Antioxidant potential of ethanolic extracts of mango (Magnifera indica) peels at different ripeness levels

Abstract

Mangoes are not only delicious and widely consumed tropical fruits, but they are also a rich source of antioxidant compounds, particularly vitamins C and A. These antioxidants play a crucial role in protecting the body’s cells from oxidative stress, which is linked to various chronic diseases such as cancer, cardiovascular disorders, and aging-related conditions. Traditionally, research has focused on the fruit pulp, however, recent scientific interest has shifted toward mango peels which have been found to contain significant levels of bioactive compounds, including polyphenols, flavonoids, and carotenoids, all of which contribute to antioxidant activity. Their utilization presents a valuable opportunity for waste valorization, aligning with sustainable practices aimed at reducing environmental impact. Instead of contributing to landfill waste, these peels can be processed into functional food ingredients, nutraceuticals, or preservatives. In this study, the antioxidant activity of ethanolic extracts of mango peels from two selected mango varieties and in different stages of ripeness (unripe, partially ripe, and fully ripe) was determined using the DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging assay which measures the ability of compounds to donate hydrogen atoms or electrons to neutralize DPPH radicals, reflecting their antioxidant potential. The results showed that the mango peel extracts exhibited notable antioxidant activity, effectively scavenging DPPH free radicals. Furthermore, differences in antioxidant capacity were observed across the different ripeness stages. Overall, the findings underscore the potential of mango peels as a valuable source of natural antioxidants and support their inclusion in strategies for sustainable fruit waste management. By tapping into the bioactive potential of mango peels, industries and researchers can contribute to both health and environmental conservation.