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Mango peel powder: A potential source of antioxidant and dietary fiber in

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DOI: 10.1016/j.ifset.2009.10.004

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Innovative Food Science and Emerging Technologies 11 (2010) 219–224

Contents lists available at ScienceDirect

Innovative Food Science and Emerging Technologies

j o u r n a l h o m e p a g e : w w w. e l s ev i e r. c o m / l o c a t e / i f s e t

Mango peel powder: A potential source of antioxidant and dietary fiber in

macaroni preparations
C.M. Ajila a, M. Aalami b, K. Leelavathi c, U.J.S. Prasada Rao a,⁎
a
Department of Biochemistry & Nutrition, Central Food Technological Research Institute, Mysore, 570 020, India
b
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, I.R., Iran
c
Department of Flour Milling, Baking and Confectionery Technology, Central Food Technological Research Institute, Mysore, 570 020, India

a r t i c l e i n f o a b s t r a c t

Article history: Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can
Received 23 March 2009 scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular
Accepted 4 October 2009 diseases. Mango peel, which is a by-product obtained during processing of mango products such as mango
Editor Proof Receive Date 19 October 2009 pulp and amchur, is currently discarded and thus, causing environmental pollution. In the present study,
mango peel was incorporated into macaroni at three different levels (2.5, 5.0, 7.5%) and studied its effect on
Keywords:
the cooking properties, firmness, nutraceutical and sensory characteristics of macaroni. The total dietary
Mango peel fiber content in macaroni increased from 8.6 to 17.8%. The content of polyphenols increased from 0.46 to
Macaroni 1.80 mg/g and carotenoid content increased from 5 to 84 μg/g of macaroni with 7.5% incorporation of mango
Dietary fiber peel powder. The macaroni products incorporated with mango peel exhibited improved antioxidant
Antioxidants properties. The cooking loss of macaroni increased from 5.84 to 8.71%, and the firmness increased from 44 to
Polyphenols 73.45 gf upon incorporation of mango peel powder. Incorporation of 5% mango peel powder into semolina
Carotenoids yielded macaroni with acceptable quality. Thus, the results suggest that by incorporating mango peel
powder, it is possible to enhance the nutritional quality of macaroni without affecting its cooking, textural
and sensory properties.
Industrial relevance: Mango is one of the important tropical fruits. As mango is a seasonal fruit, it is processed
into various products and during its processing, huge amount of peel is generated as a by-product and its
disposal is a major problem. The peel constitutes about 15–20% of the fresh fruit. The peel contains various
bioactive compounds and the peel extract exhibited potential antioxidant properties. In the present study,
mango peel was incorporated into macaroni at three different levels and found that incorporation up to a 5%
level into the formulation of macaroni yielded an acceptable product with improved nutraceutical properties.
Thus, mango peel, a waste from mango industry can be utilized for the preparation of macaroni with
improved nutritional properties.
© 2009 Elsevier Ltd. All rights reserved.

1. Introduction Roth, 2002). The development and utilization of more effective

Phytochemicals such as phenolics, carotenoids and dietary fibers
are gaining increased attention because of their antioxidant, antic-
arcinogenic, antimutagenic, and other health promoting properties
(Block & Langseth, 1994; Hertog, Feskens, Hallman, Katan, & Kromh-
out, 1993). Diet rich in these phytochemicals impart health benefits.
Synthetic antioxidants such as butylated hydroxytoluene (BHT) and
butylated hydroxyanisole (BHA) are commonly used in processed
foods (Byrd, 2001). Nowadays use of these synthetic antioxidants in
food has been restricted because of their carcinogenecity and other
toxic properties (Ito, Hirose, Fukushima, Tsuda, Shirai, & Tatematsu,
1986; Chen, Pearson, & Gray, 1992; Sarafian, Kouyoumjian, Tashkin, &
⁎ Corresponding author. Fax: +91 821 2517233.
E-mail address: prasadarao_ummiti@yahoo.com (U.J.S.P. Rao).
antioxidants of natural origin are more desired. Recently, growing
interest in the substitution of synthetic antioxidants by natural one has
led to tremendous development in the research on the screening of
natural antioxidants from inexpensive and residual sources from
agricultural industries. It has been reported that fruit and seed
processing by-products such as peel and husks are found to be a rich
source of bioactive compounds that can be used as antioxidant agents
and nutraceuticals (Larrauri, Ruperez, Borroto, & Saura-Calixto, 1996;
Moure et al, 2001; Lu & Foo, 2000; Chau & Huang, 2003; Wolfe,
Xianzhong, & Liu, 2003; Ozkan, Sagdic, Baydar, & Kurumahmutoglu,
2004; Butsat, Weerapreeyakul, & Siriamornpun, 2009; Alasalvar,
Karamac, Kosinska, Rybarczyk, Shahidi, & Amarowicz, 2009).
Pasta is a traditional cereal-based food product which originates
from the first century BC (Agnesi, 1996). Pasta products are well
accepted worldwide because of their low cost, ease of production,
versatility, sensory attributes and long shelf life (Bergman, Gualberto,

