WO2013141723A1 - Preparation of pectin and polyphenolic compositions from mango peels - Google Patents

Preparation of pectin and polyphenolic compositions from mango peels Download PDF

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WO2013141723A1
WO2013141723A1 PCT/PH2013/000009 PH2013000009W WO2013141723A1 WO 2013141723 A1 WO2013141723 A1 WO 2013141723A1 PH 2013000009 W PH2013000009 W PH 2013000009W WO 2013141723 A1 WO2013141723 A1 WO 2013141723A1
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pectin
mango
composition
alcohol
peel powder
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PCT/PH2013/000009
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French (fr)
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Evelyn TABOADA
Francis Dave SIACOR
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Taboada Evelyn
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    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08BPOLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0045Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K10/00Animal feeding-stuffs
    • A23K10/30Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K20/00Accessory food factors for animal feeding-stuffs
    • A23K20/10Organic substances
    • A23K20/111Aromatic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23KFODDER
    • A23K20/00Accessory food factors for animal feeding-stuffs
    • A23K20/10Organic substances
    • A23K20/163Sugars; Polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07Fruit waste products, e.g. from citrus peel or seeds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231Pectin; Derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00Medicinal preparations containing organic active ingredients
    • A61K31/70Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/732Pectin
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/22Anacardiaceae (Sumac family), e.g. smoketree, sumac or poison oak
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00Cosmetics or similar toiletry preparations
    • A61K8/18Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783Angiosperms [Magnoliophyta]
    • A61K8/9789Magnoliopsida [dicotyledons]
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61QSPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00Preparations for care of the skin
    • A61Q19/10Washing or bathing preparations
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08BPOLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0003General processes for their isolation or fractionation, e.g. purification or extraction from biomass
    • CCHEMISTRY; METALLURGY
    • C08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • C08L5/06Pectin; Derivatives thereof
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/10General cosmetic use
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P20/00Technologies relating to chemical industry
    • Y02P20/10Process efficiency
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87Re-use of by-products of food processing for fodder production

Definitions

  • This invention pertains to the improved integrated processes in the recovery of pectin from mango peels and the subsequent preparation of polyphenolic compositions derived thereof.
  • Mango peels are commonly regarded as waste by-products in fruit processing; and in tropical countries, these are oftentimes simply dumped in landfills and open dumpsites.
  • Said mango peels also exhibit good antioxidative and antimicrobial activities which are attributed to its high polyphenolic content.
  • pectin and polyphenolic compositions can be recovered more efficiently from mango peels by the implementation of an improved integrated process.
  • the said compositions resulting from this improved process can readily be used as ingredients in food and functional food preparations, in nutraceuticals, cosmetics, and pharmaceutical applications.
  • Mango peel is a significant by-product or waste from mango processing industries. Studies showed that the mango (Mangifera indica L. Anacardiacea, Indian variety) peels contain a considerable amount of carbohydrates (20.8 -28.2%), crude fibre (3.28-7.4%), protein (1.45-2.05%), fat (2.16-2.66%), moisture (66.0-75.25%) and ash (1.30-3.0%) [Ajila CM, Bhat SG, Prasada Rao UJS, Valuable components of raw and ripe peels from two Indian mango varieties, Food Chemistry 2007a, 102, 1006-101 1].
  • mango peel of Indian variety is similar to the peels of mango (Mangifera indica L., Hayden Cuban variety), which has soluble dietary fiber - 21.6-28.1%, insoluble dietary - 12.8-23.8%, ash - 2.85%, protein - 5.25%, oil - 2.5%, total sugar (soluble fiber) - 21.6%, and total sugar (insoluble fiber) - 12.8% [Larrauri JA, Ruperez P, Borroto B, and Saura-Calixto F, Mango peels as a new tropical fibre: Preparation and characterization. Deutschen-Wissenschaft und -Technologie 1996, 29,729-733].
  • the bambangan fruit ⁇ Mangifera pajang K. which is three times as large as commercial mango (Mangifera indica), found in Malaysia, Brunei, and Indonesia, contain about 27% peels, which has a proximate analysis of: moisture - 3.9%, protein - 4.6%, fat - 2.9%, ash - 2.7 %, carbohydrate - 7.3% and total dietary fiber - 72.3% [Hassan FA, Ismail A, Hamid AA, Azlan A, Al-sheraji SH. Characterization of fibre-rich powder and antioxidant activity of Mangifera pajang K. fruit peels. Food Chemistry 2011, 126, 283-288]. Such examples show that mango peels contain indeed a considerable amount of carbohydrates and crude fiber, which are sources of sugars, soluble and insoluble dietary fiber and bioactive components, the latter of which is attributed to the antioxidant activity of the peels.
  • mango peels also contain a considerable amount of pectin, which is usually expressed in terms of galacturonic acid composition.
  • Pectin is a structural polysaccharide found in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus and apple peels and is used in food as a gelling agent and as a source of beneficial dietary fiber, used in fillings, medicines, and sweets, and as a stabilizer in fruit juices and milk drinks. Peels of two Guinean mango varieties (Ceni and Springfield) has reportedly 24.5% and 22.3%» of pectin for Ceni and Springfield varieties, respectively [Kratchanova M, Benemou C, Kratchanov C.
  • Mango peels of Pakistan variety were also reported to have 21.0% pectin yield at optimum conditions investigated [Rehman ZU, Salariya AM, Habib F, Shah WH. Utilization of Mango Peels as a Source of Pectin. Journal Chemical Society of Pakistan 2004, 26(1), 73-76]. Similar findings are also obtained in other studies [Srirangarajan AN andshrikhande AJ, Mango peel waste as a source of pectin. Current Sciencel916, 45, 620- 621 ; Tandon DK and Garg N, Mango waste: A potential source of pectin, fiber, and starch.
  • mango peels are proven to be a good source of bioactive compounds.
  • bioactive compounds such as polyphenols (33.31-73.88 mg/g powder by alcohol extraction and 54.67-109.7 mg/g powder by acetone extraction), carotenoids (365-3,945 ⁇ g/g powder), vitamin C (188-392 ⁇ g/g powder), and vitamin E (205-509 ⁇ g/g peel powder)
  • polyphenols 33.31-73.88 mg/g powder by alcohol extraction and 54.67-109.7 mg/g powder by acetone extraction
  • carotenoids 365-3,945 ⁇ g/g powder
  • vitamin C 188-392 ⁇ g/g powder
  • vitamin E 205-509 ⁇ g/g peel powder
  • mango peel powder MPP
  • proximate analysis as shown in Table 1
  • bioactive components more specifically, its total polyphenolic and anthocyanin content, as shown in Table 2 below:
  • TMA Total Monomeric Anthocyanins
  • Said composition shows a considerable amount of fats/oils, which is an important composition, derived thereof and also crude fiber and carbohydrates.
  • the latter two components are the sources of dietary fibers, sugars, and polysaccharides which have reportedly good health benefits.
  • mango peel powder also contains 130 high total polyphenol content which is attributed to its good antioxidant and antimicrobial activities.
