Results 141 to 150 of about 4,142 (179)

Induction of Apoptosis by Ethanolic Extract of Mango Peel and Comparative Analysis of the Chemical Constitutes of Mango Peel and Flesh

Food Chemistry, 2012
The underlying mechanisms of the anticancer activity of the ethanolic extract of mango peel (EEMP) and its constituents were investigated. EEMP induced death of human cervical carcinoma HeLa cells through apoptosis, as evidenced by the increased cell population in the sub-G1 phase and the appearance of fragmented nuclei.
Hyeonji Kim, Somi Kim Cho, Kwang Seok Ahn   +2 more
exaly   +3 more sources

Mango peels as food ingredient / additive

Trends in food science & technology, 2021
Background: It was estimated that each year, 15–25 million tons of mango peels and stones are generated. The deposition of mango byproducts in landfills cause severe environmental problems. Scope and approach: In this review, the main research encompassing phytochemical composition, processing and food industry applications of mango peels were ...
Marçal, Sara, Pintado, Manuela
openaire   +2 more sources

CHARACTERIZATION OF MANGO PEEL PECTIN

Journal of Food Science, 1977
ABSTRACT Mango peel which constitutes 20–25% of the mango processing waste was found to be a good source for the extraction of pectin of good quality, suitable for the preparation of fiim and acceptable jelly. This communication discusses the chemical and physical characteristics of mango peel pectin.
A. N. SRIRANGARAJAN, A. J. SHRIKHANDE
openaire   +1 more source

The peel and pulp of mango fruit: A proteomic samba

Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, 2013
Combinatorial peptide ligand libraries (CPLLs) have been adopted for investigating the proteomes of mango peel and pulp as well their peptidome content (the latter as captured with a C18 resin). The aim of this study was not only to perform the deepest investigation so far of the mango proteome, but also to assess the potential presence of allergens ...
FASOLI, ELISA, RIGHETTI, PIERGIORGIO
openaire   +3 more sources

Mango peel fibres with antioxidant activity

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
Peer ...
Larrauri, José A., Rupérez Antón, Pilar, Saura Calixto, Fulgencio D.   +2 more
openaire   +2 more sources

ISOLATION and CHARACTERIZATION of MANGO PEEL PECTINS

Journal of Food Processing and Preservation, 2000
An efficient method for manufacture of pectin from Totapuri mango peels was standardized by studying various factors that govern the recovery and quality of pectin. Among the different organic and inorganic acids, 0.05 N HCl was found to be the best for recovery of pectin from mango peels.
D.V. SUDHAKAR, S.B. MAINI
openaire   +1 more source

Ethnopharmacological Applications of Mango (Mangiferaindica L.) Peel - A Review

Current Pharmaceutical Biotechnology, 2020
Background: Mango peel is a major by-product of mango (Mangifera Indica L.) fruit that belongs to the Anacardiaceae family. It is a tropical or subtropical fruit and is a potent source of polyphenolic contents. In traditional medicines, mango peel extract has been commonly used, either singly or in combination with other plant extracts against ...
Katike Umamahesh, Arumugam D. Gandhi, Obulam V.S. Reddy   +2 more
openaire   +2 more sources

From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels

International Journal of Biological Macromolecules, 2021
The objective of the study was to prepare active films based on pectin and polyphenol-rich extracts from Tommy Atkins mango peels. Aqueous and methanolic extracts showed a variety of phenolic compounds that were identified by UPLC-MS analysis, and a high content of total phenolics that were quantified by the Folin-Ciocalteau method.
Ana Carolina Barbosa, Ribeiro, Arcelina Pacheco, Cunha, Larissa Morais Ribeiro, da Silva, Adriano Lincoln Albuquerque, Mattos, Edy Sousa, de Brito, Men de Sá Moreira, de Souza Filho, Henriette Monteiro Cordeiro, de Azeredo, Nágila Maria Pontes Silva, Ricardo   +7 more
openaire   +2 more sources

Mango Peels: A Potential Source of Nutrients and a Preservative

2020
Consumption, usage, and inclination toward ready-to-eat food item have dramatically heightened in past few years. Due to changing in living style, increase in purchasing power dependence on processed food has seeped deep into a person’s eating habits.
null Nisha, Vibha Bhatnagar
openaire   +1 more source

Utilization of mango peels as a source of pectin and polyphenolics

Innovative Food Science & Emerging Technologies, 2005
Abstract Two different options for the combined recovery of pectin and phenolic compounds from mango peels, a byproduct of industrial mango processing, were developed. After extraction of dried mango peels with diluted sulfuric acid, the phenolic compounds were adsorbed using a styrene–divinylbenzene copolymerisate resin, and pectin was obtained from
Nicolai Berardini, Matthias Knödler, Andreas Schieber, Reinhold Carle   +3 more
openaire   +1 more source