1466-8564/$ – see front matter © 2009 Elsevier Ltd. All rights reserved.
doi:10.1016/j.ifset.2009.10.004
 Author's personal copy
220 C.M. Ajila et al. / Innovative Food Science and Emerging Technologies 11 (2010) 219–224
& Weber, 1994). Pasta products have been fortified with β-carotene,
inulin and various protein concentrates to improve its nutritional and
nutraceutical value (Nielsen, Summer, & Whalley, 1980; Pereria,
Amaya-Farfan, & Rodriguez-Amaya, 1999; Brennan, Kuri, & Tudorica,
2004). Mango is one of the important tropical fruits and during its
processing, peel is the major by-product. Earlier, we reported that
mango peel is found to be a good source of bioactive compounds such
as polyphenols, carotenoids, vitamins, enzymes and dietary fibers
(Ajila, Bhat, & Prasada Rao, 2007). The objective of the present study
was to develop macaroni products enriched with mango peel powder
which is rich in phytochemicals such as polyphenols, carotenoids and
dietary fiber, and to examine the quality of the macaroni including
cooking characteristics, polyphenol, carotenoid and dietary fiber
content and the free radical scavenging activity.
2. Materials and methods
2.1. Materials
Semolina that was procured from a local market was used in this
study. Mango peel was collected from a mango processing industry
(Kodagu Foods, Mysore, India). The peel was spread in trays and dried
at 50 ± 2 °C using a cross flow drier (Model PTD-48E, Premium
industries Ltd., Ahammadabad, India). The dried peel was powdered
using a hammer mill (M/S Apex instruments, England) and passed
through a 150 μm sieve.
2.2. Chemicals
α-Amylase, pepsin, pancreatin, gallic acid and Butylated hydro-
xyanisole (BHA) were purchased from Sigma Aldrich Chemical Co. (St.
Louis, M.O, USA). 2, 2-diphenyl-1-picrylhydrazyl (DPPH) was
obtained from Himedia Laboratories Limited (Mumbai, India). All
other chemicals and solvents were of analytical grade.
2.3. Chemical analysis of mango peel powder
Mango peel powder (MPP) was sieved through a 150 μm sieve and
analyzed for its moisture, ash, protein and fat according to the standard
AACC (2000) methods. Nitrogen content was estimated by Micro-
Kjeldhal method and was converted to protein by using a factor of 6.25.
Bioactive compounds from MPP (1 g) were extracted with 20 ml of
80% acetone, centrifuged at 10,000g for 15 min. The supernatant ob-
tained was analyzed for total phenolics and carotenoids, and the residue
obtained was analyzed for soluble and insoluble dietary fiber contents as
described earlier by Ajila, Leelavathi, and Prasada Rao (2008).
2.4. Analysis of semolina
Semolina was analyzed for its moisture, ash and protein according
to the standard AACC (2000) methods.
2.5. Macaroni preparation
Semolina (500 g) and warm (40 ± 2 °C) distilled water (150 ml)
were premixed in a Hobart mixer (Model N-50, Richmond Hill,
Ontario, Canada) at speed 1 (61 rpm) for 5 min to facilitate uniform
distribution of water. The premixed dough was transferred to a single
screw laboratory pasta machine (La Monferrina, Model dolly, Asti,
Italy) and further mixed and kneaded for 10 min. The dough was then
extruded (40 ± 2 °C) through a die to obtain the spiral shaped
macaroni. The extruded macaroni sample was dried at 85 °C for 3 h,
in a laboratory dryer (Model Sakav, Mumbai, India). To prepare
macaroni containing MPP, semolina was initially dry-mixed with
different levels of MPP (2.5, 5, and 7.5%) for even distribution of the
MPP and processed as described above.
2.6. Evaluation of macaroni quality
2.6.1. Macaroni cooking quality
Dry macaroni (10 g) was cooked in 200 ml of boiling water for a
period of 10 min with occasional stirring. Cooking loss of different
macaroni samples was determined according to Bureau of Indian
Standards (BIS, IS, 1485, 1993). After cooking, the gruel was drained
on a Buchner funnel and rinsed with 50 ml of distilled water at room
temperature for 30 s and allowed to drain for 2 min. The gruel and the
rinsed water were pooled and the volume (V) was measured. The
pooled gruel was shaken well for even distribution of the solid content
and 20 ml of the above pooled gruel was taken into a petri dish and
dried in a hot air oven maintained at 105 ± 2 °C, dried to constant
weight and the cooking loss (%) was determined. The cooked weight
was determined by weighing the drained and rinsed macaroni.
The firmness of macaroni was measured according to the method
described by Walsh and Gilles (1971) with some modifications using a
Universal texture measuring system (LLOYDS instruments, LR-5 K,
Hampshire, UK). Cooked macaroni samples were immediately trans-
ferred to a 250 ml beaker containing distilled water, at room
temperature. Two cooked macaroni strands were placed on a sample
