Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality.

ABSTRACT: Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of 'mahachanok' and 'nam dok mai' could be distinguished from 'chok anan' and 'kaew' on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. 'chok anan' was classified as low-me

SUBMITTER: Wongkaew M 

PROVIDER: S-EPMC8226707 | biostudies-literature | 2021 Jun

REPOSITORIES: biostudies-literature