Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

https://doi.org/10.1016/j.ifset.2009.10.004Get rights and content

Abstract

Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular diseases. Mango peel, which is a by-product obtained during processing of mango products such as mango pulp and amchur, is currently discarded and thus, causing environmental pollution. In the present study, mango peel was incorporated into macaroni at three different levels (2.5, 5.0, 7.5%) and studied its effect on the cooking properties, firmness, nutraceutical and sensory characteristics of macaroni. The total dietary fiber content in macaroni increased from 8.6 to 17.8%. The content of polyphenols increased from 0.46 to 1.80 mg/g and carotenoid content increased from 5 to 84 μg/g of macaroni with 7.5% incorporation of mango peel powder. The macaroni products incorporated with mango peel exhibited improved antioxidant properties. The cooking loss of macaroni increased from 5.84 to 8.71%, and the firmness increased from 44 to 73.45 gf upon incorporation of mango peel powder. Incorporation of 5% mango peel powder into semolina yielded macaroni with acceptable quality. Thus, the results suggest that by incorporating mango peel powder, it is possible to enhance the nutritional quality of macaroni without affecting its cooking, textural and sensory properties.

Industrial relevance

Mango is one of the important tropical fruits. As mango is a seasonal fruit, it is processed into various products and during its processing, huge amount of peel is generated as a by-product and its disposal is a major problem. The peel constitutes about 15–20% of the fresh fruit. The peel contains various bioactive compounds and the peel extract exhibited potential antioxidant properties. In the present study, mango peel was incorporated into macaroni at three different levels and found that incorporation up to a 5% level into the formulation of macaroni yielded an acceptable product with improved nutraceutical properties. Thus, mango peel, a waste from mango industry can be utilized for the preparation of macaroni with improved nutritional properties.

Introduction

Phytochemicals such as phenolics, carotenoids and dietary fibers are gaining increased attention because of their antioxidant, anticarcinogenic, antimutagenic, and other health promoting properties (Block and Langseth, 1994, Hertog et al., 1993). Diet rich in these phytochemicals impart health benefits. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are commonly used in processed foods (Byrd, 2001). Nowadays use of these synthetic antioxidants in food has been restricted because of their carcinogenecity and other toxic properties (Ito et al., 1986, Chen et al., 1992, Sarafian et al., 2002). The development and utilization of more effective antioxidants of natural origin are more desired. Recently, growing interest in the substitution of synthetic antioxidants by natural one has led to tremendous development in the research on the screening of natural antioxidants from inexpensive and residual sources from agricultural industries. It has been reported that fruit and seed processing by-products such as peel and husks are found to be a rich source of bioactive compounds that can be used as antioxidant agents and nutraceuticals (Larrauri et al., 1996, Moure et al., 2001, Lu and Foo, 2000, Chau and Huang, 2003, Wolfe et al., 2003, Ozkan et al., 2004, Butsat et al., 2009, Alasalvar et al., 2009).

Pasta is a traditional cereal-based food product which originates from the first century BC (Agnesi, 1996). Pasta products are well accepted worldwide because of their low cost, ease of production, versatility, sensory attributes and long shelf life (Bergman, Gualberto, & Weber, 1994). Pasta products have been fortified with β-carotene, inulin and various protein concentrates to improve its nutritional and nutraceutical value (Nielsen et al., 1980, Pereria et al., 1999, Brennan et al., 2004). Mango is one of the important tropical fruits and during its processing, peel is the major by-product. Earlier, we reported that mango peel is found to be a good source of bioactive compounds such as polyphenols, carotenoids, vitamins, enzymes and dietary fibers (Ajila, Bhat, & Prasada Rao, 2007). The objective of the present study was to develop macaroni products enriched with mango peel powder which is rich in phytochemicals such as polyphenols, carotenoids and dietary fiber, and to examine the quality of the macaroni including cooking characteristics, polyphenol, carotenoid and dietary fiber content and the free radical scavenging activity.

Section snippets

Materials

Semolina that was procured from a local market was used in this study. Mango peel was collected from a mango processing industry (Kodagu Foods, Mysore, India). The peel was spread in trays and dried at 50 ± 2 °C using a cross flow drier (Model PTD-48E, Premium industries Ltd., Ahammadabad, India). The dried peel was powdered using a hammer mill (M/S Apex instruments, England) and passed through a 150 μm sieve.

Chemicals

α-Amylase, pepsin, pancreatin, gallic acid and Butylated hydroxyanisole (BHA) were

Extraction of bioactive compounds

Both control and MPP incorporated macaroni samples were made into powder using mortar and pestle and the powdered samples (1 g) were extracted with 20 ml of 80% acetone for 1 h with occasional stirring using a vertex mixer. The extract was centrifuged at 8000 ×g. The supernatant obtained was subjected for the estimation of bioactive compounds such as total phenolics, carotenoid and antioxidant activity.

Total phenolics and total carotenoids in the macaroni

The total phenolics content in the macaroni (control) and MPP incorporated macaroni was estimated by the Folin–Ciocalteau method (Swain & Hillis, 1959) using gallic acid as standard. The absorbance of the color formed was measured at 725 nm using a spectrophotometer and the results were expressed as gallic acid equivalents (GAE). The total carotenoid content was estimated according to the method described by Litchenthaler (1987) using following equations and the total carotenoids obtained from

Dietary fiber analysis in the macaroni samples

Soluble, insoluble and total dietary fiber content in macaroni (control) and the MPP incorporated macaroni samples were estimated according to the method described earlier by Ajila, Bhat, et al. (2007) and Ajila, Naidu, et al. (2007).

Measurement of antioxidant activity

The antioxidant activity in the acetone extracts of MPP, macaroni (control) and macaroni incorporated with MPP was determined by free radical scavenging activity according to the method described by Blois (1958) with slight modification described by Brand-Williams, Cuvelier, and Berset (1995). Macaroni (control), MPP incorporated macaroni and MPP were extracted with 80% acetone and centrifuged as described earlier (Section 2.6.3). Each sample extract (200 μl) was mixed with 1 ml of DPPH solution

Statistical analysis

All analysis were performed in triplicate and data were reported as mean ± SD. Duncan's new multiple range test was used to determine the difference of means, and P  0.05 was considered to be statistically significant (Steel & Torrie, 1980).

Chemical analyses of semolina and MPP

The total protein, moisture and ash content of semolina used in this study were found to be 12.3%, 11.9% and 0.72%, respectively. Protein content of semolina is important because it influences the cooking quality of pasta products (Feillet, 1988, Matsuo et al., 1972).

The total protein, total phenolics, carotenoid and dietary fiber content in mango peel powder (MPP), which was incorporated at different levels, are shown in Table 1. The total dietary fiber content in MPP was 51.2%, in which

Conclusion

MPP is a good source of phytochemicals such as polyphenols, carotenoids and dietary fibers. Incorporation of MPP increased the polyphenol, carotenoid and dietary fiber contents in macaroni and it also exhibited improved antioxidant activity. The studies on cooking quality, textural and sensory evaluations showed that the macaroni incorporated with MPP up to 5% level resulted in products with good acceptability. Therefore, the MPP enriched macaroni not only increased the nutritional quality of

Acknowledgement

Authors are thankful to Dr. S.G. Bhat for his valuable discussions during this study. C.M. Ajila thanks the Council of Scientific and Industrial Research, New Delhi for the award of Senior Research Fellowship.

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