A study of green technologies for utilization of mango waste from fruit processing industry

Abstract

Mango processing causes large amounts of waste, especially mango peel. A development of novel value-added product from mango wastes not only decreases the environmental impact but also increases the profit for mango product factories. In this study, green technology extraction methods including subcritical water extraction (SWE), enzymatic assisted extraction (EAE), ultrasonic assisted extraction (UAE), and ultrasonic assisted enzymatic extraction (UAEE) were studied on phenolic extractability and antioxidant capacity from mango peel. The optimum condition of SWE by Box-Behnken design for phenolic contents was pH 8, 1:80 (w/v), 40 min, and 220 ?C. The maximum amounts of phenolic and antioxidant capacity were 99.69 mg GAE/g DW and 25.95 mg AAE/g DW, respectively. SWE obtained phenolic contents 4 times higher than the other methods, but antioxidant capacity differed slightly from UAE and EAE. Additionally, UAEE method applied for enhancing phenolic extractability and antioxidant capacity at the ratio's 1:9 (w/v) could achieve higher phenolic contents 1.43 times and antioxidant capacity 2.04 times than EAE method. Therefore, the experimental data of this study could be used to develop products such as beverage and supplementary food for processing industries.