Ultrasound-microwave-assisted extraction of polyphenolic compounds from Mexican "Ataulfo" mango peels: Antioxidant potential and identification by HPLC/ESI/MS

INTRODUCTION

Mango is used in traditional medicine in many countries. However, the processing by-products are not currently used and generate large pollution problems and high handling costs.

OBJECTIVE

To study the effect of different parameters in the extraction of polyphenolic compounds from mango peels using modern and ecological ultrasound-microwave-assisted extraction technology.

METHODOLOGY

Various parameters of these processes were studied: the extract was recovered by liquid chromatography using Ambetlite XAD-16. The total polyphenol content was determined by Folin-Ciocalteu's and HCl-butanol methods. Antioxidant activity was determined by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS+), 1,10-diphenyl-2-20-picrylhydrazyl (DPPH), and lipid oxidation inhibition methods. The recovered compounds were identified by high-performance liquid chromatography-mass spectrometry (HPLC-MS).

RESULTS

The best extraction conditions were solid/liquid ratio of 1/5 g/mL, ethanol percentage of 50%, and an extraction time of 10 min. Under these conditions, the total polyphenol content was 54.15 mg/g, and the antioxidant activities were greater than 90% inhibition in the three assays evaluated. According to the high-performance liquid chromatography/electrospray ionization/mass spectrometry (HPLC/ESI/MS) analysis, nine polyphenolic compounds were identified; most of them were gallotannins, such as pentagalloyl glucose.

CONCLUSION

Ultrasound-microwave-assisted extraction was shown to be effective and allowed the recovery of antioxidant polyphenolic compounds. The results indicated that mango peel extracts can be used as natural antioxidant components in the pharmaceutical and functional food industries.

Molecular Characterization of Fungal Pigments

The industrial application of pigments of biological origin has been gaining strength over time, which is mainly explained by the increased interest of the consumer for products with few synthetic additives. So, the search for biomolecules from natural origin has challenged food scientists and technologists to identify, develop efficient and less consuming strategies for extraction and characterization of biopigments. In this task, elucidation of molecular structure has become a fundamental requirement, since it is necessary to comply with compound regulatory submissions of industrial sectors such as food, pharmaceutical agrichemicals, and other new chemical entity registrations. Molecular elucidation consists of establishing the chemical structure of a molecule, which allows us to understand the interaction between the natural additive (colorant, flavor, antioxidant, etc) and its use (interaction with the rest of the mixture of compounds). Elucidation of molecular characteristics can be achieved through several techniques, the most common being infrared spectroscopy (IR), spectroscopy or ultraviolet-visible spectrophotometry (UV-VIS), nuclear-resonance spectroscopy (MAGNETIC MRI), and mass spectrometry. This review provides the details that aid for the molecular elucidation of pigments of fungal origin, for a viable and innocuous application of these biopigments by various industries.