Determination of antioxidant capacity and compositional analysis of shell flour mango, mangifera indica variety "criollo"

Abstract

This work aims at the determination of antioxidant capacity and chemical composition of the proximal mango peel flour (Mangifera indica) criollo variety from Sullana Province in Piura, obtained as a byproduct of the waste generated in the extraction mango pulp, in order to promote the use of Creole handle waste. Shells fresh mango (Mangifera indica), which were dried by forced air convection and ground to obtain mostly a particle diameter of 0.5 mm were used. As to the antioxidant capacity as measured by the method of DPPH (1,1-diphenyl-2-picrylhydrazyl), introduced an IC 50 (concentration of the extract which inhibits by half the DPPH radical) of 230.81 uL obtained shell flour mango (Mangifera indica)16.88% moisture, 1.99% fat, 5.44% protein, 78.60% of NFE (nitrogen free extract), 11.20% crude fiber and 2.84% ash: The compositional analysis data were obtained. Thus it was determined that handle waste may be exploitable as a byproduct with valuable functional characteristics for nutrition.