  • Beet pulp was tapped as source of pectin in a patent US 5,071,970 by Le Grand and 135 Stevens (1990).
  • beet pulp was reduced to small particle size and hydrolyzed in HCl at a low temperature for a long time and then peptized in hot water at 60-70°C for about one hours to produce an aqueous pulp slurry that is screened to recover the liquid which is filtered and mixed with aluminum chloride to lower the pH about 0.1 pH unit to the range of 1.8-2.25 pH.
  • Ammonium hydroxide is then added to 140 raise the pH to about 4.0-4.5 to form an aluminum pectinate precipitate, which is washed with an acidified alcoholic liquid to produce high-to-medium methoxyl pectin which is separated and dried to a stable powder. Waste streams are converted to animal feed or are recovered and recycled.
  • a EU patent 0664300 or US 6,143,346 by Glahn (1994) relates to pectin compositions and processes for preparing the same, obtained from lime, lemon, grapefruit, and orange.
  • Said pectin composition has a high degree of esterification greater than 60% and a ratio of calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than 0.65.
  • a patent WO 00/24921 by Banister et al. (1998) relates to methods and reagents for preparing pectin from tomato, banana, and orange, especially the high molecular weight pectin having a high methoxyl content which can form a gel or a viscous solution in the presence of polyvalent metal ions such as calcium ions.
  • a patent US 6,787,177 by Crandall and McCain (2000) also revealed a process for extracting pectin from waste hull/hypocotyl streams during soybean processing.
  • a soy pectin material was obtained comprising about 40% wt anhydrous galacturonic acid and about 8%wt protein.
  • Chemical extraction agents in addition to 160 or in conjunction with heat and agitation are used to extract pectin from the waste streams.
  • the pectin is then precipitated in alcohol, washed and dried. Yield reported was 5.6% of pectin material.
  • pectin from a group of pectin-containing materials such as citrus fruit, apple, sugar beet, sunflower soybean, and mixtures thereof, comprising the treatment of said materials in aqueous medium with cellulase and hemicellulase enzymes, to release pectin from said pectin-containing materials, thereby forming a pectin solution.
  • pectin-containing materials such as citrus fruit, apple, sugar beet, sunflower soybean, and mixtures thereof.
  • High-quality pectins may be extracted from pectin-containing plant materials with microwave energy under pressure as described in a patent WO 00/65929 by Fishman and Chau (1999).
  • the pectin obtained is characterized by increased molecular weight, size and intrinsic viscosity when compared to pectin extracted by conventional heating techniques.
  • a patent US 4,686,187 by Sakai and atsuragi (1981) revealed a different process for preparing pectin by subjecting a plant tissue containing pectic substances, such as Citrus unshiu and Citrus natsudaidai to the action of microorganism, which possesses an activity liberating pectin from a plant tissue, or of a culture broth or processed material thereof to liberate pectin from said plant tissue and subsequently recovering the pectin.
  • pectic substances such as Citrus unshiu and Citrus natsudaidai
  • Microorganisms used in said process belongs to the genus Endomyces, Endomycopsis, Saccharomyces, Shizosaccharomyces, Pichia, Hansenula, Debaryomyces, Hanseniaspora, Torulopsis, Candisa or Kluyveromyces. Although such a process is novel, it results in very low yield (up to 9% only) of the pectic material.
  • pectin 190
  • the processes for preparing pectin are well-known, as are the many uses for this product composition.
  • the typical pectin processes include the following steps:
  • the pectin-containing material which is usually a plant material, is treated with dilute acid solutions such as nitric, sulfuric, hydrochloric, or other inorganic or organic acids to remove the pectin from the cellulose components of the
  • the commonly used plant starting materials are citrus peels from juice production and apple pomace from apple juice and cider production.
  • the 205 are selected such that a majority of the pectin molecules contained in the plant material is extracted and transferred to the extracting medium.
  • the quantity and quality of the extracted pectin depends on the raw material source and the selection and control of the extraction conditions such as pH, temperature and extraction time.
  • a mixture containing the pectin-containing liquid and the spent plant material is formed.
  • This mixture is then subjected to further purification, which is the second step herein, in which the solid plant material is removed by filtration, centrifugation, or other conventional separation steps.
  • the 215 extract can, optionally, be further purified by ion-exchange, adsorption, and concentrated by evaporation of part of the water.
  • the purification step can be carried out by reverse osmosis, concentrating and purifying the extract in the same step.
  • the pectin in the acid extract can also be isolated by reacting with aluminum salts after adjusting the pH.
  • the aluminum pectinate gel thus formed is treated with alcohol/acid mixture to wash out the aluminum salt and transformed the pectin into pectic acid.
  • the pectic acid can then be neutralized and a substantial amount of the water is removed by washing with slightly alkaline alcohol.
  • the pectin is isolated by treating the pectin solution with appropriate alcohol to render the pectin insoluble in the ensuing blend of alcohol and water.
  • appropriate alcohol Any alcohol or other organic solvent miscible with water can be used, most often ethanol, methanol, or isopropyl alcohol.
  • the insolubilized pectin is separated from the 230 alcohol/water mixture by appropriate means such as filtration, centrifugation, etc.
  • the resulting pectin is dried and milled to the desired particle size.
  • Pectins produced industrially are made up primarily of polygalacturonic acid chains in which rhamnose may be found. Natural sugars may be attached to the rhamnose
  • the anhydrogalacturonic acid makes up at least 65% of the dry matter in commercial type pectins.
  • the galacturonic acids are partly esterified with methyl alcohol. According to convention, pectins with more than 50% of the carboxylic acid groups esterified with methyl alcohol are referred to as high methoxyl pectins, having a corresponding degree of esterification (% DE) of greater than 50%; whereas pectins
  • low methoxyl pectins with less than 50% of the carboxylic groups esterified with methyl alcohol are called low methoxyl pectins, with corresponding degree of esterification (% DE) of less than 50%.
  • the extract as obtained by the commercial production is composed of those molecules 245 that are soluble under the conditions of pH, temperature, and incubation time used during the extraction.
  • the extract is composed of a mixture of molecules which differ according to molecular weight, distribution of molecular weight, and degree of esterification.
  • Figure 1 shows a simple process flow diagram of the integrated process in the treatment of mango wastes of fruit processing described fully in a related invention, whereby the immediately resulting compositions in this process are indicated, namely: mango peel powder (MPP), mango seed kernel powder (MSKP), mango seed husks (MSH) or mango seed husk powder (MSHP), and the corresponding defatted or oil- extracted compositions from such compositions above.
  • MPP mango peel powder
  • MSKP mango seed kernel powder
  • MSH mango seed husks
  • MSHP mango seed husk powder
  • the corresponding fat/oil extracts from the plurality of compositions can also be in pure or combined form.
  • Figure 2 shows a process flow diagram which is a continuation of the integrated process in the treatment of mango wastes of fruit processing as shown in Figure 1, wherein process steps are added to treat further the defatted mango peel powder (MPP*) to obtain the mango pectin and the polyphenolic compositions.