holder parallel to each other and sheared using an aluminum-shearing
blade. The shear was performed at a crosshead speed of 10 mm/min and
a load cell of 5 kg. The force (gf) required to shear the macaroni was
measured in triplicate and the average value was reported.
2.6.2. Sensory evaluation of macaroni
Macaroni samples were cooked in boiling water for 10 min and
drained as described earlier. All cooked macaroni samples were
transferred to petri dishes and left for a period of 5 min before sensory
evaluation. A panel consisting of five members evaluated the macaroni
samples for different sensory attributes such as color, texture and taste.
2.6.3. Extraction of bioactive compounds
Both control and MPP incorporated macaroni samples were made
into powder using mortar and pestle and the powdered samples (1 g)
were extracted with 20 ml of 80% acetone for 1 h with occasional
stirring using a vertex mixer. The extract was centrifuged at 8000 ×g.
The supernatant obtained was subjected for the estimation of bioactive
compounds such as total phenolics, carotenoid and antioxidant activity.
2.6.3.1. Total phenolics and total carotenoids in the macaroni
The total phenolics content in the macaroni (control) and MPP
incorporated macaroni was estimated by the Folin–Ciocalteau method
(Swain & Hillis, 1959) using gallic acid as standard. The absorbance of
the color formed was measured at 725 nm using a spectrophotometer
and the results were expressed as gallic acid equivalents (GAE). The total
carotenoid content was estimated according to the method described by
Litchenthaler (1987) using following equations and the total carote-
noids obtained from this equation is microgram per ml of extract.
Chlorophyll a ðCa Þ = 12; 25A663:2 −2:79A646:8
Chlorophyll b ðCb Þ = 21:50A646:8 −5:10A663:2
1000A470 −1:82Ca −85:02Cb
Total carotenoids = μg=ml
198
2.6.3.2. Dietary fiber analysis in the macaroni samples
Soluble, insoluble and total dietary fiber content in macaroni
(control) and the MPP incorporated macaroni samples were estimated
according to the method described earlier by Ajila, Bhat, et al. (2007)
and Ajila, Naidu, et al. (2007).
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C.M. Ajila et al. / Innovative Food Science and Emerging Technologies 11 (2010) 219–224
2.7. Measurement of antioxidant activity
The antioxidant activity in the acetone extracts of MPP, macaroni
(control) and macaroni incorporated with MPP was determined by
free radical scavenging activity according to the method described by
Blois (1958) with slight modification described by Brand-Williams,
Cuvelier, and Berset (1995). Macaroni (control), MPP incorporated
macaroni and MPP were extracted with 80% acetone and centrifuged
as described earlier (Section 2.6.3). Each sample extract (200 μl) was
mixed with 1 ml of DPPH solution (100 mM) and left in the darkness
at room temperature for 20 min. The absorbance of the resulting
solution was measured at 517 nm. The capacity to scavenge DPPH
radical was calculated by the following equation.
Scavenging activity ð%Þ = 1−ðAs = A0 Þ × 100
Where A0 is the absorbance at 517 nm of the blank control and As
is the absorbance of the sample. The percentage of free radical
scavenging activity was plotted against the amount of the sample and
IC50 was calculated.
2.8. Statistical analysis
All analysis were performed in triplicate and data were reported as
mean ± SD. Duncan's new multiple range test was used to determine
the difference of means, and P ≤ 0.05 was considered to be statistically
significant (Steel & Torrie, 1980).
3. Results and discussion
3.1. Chemical analyses of semolina and MPP
The total protein, moisture and ash content of semolina used in
this study were found to be 12.3%, 11.9% and 0.72%, respectively.
Protein content of semolina is important because it influences the
cooking quality of pasta products (Feillet, 1988; Matsuo, Bradley, &
Irvine, 1972).
The total protein, total phenolics, carotenoid and dietary fiber
content in mango peel powder (MPP), which was incorporated at
different levels, are shown in Table 1. The total dietary fiber content in
MPP was 51.2%, in which insoluble dietary fiber (IDF) constitutes 32.1%
and the soluble dietary fiber (SDF) content was 19.0%. The soluble
dietary fiber content in MPP was 37% of the total dietary fiber. Earlier,
Ajila, Bhat, et al. (2007) and Ajila, Naidu, et al. (2007) reported that the
TDF, IDF and SDF content in peels from different varieties of mango fruits
at different stages of maturity varied from 45–78%, 29–50% and 15–28%,
respectively. Therefore, enrichment of semolina with nutritionally rich
mango peel powder will enhance the nutritional quality of the product.
Table 1
Proximate composition (g/100 g dry sample, except for moisture), total polyphenols,
