Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation
The present study investigated the antioxidant and antimicrobial activities of Bao mango and daikon radish peel (Thai variety) ethanolic extracts. The percentage extraction yield of radish peel was higher compared to the mango peel (p < 0.05). However, Mango peel extract (MPE) contained highe...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-02-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1354393/full |
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| author | Pankaj Koirala Phatchada Chunhavacharatorn Uthaiwan Suttisansanee Soottawat Benjakul Kanlaya Katewongsa Fahad Al-Asmari Nilesh Nirmal |
| author_facet | Pankaj Koirala Phatchada Chunhavacharatorn Uthaiwan Suttisansanee Soottawat Benjakul Kanlaya Katewongsa Fahad Al-Asmari Nilesh Nirmal |
| author_sort | Pankaj Koirala |
| collection | DOAJ |
| description | The present study investigated the antioxidant and antimicrobial activities of Bao mango and daikon radish peel (Thai variety) ethanolic extracts. The percentage extraction yield of radish peel was higher compared to the mango peel (p < 0.05). However, Mango peel extract (MPE) contained higher total phenolic content (TPC) than radish peel extract (RPE) (p < 0.05). Similar to the TPC value, antioxidant activities including DPPH radical scavenging activity, reducing power, and peroxidation inhibition were higher in the MPE, compared to the RPE, except for metal chelating activity. The antimicrobial analyses suggested that the MPE showed lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values compared to the RPE (p < 0.05) against Gram-positive and Gram-negative bacteria. High-performance liquid chromatography (HPLC) revealed that mangiferin was the major phenolic compound present in MPE, followed by 3, 4 dihydroxybenzoic acid. Therefore, MP could be used as a promising natural antioxidant and antimicrobial agent for food applications. |
| first_indexed | 2024-03-08T00:24:09Z |
| format | Article |
| id | doaj.art-b9cdd05ef6a94406a3cbf6c35cd53d54 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-08T00:24:09Z |
| publishDate | 2024-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-b9cdd05ef6a94406a3cbf6c35cd53d542024-02-16T04:25:46ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2024-02-01810.3389/fsufs.2024.13543931354393Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigationPankaj Koirala0Phatchada Chunhavacharatorn1Uthaiwan Suttisansanee2Soottawat Benjakul3Kanlaya Katewongsa4Fahad Al-Asmari5Nilesh Nirmal6Institute of Nutrition, Mahidol University, Salaya, ThailandInstitute of Nutrition, Mahidol University, Salaya, ThailandInstitute of Nutrition, Mahidol University, Salaya, ThailandInternaitonal Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, ThailandFaculty of Science, Mahidol University, Bangkok, ThailandDepartment of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Saudi ArabiaInstitute of Nutrition, Mahidol University, Salaya, ThailandThe present study investigated the antioxidant and antimicrobial activities of Bao mango and daikon radish peel (Thai variety) ethanolic extracts. The percentage extraction yield of radish peel was higher compared to the mango peel (p < 0.05). However, Mango peel extract (MPE) contained higher total phenolic content (TPC) than radish peel extract (RPE) (p < 0.05). Similar to the TPC value, antioxidant activities including DPPH radical scavenging activity, reducing power, and peroxidation inhibition were higher in the MPE, compared to the RPE, except for metal chelating activity. The antimicrobial analyses suggested that the MPE showed lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values compared to the RPE (p < 0.05) against Gram-positive and Gram-negative bacteria. High-performance liquid chromatography (HPLC) revealed that mangiferin was the major phenolic compound present in MPE, followed by 3, 4 dihydroxybenzoic acid. Therefore, MP could be used as a promising natural antioxidant and antimicrobial agent for food applications.https://www.frontiersin.org/articles/10.3389/fsufs.2024.1354393/fullrecyclingsustainabilitywaste utilizationantioxidantantimicrobial |
| spellingShingle | Pankaj Koirala Phatchada Chunhavacharatorn Uthaiwan Suttisansanee Soottawat Benjakul Kanlaya Katewongsa Fahad Al-Asmari Nilesh Nirmal Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation Frontiers in Sustainable Food Systems recycling sustainability waste utilization antioxidant antimicrobial |
| title | Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation |
| title_full | Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation |
| title_fullStr | Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation |
| title_full_unstemmed | Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation |
| title_short | Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation |
| title_sort | antioxidant and antimicrobial activities of mango peel and radish peel a comparative investigation |
| topic | recycling sustainability waste utilization antioxidant antimicrobial |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1354393/full |
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