##plugins.themes.bootstrap3.article.main##

The aim of the present study is to characterize mango seed kernel of some varieties from the Cameroon savannah, to evaluate their potential uses. The results have shown a total sugar content ranging from 38.81% (Indécinard) to 67.33% (Brook), oil content, from 6.27% (Brook) to 10.62% (Kent), and proteins 3.94% (Local Maroua) to 6.09% (Kent). Uses as feedings or substitution in breadmaking and bakery is possible like some authors have shown. Phenolics compounds content and antioxidant activity have also been assessed and the results are promising for a valorisation of that aspect. Similar varieties were grouped in the respect of their polyphenolic compounds and antioxidant properties.

References

  1. L. Temple, ‘Quantifications des productions et des échanges de fruits et légumes au Cameroun’, Cahiers Agricultures, 10, pp 87-94, 2001.
     Google Scholar
  2. S. P. Sougnabe, N. Woin, J. P. Lyannaz, J.-Y. Rey, S. Bourou, M. Gandebe, J. Gnemakando, ‘Caractérisation des bassins et des systèmes de production fruitière dans les savanes d’Afrique centrale’, Savanes africaines en développement : innover pour durer, Garoua: Cameroun, 2009.
     Google Scholar
  3. A. K. Dandjouma, M. Sorto, N. Woin, M. Sali, M. Gandebe, M. Abdelkerim, T. Essang, ‘Filières fruitières dans les savanes du Cameroun et du Tchad.’ Savanes africaines en développement : innover pour durer, Garoua, Cameroun. 7 p. cirad-00471165, 2009.
     Google Scholar
  4. I. S Ashoush. and M. G. E. Gadallah, ‘Utilization of Mango Peels and Seed Kernels Powders as Sources of Photochemicals in Biscuit’, World Journal of Dairy & Food Sciences, 6 (1), pp 35-42, 2011.
     Google Scholar
  5. A. E. M Abdalla, S. M Darwish, E. H. E Ayad, R. M El-Hamahmy, ‘Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel’, Food Chem., 103, pp 1141–1152, 2007.
     Google Scholar
  6. C. M. Ajila, K. A. Naidu, S. G. Bhat, U. J. S. Prasada Rao, ‘Bioactive compounds and antioxidant potential of mango peel extract’, Food Chem., 105, pp 982–988, 2007.
     Google Scholar
  7. C. M. Ajila, M. Aalami, K. Leelavathi, U. J. S. Prasada Rao, ‘Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations’, Innovative Food Science and Emerging Technologies, 11, pp 219–224, 2010.
     Google Scholar
  8. J. Kaur, X. Rathinam, M. Kasi, K. M. Leng, R. Ayyalu, S. Kathiresan, S. Subramaniam, ‘Preliminary investigation on the antibacterial activity of mango (Mangifera indica L: Anacardiaceae) seed kernel’, Asian Pac. J. Trop. Med., 3(9), pp 707–710, 2010.
     Google Scholar
  9. B. Jayalaxmi, D. Vijayalakshmi, and A. Maruthesha, ‘Application of Polyphenol Extract from Mango Peel Powder as a Source of Natural Phytonutrients into Biscuits’, Int. J. Curr. Microbiol. App. Sci., 7(5), pp 1206-1213, 2018.
     Google Scholar
  10. 5 S. Khammuang and R. Sarnthima, ‘Antioxidant and antibacterial activities of selected varieties of Thai mango seed extract’, Pak. J. Pharm. Sci., Vol.24, No.1, pp.37-42, 2011.
     Google Scholar
  11. E. Dorta, M. G. Lobo, and M. González, ‘Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity,’ LWT - Food Sci. Technol., 45(2), pp 261–268, 2012.
     Google Scholar
  12. M. K. Gupta, ‘Processing improve soybean quality’, INFORM, pp1267–1272, 1993.
     Google Scholar
  13. L. Changchub and P. Maisuthisakul, ‘Thermal Stability of Phenolic Extract and Encapsulation from Mango Seed Kernel’, Agricultural Sci. J. 42 (2) (Suppl.), pp 397-400, 2011.
     Google Scholar
  14. M. B. Devani, J. C. Shioshoo, S. A. Shal, B. N. Suhagia, ‘Spectrophotometrical method for micro determination of nitrogen in Kjeldahl digests’, Journal of the Association of Official Analytical Chemists,72, pp 953-956, 1989.
     Google Scholar
