WO2013141722A2 - Procédés intégrés de traitement de déchets de mangues issus du traitement de fruits et préparation de compositions dérivées desdits procédés - Google Patents

Procédés intégrés de traitement de déchets de mangues issus du traitement de fruits et préparation de compositions dérivées desdits procédés Download PDF

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WO2013141722A2
WO2013141722A2 PCT/PH2013/000008 PH2013000008W WO2013141722A2 WO 2013141722 A2 WO2013141722 A2 WO 2013141722A2 PH 2013000008 W PH2013000008 W PH 2013000008W WO 2013141722 A2 WO2013141722 A2 WO 2013141722A2
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mango
composition
powder
compositions
treatment process
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PCT/PH2013/000008
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WO2013141722A3 (fr
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Evelyn TABOADA
Francis Dave SIACOR
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Taboada Evelyn
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/22—Anacardiaceae (Sumac family), e.g. smoketree, sumac or poison oak
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/08—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/111—Aromatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/179—Colouring agents, e.g. pigmenting or dyeing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
    • A61P31/04—Antibacterial agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00—General protective or antinoxious agents
    • A61P39/06—Free radical scavengers or antioxidants
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10L—FUELS NOT OTHERWISE PROVIDED FOR; NATURAL GAS; SYNTHETIC NATURAL GAS OBTAINED BY PROCESSES NOT COVERED BY SUBCLASSES C10G, C10K; LIQUEFIED PETROLEUM GAS; ADDING MATERIALS TO FUELS OR FIRES TO REDUCE SMOKE OR UNDESIRABLE DEPOSITS OR TO FACILITATE SOOT REMOVAL; FIRELIGHTERS
    • C10L5/00—Solid fuels
    • C10L5/02—Solid fuels such as briquettes consisting mainly of carbonaceous materials of mineral or non-mineral origin
    • C10L5/34—Other details of the shaped fuels, e.g. briquettes
    • C10L5/36—Shape
    • C10L5/361—Briquettes
    • C—CHEMISTRY; METALLURGY
    • C10—PETROLEUM, GAS OR COKE INDUSTRIES; TECHNICAL GASES CONTAINING CARBON MONOXIDE; FUELS; LUBRICANTS; PEAT
    • C10L—FUELS NOT OTHERWISE PROVIDED FOR; NATURAL GAS; SYNTHETIC NATURAL GAS OBTAINED BY PROCESSES NOT COVERED BY SUBCLASSES C10G, C10K; LIQUEFIED PETROLEUM GAS; ADDING MATERIALS TO FUELS OR FIRES TO REDUCE SMOKE OR UNDESIRABLE DEPOSITS OR TO FACILITATE SOOT REMOVAL; FIRELIGHTERS
    • C10L5/00—Solid fuels
    • C10L5/40—Solid fuels essentially based on materials of non-mineral origin
    • C10L5/44—Solid fuels essentially based on materials of non-mineral origin on vegetable substances
    • C10L5/445—Agricultural waste, e.g. corn crops, grass clippings, nut shells or oil pressing residues
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/06—Ethanol, i.e. non-beverage
    • C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/30—Extraction of the material
    • A61K2236/35—Extraction with lipophilic solvents, e.g. Hexane or petrol ether
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/28—Treatment of water, waste water, or sewage by sorption
    • C02F1/286—Treatment of water, waste water, or sewage by sorption using natural organic sorbents or derivatives thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/30—Fuel from waste, e.g. synthetic alcohol or diesel
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P20/00—Technologies relating to chemical industry
    • Y02P20/10—Process efficiency
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • This invention relates to simple and integrated processes for the treatment of mango wastes consisting of peels and seeds from fruit processing and the subsequent recovery and preparation of compositions derived from such wastes.
  • the methods allow for an efficient and instantaneous processing of the mango wastes, resulting in its immediate treatment which is highly imperative for such kind of wastes.
  • Mango peels and seeds which are commonly regarded as waste by-products in fruit processing, are becoming a potential hazard to public health and the environment, if not immediately handled and treated appropriately.
  • the collected mango waste peels and seeds are simply dumped in landfills and open dumpsites.
  • Such wastes tend to feed on many organisms, which cause its immediate rotting and degradation and resulting in the release of foul odor and generation of potentially hazardous leachates; many of said organisms are pathogenic in nature.
  • mango peels and seeds are good sources of many commercially viable products such as pectin from peels and starch or flour and kernel oil from seeds, amongst others.
  • the compositions immediately resulting from the simple and integrated processes developed herein are interestingly varied and said compositions, like the mango peel powder (MPP) and mango seed kernel powder (MSKP), have shelf lives of at least six months and can readily be used, for example, as ingredients in food and functional food preparations, in nutraceuticals, and as animal feeds or fodder. Further treatment of these compositions allows for the preparation of a plurality of semi-refined compositions with high nutritional and commercial value.
  • mango seed husks which is another important composition resulting from this invention can be a good source of fuel or energy, which can be instantaneously utilized in the processes herein for its energy requirements, amongst other uses.
  • Mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae.
  • the mango is native to India from where it spread all over the world. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica - the common mango or Indian mango - is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed essentially worldwide.
