Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity

Summary

This laboratory study evaluated mango peel extracts as a sustainable source of bioactive compounds using conventional extraction methods (Soxhlet, ultrasonic-assisted ethanol) and supercritical fluid extraction. Dried mango peels extracted via Soxhlet process yielded the highest total phenolic and individual phenolic compound content, whilst ethanolic ultrasonic extraction provided superior antioxidant activity. The extracts demonstrated notable antimicrobial activity against both Gram-negative (E. coli, P. aeruginosa) and Gram-positive bacteria (B. cereus, S. aureus), suggesting potential for food preservation applications.

Regional applicability

This is a laboratory characterisation study with no geographic specificity; the findings are internationally relevant for food technology and product development. Applicability to United Kingdom food processing and waste utilisation would depend on local mango supply chains and regulatory approval of plant-derived antimicrobial agents in food products.

Key measures

Total phenolic content (mg GAE/g DW), individual phenolic compounds by LC-MS/MS (µg/g DW), proanthocyanidins (mg PAC/g DW), DPPH radical scavenging activity (%), total protein content (mg/g DW), polyphenol oxidase activity, superoxide dismutase activity, lipase activity, minimum inhibitory concentrations (MIC90) against bacterial strains, microbial growth inhibition rates at 12 and 24 h

Outcomes reported

The study compared biological activity of compounds from fresh and dried mango peels extracted by conventional and supercritical fluid methods, measuring phenolic content, antioxidant activity, enzymatic activity, and antimicrobial efficacy against bacterial strains. Dried mango peels showed higher bioactive compound concentrations and antimicrobial activity than fresh peels, with extraction method significantly affecting compound yield and bioactivity.

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