  • MPP* defatted mango peel powder
  • mango peel powder which is obtained by treating mango ⁇ Mangifera indica L. Anacardiacea v. Philippine) peels, characterized by its proximate analysis: moisture 4-7%, ash 4-7%, protein 3-5%,
  • a composition referred to as mango peel oil extract characterized in that said 300 composition is composed mainly of fats/oils derived from the mango peel powder
  • composition referred to herein as polyphenolic concentrate A characterized in that said composition contains relatively very high concentrations of polyphenolic compounds derived from the mango peel powder (MPP), which is obtained earlier
  • the object of the invention is the improved process in the recovery of pectin and polyphenolic compositions, which can be combined with the integrated process, 310 which is the object of the related invention described in Figure 1 herein.
  • the said improved process is comprised of the following steps:
  • step (b) Separation of the filtrate or liquid extract resulting in step (a) from the spent mango peel powder, by simple decantation after settling of the spent MPP* or by simple filtration using cheesecloth, or a combination of these two steps,
  • step (c) Alcoholic precipitation of pectin from the filtrate or liquid extract obtained in step (b), combined with mixing-settling processes, whereby ethanol or
  • 320 methanol is employed, preferably ethanol at a volumetric ratio of 1 :5
  • step (d) Purification of the alcoholic solution obtained in step (c) after separation of the wet pectin precipitate, preferably combined with the recovery of the alcohol from the alcoholic solution obtained during the said process step (c), and 325 recycling said alcohol back to process step (c), and
  • the improved process in the recovery of pectin and polyphenolic compositions which is the object of this invention, is characterized in that the said improved process:
  • 330 i. employs the defatted mango peel powder derived from the mango peel powder (MPP), both of which are obtained in the integrated process of a related invention,
  • pectin yield is defined as the amount of pectin obtained based on the amount of defatted mango peel powder used as starting material for the process.
  • the degree of esterification (% DE) of pectin is defined as the number of methyl-esterified galacturonic acid units expressed as a percentage of the total galacturonic acid in the
  • pectin content is also expressed in terms of galacturonic acid content, using said galacturonic acid as standard.
  • the defatted mango peel powder (MPP*) undergoes further acid hydrolysis in process step 8 to extract pectin.
  • Two dilute acid solutions were considered in this process step, namely: sulfuric acid or hydrochloric acid, which are reported to give good pectin recovery.
  • a ratio of defatted mango peel powder (MPP*), which is the pectin- containing material, to water of 1 :10 to 1 :40 (w:v) is employed during said process, preferably at a ratio of 1 : 10— 1 :30, more preferably at a ratio of 1 :10-1 :20, and best at a ratio of 1 : 15.
  • the hydrolysis step is carried out by heating the mixture at 60-90°C, preferably 70-90°C, more preferably at 80-90°C and best at 80°C to facilitate faster and more efficient pectin extraction from the defatted mango peel powder for about 30 to 120 minutes.
  • Acid hydrolysis was preferably done at an incubation time of 60- 120 minutes, more preferably at 90-120 minutes, and best at 120 minutes.
  • the resulting mixture is then filtered in process step 9 to separate the filtrate and the spent defatted mango peel powder (spent MPP*).
  • simple decantation of the filtrate after a few minutes of settling of the spent MPP* works very well, especially that the filtrate has an increased viscosity with increasing amount of pectin extracted; however, the use of a simple filter cloth is also efficient and quick as the spent MPP* is easily removed by then.
  • a combination of a simple settling-decantation-filtration process step to separate the filtrate (liquid extract) from the spent solids is the most preferable step as this allows the full recovery of the said spent solid (mango peel powder) for recycling or further use.
  • the filtrate undergoes alcoholic precipitation, mixing and settling in process step 10; after which the obtained wet pectin precipitate is further dried and milled in process step 11, to further obtain an important composition herein which is the mango pectin powder.
  • alcoholic precipitation ethanol or methanol can be used. In this invention, ethanol is preferred as it is acceptably food-grade.
  • the mixture is then stirred thoroughly for a few minutes, during which time the pectin gel is visibly formed in the mixture. After which, the resulting pectin precipitate (which is semi-solid, having a gel-like form) is allowed to settle for a few minutes. This pectin gel-like material is then withdrawn as wet pectin precipitate. This is further dried and milled to the desired particle size in process step 11 to obtain the dry mango pectin powder.
  • the alcoholic solution obtained in process step 10 is another important composition, which is an extract with high polyphenol concentrations. This solution may be subjected to a further purification step in process step 12, which may
  • 395 include alcohol recovery, to obtain a more concentrated composition of polyphenolics.
  • the purification step may involve ion-exchange, adsorption or simple evaporation of the alcohol at reduced pressure.
  • the alcohol recovered in this process step is collected and recycled back to process step 10 where it is used again for the alcoholic precipitation-mixing-settling process.
  • An appropriate alcohol such as
  • the concentrate obtained after process step 12 is another important composition, referred to herein as polyphenolic concentrate, derived after the purification of the alcoholic solution and this said composition is characterized by its relatively very high concentration of
  • Pectin was extracted from the defatted mango peel powder (MPP) obtained by the integrated process described in a related invention.
  • the extraction process employs the acid hydrolysis and alcoholic precipitation methods.
  • a known amount of defatted MPP is mixed with water at different weight ratios (1 :10-1 :40) and the pH of the
  • 415 mixture was adjusted to a certain pH point (1.5-3.5) by adding a dilute solution of acid (using 0.1N sulfuric acid or 0. IN hydrochloric acid). The resulting mixture was stirred and heated at a certain temperature (60-90°C) for different time periods (30- 120 minutes). After which, the mixture was allowed to cool down, during which time, the spent solids were also settled down. When the mixture has cooled down to
  • the filtrate is decanted to another vessel. Then, the spent solids together with the remaining adhering filtrate is further filtered using an ordinary filter or alternatively using cheesecloth, to fully separate the filtrate from the spent solids (mango peel powder).
  • the filtrate collected in another vessel was further mixed with ethanol (95% pure) at a certain volumetric ratio of 1 :5 (ethanokfiltrate),
  • Table 3 shows some selected results at different operating conditions during acid hydrolysis and alcoholic precipitation of pectin from the defatted mango peel powder. Experimental trials and analysis were done in triplicates.
  • results showed that a notably high yield of 36.36% pectin was obtained when an MPP:water volumetric ratio of 1 : 15 and hydrochloric acid at pH 1.5 were employed during acid hydrolysis at 80°C for 120 minutes. Good yields of pectin were also obtained when an MPP:water volumetric ratio of 1 :20 was employed at the same conditions of pH, temperature, and incubation period.
  • the alcoholic filtrate obtained after filtration of pectin was analyzed for its total polyphenol (TP) and total monomelic anthocyanin (TMA) contents according to the procedures described earlier.
  • Results in Table 4 showed that the filtrate contains notably high contents of total polyphenols (TP) ranging from 850-1,350 mg per liter of alcoholic filtrate, but has negligible amounts of total monomeric anthocyanins (TMA).
