Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review. Issue 5 (22nd July 2020)

• Record Type: Journal Article
• Authors: Mwaurah, Peter Waboi; Kumar, Sunil; Kumar, Nitin; Panghal, Anil; Attkan, Arun Kumar; Singh, Vijay Kumar; Garg, Mukesh Kumar
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 19:Issue 5(2020)
• Page Start: 2421
• Page End: 2446
• Publication Date: 2020-07-22
• Subjects: bioactive compounds -- food processing -- food waste reduction -- functional food -- mango kernel oil -- polyphenols; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12598
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: Mango ( Mangifera indica L.) is a fruit plant of family Anacardiaceae, widely grown all over the world, and is a very popular fruit in the world market. Mango fruit is the second most traded tropical fruit and fifth in terms of production globally. Large quantities of mango processing coproducts are generated (peels and seeds), which usually are discarded as waste, yet are a potential source of fat, protein, carbohydrate, and certain bioactive compounds. Mango kernel is a remarkably rich source of macronutrients and micronutrients including calcium, potassium, magnesium, phosphorus, and vitamins A, E, K, and C. Phytochemicals with a notable therapeutic potential such as tocopherols, phytosterols, carotenoids, polyphenols (gallotannins, flavonols, benzophenone derivatives, mangiferin, homomangiferin, isomangiferin, anthocyanins, kaempferol, and quercetin), and phenolic acids (4‐caffeoylquinic acids, caffeic, coumaric, ellagic, gallic, and ferulic acid) are reported. The phytochemicals have high antioxidant, antimicrobial, anticancer, and, antiproliferation activities and could be used for food, cosmetic, and pharmaceutical applications. The nutritional composition of mango kernel constitutes 32.34% to 76.81% carbohydrate, 6% to 15.2% fat, 6.36% to 10.02% protein, 0.26% to 4.69% crude fiber, and 1.46% to 3.71% ash on a dry weight basis. The nutritional profile of the kernel suggests its usability as a food ingredient in the development of value‐added products such as mango kernel oil, mango kernel butter, mango kernel flour, and biofilms among other diverse products. This comprehensive systematic review explores mango kernel as a potential and novel food ingredient to meet the needs of a health‐conscious population. The review also provides a remedy to waste management and environmental pollution.