ArticleFood technology and biotechnology2024
Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins.
Article in Food technology and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Valorization of Pitaya (Selenicereus monacanthus) Peels: Proof of Concept for Food Formulation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Valorization of Mango By-Products: Bioactive Potential of Peel and Seeds and Their In Vitro Bioavailability.Molecules (Basel, Switzerland) · 2026Article
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Review
- Ultrasound-Assisted Enzymatic Extraction of Mangiferin From Mango (Journal of analytical methods in chemistry · 2025Article
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Authors and funding
5 authors.
Funding
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Abstract
Research background: Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be beneficial for human health. The aim of this study is to determine the bioactive compounds, antioxidant and anti-inflammatory activities of mango peels and their use in muffins. Experimental approach: The content of polyphenols, carotenoids and total phenols as well as the antioxidant activity of mango peel extract were evaluated. The anti-inflammatory activity of the extract was investigated using Caco-2 cell assay. The mango peel powder was then incorporated into muffin formulations. The sensory properties of these fortified muffins were evaluated. The total phenolic content, antioxidant activity and anti-inflammatory properties of the muffin extracts and their bioaccessible fractions were also analysed. Results and conclusions: The mango peel 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 ( Novelty and scientific contribution: This study is the first to investigate the protective effects of mango peel and muffins supplemented with mango peel powder against IL-1β-induced oxidative damage in Caco-2 cells. The results confirm that both mango peel and the supplemented muffins inhibited the production of inflammatory markers, including ROS and cytokines. These findings suggest that mango peel could be a valuable component of functional food formulations including dietary supplements.
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