two different heat treatments i.e. 65 °C for 30 min and boiling for 1 min. After heat treatments, milk samples were cooled down to 4 °C packaged in transparent 250 ml polyethylene PET bottles and stored at 4 °C for 6 days. Milk composition, total flavonoid content, total antioxidant capacity, reducing power, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, vitamin C, A, E, selenium, Zinc, fatty acid profile, peroxide value and sensory characteristics were studied in raw, pasteurized and boiled cow and buffalo milk at 0, 3 and 6 days of storage period.

Results

Total antioxidant capacity (TAC) of raw, pasteurized and boiled milk for cow (42.1, 41.3 and 40.7%) and buffalo (58.4, 57.6 and 56.5%) samples was found, respectively. Reducing power (RP) of raw cow and buffalo milk was 6.74 and 13.7 while pasteurization and boiling did not showed significant effect on RP of both cow and buffalo milk. DPPH activity of raw, pasteurized and boiled milk for cow (24.3, 23.8 and 23.6%) and buffalo (31.8, 31.5 and 30.4%) samples was noted, respectively. Storage period up to 3 days was non-significant while DPPH assay after 6 days of storage period indicated significant decline in antioxidant activity of milk samples. Antioxidant activity in linoleic acid (AALA) of buffalo and cow milk were recorded 11.7 and 17.4%, respectively. Pasteurization and boiling did not showed any impact on antioxidant capacity of cow and buffalo milk. The Loss of vitamin C in pasteurization (40 and 42%) and boiling (82 and 61%) of cow and buffalo milk was recorded, respectively. Concentration of vitamin A and E in pasteurized cow and buffalo milk was not significantly different from raw milk samples of cow and buffalo. Concentration of selenium and zinc was not influenced by the heat treatment in both cow and buffalo milk samples. After 3 days of refrigerated storage, antioxidant capacity of both cow and buffalo milk decreased. Concentrations of short-chain and medium-chain fatty acids increased in pasteurized and boiled cow and buffalo milk, while long-chain fatty acids decreased in pasteurized and boiled cow and buffalo milk, with no effect on colour and flavor score. Peroxide value of pasteurized and boiled cow and buffalo milk was not influenced by the storage up to 3 days.

Conclusions

These results suggest that buffalo milk had a higher antioxidant capacity than cow milk and pasteurized milk should be consumed within 3 days of refrigerated storage for better antioxidant perspectives.