carotenoids, dietary fibers and IC50 value for free radical scavenging activity of mango
peel powdera.
Component
Moisture (%)
Fat (%)
Ash (%)
Total protein (%)
Total carbohydrate (%)
Total dietary fiber (%)
Soluble dietary fiber (%)
Insoluble dietary fiber (%)
Total polyphenols (mg GAE/g MPP)
Total carotenoids (μg/g MPP)
Free radical scavenging activity, IC50 (μg MPP)
All data are the mean ± SD of three replicates.
a
Ajila et al., 2008.
221
The total polyphenol content in the MPP was found to be 96.17 mgGAE/
g peel powder. Ajila, Bhat, et al. (2007) and Ajila, Naidu, et al. (2007)
reported the polyphenol content in different Indian mango varieties at
raw and ripe stages of fruit and they found that polyphenol content in
the peels varied from 55 to 109 mg/g peel. The total polyphenol content
in MPP is within the range of polyphenol content reported by Ajila, Bhat,
et al. (2007) and Ajila, Naidu, et al. (2007)) and higher than that of peel
from Hayden mango variety (70 mg/g) reported by Larrauri et al., 1996).
However, the polyphenol content in apple pomace (33.4 mg/g) (Wolfe
et al., 2003) and in grape pomace (ranged from 68.4 to 98.3 mg/g)
(Ozkan et al., 2004) was reported to be less than the polyphenol content
in MPP. The carotenoid content was 3092 μg/g peel powder which is
comparable to the carotenoid content reported in peel from Raspuri
mango variety (3337 μg/g) (Ajila, Bhat, et al., 2007; Ajila, Naidu, et al.,
2007). The MPP extract exhibited antioxidant activity (IC50 79.6 μg).
Extracts of apple pomace (Wolfe et al., 2003), and grape pomace
(Jayaprakash, Tamil Selvi, & Sakariah, 2003) were also reported to
exhibit antioxidant activity. Ajila, Naidu, Bhat, and Prasada Rao (2007)
reported that mango peel extract of ripe Badami variety showed IC50
value of 67 μg MPP, which corresponds to 3.67 μg of GAE .
3.2. Cooking characteristics of macaroni
Cooking quality is an important parameter for evaluation of
macaroni. Table 2 shows the cooking quality parameters of macaroni
products prepared with semolina, and semolina incorporated with
2.5%, 5% and 7.5% of MPP. Cooking quality, which includes cooking
loss, cooked weight, and texture of the cooked macaroni, is the most
important quality attribute (Feillet & Dexter, 1996). Measurement of
cooking loss of macaroni is one of the important parameters in
assessing its overall quality. During pasta cooking, soluble parts of
starch and other soluble components including non-starch polysac-
charides leach into the water. As a result, the cooking water becomes
cloudy and thick. Cooking loss is referred as the total contents of solids
present in gruel obtained from the cooked macaroni (Tan, Li, & Tan,
2008; Fu, 2008). Cooking loss has been associated with both starch
pasting properties and protein quality (Bately & Curtin, 2000). The
results indicated that cooking loss of macaroni significantly increased
with the increase in level of MPP (Table 2). Cooking loss increased
from 5.84 to 8.71% with the increase in the incorporation of MPP from
0 to 7.5%. Earlier studies indicated an increase in cooking loss with
incorporation of additives in semolina (Rayas-Duarte, Mock, &
Satterlee, 1996). Addition of defatted soy flour (Taha, 1992), wheat
bran (Sozer, Dalgic, & Kaya, 2007) and unripe banana flour (Ovando-
Martinez, Sayago-Ayerdi, Agama-Acevedo, Goni, & Bello-Perez, 2009)
to semolina resulted in increased cooking losses of pasta. Cooking
losses could be attributed to the changes in the gluten protein
network because of the interference of mango peel powder, which is
rich in dietary fiber content. Earlier, Tudorica, Kuri, and Brennan
(2002) reported that the increase in cooking loss could be due to the
disruption of protein–starch matrix by the fiber and uneven
distribution of water within the macaroni matrix due to the
competitive hydration tendency of the fiber. Hoseney (1992) reported
that cooking loss above 9% in macaroni making is undesirable and in
Content
the present study cooking loss by the incorporation MPP was found to
10.5 ± 0.5 be less than 9% (Table 2).
2.2 ± 0.06
3.0 ± 0.18
3.6 ± 0.6 Table 2
80.7 ± 1.2 Cooking and textural characteristics of control and MPP enriched macaroni.
51.2 ± 1.08
MPP level of addition Cooking loss (%) Cooked weight (g) Firmness (gf)
19.0 ± 0.26
a c
32.1 ± 1.34 Control 5.84 ± 0.07 37.0 ± 0.20 44.0 ± 1.70a
96.2 ± 1.4 2.5% 5.90 ± 0.02a 36.3 ± 0.30b 52.4 ± 0.63b
3092 ± 98 5.0% 8.24 ± 0.08b 35.9 ± 0.48a 62.9 ± 3.16c
79.6 ± 2.2 7.5% 8.71 ± 0.36c 35.5 ± 0.14a 73.46 ± 1.22d
All data are the mean ± SD of three replicates. Mean followed by different letters in the
same column differs significantly (P ≤ 0.05).
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222 C.M. Ajila et al. / Innovative Food Science and Emerging Technologies 11 (2010) 219–224

