Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality
Malaiporn Wongkaew,
Sila Kittiwachana,
Nutthatida Phuangsaijai,
Bow Tinpovong,
Chantalak Tiyayon,
Tonapha Pusadee,
Bajaree Chuttong,
Korawan Sringarm,
Farhan M. Bhat,
Sarana Rose Sommano,
Ratchadawan Cheewangkoon
Affiliations
Malaiporn Wongkaew
Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand
Sila Kittiwachana
Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
Nutthatida Phuangsaijai
Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
Bow Tinpovong
Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand
Chantalak Tiyayon
Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Tonapha Pusadee
Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Bajaree Chuttong
Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Korawan Sringarm
Department of Animal and Aquatic Science, Facuslty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Farhan M. Bhat
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India
Sarana Rose Sommano
Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
Ratchadawan Cheewangkoon
Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R2 > 0.9 and Q2 > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP.
