Mango Seed Kernel From Cameroon Savannah: Characterization And Antioxidant Potential

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

  •   Junior Franck Ekorong Akouan Anta

  •   Gaston Zomegni

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

References

L. Temple, ‘Quantifications des productions et des échanges de fruits et légumes au Cameroun’, Cahiers Agricultures, 10, pp 87-94, 2001.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

M. K. Gupta, ‘Processing improve soybean quality’, INFORM, pp1267–1272, 1993.

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.

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.

E. H. Fischer and E. A. Stein, ‘DNS colorimetric determination of Available Carbohydrates in foods’, Biochemical Preparations, 8, pp 30-37, 1961.

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.

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.

K. Adom, M. Sorrells, R. Liu, ‘Phytochemical profiles and antioxidant activity of wheat varieties’, J. Agric. Food Chem., 51, pp 7825-34, 2003.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

F. Shahidi, P. K. Janitha, and P. D. Wanasundara, ‘Phenolic antioxidants’, Critical Reviews in Food Science and Nutrition, 32(1), pp 67–103, 1992.

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.

S.-S. Teh, A. Bekhit, and, J. Birch. ‘Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents’, Antioxidants, 3(1), pp 67–80, 2014.

##plugins.themes.bootstrap3.article.details##

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