Emirates Journal of Food and Agriculture 35(2): 162-169, doi: 10.9755/ejfa.2023.v35.i2.3013
Ultrasound with controlled temperature as an emerging technology for extraction of antioxidant compounds from by-products of mango (Mangifera indica L. var Ataulfo) juice
expand article infoNelly del Socorro Cruz-Cansino‡, Raquel Cariño-Cortés§, Neria-de la Cruz Neria-de la Cruz§, Eli Mireya Sandoval-Gallegos§, María Teresa Sumaya-Martínez|
‡ Interdisciplinary Research Center, Academic Area of Nutrition, Autonomous University of Hidalgo State, Hidalgo, México,, Mexico§ Academic Area of Medicine, Autonomous University of Hidalgo State, Hidalgo, México,, Mexico| Secretaria of Research and Postgraduate Studies, Autonomous University of Nayarit, Tepic, Nayarit, México, Mexico
© Nelly del Socorro Cruz-Cansino, Raquel Cariño-Cortés, Neria-de la Cruz Neria-de la Cruz, Eli Mireya Sandoval-Gallegos, María Teresa Sumaya-Martínez.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Citation: Cruz-Cansino NdelS, Cariño-Cortés R, Neria-de la Cruz N-delaC, Sandoval-Gallegos EM, Sumaya-Martínez MT (2023) Ultrasound with controlled temperature as an emerging technology for extraction of antioxidant compounds from by-products of mango (Mangifera indica L. var Ataulfo) juice. Emirates Journal of Food and Agriculture 35(2): 162-169. https://doi.org/10.9755/ejfa.2023.v35.i2.3013
Open Access
Abstract

During the industrial processing of juice high amounts of by-products are obtained which are discarded. The objective of this study was
to optimize the conditions of ultrasound process using response surface methodology (RMS) based on antioxidant compounds extraction
(total phenolic content (TPC) and ascorbic acid (AA) and antioxidant activity (ABTS and DPPH) of mango waste and its comparison with
two conventional extraction methods (aqueous and hydroalcoholic). All response variables were fitted to the mathematical model (R2 ≥ 95).
The optimal processing conditions corresponded to 91% of amplitude with a treatment time of 7 min, reaching the highest extraction of
TPC and AA, as well as antioxidant activity. And in comparison, to conventional extraction methods (aqueous and hydroalcoholic), the
optimal ultrasound conditions had (p< 0.05) highest antioxidant content with 8800 mg GAE/100 g dry weight (dw) to total phenolic
content, 5600 mg AAE/100 g dw in ascorbic acid, 60000 and 7500 µmol TE/100 g dw for DPPH• and ABTS•+ assays, respectively.
These results demonstrate that ultrasound is an alternative method to enhance the extraction of antioxidants from mango industrial waste
which could be used as additives in food products.
Keywords: Anti-radical activity, Mango (Mangifera indica L.), Response Surface Methodology, Tropical fruit.

Keywords
Anti-radical activity, Mango (Mangifera indica L.), Response Surface Methodology, Tropical fruit.