  • TP total polyphenols
  • TMA total monomeric anthocyanins
  • Results indicate that the alcoholic filtrate obtained after pectin extraction and precipitation is a good source of polyphenolic substances, rendering it a good ingredient in nutraceuticals, functional foods, pharmaceuticals, and cosmetic applications, and therefore, is a valuable composition resulting from this invention.
  • Example 3 Analysis of the Spen Mango Peel Powder after Pectin Extraction
  • the spent mango peel powder collected after pectin extraction was collected and further analyzed for its proximate analysis by standard methods [AO AC, 2000] and its remaining total polyphenol contents by the methods described earlier. Results in Table 5 shows that (further explanations) ....
  • the spent mango peel powder still contains a considerable amount of polyphenolics, about 45-60 mg per gram of spent material, such that said composition could still be a good source of such bioactive compounds.

Abstract

This invention relates to an improved integrated process in the recovery of pectin and polyphenolic compositions from mango peels. In this improved process, the pectin containing material is subjected to acid hydrolysis to extract the pectin, separation of the filtrate containing the pectin material by a simple decantation and/or filtration step, and recovery of the pectin material by alcoholic precipitation. The pectin precipitate may be further dried and milled to obtain the pectin powder. Further, the improved process is characterized by its pectin yield of 30% or greater. The pectin obtained herein is further characterized by its galacturonic acid content of 70% or higher and high methoxyl content with a degree of esterification of 65% or greater, as it employs the defatted mango peel powder obtained in the integrated process of a related invention. In addition, the improved process results in the efficient use of alcohol as precipitating agent for pectin as it employs the combined purification and alcohol recovery methods in the subsequent preparation of the polyphenolic composition.

Description

Preparation of Pectin and Polyphenolic Compositions
from Mango Peels
DESCRIPTION
This invention pertains to the improved integrated processes in the recovery of pectin from mango peels and the subsequent preparation of polyphenolic compositions derived thereof. Mango peels are commonly regarded as waste by-products in fruit processing; and in tropical countries, these are oftentimes simply dumped in landfills and open dumpsites. Studies revealed that mango peels, which are a seemingly useless by-product of fruit processing, contain high quantities of carbohydrates and crude fiber, and can be an excellent source of pectin and polyphenolic compositions. Said mango peels also exhibit good antioxidative and antimicrobial activities which are attributed to its high polyphenolic content.
In this invention, it is revealed that pectin and polyphenolic compositions can be recovered more efficiently from mango peels by the implementation of an improved integrated process. The said compositions resulting from this improved process can readily be used as ingredients in food and functional food preparations, in nutraceuticals, cosmetics, and pharmaceutical applications. Background Information
Mango peel is a significant by-product or waste from mango processing industries. Studies showed that the mango (Mangifera indica L. Anacardiacea, Indian variety) peels contain a considerable amount of carbohydrates (20.8 -28.2%), crude fibre (3.28-7.4%), protein (1.45-2.05%), fat (2.16-2.66%), moisture (66.0-75.25%) and ash (1.30-3.0%) [Ajila CM, Bhat SG, Prasada Rao UJS, Valuable components of raw and ripe peels from two Indian mango varieties, Food Chemistry 2007a, 102, 1006-101 1]. Further, mango peels also contain soluble dietary fiber (SDF = 15.70-28.05%) and insoluble dietary fiber (IDF - 28.99-50.33%), with an IDF/SDF ratio of 1.68-1.99, which indicates that such a composition has more health beneficial effects, when incorporated in food and functional food applications. The proximate analysis of mango peel of Indian variety is similar to the peels of mango (Mangifera indica L., Hayden Cuban variety), which has soluble dietary fiber - 21.6-28.1%, insoluble dietary - 12.8-23.8%, ash - 2.85%, protein - 5.25%, oil - 2.5%, total sugar (soluble fiber) - 21.6%, and total sugar (insoluble fiber) - 12.8% [Larrauri JA, Ruperez P, Borroto B, and Saura-Calixto F, Mango peels as a new tropical fibre: Preparation and characterization. Lebensmittel-Wissenschaft und -Technologie 1996, 29,729-733]. On the other hand, the bambangan fruit {Mangifera pajang K.), which is three times as large as commercial mango (Mangifera indica), found in Malaysia, Brunei, and Indonesia, contain about 27% peels, which has a proximate analysis of: moisture - 3.9%, protein - 4.6%, fat - 2.9%, ash - 2.7 %, carbohydrate - 7.3% and total dietary fiber - 72.3% [Hassan FA, Ismail A, Hamid AA, Azlan A, Al-sheraji SH. Characterization of fibre-rich powder and antioxidant activity of Mangifera pajang K. fruit peels. Food Chemistry 2011, 126, 283-288]. Such examples show that mango peels contain indeed a considerable amount of carbohydrates and crude fiber, which are sources of sugars, soluble and insoluble dietary fiber and bioactive components, the latter of which is attributed to the antioxidant activity of the peels.
On the other hand, mango peels also contain a considerable amount of pectin, which is usually expressed in terms of galacturonic acid composition. Pectin is a structural polysaccharide found in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus and apple peels and is used in food as a gelling agent and as a source of beneficial dietary fiber, used in fillings, medicines, and sweets, and as a stabilizer in fruit juices and milk drinks. Peels of two Guinean mango varieties (Ceni and Springfield) has reportedly 24.5% and 22.3%» of pectin for Ceni and Springfield varieties, respectively [Kratchanova M, Benemou C, Kratchanov C. On the Pectic Substances of Mango fruits. Carbohydrate Polymers 1991, 15, 271-282]. Mango peels of Pakistan variety were also reported to have 21.0% pectin yield at optimum conditions investigated [Rehman ZU, Salariya AM, Habib F, Shah WH. Utilization of Mango Peels as a Source of Pectin. Journal Chemical Society of Pakistan 2004, 26(1), 73-76]. Similar findings are also obtained in other studies [Srirangarajan AN and Shrikhande AJ, Mango peel waste as a source of pectin. Current Sciencel916, 45, 620- 621 ; Tandon DK and Garg N, Mango waste: A potential source of pectin, fiber, and starch. Indian Journal of Environmental Protection 1999, 19, 924- 927; Tandon DK, Kalrat SK, Singh BP, and Garg N, Characterization of pectin from mango fruit waste. Indian Food Packer 1991, 45, 9- 12; Beerh OP, Raghuramaiah B, and Krishnamurthy GV, Utilization of mango waste: Peel as a source of pectin. Journal of Food Science and Technology 1976, 13, 96-97; Berardini N, Fezer R, Conrad J, Beifuss U, Carle R, and Schieber A, Screening of mango {Mangiferaindica L.) cultivars for their contents of flavonol O- and xanthone C-glycosides, anthocyanins and pectin. Journal of Agricultural and Food Chemistry 2005a, 53, 1563- 1570; Berardini N, Knodler M, Schieber A, Carle R, Utilization of mango peels as a source of pectin and polyphenolics. Innovative Food Science and Emerging Technologies 2005b, 6, 442- 452].