  15. E. H. Fischer and E. A. Stein, ‘DNS colorimetric determination of Available Carbohydrates in foods’, Biochemical Preparations, 8, pp 30-37, 1961.
     Google Scholar
  16. M. Dubois, K. A. Gilles, J. K. Hamilton, P. A. Rebers, F. Smith, ‘Colorimetric Method for Determination of Sugars and Related Substances’, Anal. Chem., 28 (3), pp 350-356, 1956.
     Google Scholar
  17. H. P. S. Makkar, M. Blummel, N. K. Borowy, K. Becker, ‘Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods’, J. Sci. Food Agric., 61, pp 161–165, 1993.
     Google Scholar
  18. K. Adom, M. Sorrells, R. Liu, ‘Phytochemical profiles and antioxidant activity of wheat varieties’, J. Agric. Food Chem., 51, pp 7825-34, 2003.
     Google Scholar
  19. P. Prieto, M. Pineda, and M. Aguilar, ‘Spectrophotometric quantitation of antioxidant capacity through the formation of phosphomolybdenum complex: specific application to determination of vitamin E’, Anal. Biochem., 269, pp 337–341, 1999.
     Google Scholar
  20. M. Ozgen, R. N. Reese, A. Z. Tulio, J. C. Scheerens and A. R. Miller ‘Modified 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) methods’, J. Agric. Food Chem., 54, pp 1151–1157, 2006.
     Google Scholar
  21. R. E. Zein, A. A. El-Bagoury, and H. E. Kassab, ‘Chemical and nutritional studies on mango see kernels’, Journal of Agricultural Science, Mansoura University, 30 (6), pp 3285–3299, 2005.
     Google Scholar
  22. A. E. M Abdalla, S. M Darwish, E. H. E Ayad, R. M. El-Hamahmy, ‘Egyptian mango by-product 1: Compositional quality of mango seed kernel’, Food Chem., 103, pp 1134–1140, 2007.
     Google Scholar
  23. J. M. Nzikou, A. Kimbonguila, L. Matos, B. Loumouamou, N. P. G. Pambou-Tobi, C. B. Ndangui, A. A. Abena, T. H. Silou, J. Scher, S. Desobry, ‘Extraction and Characteristics of Seed Kernel Oil from Mango (Mangifera indica)’, Research Journal of Environmental and Earth Sciences, 2(1), pp 31-35, 2010.
     Google Scholar
  24. J. A. Solis-Fuentes and M. C. Duran-De-Bazua, ‘Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butter’, Bioresource Technology, 92, pp 71–78, 2004.
     Google Scholar
  25. C. P. Anokwuru, F. B. Adaramola, D. Akirinbola, E. Fagbemi, F. Onikoyi, ‘Antioxidant and anti-denaturing activities of defatted and non-defatted methanolic extracts of three medicinal plants in Nigeria’, Researcher, 4(5), 56-62, 2012.
     Google Scholar
  26. M. A. Ribeiro, M. G. Bernardo-Gil, and M. M. Esquivel, ‘Melissa officinalis L.: study of antioxidant activity in supercritical residues’, Journal of Supercritical Fluids, 21, pp 51 – 60, 2001.
     Google Scholar
  27. M. A. Fowomola, ‘Some nutrients and antinutrients contents of mango (Magnifera indica) seed’, African Journal of Food Science, Vol. 4(8), pp. 472 - 476, 2010.
     Google Scholar
  28. S. S. Arogba, ‘Physical, Chemical and functional properties of Nigerian mango (Mangifera indica) kernel and its processed flour’, J. Sci. Food Agric., 73, pp 321-328, 1997.
     Google Scholar
  29. G. González-Aguilar, R. M. Robles-Sánchez, M. A. Martínez-Téllez, G. I. Olivas, E. Alvarez-Parrilla, L. A. de la Rosa, ‘Bioactive compounds in fruits: health benefits and effect of storage conditions’, Stewart Postharvest Review, 4(3), pp 1-10, 2008.
     Google Scholar
  30. F. Shahidi, P. K. Janitha, and P. D. Wanasundara, ‘Phenolic antioxidants’, Critical Reviews in Food Science and Nutrition, 32(1), pp 67–103, 1992.
     Google Scholar
  31. A. Ghasemzadeh, H. Z. E. Jaafar, and A. Rahmat, ‘Effects of solvent type on phenolics and flavonoids content and antioxidant activities in two varieties of young ginger (Zingiber officinale Roscoe) extracts’, Journal of Medicinal Plants Research, Vol. 5(7), pp. 1147-1154, 2011.
     Google Scholar
  32. S.-S. Teh, A. Bekhit, and, J. Birch. ‘Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents’, Antioxidants, 3(1), pp 67–80, 2014.
     Google Scholar