https://doi.org/10.17113/ftb.62.02.24.8258

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Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins

Yossaporn Plaitho¹, Aikkarach Kettawan², Hataichanok Sriprapai¹, Aurawan Kringkasemsee Kettawan² and Phakpoom Kooprasertying^1*

¹School of Culinary Arts, Suan Dusit University, Sirinthon Road, Bang Phlat, Bangkok, Thailand

²Institute of Nutrition, Mahidol University, Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom, Thailand

Article history:

Received: 14 June 2023

Accepted: 10 June 2024

Keywords:

mango peel; by-products; antioxidant activity; anti-inflammatory activities; well being

Summary:

Research background. Mango peels represent production waste and can cause environmental problems, but they contain nutritive values including bioactive compounds which would be health benefit for human health. The objective of this study was to determine the bioactive compounds, the antioxidant and anti-inflammatory activities of mango peels and their application in muffins.

Experimental approach. A mango peel extract was assessed for its polyphenol, carotenoid, total phenolic contents and antioxidant activity. The anti-inflammatory activity of the extract was investigated using Caco-2 cell assay. Subsequently, mango peel powder was incorporated into muffin formulations. The sensory characteristics of these fortified muffins were assessed. Additionally, total phenolic content, antioxidant activity, and anti-inflammatory properties of the muffin extracts and their bio accessible fractions were analyzed.

Results and conclusions. The mango peels contained quercetin, phenolic compounds, α-carotene, β-carotene and lutein which have antioxidant potential. In Caco-2 cells exposed to induced inflammation, the mango peel powder extract (at concentrations of 10, 50, and 100 µg/mL) mitigated the production of reactive oxygen species (ROS), tumor necrosis factor-alpha (TNF-α), and interleukin-8 (IL-8), while simultaneously maintaining cellular viability. Muffins supplemented with 5 % mango peel powder showed good sensory attributes, but lower than standard muffins without mango peel powder. The total phenolic content and antioxidant activities in both the extract and bioaccessible fraction of the supplemented muffins were higher than those observed in the standard muffins. Moreover, the extract and bioaccessible fraction of the supplemented muffins resulted in a greater reduction in ROS, IL-8, and TNF-α production in Caco-2 cells compared to those derived from the standard muffins.

Novelty and scientific contribution. This study is the first to evaluate the protective effects of mango peels and muffins supplemented with mango peel powder against IL-1β-induced oxidative damage in Caco-2 cells. The results confirm that mango peel, as well as the supplemented muffins, inhibited the production of inflammatory markers, including ROS and cytokines. These findings suggest that mango peel could be a valuable ingredient in functional food formulations including dietary supplements products.