  • Mangifera indica is the scientific name of mangoes around the world, however, it has many varieties depending on the actual source it is cultivated, e.g. Brazilian variety, Egyptian variety, Indian variety, Thai variety, Mexican variety, Philippine variety.
  • mango Malignant indica L. Anacardiaceae is one of the five most important fruits in the world with a total production of 39 million metric tons per year (FAOSTAT, 2010). About 77% of this world production is coming from Asian countries such as India, China, Thailand, Indonesia, Philippines, Pakistan, and Bangladesh. As an important, nutritious and delicious tropical fruit, it is processed into various products such as dried fruits, fruit bars, candies, flakes, juices, nectars, concentrates, jams, jelly, juice powders, and others.
  • Mango processing industries utilize up to 25% of the mangoes produced, equivalent to about 10 million metric tons per year worldwide and during its processing, huge amounts of peels and seeds are generated as by-products, which are oftentimes regarded as wastes. Its disposal is a major problem among many fruit processing industries because such wastes are easily spoiled, degraded, and is a potential hazard to both people and the environment.
  • the waste peels and seeds of mango amount to 35-60%) of the total fruit weight, of which mango peels form about 15-20% of whole mango fruit and the remaining 20-40% may be composed of the mango seeds.
  • the kernel inside the mango seed represents from 45-75% of the seed and about 20% of the whole fruit.
  • This invention attempts to exploit such fruit wastes in order to recover more valuable compositions or products from such seemingly worthless by-products in fruit processing.
  • Studies on the proximate analysis and the various valuable bioactive components of different mango varieties reveal that depending on the variety, mango peels and seeds may have varying carbohydrate, crude fiber, fat/oil, protein, moisture and ash contents and may also have varying levels of bioactive components, which may result in its different potential uses and applications in food and functional foods, in nutraceuticals and cosmetics, and pharmaceuticals.
  • mango peel contains a considerable amount of pectin and various bioactive compounds.
  • the peel extracts exhibited potential antioxidant and anti-microbial properties; thus, is a potential ingredient in nutraceuticals and functional food products.
  • processed mango peel was incorporated up to a 5% level into the formulation of macaroni, which yielded an acceptable product with improved nutraceutical properties [Ajila CM, Aalami M, Leelavathi K, Prasada 100 Rao UJS, Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations, innovative Food Science and Emerging Technologies 2010, 11, 219-224].
  • mango peels The characteristic antioxidant and antimicrobial activities of mango peels are attributed to the bioactive components found therein. Results from studies showed that mango peels could be a good source of bioactive compounds such as polyphenols (33.31-73.88 mg/g powder by alcohol extraction and 54.67-109.7 mg/g powder by
  • mango peels 125 capacity of the extracts from mango peels exceeded that of mangiferin and quercetin 3-O-glucoside, respectively, thus demonstrating mango peels to be a suitable source of health-beneficial compounds.
  • the amount of polyphenolic compounds in the extracts of mango peels indicates a good correlation to its antioxidative capacity and said observations were confirmed by other studies, although, interestingly, different
  • Berardini N Carle R, and Schieber A, Characterization of gallotannins and benzophenone derivatives from mango ⁇ Mangifera indica L. cv. F Tommy Atkins) peels, pulp and kernels by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 2004, 18, 2208-2216; Berardini N, Fezer R, Conrad J, Beifuss
  • Mango peels were also found to be a rich source of pectin, with a high degree of esterification [Srirangarajan AN and Shrikhande AJ, Mango peel waste as a source of pectin. Current Science 1976, 45, 620- 621 ; Tandon DK and Garg N, Mango waste: A potential source of pectin, fiber, and starch. Indian Journal of Environmental 160 Protection 1999, 19, 924- 927; Tandon DK, Kalrat SK, Singh BP, and Garg N, Characterization of pectin from mango fruit waste.
  • Pectin is a structural polysaccharide found in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus and apple peels and is used in food as a gelling agent and as a source of beneficial dietary fiber, used in fillings, medicines, and sweets, and as a 170 stabilizer in fruit juices and milk drinks. Two alternative processes for the combined recovery of pectin and polyphenols, were also developed, which can easily be integrated in an existing pectin production process [see Berardini et al., 2005a and 2005b cited above].
  • mango seed kernels contain on a dry weight basis an average crude protein content of 6.7%, total lipid of 12.3%, crude fiber of 2.7%, moisture content of 8.5%, ash content of 2.5%, and the remaining amount is carbohydrate [Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy RM, Egyptian
  • 185 non-essential amino acids was about 52.2 g per 100 g protein.
  • the lipids in MSK contain high fractions of oleic acid (46.1%) and stearic acid (38.3%).
  • mango seed kernels of two cultivars of Indian variety were found to constitute about 18% of the total fruit and had 5% protein, 6-7% crude
  • Mango seed kernel oil or mango kernel oil is the oil extracted and obtained from the mango seed kernel of Mangifera indica. The oil is semi-solid at room temperatures, but melts on contact with the skin, making it appealing for baby creams, sun care balms, hair products, and other moisturizing products.
