Dietary fiber from mango byproducts: Characterization and hypoglycemic effects determined by in vitro methods

• Published in: Journal of agricultural and food chemistry Vol. 40; no. 10; pp. 1864 - 1868
• Main Authors: Gourgue, Claudine M. P, Champ, Martine M. J, Lozano, Yves, Delort-Laval, Jean
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.10.1992
• Subjects: ALMIDON; AMIDON; AMIDON DE POMME DE TERRE; Biological and medical sciences; DIGESTIBILIDAD; DIGESTIBILITE; DIGESTION; EXPERIMENTACION IN VITRO; EXPERIMENTATION IN VITRO; FECULA DE LA PAPA; FIBRA DE LA DIETA; FIBRE ALIMENTAIRE; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; HIPOGLICEMIA; HYPOGLYCEMIE; Life Sciences; MANGO; MANGUE; PELURE; PIEL (VEGETAL); PULPAS DE FRUTAS; PULPE DE FRUIT; Use and upgrading of agricultural and food by-products. Biotechnology; Starch; Mango; Dietary fiber; Hypoglycemia; By product; Physicochemical properties; Digestibility; MANGUIER
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00022a027

Mango (Mangifera indica L.) byproducts, which represent 35-60% of the processed fruit, are a potential source of dietary fiber. After ethanolic purification, we found that peels and fibrous waste pulp had a high dietary fiber content (74% of the dry matter) with a soluble/insoluble ratio close to 1 and a 15-20% uronic acid content. The fiber water-soluble fraction showed shear-thinning behavior. In vitro studies indicate that these fibers decreased total starch digestibility and slowed the final rate of amylolysis of mashed potatoes as the starch source. Glucose diffusion was also retarded in the presence of mango fiber. These results suggest that mango byproducts are a good source of dietary fiber which could be of potential benefit in controlling plasma glucose