Fiber content and storage stability of antioxidant activity of nutraceutical mango products and gluten-free cookies

This study provides new data on the total dietary fiber (TDF) contents and storage stability of antioxidant activity of nutraceutical mango products and gluten-free cookies, which play an important role in health benefits. The main objective of this research is to recycle fruit by-products as they represent the bulk of food waste and create into promising products such as nutraceutical foods. Mango peels were used to produce nutraceutical food products such as mango puree and gluten-free mango cookie. Mango peel and gluten-free plain cookie were used as controls to compare the TDF contents and antioxidant activities of mango puree and gluten-free mango cookie after Day 28. TDF contents of mango peel exhibited the highest while mango puree exhibited the lowest. Oxygen radical absorbance capacity (ORAC) assay was used to determine storage stability of antioxidant activity over 28 days. The ORAC values of the mango puree were 1770 units on Day 1 and 1210 units after Day 28, respectively; gluten-free mango cookie was 645 units on Day 1 and 623 units after Day 28, respectively; and gluten-free plain cookie was 480 ORAC units on Day 1 and 270 units after Day 28, respectively. Gluten free mango cookie which exhibited the least decrease of antioxidant activity was highlighted as the potential of nutraceutical food product. Although the results obtained had shown that antioxidant level was present in the products after 28 days of storage, further research could be conducted to determine the types of antioxidants present in these products, thus enhancing health benefits to consumers.