  • the oil is a soft yellow color with a melting point of 23-27°C [Moharram YG and Moustafa AM, Utilization of mango seed kernel ⁇ Mangifera indica) as a source of oil, Food Chemistry 1982, 8, 269-276; Hemavathy J, Prabhakar JV, and Sen DP, Composition of polar lipids of Alphonso mango ⁇ Mangifera indica) kernel. Journal of Food Science 1987, 52, 833-834; Hemavathy J, Prabhakar JV, and Sen DP, Drying and storage behaviour of mango ⁇ Mangifera indica) and composition of kernel fat.
  • mango seed kernels also contained about 1 12 mg total phenolic compounds per 100 g dry kernel powder, and among the various phenolic compounds identified, tannin and vanillin were in highest amounts found [Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy RM, Egyptian mango by product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel. Food Chemistry 2007, 103, 1141-1152].
  • the antioxidant and antimicrobial activities of mango seed kernel extract and oil indicated very positive results suggesting that the Egyptian mango seed kernel can be utilized as a natural antioxidant and antimicrobial agent in foods.
  • Mango seed kernel starch is a carbohydrate obtained from the mango seed kernel. This consists of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy source. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin. Starch is processed to produce many of the sugars in processed foods. When starch is stripped of protein, this becomes softer and is used as flour and is preferred in baking.
  • the 50:50 biscuit grade was preferred; although other grades were also favored but mostly for its brown coloration, which was attributed to the presence of residual tannin in the mango kernel flour.
  • the findings on this work is claimed to have encouraged commercial manufacture of biscuits blended with mango kernel flour as mango is abundant in Nigeria.
  • Briquettes are blocks of flammable matter used as fuel. Common types of briquettes are charcoal briquettes and biomass briquettes. Biomass briquettes are made from agricultural waste. Briquettes made of rice husks, straw, sunflower husks, buckwheat, and others are classified as biomass briquettes, which are a replacement for fossil fuels such as oil or coal, and can be used to heat boilers in manufacturing plants. This can also replace charcoal briquettes. These are a renewable source of energy and avoid adding fossil carbon to the atmosphere. There are two types of briquettes, namely: the charcoal briquettes and the biomass 295 briquettes.
  • the charcoal briquettes are sold commercially for cooking food, which can include: wood charcoal, mineral char, limestone, sawdust and others. Some briquettes are compressed and dried and extruded into hard blocks. This is a common technique for low rank coals. They are typically dried to 12-18% moisture, and are primarily used in household and industry.
  • the biomass briquettes are usually made of agricultural by-products and wastes, which are milled or pulverized [Amaya A, Medero N, Tancredi N, Silva H, Deiana C, Activated carbon briquettes from biomass materials. Bioresource Technology 2007, 98, 1635-1641].
  • the extrusion production technology of briquettes is the process of 305 extruding milled agricultural wastes or finely shredded wood waste (sawdust) under high pressure. The quality of such briquettes, especially the heat content is much higher compared with other methods like using piston presses.
  • Some typical physical and proximate analysis of briquettes are as follows: briquette specific density - 1,225
  • Sawdust briquettes have developed over time with two distinct types: those with holes through the center, and those that are solid. Both types are classified as briquettes but are formed using different techniques.
  • a solid briquette is manufactured using a piston press that compresses sandwiched layers of sawdust together. Briquettes with a hole are produced with a screw press. The hole is from the screw thread passing
  • the mango seed husks are dried and milled, according to the said integrated process developed herein, molded and pressed into briquettes. Pressing pressures, sizes, shapes, and addition of binders at different ratios are considered in the production of good quality briquettes from such
  • seed husks were also found to be useful adsorbent of dyes in wastewater [Davila- Jimenez MM, Elizalde-Gonzalez MP, Hernandez-Montoya V,
  • a patent WO 01/78859 by Carle et al. (2000) showed a method for obtaining useful 340 materials from the by-products of fruit and vegetable processing involving apple or citrus marc. Although the method is efficient, it is unsuitable for mango waste peels and seeds.
  • the mango peels are usually processed separately from the mango seeds, in spite of the fact that these two mango wastes are simultaneously produced during fruit processing and thus are also 345 simultaneously disposed of.
  • the focus is also limited to either pectin production only, or looking at the bioactive compounds derived from it only, except in one case in which both aspects of mango peel processing were tackled [see Berardini et al., 2005a and 2005b cited earlier].
  • Approaches in the processing of mango peels and seeds were oftentimes lab-scale and 350 are difficult to translate into industrial scale operation, as these either involve expensive chemicals and/or highly-intricate process equipment.
  • mango peels and seeds are easily degraded, i.e. in less than 24 hours, when left untended in a tropical environment, these are already attacked by pests, insects and degrading microorganisms.
  • Figure 1 shows the diagram of a simple process for the treatment of mango seeds, which is the object of this invention, wherein mango seed kernel powder (MSKP) and mango seed husk (MSH) or mango seed husk powder (MSHP), and
  • MSKP mango seed kernel powder
  • MSH mango seed husk
  • MSHP mango seed husk powder
  • Figure 2 shows the diagram of a simple process for the treatment of waste mango peels, which is the object of this invention, wherein mango peel powder (MPP) and the corresponding defatted or oil-extracted composition (MPP*) and its fat/oil extract are obtained.