Furthermore, mango peels are proven to be a good source of bioactive compounds. Various studies showed that it contains bioactive compounds such as polyphenols (33.31-73.88 mg/g powder by alcohol extraction and 54.67-109.7 mg/g powder by acetone extraction), carotenoids (365-3,945 μg/g powder), vitamin C (188-392 μg/g powder), and vitamin E (205-509 μg/g peel powder) [Ajila CM, Naidu KA, Bhat SG, Prasada Rao UJS. 2007b. Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry 105, 982-988]. Polyphenolics were reportedly extracted from mango {Mangifera indica L. cv.'Tommy Atkins') peels and characterized by high-performance liquid chromatography/electrospray ionization mass spectrometry [Berardini N, Carle R, and Schieber A, Characterization of gallotannins and benzophenone derivatives from mango {Mangiferaindica L. cv. F Tommy Atkins) peels, pulp and kernels by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 2004,18, 2208-2216]. Eighteen gallotannins compounds and five benzophenone derivatives were detected in said mango peels which were tentatively identified as galloylated maclurin and iriflophenone glucosides. Gallotannins quantified by the rhodanine assay amounted to 1.4 mg/g dm in the peels (expressed as gallic acid). In addition, the antioxidative capacity of the extracts from mango peels exceeded that of mangiferin and quercetin 3-O-glucoside, respectively, thus demonstrating mango peels to be a suitable source of health-beneficial compounds. The amount of polyphenols compounds in the extracts of mango peels indicates a good correlation to its antioxidative capacity and said observations were confirmed by other studies, although, interestingly, different varieties of Mangifera indica L. An cardiacea, exhibited different characteristics and properties as well [Berardini et al, 2005 and 2005b cited above; Kim H, Moon JY, Kim H, Lee DS, Cho MJ, Choi HK, Kim YS, Mosaddik A, Cho SK, Antioxidant and antiproliferative activities of mango {Mangiferaindica L.) flesh and peel. Food Chemistry 2010, 121, 42SM-36; Larrauri JA, Ruperez P, and Saura-Calixto F, Mango peels fibres with antioxidant activity. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A 2007, 205, 39^12; Schieber A, Berardini N, and Carle R, Identification of flavonol and xanthone glycosides from mango {Mangifera indica L. cv. Tommy Atkins) peels by high-performance liquid chromatography-electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry 2003, 51, 5006-5011]. In a related invention by Taboada and Siacor (2012), in which a patent application is filed simultaneously with this invention, the mango peels were treated in an integrated process to obtain a composition, referred to as mango peel powder (MPP), and characterized by its proximate analysis as shown in Table 1, and its bioactive components, more specifically, its total polyphenolic and anthocyanin content, as shown in Table 2 below:
Table 1. Proximate analysis of the MPP composition.
Parameter Mango Peel Powder
(MPP, %)
Moisture 4-7
Ash 4-7
Protein 3-5
Fat/Oil 18-23
Crude Fiber 15-18
Carbohydrate 40-56
Table 2. Total polyphenol and anthocyanin estimates of MPP.
Bioactive compounds MPP
Total Polyphenols (TP) content 50-120
(mg/g dry powder)
Total Monomeric Anthocyanins (TMA) 1 ,800-3,400
content (mg/g dry powder)
Said composition shows a considerable amount of fats/oils, which is an important composition, derived thereof and also crude fiber and carbohydrates. The latter two components are the sources of dietary fibers, sugars, and polysaccharides which have reportedly good health benefits. On the other hand, mango peel powder also contains 130 high total polyphenol content which is attributed to its good antioxidant and antimicrobial activities.
Sources of Pectin
Beet pulp was tapped as source of pectin in a patent US 5,071,970 by Le Grand and 135 Stevens (1990). In said patent, beet pulp was reduced to small particle size and hydrolyzed in HCl at a low temperature for a long time and then peptized in hot water at 60-70°C for about one hours to produce an aqueous pulp slurry that is screened to recover the liquid which is filtered and mixed with aluminum chloride to lower the pH about 0.1 pH unit to the range of 1.8-2.25 pH. Ammonium hydroxide is then added to 140 raise the pH to about 4.0-4.5 to form an aluminum pectinate precipitate, which is washed with an acidified alcoholic liquid to produce high-to-medium methoxyl pectin which is separated and dried to a stable powder. Waste streams are converted to animal feed or are recovered and recycled.
145 A EU patent 0664300 or US 6,143,346 by Glahn (1994) relates to pectin compositions and processes for preparing the same, obtained from lime, lemon, grapefruit, and orange. Said pectin composition has a high degree of esterification greater than 60% and a ratio of calcium sensitive pectin to the sum of calcium sensitive pectin and non-calcium sensitive pectin greater than 0.65.
150
A patent WO 00/24921 by Banister et al. (1998) relates to methods and reagents for preparing pectin from tomato, banana, and orange, especially the high molecular weight pectin having a high methoxyl content which can form a gel or a viscous solution in the presence of polyvalent metal ions such as calcium ions.
155
A patent US 6,787,177 by Crandall and McCain (2000) also revealed a process for extracting pectin from waste hull/hypocotyl streams during soybean processing. In said process, a soy pectin material was obtained comprising about 40% wt anhydrous galacturonic acid and about 8%wt protein. Chemical extraction agents in addition to 160 or in conjunction with heat and agitation are used to extract pectin from the waste streams. The pectin is then precipitated in alcohol, washed and dried. Yield reported was 5.6% of pectin material. A patent application US 2009/01 10798 by Gusek et al. (2006) pertains to a process for obtaining pectin from a group of pectin-containing materials such as citrus fruit, apple, sugar beet, sunflower soybean, and mixtures thereof, comprising the treatment of said materials in aqueous medium with cellulase and hemicellulase enzymes, to release pectin from said pectin-containing materials, thereby forming a pectin solution.
High-quality pectins may be extracted from pectin-containing plant materials with microwave energy under pressure as described in a patent WO 00/65929 by Fishman and Chau (1999). The pectin obtained is characterized by increased molecular weight, size and intrinsic viscosity when compared to pectin extracted by conventional heating techniques.
A patent US 4,686,187 by Sakai and atsuragi (1981) revealed a different process for preparing pectin by subjecting a plant tissue containing pectic substances, such as Citrus unshiu and Citrus natsudaidai to the action of microorganism, which possesses an activity liberating pectin from a plant tissue, or of a culture broth or processed material thereof to liberate pectin from said plant tissue and subsequently recovering the pectin. Microorganisms used in said process belongs to the genus Endomyces, Endomycopsis, Saccharomyces, Shizosaccharomyces, Pichia, Hansenula, Debaryomyces, Hanseniaspora, Torulopsis, Candisa or Kluyveromyces. Although such a process is novel, it results in very low yield (up to 9% only) of the pectic material.
Recovery methods of pectin
190 The processes for preparing pectin are well-known, as are the many uses for this product composition. In general, the typical pectin processes include the following steps:
(1) Acid extraction at low pH of the plant starting material containing pectin,
(2) Purification of the liquid extract, and
195 (3) Isolation of the extracted pectin from the liquid.
