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Isolation of natural antioxidants from mango processing waste (Ongoing)

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  • To develop and standardize a method for the isolation of antioxidants from mango processing waste
  • To utilize the antioxidants as nutraceutical food additive and also as an alternative to synthetic antioxidants in processed foods


Date of start of this programme: 01-07-2009




V. K. Rao




C.K. Narayana,

I.N.D. Gowda,

D.V. Sudhakar Rao




  • Addition of 0.08% (wt/wt) of peel antioxidants to mango concentrate (65% solids) has resulted in 100% increase in FRAP antioxidant capacity of mango concentrate.
  • Antioxidant status of mango concentrate (65% solids) fortified with peel antioxidants was evaluated after storage for 6 months.  There was no appreciable loss in DPPH scavenging activity and FRAP antioxidant capacity.
  • The antioxidants are separated in to alcohol soluble and alcohol insoluble antioxidants.  The yield of alcohol soluble antioxidants ranged between 18 to 22% and alcohol insoluble antioxidants from 8 to 13%.
  • Alcohol soluble antioxidants showed superior antioxidant capacity (70 mg/g AEAC) when compared to alcohol insoluble fraction (41 mg/g AEAC).
  • Alcohol soluble fractions showed higher titratable acidity (5.6% citric acid equivalents).  So these can be used as accidulants in beverages to bring down the pH.
  • Kernell antioxidants are found to be stable when subjected to heat (110°C) for 1 hour.
  •  Kernels were also extracted using safe protic solvents.  The yield ranged from 13 to 17%.  Antioxidant capacity of the extracts ranged from 800 to 974 mg/g AEAC.
  • The isolated antioxidants are tested for pesticide residues.  No pesticide residues are found in the extracts.