  • mango peel powder MPP
  • MPP* defatted or oil-extracted composition
  • FIG. 3 shows the diagram of an integrated process for the treatment of mango wastes of fruit processing, which is the object of this invention.
  • the immediately resulting compositions in this process are indicated, namely: mango peel powder (MPP), mango seed kernel powder (MSKP), mango seed husks (MSH) or mango seed husk powder (MSHP), and the corresponding defatted or oil-extracted compositions.
  • the corresponding fat/oil extracts from the plurality of compositions can be in pure or combined form.
  • the wash water is collected and treated via an alcoholic fermentation to obtain another set of compositions such as the alcoholic products, single cell proteins or biomass and carbon dioxide gas, all of which are collected for further use.
  • Figure 4 shows the diagram of a process which is a continuation of the simple or the integrated processes for the treatment of mango wastes of fruit processing, wherein process steps are added to refine the compositions obtained from the simple or integrated processes described earlier and acquire herein additional valuable compositions.
  • step 4 milling of the dried mango seed kernel using the same mill in step (d) to obtain the composition referred to as mango seed kernel powder (MSKP), in process step 4,
  • compositions which are extracts mainly composed of mango fat/oil, referred to as mango oil or mango oil extract, one of which is mango seed kernel oil (MSKO) extract and the other is the mango seed husk oil (MSHO) extract,
  • MSKO mango seed kernel oil
  • MSHO mango seed husk oil
  • compositions which are
  • compositions which is the mango seed husks, as powder and/or as is, as solid fuel and alternative source of energy as needed in the said process itself; which consequently further results in
  • compositions which have shelf lives of at least six months, without undergoing degradation, when said compositions are packed tightly and stored in a clean and dry place, ii. allows for the preparation of a plurality of compositions, which are 475 commercially ready to use,
  • a process is developed which is an integration of appropriate and economically attractive methods described earlier and illustrated in Figures 1 and 2, for the treatment of mango (Mangifera indica L. Anacardiaceae) wastes such as peels and seeds from fruit-processing, comprising the following steps, as further illustrated in Figure 3 : 490 (a) segregation and washing of mango peels and seeds in process step 1,
  • mango peel powder (MPP) milling of the dried mango peels to obtain the composition referred to as mango peel powder (MPP) in process step 4,
  • step 4 milling of the dried mango seed kernel using the same mill in step (d) to 500 obtain the composition referred to as mango seed kernel powder (MSKP), in process step 4,
  • compositions which are extracts mainly composed of mango fat/oil,
  • the object of the invention which is the integrated process described herein and illustrated in Figure 3, is characterized in that the said integrated process:
  • compositions which is the mango seed husks, as powder and/or as is, as solid fuel and alternative source of energy as needed in the said process itself; which consequently further results in substantial energy savings, and finally
  • the peels are specifically separated from the fruit during peeling and consequently, these are collected in one vessel; which is conveniently separate from the seeds - another by-product after the removal of mango
  • mango wastes washed.
  • the wash water is collected and treated by a fermentation process to obtain a plurality of compositions, e.g. alcoholic products such as ethanol, simultaneously with single cell proteins such as biomass, and carbon dioxide (C0 2 ), all of which can be collected for further use.
  • alcoholic products such as ethanol
  • single cell proteins such as biomass, and carbon dioxide (C0 2 )
  • C0 2 carbon dioxide
  • the mango peels inherently have tannins, which cause the brown color of the peel after exposure to the atmosphere due to some enzymatic reactions; such a component leads to the dark brownish color of the mango peel powder (MPP) composition obtained down the process line.
  • Such tannins can be removed easily by blanching of the fresh mango peels, if so desired.
  • the simple process ( Figure
  • the peels and seeds are separately spread (in trays or in conveyor belts) and dried at a temperature range of 50-80°C using an oven dryer with hot air until moisture content is less than 10%, preferably at 4-7%, and
  • the peels and the seed kernels are preferably dried at a temperature of 50-70°C, more preferably at 60°C, while the seed and seed husks are dried preferably at higher temperature of 70-80°C, most preferably at 80°C.
  • the peels and seed kernel need to be dried more preferably at 60°C to avoid high temperature effects on the polyphenol content of such materials. It is commonly
  • the drying step may be done batch- wise, intermittently, or semi-continuously for each of the said material, thereby rendering the drying unit efficiently utilized.
  • the drying of such materials are scheduled in such a way that efficient utilization of energy is implemented by heating the seeds or seed husks in the dryer at any employed temperature, as they are not temperature-sensitive, and during times when temperatures are adjusted or ramped to its desired levels. In this way, no heat energy is wasted.
  • the water evaporated from the dryer which is in large 590 quantities, can be collected and utilized in other steps of the simple or integrated processes where hot air or water vapor stream is needed such as during blanching of mango peels or in any other process step, i.e. during acid hydrolysis at 80°C in the recovery of pectin as illustrated further in Figure 4, and so on.