In the first step, the pectin-containing material, which is usually a plant material, is treated with dilute acid solutions such as nitric, sulfuric, hydrochloric, or other inorganic or organic acids to remove the pectin from the cellulose components of the
200 material. The commonly used plant starting materials are citrus peels from juice production and apple pomace from apple juice and cider production. Other plant sources such as orange peels, sugar beet (before or after sugar extraction), beet pulp, sunflower heads (after the removal of seeds), mango peels, and other vegetables or waste products from plants, are also considered in the prior art. Extraction conditions
205 are selected such that a majority of the pectin molecules contained in the plant material is extracted and transferred to the extracting medium. In many cases as reported in the prior art, the quantity and quality of the extracted pectin depends on the raw material source and the selection and control of the extraction conditions such as pH, temperature and extraction time.
210
After the acid extraction step, a mixture containing the pectin-containing liquid and the spent plant material is formed. This mixture is then subjected to further purification, which is the second step herein, in which the solid plant material is removed by filtration, centrifugation, or other conventional separation steps. The 215 extract can, optionally, be further purified by ion-exchange, adsorption, and concentrated by evaporation of part of the water. Alternatively, the purification step can be carried out by reverse osmosis, concentrating and purifying the extract in the same step.
220 The pectin in the acid extract can also be isolated by reacting with aluminum salts after adjusting the pH. The aluminum pectinate gel thus formed is treated with alcohol/acid mixture to wash out the aluminum salt and transformed the pectin into pectic acid. The pectic acid can then be neutralized and a substantial amount of the water is removed by washing with slightly alkaline alcohol.
225
More commonly, the pectin is isolated by treating the pectin solution with appropriate alcohol to render the pectin insoluble in the ensuing blend of alcohol and water. Any alcohol or other organic solvent miscible with water can be used, most often ethanol, methanol, or isopropyl alcohol. The insolubilized pectin is separated from the 230 alcohol/water mixture by appropriate means such as filtration, centrifugation, etc.
The resulting pectin is dried and milled to the desired particle size.
Pectins produced industrially are made up primarily of polygalacturonic acid chains in which rhamnose may be found. Natural sugars may be attached to the rhamnose
235 units. The anhydrogalacturonic acid makes up at least 65% of the dry matter in commercial type pectins. The galacturonic acids are partly esterified with methyl alcohol. According to convention, pectins with more than 50% of the carboxylic acid groups esterified with methyl alcohol are referred to as high methoxyl pectins, having a corresponding degree of esterification (% DE) of greater than 50%; whereas pectins
240 with less than 50% of the carboxylic groups esterified with methyl alcohol are called low methoxyl pectins, with corresponding degree of esterification (% DE) of less than 50%.
The extract as obtained by the commercial production is composed of those molecules 245 that are soluble under the conditions of pH, temperature, and incubation time used during the extraction. The extract is composed of a mixture of molecules which differ according to molecular weight, distribution of molecular weight, and degree of esterification.
250 Recovery of polyphenolic compositions from plant sources
Two alternative processes for the combined recovery of pectin and polyphenols, were also developed, which can easily be integrated in an existing pectin production process [see Berardini et ai, 2005b cited above]. In said alternative process, the alcoholic precipitation of pectin is integrated in the recovery of polyphenols by using 255 an adsorber resin, combined with polyphenolic elution with methanol and its subsequent evaporation and lyophilization. Furthermore, a patent US' 2002/0187207 by Pascale et al. (2002), which is similar to the process by Berardini et al. (2005b) revealed a method for extracting, fractionating, and purifying polyphenolic compounds originating from fresh plant sorting deviations using a high adsorption and elution performance resin.
In another invention described by a patent US 5,932,623 by Tanabe et al. (1995), a process was developed for the production of fruit polyphenols from unripe Rosaceae fruit. Said process provides fruit polyphenols obtained by subjecting the unripe fruits of Rosaceae such as apples to pressing and/or extraction and then purifying the resulting juice or extract. The polyphenolic compositions derived herein are claimed to be an antioxidant, a hypotensive agent, an antimutagenic agent, an antiallergic agent and an anticarcinogenic agent.
Brief description of drawings
Figure 1 shows a simple process flow diagram of the integrated process in the treatment of mango wastes of fruit processing described fully in a related invention, whereby the immediately resulting compositions in this process are indicated, namely: mango peel powder (MPP), mango seed kernel powder (MSKP), mango seed husks (MSH) or mango seed husk powder (MSHP), and the corresponding defatted or oil- extracted compositions from such compositions above. In addition, the corresponding fat/oil extracts from the plurality of compositions can also be in pure or combined form.
Figure 2 shows a process flow diagram which is a continuation of the integrated process in the treatment of mango wastes of fruit processing as shown in Figure 1, wherein process steps are added to treat further the defatted mango peel powder (MPP*) to obtain the mango pectin and the polyphenolic compositions.
In a related invention mentioned earlier, a simplified integrated process is developed as illustrated in Figure 1 , in which mango {Mangifera indica L. Anacardiacea) peels, together with mango seeds, are treated instantaneously and efficiently. Among the 290 resulting compositions from the said invention, are the compositions derived from mango peels, which are relevant to the invention herein as follows:
1. A composition referred to as mango peel powder (MPP), which is obtained by treating mango {Mangifera indica L. Anacardiacea v. Philippine) peels, characterized by its proximate analysis: moisture 4-7%, ash 4-7%, protein 3-5%,
295 fat/oil 18-23%, crude fiber 15-18%, and carbohydrate 40-56%.
2. A composition referred to as defatted mango peel powder (MPP*), characterized in that said composition is derived from the mango peel powder (MPP) obtained earlier in the integrated process of the said invention.
3. A composition referred to as mango peel oil extract, characterized in that said 300 composition is composed mainly of fats/oils derived from the mango peel powder
(MPP) obtained earlier in the integrated process of the said invention; and
4. A composition referred to herein as polyphenolic concentrate A, characterized in that said composition contains relatively very high concentrations of polyphenolic compounds derived from the mango peel powder (MPP), which is obtained earlier
305 in the integrated process of the said invention.
The Invention
The object of the invention is the improved process in the recovery of pectin and polyphenolic compositions, which can be combined with the integrated process, 310 which is the object of the related invention described in Figure 1 herein. The said improved process is comprised of the following steps:
(a) Acid hydrolysis of the pectin-containing material, which is the defatted mango peel powder (MPP*), at low pH range of pH 1.5-3.5 and temperature of 60- 90°C for about 30-120 minutes,
315 (b) Separation of the filtrate or liquid extract resulting in step (a) from the spent mango peel powder, by simple decantation after settling of the spent MPP* or by simple filtration using cheesecloth, or a combination of these two steps,
(c) Alcoholic precipitation of pectin from the filtrate or liquid extract obtained in step (b), combined with mixing-settling processes, whereby ethanol or
320 methanol is employed, preferably ethanol at a volumetric ratio of 1 :5
(ethanohfiltrate),
(d) Purification of the alcoholic solution obtained in step (c) after separation of the wet pectin precipitate, preferably combined with the recovery of the alcohol from the alcoholic solution obtained during the said process step (c), and 325 recycling said alcohol back to process step (c), and
(e) Further drying and milling of the wet pectin precipitate obtained in step (c).
