Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods
Abstract Mango pericarp powders (Mangifera indica L.) of Ataulfo, Keitt and Tommy Atkins cultivars were obtained by dehydration and grinding. The content of moisture, ash, fat, dietary fiber, antioxidant capacity and total phenols was evaluated. The cultivar with functional ingredient potential was Ataulfo with antioxidant capacity of 34,811 μmol)! ET g-1 and 7578 mg EAG 100 g-1 total phenol, and dietary fiber ~ 20 %. All three cultivars can be considered as ingredients for adding or enriching fiber in food formulations.
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Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza
2019
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oai:scielo:S1405-888X20190001001062020-03-04Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foodsQuintana-Obregón,EberSan Martín-Hernández,CésarMuy-Rangel,MaríaVargas-Ortiz,Manuel mango pericarp nutritional functional powder Abstract Mango pericarp powders (Mangifera indica L.) of Ataulfo, Keitt and Tommy Atkins cultivars were obtained by dehydration and grinding. The content of moisture, ash, fat, dietary fiber, antioxidant capacity and total phenols was evaluated. The cultivar with functional ingredient potential was Ataulfo with antioxidant capacity of 34,811 μmol)! ET g-1 and 7578 mg EAG 100 g-1 total phenol, and dietary fiber ~ 20 %. All three cultivars can be considered as ingredients for adding or enriching fiber in food formulations.info:eu-repo/semantics/openAccessUniversidad Nacional Autónoma de México, Facultad de Estudios Superiores ZaragozaTIP. Revista especializada en ciencias químico-biológicas v.22 20192019-01-01info:eu-repo/semantics/articletext/htmlhttp://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-888X2019000100106en10.22201/fesz.23958723e.2019.0.178 |
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México |
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English |
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Quintana-Obregón,Eber San Martín-Hernández,César Muy-Rangel,María Vargas-Ortiz,Manuel |
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Quintana-Obregón,Eber San Martín-Hernández,César Muy-Rangel,María Vargas-Ortiz,Manuel Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods |
| author_facet |
Quintana-Obregón,Eber San Martín-Hernández,César Muy-Rangel,María Vargas-Ortiz,Manuel |
| author_sort |
Quintana-Obregón,Eber |
| title |
Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods |
| title_short |
Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods |
| title_full |
Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods |
| title_fullStr |
Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods |
| title_full_unstemmed |
Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods |
| title_sort |
valorization of mango (mangifera indica l.) pericarp powders as an alternative for the generation of functional foods |
| description |
Abstract Mango pericarp powders (Mangifera indica L.) of Ataulfo, Keitt and Tommy Atkins cultivars were obtained by dehydration and grinding. The content of moisture, ash, fat, dietary fiber, antioxidant capacity and total phenols was evaluated. The cultivar with functional ingredient potential was Ataulfo with antioxidant capacity of 34,811 μmol)! ET g-1 and 7578 mg EAG 100 g-1 total phenol, and dietary fiber ~ 20 %. All three cultivars can be considered as ingredients for adding or enriching fiber in food formulations. |
| publisher |
Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza |
| publishDate |
2019 |
| url |
http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-888X2019000100106 |
| work_keys_str_mv |
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1756226312929804288 |