  • the dried peel is milled and powdered as indicated in process step 4 in either the simple process (see Figure 2) or integrated process (see Figure 3), weighed, and is passed through a 50-200 ⁇ sieve screen.
  • the resulting composition is referred to herein as mango peel powder (MPP). It is packed in desired amounts, sealed, and stored in a dry and clean place for further use.
  • the powdered composition with bigger particle sizes of about 150-200 ⁇ or higher are either re-milled to reduce its size ranges, or utilized as ingredients
  • the dried mango seeds are cracked manually or using a decorticator or cracker, in order to obtain the seed kernel which are found inside the seed and separated from the seed 610 husks, which are the outer covering of the seeds.
  • the seed husks are collected and weighed, and further dried if needed, and milled to powder.
  • the powdered husks are passed through a 50-200 ⁇ sieve screen, and this important composition is referred to herein as mango seed husk powder (MSHP).
  • the obtained mango seed kernel is sent back to the drier for further drying at a temperature range of 50- 615 70°C, more preferably at 60°C, until such time that it has a moisture content of 10% or less, preferably at a moisture content of 4-7%, and more preferably at 5-6%.
  • the dried seed kernel is then milled, weighed and passed through a 50-200 ⁇ sieve screen.
  • the finely powdered seed kernel with particle sizes of 50-200 ⁇ , preferably at 50-150 ⁇ , more preferably at 60-140 ⁇ , more preferably at 70-120 ⁇ and best 620 at 80-100 ⁇ can readily be used for food, functional food, and nutraceutical applications, and for further treatment and refining.
  • the resulting composition is referred to herein as mango seed kernel powder (MSKP).
  • the seed kernel after cracking may be soaked 625 for 1-4 hours in a solution containing a preservative such as sodium bisulfite, citric acid or others.
  • a solution containing 0.16% sodium bisulfite was used to soak the seed kernel for 1-4 hours, filtered, collected and dried in the same dryer in process step 2 of the simple process (see Figure 1) and of the integrated process (see Figure 3). Drying was done until the moisture content is less than 10%, 630 preferably at a moisture content of 4-7%, and more preferably at 5-6%.
  • the soaking step of the mango seed kernel was skipped in another set of examples in order to see its effect on the shelf life of the resulting composition.
  • the dried seed kernel was then milled, weighed, and sieved through a 50-200 ⁇ sieve screen. Results showed that soaking the kernel with a solution containing a preservative did not have an effect in 635 lengthening the shelf life of the mango seed kernel powder. However, this process step is important in helping keep the pathogenic micro-organisms out of the seed kernels especially during unavoidable storage of the said material prior to drying and when the drying step takes longer than necessary.
  • compositions derived from the simple and integrated treatment processes of mango are the following compositions derived from the simple and integrated treatment processes of mango (Mangifera indica L. Anacardiaceae var. Philippines) peels and seeds:
  • mango peel powder MMPP
  • proximate analysis moisture 4-7%, ash 4-7%, protein 3-
  • mango seed kernel powder MSKP
  • MSKP mango seed kernel powder
  • a composition specifically referred to herein as mango seed husks either in 650 powder form or as is, which is characterized by its proximate analysis: moisture 4-8%, ash 1-3%, nitrogen 0.3-1%, fixed carbon 88-95%, and heating value of 15-23 MJ/kg.
  • Such long shelf lives of the 660 compositions is supposedly attributed to its very low moisture content, which is unfavorable for molds or other degrading microorganisms to thrive, and the presence in relatively high quantities of polyphenols compounds which act as antimicrobial agents themselves in the said compositions.
  • mango Malignant indica L. Anacardiaceae var. Philippines
  • peels and seeds were used and separately collected from a local mango fruit processing factory. The peels and seeds were already segregated, washed, and cleaned accordingly prior to its collection, thus, these steps were skipped in one series of examples.
  • Another aspect of the object of this invention is the treatment and re-use of wash water for alcoholic fermentation, as shown in process step 6 of the simple and integrated processes in Figures 1-3.
  • the wash water is characterized, pretreated and used as sugar source in alcoholic fermentation by yeasts.
  • the MPP, MSKP, and MSHP compositions undergo subsequent defatting or oil extraction step in process step 5 to recover and obtain their corresponding fat/oil extracts, which are additional valuable compositions 685 resulting from the simple or integrated processes.
  • the defatted MPP, MSKP, and MSHP referred to herein as MPP*, MSKP*, and MSHP*, respectively, are also obtained which can be treated further to obtain other valuable compositions thereof.
  • a composition referred to herein as defatted mango seed husk powder is referred to herein as defatted mango seed husk powder
  • MSHP* mango seed husk powder obtained earlier in the simple or integrated processes of the said invention.
  • a composition referred to herein as mango peel oil extract characterized in that said composition is composed mainly of fats/oils derived from the mango peel powder (MPP) obtained earlier in the simple or integrated processes of the said invention.
  • MPP mango peel powder
  • a composition referred to herein as mango seed kernel oil extract characterized in that said composition is composed mainly of fats/oils derived from the mango seed kernel powder (MSKP) obtained earlier in the simple or integrated processes of the said invention.