The improved process in the recovery of pectin and polyphenolic compositions, which is the object of this invention, is characterized in that the said improved process:
330 i. employs the defatted mango peel powder derived from the mango peel powder (MPP), both of which are obtained in the integrated process of a related invention,
ii. allows the recovery of pectin with a galacturonic acid content of 70% or higher and high methoxyl content corresponding to a degree of
335 esterification of 65% or greater,
iii. results in pectin yield of 30% or higher,
iv. results in the efficient use of alcohol as precipitating agent for pectin, v. allows the use of the combined method of purification and alcohol recovery in the preparation of polyphenolic composition.
340
In this invention, pectin yield is defined as the amount of pectin obtained based on the amount of defatted mango peel powder used as starting material for the process. The degree of esterification (% DE) of pectin is defined as the number of methyl-esterified galacturonic acid units expressed as a percentage of the total galacturonic acid in the
345 pectin molecule obtained. Further, pectin content is also expressed in terms of galacturonic acid content, using said galacturonic acid as standard.
In this invention, one relevant resulting composition obtained in the integrated process discussed in the related invention and illustrated in Figure 1, that is the defatted 350 mango peel powder (MPP*), is further treated to obtain a plurality of compositions derived thereof. As shown in Figure 2, the defatted mango peel powder (MPP*) undergoes further acid hydrolysis in process step 8 to extract pectin. Two dilute acid solutions were considered in this process step, namely: sulfuric acid or hydrochloric acid, which are reported to give good pectin recovery. Acid hydrolysis of the defatted 355 mango peel powder (MPP*) at low pH, preferably at pH 1.5-3.5, more preferably at pH 1.5-2.5, and most preferably at 1.5, using either dilute sulfuric acid or hydrochloric acid solution, but preferably hydrochloric acid solution is employed. Furthermore, a ratio of defatted mango peel powder (MPP*), which is the pectin- containing material, to water of 1 :10 to 1 :40 (w:v) is employed during said process, preferably at a ratio of 1 : 10— 1 :30, more preferably at a ratio of 1 :10-1 :20, and best at a ratio of 1 : 15. The hydrolysis step is carried out by heating the mixture at 60-90°C, preferably 70-90°C, more preferably at 80-90°C and best at 80°C to facilitate faster and more efficient pectin extraction from the defatted mango peel powder for about 30 to 120 minutes. Acid hydrolysis was preferably done at an incubation time of 60- 120 minutes, more preferably at 90-120 minutes, and best at 120 minutes.
The resulting mixture is then filtered in process step 9 to separate the filtrate and the spent defatted mango peel powder (spent MPP*). In this process step, simple decantation of the filtrate after a few minutes of settling of the spent MPP* works very well, especially that the filtrate has an increased viscosity with increasing amount of pectin extracted; however, the use of a simple filter cloth is also efficient and quick as the spent MPP* is easily removed by then. Thus, a combination of a simple settling-decantation-filtration process step to separate the filtrate (liquid extract) from the spent solids is the most preferable step as this allows the full recovery of the said spent solid (mango peel powder) for recycling or further use. While the collected spent MPP* is dried and milled in process step 11 to obtain the dried and milled spent MPP* for further use, e.g. as ingredient in animal feeds, the filtrate undergoes alcoholic precipitation, mixing and settling in process step 10; after which the obtained wet pectin precipitate is further dried and milled in process step 11, to further obtain an important composition herein which is the mango pectin powder. During alcoholic precipitation, ethanol or methanol can be used. In this invention, ethanol is preferred as it is acceptably food-grade. After addition of appropriate quantities of alcohol, employing a volumetric ratio of 1 :5 (ethanohfiltrate), that is, for every 1 liter of filtrate, about 200 mL of ethanol (95% pure) is used, the mixture is then stirred thoroughly for a few minutes, during which time the pectin gel is visibly formed in the mixture. After which, the resulting pectin precipitate (which is semi-solid, having a gel-like form) is allowed to settle for a few minutes. This pectin gel-like material is then withdrawn as wet pectin precipitate. This is further dried and milled to the desired particle size in process step 11 to obtain the dry mango pectin powder. On the other hand, the alcoholic solution obtained in process step 10 is another important composition, which is an extract with high polyphenol concentrations. This solution may be subjected to a further purification step in process step 12, which may
395 include alcohol recovery, to obtain a more concentrated composition of polyphenolics. The purification step may involve ion-exchange, adsorption or simple evaporation of the alcohol at reduced pressure. The alcohol recovered in this process step is collected and recycled back to process step 10 where it is used again for the alcoholic precipitation-mixing-settling process. An appropriate alcohol such as
400 ethanol or methanol may be used and an alcohol make-up may be needed in process step 10, to ensure the favorable conditions for the said process step. The concentrate obtained after process step 12 is another important composition, referred to herein as polyphenolic concentrate, derived after the purification of the alcoholic solution and this said composition is characterized by its relatively very high concentration of
405 polyphenolics.
EXAMPLES
410 Example 1. Recovery of pectin from mango peel powder (MPP)
Pectin was extracted from the defatted mango peel powder (MPP) obtained by the integrated process described in a related invention. The extraction process employs the acid hydrolysis and alcoholic precipitation methods. A known amount of defatted MPP is mixed with water at different weight ratios (1 :10-1 :40) and the pH of the
415 mixture was adjusted to a certain pH point (1.5-3.5) by adding a dilute solution of acid (using 0.1N sulfuric acid or 0. IN hydrochloric acid). The resulting mixture was stirred and heated at a certain temperature (60-90°C) for different time periods (30- 120 minutes). After which, the mixture was allowed to cool down, during which time, the spent solids were also settled down. When the mixture has cooled down to
420 be conveniently handled, the filtrate is decanted to another vessel. Then, the spent solids together with the remaining adhering filtrate is further filtered using an ordinary filter or alternatively using cheesecloth, to fully separate the filtrate from the spent solids (mango peel powder). The filtrate collected in another vessel was further mixed with ethanol (95% pure) at a certain volumetric ratio of 1 :5 (ethanokfiltrate),
425 and mixed thoroughly to precipitate the pectin. The mixture was allowed to settle the pectin precipitate, then, filtered through an ordinary filter to fully separate the pectin precipitate and the alcoholic filtrate. Washing of the wet pectin precipitate is done using known aliquot amounts of ethanol. The wet pectin precipitate was then dried, and milled to produce the powdered mango pectin. Some quantities of pectin is set
430 aside for further analysis in terms of its galacturonic acid content (% Gal A) by standard methods and yield on the basis of dried defatted mango peel powder sample used. Further, the obtained pectin composition is analyzed for its degree of esterification (%DE) according to the procedures described herein [Singthong J, Cui SW, Ningsanond S, Goff HD. Structural characterization, degree of esterification and
435 some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin.
