Determination the antioxidant capacity and the composition of the mango shell flour (Mangifera indica) variety “Criollo” from Sullana, Piura province

Abstract

The object of this work is to determine the antioxidant capacity and the composition of the shell our mango (Mangifera indica) variety criollo from Sullana in the Province of Piura, obtained as by a product of waste generated in the extraction of pulp handled, in order to promote the use of Creole handle waste. Shells were used fresh mango (Mangifera indica) native variety from the Province of Sullana in Piura, which were dried in a convection dryer forced air and ground to obtain mostly a particle diameter less than 0.5 mm. In both the antioxidant capacity measured by the method of DPPH (1,1-diphenyl-2-picrylhydrazyl), presented an IC50 (concentration of extract which inhibits the radical DPPH half) of 230.81 ul obtained from the shell our mango (Mangifera indica) from criollo Sullana in the Province of Piura. In compositional analysis data were obtained: 16.88% moisture, 1.99% fat, 5.44% protein, 78.60% of E. L. N. (Nitrogen Free Extract), 11.20% crude fiber and 2.84% ash. In this way is able to determine which residues of the handle may be usable as a valuable by product functional characteristics for nutrition.