Nutritional composition and bioactive compound of mango kernels and peels: Valorization of by-products

A large quantity of by-products is generated by mango processing in Burkina Faso, but they are not widely used. The aim of this study is to characterise the nutritional and bioactive composition of the peels and kernels of six varieties of mango that were processed here. The results show that mango peels contain lower levels of lipids and proteins than kernels. However, they are richer in carbohydrates, fibre and ash. Kernels also have the highest levels of total phenolic compounds (257.81 ± 0.87–445.86 ± 0.65 mg GAE/g) and flavonoids (63.08 ± 0.22–144.07 ± 0.68 mg QE/g) and demonstrate high antioxidant capacity (15.02 ± 1.01–16.16 ± 0.99 mg AAE/g). The kernels also have a higher tannin and phytate content (11.08 ± 0.09–44.35 ± 1.93 mg EAT/g and 2.42 ± 0.80–10.84 ± 1.86 mg/g, respectively). The vitamin C content is higher in the kernels than in the peels (30.42 ± 1.21–278.67 ± 1.76 mg/100 g). However, measurements of beta-carotene content showed that it was higher in the peels (76.42 ± 0.93 and 293.62 ± 2.91 mg/100 g) than in the kernels. The phytate-to-mineral ratios suggest limited bioavailability of zinc and iron in both the peels and kernels, while calcium remains bioavailable in all peel samples. These results highlight the high content of bioactive compounds and dietary fibre in mango peels and kernels, suggesting their potential as food ingredients if appropriate processing methods are employed to mitigate anti-nutritional factors. • The biochemical characteristics of mango by-products vary depending on the variety. • Mango peels and kernels are rich in phenolic compounds. • Mango kernels have been found to exhibit higher antioxidant capacity than the peels. • It is essential to reduce antinutritional factors in kernels before consumption.