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Phenolic compounds in mango fruit: a review

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Abstract

Mangifera indica fruit (mango) is one of the most commercialized fruits around the world occupying the 2nd position as a tropical crop, due to the great variety of existing cultivars from which different food products such as drinks, juices, concentrates, and jams are prepared. The wastes generated during the processing of this fruit (20 million tons), which represent up to 60% of the weight of the fruit and consist mainly of peels (12%) and kernels seeds (20%), cause a series of environmental and economic problems for entrepreneurs in the sector. This is because there are no clear policies for its disposal and reuse. Nevertheless, the development of biotechnological tools has led to these wastes becoming subject of interest for their use in multiple industries such as food and pharmaceuticals, since it has been shown that they can be used as raw material to obtain phenolic compounds with biological activities (antioxidant, antimicrobial, anticancer, etc.). This review compiles the most relevant works from 2016 to 2021 about extraction, quantification, identification, biological activities, and applications of phenolic compounds obtained from the mango tree, with special focus on the fruit, with the objective to promote the use of mango from a sustainable perspective, and with a biorefinery approach.

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Acknowledgements

This work was supported by CONACYT through the doctoral scholarship with assignment number 723724 and FORDECYT Project 292474-2017-10. Dr. Tacias-Pascacio thanks the financial support from “Instituto de Ciencia, Tecnología e Innovación del Estado de Chiapas”. Moreover, we gratefully recognize the support from the Ministerio de Ciencia e Innovación from Spanish Government (Project Number CTQ2017-86170-R and RTI2018-095291-B-I00) the Generalitat Valenciana (PROMETEOII/2018/076) for financial support and CSIC for the project AEP045.

Funding

CONACYT: 723724, FORDECYT: 2017-10. Ministerio de Ciencia e Innovación de España: CTQ2017-86170-R, RTI2018-095291-B-I00. Generalitat Valenciana: PROMETEOII/2018/076 (AEP045). Consejo De Ciencia, Innovación Y Tecnología Del Estado De Chiapas.

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Authors and Affiliations

  1. Tecnológico Nacional de México, Instituto Tecnológico de Tuxtla Gutiérrez, Carretera Panamericana Km. 1080, CP 29050, Tuxtla Gutiérrez, Chiapas, Mexico

    Veymar G. Tacias-Pascacio, Daniel Castañeda-Valbuena & Rocío Meza-Gordillo

  2. Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, 29000, Tuxtla Gutiérrez, Chiapas, Mexico

    Veymar G. Tacias-Pascacio

  3. Departamento de Biocatálisis, ICP-CSIC, Campus UAM-CSIC, Madrid, Spain

    Roberto Fernandez-Lafuente

  4. Center of Excellence in Bionanoscience Research, Member of the External Scientific Advisory “Academics”, King Abdulaziz University, Jeddah, 21589, Saudi Arabia

    Roberto Fernandez-Lafuente

  5. Departamento de Química Inorgánica e Instituto Universitario de Materiales, Universidad de Alicante, Alicante, Spain

    Ángel Berenguer-Murcia

  6. Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Carrera 30 No. 45-03, Edificio 500A, Bogotá, DC, Colombia

    Luis-Felipe Gutiérrez

  7. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Unidad Mérida, Parque Científico Tecnológico de Yucatán, Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, CP 97302, Mérida, Yucatán, Mexico

    Neith Pacheco & Teresa Ayora-Talavera

  8. CONACYT—Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Unidad Mérida, Parque Científico Tecnológico de Yucatán, Tablaje Catastral 31264 Km 5.5 Carretera Sierra Papacal-Chuburná Puerto, CP 97302, Mérida, Yucatán, Mexico

    Juan C. Cuevas-Bernardino

Authors
  1. Veymar G. Tacias-Pascacio
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  2. Daniel Castañeda-Valbuena
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  3. Roberto Fernandez-Lafuente
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  4. Ángel Berenguer-Murcia
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  5. Rocío Meza-Gordillo
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  6. Luis-Felipe Gutiérrez
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  7. Neith Pacheco
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  8. Juan C. Cuevas-Bernardino
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  9. Teresa Ayora-Talavera
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Contributions

VGTP: Conceptualization, literature survey, writing-original Draft. RFL: writing-review & editing. ÁBM: editing. RMG: editing. LFG: Visualization and writing-review & editing. NP: writing-review & editing. JCCB: writing-review & editing. TAT supervision, writing-review & editing. DCV: Conceptualization, literature survey, Writing—original draft writing-review & editing.

Corresponding authors

Correspondence to Daniel Castañeda-Valbuena, Roberto Fernandez-Lafuente or Teresa Ayora-Talavera.

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Tacias-Pascacio, V.G., Castañeda-Valbuena, D., Fernandez-Lafuente, R. et al. Phenolic compounds in mango fruit: a review. Food Measure 16, 619–636 (2022). https://doi.org/10.1007/s11694-021-01192-2

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