Mango Seed Kernel From Cameroon Savannah: Characterization And Antioxidant Potential

Mango Seed Kernel From Cameroon Savannah: Characterization And Antioxidant Potential

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Submitted Aug 10, 2020
Published Aug 17, 2020
DOI https://doi.org/10.24018/ejfood.2020.2.4.87
Abstract viewed = 199 times
Issue
Vol. 2 No. 4 (2020)
Section
Articles

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  •   Junior Franck Ekorong Akouan Anta

    •    Ghent University Global Campus, South Korea, Republic of Korea
  •   Gaston Zomegni

    •    The Higher Institute of the Sahel, University of Maroua (ISS), Cameroon

Abstract

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.


Keywords: Mango see kernels, valorisation, phenolic compounds, antioxidant properties, Cameroon savannah

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How to Cite
Ekorong Akouan Anta, J. F., & Zomegni, G. (2020). Mango Seed Kernel From Cameroon Savannah: Characterization And Antioxidant Potential. European Journal of Agriculture and Food Sciences, 2(4). https://doi.org/10.24018/ejfood.2020.2.4.87