Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins

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dc.contributor.authorYossaporn Plaitho
dc.contributor.authorAikkarach Kettawan
dc.contributor.authorHataichanok Sriprapai
dc.contributor.authorAurawan Kringkasemsee Kettawan
dc.contributor.authorPhakpoom Kooprasertying
dc.contributor.correspondenceP. Kooprasertying; School of Culinary Arts, Suan Dusit University, Bangkok, Sirinthon Road, Bang Phlat, 10700, Thailand; email: np_kool@hotmail.com
dc.date.accessioned2025-03-10T07:34:21Z
dc.date.available2025-03-10T07:34:21Z
dc.date.issued2024
dc.description.abstractResearch background. Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be benefi-cial for human health. The aim of this study is to determine the bioactive compounds, an-tioxidant and anti-inflammatory activities of mango peels and their use in muffins. Experimental approach. The content of polyphenols, carotenoids and total phenols as well as the antioxidant activity of mango peel extract were evaluated. The anti-inflamma-tory activity of the extract was investigated using Caco-2 cell assay. The mango peel powder was then incorporated into muffin formulations. The sensory properties of these for-tified muffins were evaluated. The total phenolic content, antioxidant activity and anti-inflammatory properties of the muffin extracts and their bioaccessible fractions were also analysed. Results and conclusions. The mango peel contained quercetin, phenolic compounds, _-carotene, _-carotene and lutein, which have antioxidant potential. In Caco-2 cells ex-posed to induced inflammation, the mango peel powder extract (_=10, 50 and 100 µg/ mL) attenuated the production of reactive oxygen species (ROS), tumour necrosis factor-alpha (TNF-_) and interleukin-8 (IL-8), while maintaining cell viability. Muffins supplemented with 5 % mango peel powder showed good sensory properties, but not as good as those of plain muffins without mango peel powder. The total phenolic content and anti-oxidant activities in both the extract and the bioaccessible fraction of the supplemented muffins were higher than those observed in the standard muffins. Moreover, the extract and bioaccessible fraction of the supplemented muffins resulted in a higher reduction of ROS, IL-8 and TNF-_ production in Caco-2 cells than those obtained from the standard muffins. Novelty and scientific contribution. This study is the first to investigate the protective effects of mango peel and muffins supplemented with mango peel powder against IL-1_--induced oxidative damage in Caco-2 cells. The results confirm that both mango peel and the supplemented muffins inhibited the production of inflammatory markers, including ROS and cytokines. These findings suggest that mango peel could be a valuable compo-nent of functional food formulations including dietary supplements. © 2024, University of Zagreb. All rights reserved.
dc.identifier.citationFood Technology and Biotechnology
dc.identifier.doi10.17113/ftb.62.02.24.8258
dc.identifier.issn13309862
dc.identifier.scopus2-s2.0-85200252015
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4487
dc.languageEnglish
dc.publisherUniversity of Zagreb
dc.rightsAll Open Access; Gold Open Access; Green Open Access
dc.rights.holderScopus
dc.subjectanti-inflammatory activity
dc.subjectantioxidant activity
dc.subjecthealth-promoting properties
dc.subjectmango peel by-products
dc.titleAntioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85200252015&doi=10.17113%2fftb.62.02.24.8258&partnerID=40&md5=8eba2cecb59286a52e4d05a504370abc
oaire.citation.endPage253
oaire.citation.issue2
oaire.citation.startPage242
oaire.citation.volume62
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