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|Title:||Bioactive functionality of pectin from peels of seven Thai mango cultivars|
|Keywords:||Agricultural and Biological Sciences|
|Abstract:||© 2018 International Society for Horticultural Science. All rights reserved. Mango peel, by-products of fruit processing, is a potential source of natural pectin. In this study, pectins were extracted form peels of commonly used for processing Thai mangoes, namely 'Rad', 'Tar LubNak', 'Mahachanok', 'Sampee', 'Chok Anan', 'Keaw', and 'Nam Dok Mai'. Qualitative parameters viz., yield, equivalent weight, methoxyl content (Meo) and degree of esterification (DE) were compared. Methanolic extracts of the bound dietary fibers were used to determine total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity as well as Trolox equivalent antioxidant capacity. The results illustrated that 'Rad' peel yield the highest amount of pectin, following by 'Sampee' and 'Tar LubNak' which are of the 500-1,000 mg mol-1 equivalent weight and lower Meo as well as DE. Pectins from peel these mangoes were, therefore of high quality low methoxyl pectin (LMP). The screening of bioactive functionality suggested that among the tested cultivars pectin of 'Sampee' mango gave the highest total phenolic content as well as antioxidant scavenging activities against DPPH and TEAC.|
|Appears in Collections:||CMUL: Journal Articles|
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