  • MSKP mango seed kernel powder
  • a composition referred to herein as mango seed husk oil extract characterized by:
  • composition is composed mainly of fats/oils derived from mango seed husk powder (MSHP) obtained earlier in the simple or integrated processes of the said invention.
  • MSHP mango seed husk powder
  • the alcoholic solution obtained in process step 10 is another important composition, which is an extract characterized by its high polyphenol content.
  • This composition is subjected to purification steps in process step 12, which include alcohol recovery, to obtain a more concentrated composition of polyphenolics.
  • the alcohol recovered in this process step is collected and recycled back to process step 10
  • the concentrate obtained after process step 12 is again another important composition, referred to herein as polyphenolic concentrate A (see Figure 4) obtained
  • An aqueous and/or organic extract may be obtained in process step 13 during starch recovery, and said extract undergoes further purification methods in process step 14 to obtain a composition, characterized by its relatively high concentrations of polyphenolic compounds derived from mango seed kernel powder, referred to herein as polyphenolic concentrate B (see Figure 4).
  • composition 760 composition may be combined with the other composition, referred to as polyphenolic concentrate A, which is also characterized by its high polyphenolic content, obtained from process step 12.
  • the defatted mango seed husk powder 765 (MSHP*), which is a composition obtained earlier in the simple or integrated process illustrated in Figure 1 or 3, is further treated by mixing with appropriate amounts of binding agent, such as cassava starch, sawdust or others, in process step 15 (see Figure 4).
  • binding agent such as cassava starch, sawdust or others
  • the obtained mixture is further molded and pressed in process step 16 to obtain briquettes, which is an important composition of the said invention herein, 770 which can be used as alternative solid fuel and source of energy.
  • the defatted mango seed husk powder may be used directly as well, for instance, as fuel in boilers, for energy generation in the simple or integrated process itself in the said invention; thereby, minimizing if not eliminating the external energy requirements of the over-all process.
  • a composition referred to herein as polyphenolic concentrate characterized in that said composition contains relatively high concentrations of polyphenolic 780 compounds derived from the mango peel powder (MPP), which is obtained earlier in the simple or integrated process of the said invention.
  • MPP mango peel powder
  • composition referred to herein as polyphenolic concentrate characterized in that said composition contains relatively high concentrations of polyphenolic compounds derived from the mango seed kernel powder (MSKP), which is
  • MSKP mango seed husk powder
  • MSHP mango seed husk powder
  • the peels and seeds were separately spread in trays and dried at a temperature range of 50- 80°C using an oven dryer until moisture content is less than 10%, preferably at a moisture content of 4-7%, and more preferably at 5-6%.
  • the dried peel was milled and powdered using a Wiley mill, weighed, and was passed through a 50-200 ⁇
  • mango peel powder MPP
  • This composition can readily be used for food and nutraceutical applications, especially the composition with suitably smaller particle sizes, while the
  • the dried mango seeds were cracked manually or using a decorticator or cracker, in order to obtain the seed kernel which are found inside the
  • the seed husks were collected and weighed, and further dried if needed, and milled using the Wiley mill.
  • the powdered husks were passed through a 50-200 ⁇ sieve screen.
  • the resulting composition is referred to herein as mango seed husk powder (MSHP). Further in another set of experiments in this example, the mango seed
  • 835 kernel was soaked for 1-4 hours in 0.16% sodium bisulfite solution, filtered, collected and dried in the same dryer. Drying was done until the moisture content was less than 10%, preferably at 4-7%, and more preferably at 5-6%. The soaking process of the mango seed kernel was skipped in another set of experiments in order to see its effect on the shelf life of the resulting composition. The dried seed kernel was then milled,
  • the said composition is referred to as mango seed kernel powder (MSKP).
  • MSKP mango seed kernel powder
  • the said composition were packed tightly and set aside for further analysis. Some sample compositions were packed separately and stored in a clean and dry place for shelf-life analysis. For at least three trials, the average masses of the resulting plurality of compositions obtained and their corresponding percentages relative to the wet fresh samples of mango peels or seeds are shown in Table 1. Results show that dried peels composed only 18-24% of the wet fresh mango peel sample, while dried seed kernel and seed husk composed 22-32% and 24-30%, respectively, of the fresh wet mango seed sample. These results indicate that a large quantity of water or moisture (about 60- 70% of the wet weight of sample) has to be evaporated during drying to obtain the preferably dry compositions at moisture contents less than 10%.
  • MSKP Mango seed kernel powder
  • Example 1 The obtained sample compositions in Example 1 were subjected to proximate analysis by determining its moisture, ash, protein, and fat content according to the standard methods. Nitrogen content is estimated by Micro-Kjeldhal method and is converted to protein content by using a factor of 6.25. The fat content is determined by Soxhlet method as described by the standard methods. The carbohydrate content may be obtained by difference in the proximate analysis and/or determined by the colorimetric analysis using phenol-sulfuric acid method after hydrolyzing the samples with 6N HC1 at 100°C and 6h [Dubois M, Gilles KA, Hamilton JK, Roberts PA and Smith F, Colorimetric method for the determination of sugars and related substances. Analytical Chemistry 1956, 28, 350-356].
