Results 101 to 110 of about 5,139 (200)

The Anti-Cancer Effect of Mangifera indica L. Peel Extract is Associated to γH2AX-mediated Apoptosis in Colon Cancer Cells

Antioxidants, 2019
Ethanolic extracts from Mangifera indica L. have been proved to possess anti-tumor properties in many cancer systems. However, although most effects have been demonstrated with fruit pulp extract, the underlying molecular mechanisms of mango peel are ...
Marianna Lauricella, Valentina Lo Galbo, Cesare Cernigliaro, Antonella Maggio, Antonio Palumbo Piccionello, Giuseppe Calvaruso, Daniela Carlisi, Sonia Emanuele, Michela Giuliano, Antonella D’Anneo   +9 more
doaj   +1 more source

Mango Peel: An Eminent Food Source

Nutrition and Food Processing
India has been cultivating mangoes for over 4000 years, and among tropical fruits, mango stands out as the most popular dessert globally. The perishable nature of mangoes, characterized by a relatively short post-harvest lifespan, makes it an ideal fruit for processing.
openaire   +1 more source

Ultrasound-Assisted Enzymatic Extraction of Mangiferin From Mango (Mangifera indica L.) Peels: Process Optimization and Antioxidant Activity Evaluation

Journal of Analytical Methods in Chemistry
Mango peel is one of the main byproducts in mango processing. In order to improve the utilization and added-value of mango peel, effects of the ultrasound-assisted enzymatic method on the extraction rate of mangiferin from mango peel were investigated by
Kaiping Zhang, Yun Huang, Yanli Liu, Jiamin Ma, Qinjiabao Hu, Lingling He, Jiaoli Huang   +6 more
doaj   +1 more source

Genome-Wide Identification, Characterization, and Expression Analysis of BBX Genes During Anthocyanin Biosynthesis in Mango (Mangifera indica L.)

Biology
B-box (BBX) transcription factors are critical regulators of light-mediated anthocyanin biosynthesis, influencing peel coloration in plants. To explore their role in red mango cultivars, we identified 32 BBX genes (MiBBX1–MiBBX32) in the mango (Mangifera
Chengkun Yang, Muhammad Mobeen Tahir, Yawen Zhang, Xiaowen Wang, Wencan Zhu, Feili Li, Kaibing Zhou, Qin Deng, Minjie Qian   +8 more
doaj   +1 more source

Antioxidants in ripe peel and pulp of twelve mango (Mangifera indica) cultivars

The Indian Journal of Agricultural Sciences, 2019
Mangoes are nutritionally rich subtropical fruits with unique flavour, fragrance, taste and health promoting compounds, making it one among new functional foods.
B M MURALIDHARA, G L VEENA, A K BHATTACHERJEE, S RAJAN   +3 more
doaj   +1 more source

Optimization and Quality Characteristics of Mango Peel Pectin

Asian Journal of Dairy and Food Research
Background: Pectin’s are complex carbohydrate molecules mainly used as gelling agents, thickener, emulsifier and stabilizer in the food and beverage industry. Methods: Pectin was extracted from mango peel powder by acid extraction method with different combinations of precipitation time and sample to solution ratio to optimize highest yield and its ...
K.R. Naveena, Geetha M. Yankanchi, Shilpa Yatnatti, K. Geetha   +3 more
openaire   +1 more source

Bio-Inhibitor on Corrosion Rate of ASTM A53 Steel in Marine Environment

MATEC Web of Conferences, 2018
There are many methods to prevent the corrosion process. One of them is corrosion inhibitors usage. Inhibitor divided into two types, there are organic inhibitor and non-organic inhibitor.
Pratikno Herman, Sulistiyaning Titah Harmin, Kurnia Shandy Yossy   +2 more
doaj   +1 more source

Mango peel dietary fibre: Composition and associated bound phenolics

, 2013
Dietary fibre and polyphenols are widely used as functional food ingredients. In this study, carbohydrate composition and bound phenolics in dietary fibre of mango peels were determined.
Prasada Rao, U. J. S., Ajila, C. M.
core   +1 more source

Non-destructive prediction of color and pigment contents in mango peel

, 2014
The pigment content of mango peel is an important quality determinant due to its involvement in the nutritional value and coloration of the fruit. In addition, pigment content in the peel is related to the fruit maturity stage and has been suggested as a
Joas, Jacques, Génard, Michel, Nordey, Thibault, Davrieux, Fabrice, Lechaudel, Mathieu   +4 more
core   +1 more source

Preparation and characterization of dressing-type emulsions formulated with hydrocolloids from the mango (Mangifera indica) peel

Applied Food Research
Mango is a popular tropical fruit known worldwide and mango peel is a waste product worthy of valorization. This study explores the stabilizing effect of hydrocolloids extracted from mango peel in dressing-type emulsions (DE).
Ronald Marsiglia-Fuentes, José M. Franco, Luis A. García-Zapateiro   +2 more
doaj   +1 more source