Bioactive Compounds and Antioxidant Properties of Mango Byproducts

Mango processing yields large volumes of peel and kernel residues that are rich sources of bioactive compounds with significant antioxidant potential. These byproducts contain diverse phytochemicals, notably phenolic acids, flavonoids, tannins and xanthones, among which gallotannins, gallic acid and the unique xanthonoid mangiferin are especially abundant. Such compounds scavenge reactive oxygen species, chelate metal ions and inhibit pro-oxidant enzymes, thereby mitigating oxidative stress. Extraction approaches range from conventional solvent extraction to advanced techniques such as ultrasound-assisted and green solvent methods, optimised to maximise yield and preserve activity. Valorisation of mango byproducts presents opportunities in functional foods, dietary supplements, cosmetics and active packaging, promoting waste-to-wealth conversion and supporting a circular economy. The global significance of this research lies in transforming agro-industrial waste into high-value ingredients that combine nutritional benefits with environmental sustainability.

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Bioactive Compounds and Antioxidant Properties of Mango Byproducts publication trend

The graph below shows the total number of articles in bioactive compounds and antioxidant properties of mango byproducts across all publications each year (not limited to Nature Index journals).

Technical terms

Phenolic compounds: Plant metabolites featuring one or more hydroxylated aromatic rings, central to antioxidant effects.
Flavonoids: A subclass of polyphenols characterised by a C6–C3–C6 skeleton, involved in free-radical neutralisation.
Antioxidant capacity: The measurable ability of a substance to inhibit oxidation or to scavenge reactive species.
DPPH assay: A spectrophotometric test that quantifies radical scavenging by reduction of the purple DPPH radical.
Ferric reducing antioxidant power (FRAP): An assay evaluating the capacity of antioxidants to reduce Fe3+ to Fe2+.
Nutraceutical: A food component or product conferring health benefits beyond basic nutrition.
Circular economy: A resource-efficient model prioritising reuse, recycling and the elimination of waste.

References

1. The Potential of Mangifera indica L. Peel Extract to Be Revalued in Cosmetic Applications. Antioxidants (2023).
2. Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread. Food Chemistry Advances (2024).
3. LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities. Processes (2019).