Table 3 incorporated up to 5% level in the formulation of macaroni without

Influence of mango peel powder on the sensory acceptability of macaroni. affecting its sensory quality.
Sample Colour Texture Taste Overall quality

Control 7.5 ± .0.53a 7.8 ± .0.46a 8.1 ± .0.23bc 7.8 ± .0.46bc

2.5% 7.6 ± .0.44a 7.6 ± 0.69a 7.6 ± .0.44bc 7.5 ± .0.53bc
5.0% 7.0 ± 0.75a 7.5 ± .0.95a 7.1 ± .0.95bc 6.8. ± .0.88abc
7.5% 6.4 ± .0.87a 6.8 ± .1.16a 5.1 ± .0.95a 5.9 ± .0.95a
Rating in general—Excellent—9, Very good—8, Good—7, Fair—5, Poor—3, Very poor—1
All data are the mean ± SD of three replicates. Mean followed by different letters in the
same column differs significantly (P ≤ 0.05).
During cooking, pasta components absorb water and swell, which
results in increase in weight of cooked pasta. This is called cooked
weight (Tan et al., 2008; Fu, 2008). The cooked weight of the macaroni
containing MPP at different levels such as 2.5%, 5% and 7.5% was
decreased with increased levels of MPP incorporation (Table 2). The
results indicated that cooked weight decreased from 37 g (control) to
35 g (7.5%MPP). The decrease in cooked weight was inversely propor-
tional to the cooking loss.
3.3. Firmness of cooked macaroni
Texture is the paramount concern to the consumers of macaroni
and good quality macaroni should have high degree of firmness. The
firmness of cooked macaroni samples is listed in the Table 2. Results
clearly indicated that addition of MPP increased the firmness of the
macaroni. The firmness of macaroni increased from 44 to 73.46 gf.
Dexter and Matsuo (1979) pointed out that starch is the major
component of semolina, and firmness in cooked macaroni would be
influenced by gelatinized starch properties. The present study
indicated that higher content of dietary fiber in the flour by the
incorporation of MPP may also have a role in the firmness of macaroni
products. Earlier studies on addition of dietary fiber rich materials to
semolina resulted in alterations in firmness of pasta. Brennan et al.
(2004) reported that addition of inulin reduced the firmness of cooked
pasta while Edwards et al. (1995) reported that addition of dietary
fiber (water soluble arabinoxylans) did not give any changes in the
textural properties of cooked pasta. On the other hand, Sozer et al.
(2007) reported that the firmness of pasta (spaghetti) prepared from
semolina enriched with wheat bran was higher than that of control.
Statistical analysis indicated that firmness of cooked macaroni was
positively correlated to cooking loss (r = 0.91).
3.4. Sensory evaluation of macaroni
The hedonic test on parameters such as color, texture and taste of
cooked macaroni supplemented with MPP are presented in Table 3.
Macaroni (control) had a creamy white color, while macaroni prepared
from semolina incorporated with 2.5% and 5% MPP had a yellowish
creamy color and a yellow color, respectively. Macaroni prepared from
semolina incorporated with 7.5% MPP had a yellowish brown color.
However, there was no significant difference (P ≤ 0.05) between control
macaroni (100% semolina) and macaroni incorporated with MPP up to
5% level with reference to color, taste and texture. Macaroni containing
7.5% scored less for taste, which was not acceptable to the panelist. From
the sensory analyses, it was concluded that mango peel powder could be
