Effect of pretreatment on nutrient content and antioxidant properties of
Mangifera odorata L. peel and seed kernel powder

This study was carried out to investigate the influence of pretreatment, such as steaming
and blanching, on the nutrient content and antioxidant properties of Mangifera odorata L.
fruit peel and seed kernel powder. Results showed that steaming and blanching could
increase the peel’s powder calories, carbohydrate and vitamin A content. A similar trend
was also observed on the dietary fibre content of the seed kernel powder. Conversely, the
vitamin C and dietary fibre content of the peel powder were degraded after undergoing
pretreatment. The protein content of the seed kernel powder had shown a decrement when
blanching, indicating that the steamed samples had better retention of the protein content.
It was observed that vitamin A and C were only detected in the peel powder, but fatty
acids were only found in the seed kernel powder. Blanching had decreased 24% of stearic
acid and 38% of methyl linolenate. Results of total dietary fibre showed that the values
were 22-77% higher in the peel than the seed kernel powder. Meanwhile, the seed kernel
showed higher antioxidant activity than the peel, although both samples showed EC50
values ≤ 1 mg/mL. These results might be useful to produce a powdered functional
ingredient from M. odorata fruit wastes.