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Chemical Composition, Antioxidant Activity and Functional Properties of Mango (<i>Mangifera indica </i>L<i>. </i>var Perlis Sunshine) Peel Flour (MPF)

2015; Trans Tech Publications; Volume: 754-755; Linguagem: Inglês

10.4028/www.scientific.net/amm.754-755.1065

2297-8941

Shazliana Aizee Abidin Noor, Nadherah Mohamad Siti, Nor Jaafar Mahmad,

Nanocomposite Films for Food Packaging

This study was to investigate the proximate composition, total antioxidant activity and functional properties of mango ( Mangifera i ndica L. var Perlis Sunshine) peel flour. The proximate analysis (g/100g) was determined as carbohydrate (84.6%), fat (4.0%), total protein (1.6%), total dietary fiber (54.2%), soluble dietary fiber, (SDF) (20.0%), insoluble dietary fiber, (IDF) (34.2%) and calories (381 kcal/100g). The studies also indicated that mango peel flour from Perlis Sunshine varieties can neutralized DPPH radicals by neutralized 80.00% of free radicals, thus contained about 22.4 mg/g of total flavonoids contents (TFC) values and 21.7 mg/g of total phenolic contents (TPC) values. Functional properties of between wheat flour and mango peel flour concentration were analyzed in terms of water and oil holding capacity, foaming capacity and stability, swelling capacity, emulsion activity and stability, and bulk density, respectively. The present data may provide guideline for food formulation based on Perlis Sunshine mango peel flour.