Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins
Issued Date
2024-04-01
Resource Type
ISSN
13309862
eISSN
13342606
Scopus ID
2-s2.0-85200252015
Journal Title
Food Technology and Biotechnology
Volume
62
Issue
2
Start Page
242
End Page
253
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Technology and Biotechnology Vol.62 No.2 (2024) , 242-253
Suggested Citation
Plaitho Y., Kettawan A., Sriprapai H., Kettawan A.K., Kooprasertying P. Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins. Food Technology and Biotechnology Vol.62 No.2 (2024) , 242-253. 253. doi:10.17113/ftb.62.02.24.8258 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/100384
Title
Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins
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Abstract
Research background. Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be benefi-cial for human health. The aim of this study is to determine the bioactive compounds, an-tioxidant and anti-inflammatory activities of mango peels and their use in muffins. Experimental approach. The content of polyphenols, carotenoids and total phenols as well as the antioxidant activity of mango peel extract were evaluated. The anti-inflamma-tory activity of the extract was investigated using Caco-2 cell assay. The mango peel powder was then incorporated into muffin formulations. The sensory properties of these for-tified muffins were evaluated. The total phenolic content, antioxidant activity and anti-inflammatory properties of the muffin extracts and their bioaccessible fractions were also analysed. Results and conclusions. The mango peel contained quercetin, phenolic compounds, α-carotene, β-carotene and lutein, which have antioxidant potential. In Caco-2 cells ex-posed to induced inflammation, the mango peel powder extract (γ=10, 50 and 100 µg/ mL) attenuated the production of reactive oxygen species (ROS), tumour necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8), while maintaining cell viability. Muffins supplemented with 5 % mango peel powder showed good sensory properties, but not as good as those of plain muffins without mango peel powder. The total phenolic content and anti-oxidant activities in both the extract and the bioaccessible fraction of the supplemented muffins were higher than those observed in the standard muffins. Moreover, the extract and bioaccessible fraction of the supplemented muffins resulted in a higher reduction of ROS, IL-8 and TNF-α production in Caco-2 cells than those obtained from the standard muffins. Novelty and scientific contribution. This study is the first to investigate the protective effects of mango peel and muffins supplemented with mango peel powder against IL-1β--induced oxidative damage in Caco-2 cells. The results confirm that both mango peel and the supplemented muffins inhibited the production of inflammatory markers, including ROS and cytokines. These findings suggest that mango peel could be a valuable compo-nent of functional food formulations including dietary supplements.