3.5. Bioactive compounds in mango peel incorporated macaroni
Incorporation of MPP as an ingredient in macaroni formulation,
significantly improved the content of total phenolics, carotenoids,
dietary fibers and free radical scavenging activity in comparison with
macaroni made from 100% semolina (control) (Table 4).
The total polyphenol content in the control and macaroni containing
MPP was estimated by Folin–Ciocalteu method. The incorporation of
MPP increased the content of total phenolics in the macaroni from 0.460
to 1.803 mgGAE/g of macaroni sample. There was a 3.9 fold increase in
phenolic content in macaroni by the incorporation of MPP.
The carotenoid content in the macaroni increased from 4.65 to 84 μg/
g macaroni by the incorporation of MPP from 0 to 7.5% level. There was
an 18 fold increases in the carotenoid level in macaroni by the
enrichment of MPP. Although there is a significant increase in the
contents of total polyphenol and carotenoids in macaroni incorporated
with MPP compared to control, the values are less than the theoretically
expected values. This decrease may be due to the drying of macaroni
samples at 80 °C for 3 h. Earlier reports indicate that thermal treatment
significantly decreased the polyphenol content in various vegetables
(Roy, Takenaka, Isobe, & Tsushida, 2007; Xu & Chang, 2009). Exposure to
heat as well as sunlight in presence of O2 results in oxidative
degradation of carotenoids (Dignos, Cerna, & Truong, 1992; Minguez-
Mosquera, Hornero-Mendez, & Perez-Galvez, 2002).
There is a significant increase in the total dietary fiber content in
macaroni incorporated with MPP (Table 4). Total dietary fiber content
increased from 8.58 (control) to 17.83%, and the soluble dietary fiber
(SDF) content from 3.59 to 5.63% and insoluble dietary fiber (IDF)
content from 4.99 to 12.20%. The increase in TDF is more than the
dietary fiber contributed by the MPP. During preparation of macaroni,
some of the components present in mango peel might have
contributed to the formation of DF. Earlier, it was shown in the
formation of resistant starch in wheat flour and soybean during
baking, extrusion or cooking (Bjorck, Nyman, Pederson, Sijistorm, Asp,
& Eggnim, 1986; Kutos et al., 2003; Kim, Tanhehco, & Ng, 2006).
Mango peel contains a significant amount of polyphenols, while
wheat semolina contains significant activities of peroxidase and
polyphenol oxidase which catalyses the formation of cross-linking of
polysaccharides and proteins via phenolic acids. Thus, an increase in
the insoluble dietary fiber content may be due to (i) the formation of
resistant starch and (ii) formation of cross-linked polysaccharides/
protein, which are resistant to digestive enzymes. Since macaroni
prepared by incorporation of MPP had increased the total dietary fiber
content, it may be an alternative food for people with special calorific
requirements and can be included in the category of functional foods.
3.6. Evaluation of antioxidant properties of mango peel incorporated
macaroni
The free radical scavenging capacity of the MPP enriched macaroni
products was determined by DPPH method. DPPH is a stable free radical
with characteristic absorption at 517 nm and antioxidants react with
DPPH radical and convert it to 2,2-diphenyl-1-picrylhydrazine. The