  • D-galacturonic acid is used as standard for carbohydrate analysis. Crude fiber content is measured using the gravimetric method described by the standard methods. Analysis of samples was done in triplicate. Results in Table 2 show that the compositions: mango peel powder (MPP) and mango seed kernel powder (MSKP) contain high quantities of carbohydrates, fat/oil, and crude fiber. The said analysis indicates that said compositions have distinctly higher quantities of the important components such as carbohydrates, fat/oil, and crude fiber when compared with the compositions of other varieties reported so far. This further indicates that said compositions are good sources of such components especially important in food, functional food, and nutraceutical applications.
  • MPP mango peel powder
  • MSKP mango seed kernel powder
  • the bioactive compounds in mango peel powder (MPP) and mango seed kernel powder (MSKP) prepared in Example 1 were analyzed and grouped into two big classes: the total polyphenols and the total monomeric anthocyanins. Estimation of each of these bioactive compound groups were done following the methods described in these studies [Wolfe K, W X, Liu RH, 2003. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 2003, 51, 609-614; Ajila CM, Naidu KA, Bhat SG, Prasada Rao UJS, Bioactive compounds and antioxidant potential of mango peel extract.
  • MPP composition contains high contents of total monomeric anthocyanins (TMA), this is negligible in MSKP compositions.
  • TMA total monomeric anthocyanins
  • TMA Total Monomeric Anthocyanins
  • Solvents such as hexane, ethanol, acetone, mixture of chloroform-methanol (2:1) may be used for the extraction of lipids from known amounts of dried powder by shaking the mixture in an incubator shaker at room temperature. In some cases, the extraction temperature may be raised to see the extent of its influence on the extraction efficiency. The meal or spent powder is then filtered off under vacuum with washings of the residue. The process may be repeated with half quantity of solvent for maximum extraction of lipids and extracts are pooled together in a round-bottomed flask or any vessel with cap.
  • the solvent is removed and recovered under vacuum by rotary evaporator and the lipids are collected, purified, and analyzed.
  • ethanol is used as solvent and the extraction process is done at 80°C in an incubator-shaker rotated at 100-150 rpm for about 2-3 hours.
  • Results in Table 4 show that MPP, MSKP, and MSHP have considerable quantities of fat/oil that can be extracted from said compositions using ethanol as solvent. The said quantities are distinctly higher than in other mango varieties reported so far.
  • Further analysis of the oil showed its typical fatty acid composition in Table 5. The corresponding oil extracts recovered from said compositions are collected for further use. Some samples are set aside for further analysis.
  • MSKP Mango Seed Kernel Powder
  • Example 5 Determination of bioactive compounds in the oil extracts obtained from the compositions: MPP, MSKP, and MSHP
  • the total polyphenolic (TP) and total monomeric anthocyanin (TMA) contents of the fat/oil extracts obtained from the defatting of the MPP, MSKP, and MSHP compositions in Example 4, namely: mango peel (MP) oil extract, mango seed kernel (MSK) oil extract, and mango seed husk (MSH) oil extract were analyzed according to the methods mentioned earlier in Example 3.
  • the total polyphenols and the total monomeric anthocyanins of the extracts are shown in Table 6 below. Results showed that the mango peel oil extract contains high concentrations of total polyphenols (TP) at a range of 300-350 mg/g extract and total monomeric anthocyanins (TMA) at a range of 100-300 mg/100 g dried sample.
  • the oil with total polyphenol (TP) content at 320-340 mg/g extract and total monomeric anthocyanin (TMA) content of 150-260 mg/100 g dried sample is obtained.
  • the mango seed kernel oil has total polyphenol (TP) content of 100-150 mg/g extract and more preferably at a range of 130-140 mg/g extract.
  • Total monomeric anthocyanin content was negligible in mango seed kernel oil.
  • the total polyphenol content is just about 1 -2 mg/g extract with negligible TMA content.
  • Total Polyphenols (TP) content 300-350 100-150 1-2
  • TMA Total Monomeric Anthocyanins 100-300 negligible negligible content (mg/g extract) (150-260)
  • the mango seed husk powder (MSHP) obtained in Example 1 was mixed with a minimal amount (e.g. 1-10%) of binding agent such as cassava starch. The mixture is placed in appropriate molds and pressed employing an appropriate pressure to produce the briquettes.
  • the briquette is characterized by its proximate analysis and its heating value is determined using the oxygen bomb calorimeter. Standard methods in proximate analysis are followed as described earlier in Example 2.
  • MSHP Mango Seed Husk Powder
  • Pectin was extracted from mango peel powder (MPP) by employing the acid
  • the degree of esterification (% DE) of pectin is defined as the number of methyl-esterified galacturonic acid units expressed as a percentage of the total galacturonic acid in the pectin molecule obtained. Standard methods of analysis were done based on reported literature presented earlier. On the other hand, the alcoholic filtrate was analyzed for its total polyphenol (TP) and total 1000 monomeric anthocyanin (TMA) contents.
