Total phenolics, antioxidant activity, and functional properties of 'Tommy Atkins' mango peel and kernel as affected by drying methods

被引：190

作者：

Sogi, Dalbir Singh ^{[1
,2
]}

Siddiq, Muhammad ^{[1
]}

Greiby, Ibrahim ^{[3
]}

Dolan, Kirk D. ^{[1
,3
]}

机构：

[1] Michigan State Univ, Dept Food Sci & Human Nutr, E Lansing, MI 48824 USA

[2] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

[3] Michigan State Univ, Dept Biosyst & Agr Engn, E Lansing, MI 48824 USA

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 03期

关键词：

Mango; Peel; Kernel; Drying; Antioxidants; Physical properties; CHEMICAL-COMPOSITION; SEED; QUALITY; TOMATO; FIBER; FOOD; RAW;

D O I：

10.1016/j.foodchem.2013.05.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Mango processing produces significant amount of waste (peels and kernels) that can be utilized for the production of value-added ingredients for various food applications. Mango peel and kernel were dried using different techniques, such as freeze drying, hot air, vacuum and infrared. Freeze dried mango waste had higher antioxidant properties than those from other techniques. The ORAC values of peel and kernel varied from 418-776 and 1547-1819 mu mol TE/g db. The solubility of freeze dried peel and kernel powder was the highest. The water and oil absorption index of mango waste powders ranged between 1.83-6.05 and 1.66-3.10, respectively. Freeze dried powders had the lowest bulk density values among different techniques tried. The cabinet dried waste powders can be potentially used in food products to enhance their nutritional and antioxidant properties. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：2649 / 2655

页数：7

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