Table 4
Total polyphenol content, carotenoids, dietary fiber and free radical scavenging activity (IC50 value) of macaroni enriched with different levels of mango peel⁎.

Level of addition Polyphenolics Carotenoid (μg/g) SDF (%) IDF (%) TDF (%) Scavenging activity
(mg GAE/g ) (IC50 in mg powder)

Control 0.460 ± 0.008a 4.65 ± 0.15a 3.59 ± 0.17a 4.99 ± 0.2a 8.58 ± 0.2a 178 ± 8c
2.5% 1.470 ± 0.03b 26.5 ± 1b 4.46 ± 0.2b 9.34 ± 0.2b 13.8 ± 0.3b 61.6 ± 11b
5% 1.605 ± 0.015c 41 ± 0.8c 5.18 ± 0.05c 10.6 ± 0.15c 15.8 ± 0.09c 18.09 ± 0.5a
7.5% 1.803 ± 0.086d 84 ± 2d 5.63 ± 0.20d 12.2 ± 0.6d 17.8 ± 0.4d 8.1 ± 0.4a

All data are the mean ± SD of three replicates. Mean followed by different letters in the same column differs significantly (P ≤ 0.05); ⁎Values expressed on dry basis.
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C.M. Ajila et al. / Innovative Food Science and Emerging Technologies 11 (2010) 219–224
Fig. 1. DPPH radical scavenging activity of control and mango peel powder incorporated
macaroni at different levels.
degree of discoloration indicates the scavenging potential of the
antioxidant extract, which is due to the hydrogen donating ability of
antioxidants (Van Gadow, Joubert, & Hannsman, 1997).
Fig. 1 shows the dose dependence curve for the radical scavenging
activity of the acetone extract of the macaroni samples. The macaroni
enriched with MPP extract showed a concentration dependent
scavenging of DPPH radical. In case of 5% MPP incorporation, macaroni
acetone extracts corresponding to 10, 20, 30, 40 and 50 mg of macaroni
powder showed 38, 60, 76, 82, and 85% scavenging activities,
respectively. The concentration required to obtain 50% DPPH radical
scavenging activity for the macaroni incorporated with 2.5%, 5.0% and
7.5% levels of MPP were 61.6 mg, 18.1 mg and 8.1 mg, respectively,
while it was 178 mg in case of control (Table 4). The increase in the free
radical scavenging may be attributed to the increase in the content of
polyphenols and carotenoids as a result of incorporation of MPP. The
results suggested that macaroni processing did not have significant
impact on the antioxidant compounds. Thus, the mango peel powder
enriched macaroni not only increased the nutritional quality of the
product but also increased the nutraceutical property by increasing their
antioxidant activity.
4. Conclusion
MPP is a good source of phytochemicals such as polyphenols,
carotenoids and dietary fibers. Incorporation of MPP increased the
polyphenol, carotenoid and dietary fiber contents in macaroni and it
also exhibited improved antioxidant activity. The studies on cooking
quality, textural and sensory evaluations showed that the macaroni
incorporated with MPP up to 5% level resulted in products with good
acceptability. Therefore, the MPP enriched macaroni not only increased
the nutritional quality of the product but also increased the nutraceu-
tical property by increasing its antioxidant activity. Development and
utilization of such functional and nutritional products can be used to
improve the nutritional status of the population, which can impart
health benefits by preventing degenerative diseases.
223
Acknowledgement
Authors are thankful to Dr. S.G. Bhat for his valuable discussions
during this study. C.M. Ajila thanks the Council of Scientific and
Industrial Research, New Delhi for the award of Senior Research
Fellowship.
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