ArticlePlants (Basel, Switzerland)2021
Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality.
Article in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Optimization of Ultrasound-Assisted Extraction Conditions for Phenolic Content and Antioxidant Activity in Green Mango Peel Using Response Surface Methodology.Food science & nutrition · 2026Article
- Pectin as a Versatile Biomaterial: Structure, Green Sourcing, and Emerging Applications in Pharmaceutics and Biomedicine.International journal of molecular sciences · 2026Review
- Green Pretreatment of Tropical Fruit Peels Using Triethylammonium Hydrogen Sulfate: A Route Toward Sustainable Biomass Valorization.ACS omega · 2026Article
- Development of aCommunications chemistry · 2025Article
- Extraction and Comparative Assessment of the Physicochemical Properties of Pectin From Four Fruit Wastes in Ghana.Scientifica · 2025Article
- Simple one-step treatment for saccharification of mango peels using an optimized enzyme cocktail of Aspergillus niger ATCC 9642.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity.Foods (Basel, Switzerland) · 2024Article
- Production of biodegradable food packaging from mango peel via enzymatic hydrolysis and polyhydroxyalkanoates synthesis: A review on microbial intervention.Current research in microbial sciences · 2024Review
- Article
- Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application.Molecules (Basel, Switzerland) · 2023Review
- Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation.Foods (Basel, Switzerland) · 2023Article
- A Comparative Metabolomics Approach for Egyptian Mango Fruits Classification Based on UV and UPLC/MS and in Relation to Its Antioxidant Effect.Foods (Basel, Switzerland) · 2022Article
- Gene expression analysis during the fruit development in dehiscent and indehiscentPhysiology and molecular biology of plants : an international journal of functional plant biology · 2022Article
- Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food.Frontiers in nutrition · 2022Review
- Review
- Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin fromFoods (Basel, Switzerland) · 2021Article
- Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications.Plants (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of 'mahachanok' and 'nam dok mai' could be distinguished from 'chok anan' and 'kaew' on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. 'chok anan' was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at
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