  • results showed that a notably high yield of 34.80% pectin with galacturonic acid content greater than 70% was obtained when an MPP:water volumetric ratio of 1 :20 and pH 1.5 using 0.1N hydrochloric acid solution were employed during acid 1005 hydrolysis at 80°C for 120 minutes. Ethanol was used to precipitate the pectin at a volumetric ratio of 1 :5 (ethanol:filtrate). The corresponding degree of esterification (DE) of the pectin compositions obtained was in a range of 65-85%. On the other hand, the alcoholic filtrate obtained after filtration of pectin was 1010 analyzed for its total polyphenol (TP) and total monomeric anthocyanin (TMA) contents.
  • TP total polyphenol
  • TMA total monomeric anthocyanin
  • results showed that the filtrate contains notably high contents of total polyphenols (TP) ranging from 850-1,350 mg per liter of alcoholic filtrate, but has negligible amounts of total monomeric anthocyanins (TMA).
  • TP total polyphenols
  • TMA total monomeric anthocyanins
  • the anthocyanins initially present in the mango peel powder 1015 may have gone with the pectin precipitate.
  • the mango pectin may also be rich in anthocyanins.
  • the alcoholic filtrate is a valuable composition resulting from this invention, which is a good source of polyphenolic substances, supposedly exhibiting high antioxidative and antimicrobial activities, thus, a good ingredient in nutraceuticals, functional foods, pharmaceuticals, and cosmetic 1020 applications.

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Abstract

Cette invention se rapporte à des procédés intégrés simples qui sont des procédés économiquement intéressants convenant au traitement efficace et instantané de pelures et de graines de mangues (Mangifera indica L. Anacardiaceae) issues du traitement de fruits. Ladite invention se caractérise en ce que lesdits procédés permettent la préparation d'une pluralité de compositions possédant une durée de conservation d'au moins six mois et prêtes être utilisées dans le commerce. Lesdits procédés permettent également un traitement optimal des pelures et des graines de mangue, déchets qui sont souvent considérés comme étant sans intérêt, sources de complications et potentiellement dangereux pour la santé. Lesdits procédés permettent également l'utilisation efficace de l'énergie et de l'équipement de traitement dans ledit procédé.
PCT/PH2013/000008 2012-03-22 2013-03-15 Procédés intégrés de traitement de déchets de mangues issus du traitement de fruits et préparation de compositions dérivées desdits procédés WO2013141722A2 (fr)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015130163A1 (fr) * 2014-02-28 2015-09-03 Marinus Jacobus Vervoort Procédé d'obtention d'ingrédients naturels pour des produits alimentaires par liaison de l'eau
JP2018088856A (ja) * 2016-11-30 2018-06-14 渚海 岡野 飼料の製造方法及び飼料
CN112089036A (zh) * 2020-10-27 2020-12-18 四川大学 一种芒果糕及其制备方法
AU2019236633A1 (en) * 2019-08-28 2021-03-18 Seowon University Institute of Industry - Academy Collaboration Cosmetic composition comprising Mangifera indica irwin seed extract
CN112841134A (zh) * 2021-02-22 2021-05-28 广西壮族自治区畜牧研究所 一种使用芒果培育优质鸡的方法
CN113575884A (zh) * 2021-07-05 2021-11-02 广西果天下食品科技有限公司 一种芒果皮核渣的综合开发利用方法
US11426357B2 (en) 2016-10-04 2022-08-30 The Curators Of The University Of Missouri Mangiferin encapsulated gold nanoparticles, fabrication methods and cancer therapeutic methods
US11547720B2 (en) 2017-02-15 2023-01-10 The Curators Of The University Of Missouri Ayurvedic encapsulated gold nanoparticles, fabrication methods and cancer therapeutic methods

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WO2015130163A1 (fr) * 2014-02-28 2015-09-03 Marinus Jacobus Vervoort Procédé d'obtention d'ingrédients naturels pour des produits alimentaires par liaison de l'eau
US11426357B2 (en) 2016-10-04 2022-08-30 The Curators Of The University Of Missouri Mangiferin encapsulated gold nanoparticles, fabrication methods and cancer therapeutic methods
JP2018088856A (ja) * 2016-11-30 2018-06-14 渚海 岡野 飼料の製造方法及び飼料
US11547720B2 (en) 2017-02-15 2023-01-10 The Curators Of The University Of Missouri Ayurvedic encapsulated gold nanoparticles, fabrication methods and cancer therapeutic methods
AU2019236633A1 (en) * 2019-08-28 2021-03-18 Seowon University Institute of Industry - Academy Collaboration Cosmetic composition comprising Mangifera indica irwin seed extract
AU2019236633B2 (en) * 2019-08-28 2021-05-27 Seowon University Institute of Industry - Academy Collaboration Cosmetic composition comprising Mangifera indica irwin seed extract
CN112089036A (zh) * 2020-10-27 2020-12-18 四川大学 一种芒果糕及其制备方法
CN112089036B (zh) * 2020-10-27 2023-04-25 四川大学 一种芒果糕及其制备方法
CN112841134A (zh) * 2021-02-22 2021-05-28 广西壮族自治区畜牧研究所 一种使用芒果培育优质鸡的方法
CN113575884A (zh) * 2021-07-05 2021-11-02 广西果天下食品科技有限公司 一种芒果皮核渣的综合开发利用方法

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