- To develop and standardize a method for the isolation of antioxidants from mango processing waste
- To utilize the antioxidants as nutraceutical food additive and also as an alternative to synthetic antioxidants in processed foods
Date of start of this programme: 01-07-2009
V. K. Rao
D.V. Sudhakar Rao
- Addition of 0.08% (wt/wt) of peel antioxidants to mango concentrate (65% solids) has resulted in 100% increase in FRAP antioxidant capacity of mango concentrate.
- Antioxidant status of mango concentrate (65% solids) fortified with peel antioxidants was evaluated after storage for 6 months. There was no appreciable loss in DPPH scavenging activity and FRAP antioxidant capacity.
- The antioxidants are separated in to alcohol soluble and alcohol insoluble antioxidants. The yield of alcohol soluble antioxidants ranged between 18 to 22% and alcohol insoluble antioxidants from 8 to 13%.
- Alcohol soluble antioxidants showed superior antioxidant capacity (70 mg/g AEAC) when compared to alcohol insoluble fraction (41 mg/g AEAC).
- Alcohol soluble fractions showed higher titratable acidity (5.6% citric acid equivalents). So these can be used as accidulants in beverages to bring down the pH.
- Kernell antioxidants are found to be stable when subjected to heat (110°C) for 1 hour.
- Kernels were also extracted using safe protic solvents. The yield ranged from 13 to 17%. Antioxidant capacity of the extracts ranged from 800 to 974 mg/g AEAC.
- The isolated antioxidants are tested for pesticide residues. No pesticide residues are found in the extracts.