Carbohydrate Polymers 2004, 58, 391-400]. On the other hand, the alcoholic filtrate after alcoholic precipitation was collected and analyzed for its total polyphenol (TP) and total monomeric anthocyanin (TMA) contents as described herein [Wolfe K, W X, Liu RH, 2003. Antioxidant activity of apple peels. Journal of Agricultural and
440 Food Chemistry 2003, 51 , 609-614; Ajila CM, Naidu KA, Bhat SG, Prasada Rao UJS, Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry 2007, 105, 982-988; Vieira FGK, Borges GDS, Copetti C, Di Pietro PF, Nunes EDC, Fett R, Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Scientia Horticulturae 2011, 128, 261- 266].
Table 3 below shows some selected results at different operating conditions during acid hydrolysis and alcoholic precipitation of pectin from the defatted mango peel powder. Experimental trials and analysis were done in triplicates.
Table 3. Yields and % DE of pectin at different conditions during recovery process.
Sample Acid pH Sample: Water Pectin Yield Degree of Esterification
Trial used Ratio (w:v) (%, ave) (% DE, ave)
1 H2S04 2.5 1 :40 Xxx Xxx
2 H2S04 2.5 1 :30 XXX Xxx
3 H2S04 2.5 1 :20 28.87 XXX
4 HC1 2.5 1 :20 34.80 70.86
5 HC1 1.5 1 : 15 36.36 73.70
6 HC1 1.5 1 : 10 23.00 61.35
Results showed that a notably high yield of 36.36% pectin was obtained when an MPP:water volumetric ratio of 1 : 15 and hydrochloric acid at pH 1.5 were employed during acid hydrolysis at 80°C for 120 minutes. Good yields of pectin were also obtained when an MPP:water volumetric ratio of 1 :20 was employed at the same conditions of pH, temperature, and incubation period.
Example 2. Analysis of the Collected Alcoholic Filtrate after Pectin Extraction
The alcoholic filtrate obtained after filtration of pectin was analyzed for its total polyphenol (TP) and total monomelic anthocyanin (TMA) contents according to the procedures described earlier. Results in Table 4 showed that the filtrate contains notably high contents of total polyphenols (TP) ranging from 850-1,350 mg per liter of alcoholic filtrate, but has negligible amounts of total monomeric anthocyanins (TMA). The results suggest that during pectin extraction, the anthocyanins initially present in the mango peel powder may have gone with the pectin precipitate, however, this is not the case for polyphenols. Results indicate that the alcoholic filtrate obtained after pectin extraction and precipitation is a good source of polyphenolic substances, rendering it a good ingredient in nutraceuticals, functional foods, pharmaceuticals, and cosmetic applications, and therefore, is a valuable composition resulting from this invention.
Table 4. Total polyphenol and monomeric anthocyanin estimates of alcoholic filtrates
Sample Trial Total Polyphenolics (TP) Total Monomeric Anthocyanin (TMA)
(mg/L filtrate) (mg/L filtrate)
1 1,314.04 negligible
2 868.39 negligible
3 794.22 negligible
4 1 ,222.20 negligible
Example 3. Analysis of the Spen Mango Peel Powder after Pectin Extraction The spent mango peel powder collected after pectin extraction was collected and further analyzed for its proximate analysis by standard methods [AO AC, 2000] and its remaining total polyphenol contents by the methods described earlier. Results in Table 5 shows that (further explanations) ....
In addition, the spent mango peel powder still contains a considerable amount of polyphenolics, about 45-60 mg per gram of spent material, such that said composition could still be a good source of such bioactive compounds.
Table 5. Proximate analysis of spent mango peel powder after recovery of pectin.
Sample Trial Proximate Analysis (%)
Moisture Ash Protein Fat/Oil Crude Fiber Carbohydrates
A 88.63 0.31 Xx negligible Xx Xx
B 90.54 0.24 Xx negligible Xx Xx
C 90.39 0.24 XX negligible XX Xx
Table 6. Total polyphenol estimates of spent mango peel powder.
Sample Trial Total Polyphenolics (TP)
(mg/g spent MPP)
A 47.67
B 48.36
C 57.61

Claims

495 1. A process for the recovery of pectin and polyphenolic compositions from mango (Mangifera indica L. Anacardiacea) peels, comprising the following steps:
(a) Acid hydrolysis of the pectin-containing material, which is the defatted mango peel powder, at low pH and at a temperature of 60-90°C for
500 about 30-120 minutes,
(b) Separation of the liquid extract resulting in step (a) from the spent mango peel powder, by simple decantation after settling of the spent MPP* or by simple filtration using cheesecloth, or a combination of these two steps,
505 (c) Alcoholic precipitation of pectin from the filtrate or liquid extract obtained in step (b), combined with mixing-settling processes, whereby an alcohol is employed, preferably at a volumetric ratio of 1 :5 (ethanohfiltrate),
(d) Purification of the alcoholic solution obtained in step (c) after 510 separation of the wet pectin precipitate, preferably combined with the recovery of the alcohol from the alcoholic solution obtained during the said process step (c), and recycling said alcohol back to process step (c), and
(e) Further drying and milling of the wet pectin precipitate obtained in 515 step (c),
characterized in that the said improved process:
i. employs the defatted mango peel powder derived from the dried mango peel powder (MPP), both of which are obtained in the integrated process of a related invention,
520 ii. allows the recovery of pectin with a galacturonic acid content of 70% or greater and high methoxyl content corresponding to a degree of esterification of 65% or higher,
iii. results in pectin yield of 30% or higher,
iv. results in the efficient use of alcohol as precipitating agent for pectin, 525 v. allows the use of the combined method of purification and alcohol recovery in the subsequent preparation of the polyphenolic composition.
2. A process in Claim 1, in which the acid hydrolysis step is carried out using dilute sulfuric or hydrochloric acid solutions, preferably dilute hydrochloric
530 acid solution.
3. A process in Claim 1, in which the acid hydrolysis step is carried out at a pH range of 1.5-3.5, preferably at pH 1.5-2.5, and best at pH 1.5.
4. A process in Claim 1 in which the temperature during acid hydrolysis is at 60- 90°C, preferably at 70-90°C, more preferably at 80-90°C, and best at 80°C.
535 5. A process in Claim 1 in which the hydrolysis incubation time is done for 30-
120 minutes, preferably at 60-120 minutes, more preferably at 90-120 minutes, and best at 120 minutes.
6. A process in Claim 1 wherein a ratio of pectin-containing material to water of 1 : 10 to 1 :40 (w:v) is employed during the said process, preferably at a ratio of
540 1 :10 - 1 :30, and more preferably at 1 :20, and best at 1 : 15;
7. A process in Claim 1, in which ethanol or methanol is used in alcoholic precipitation, and more preferably ethanol.
8. A process in any Claims 1-7 in which the alcohol used is preferably at a volumetric ratio of 1 :5 for the filtrate:alcohol during alcoholic precipitation.
545 9. A process in any Claims 1-8 in which the resulting pectin and spent mango peel compositions are in powder form.
10. A process in any Claims 1-9 in which defatted mango peel powder from mango (Mangifera indica L. Anacardiacea) of any Philippine variety is used.
11. A composition which consists of pectin material characterized in that said 550 composition is obtained from the defatted mango peel powder by the improved process, which yields pectin at 30% or greater, of which pectin is further characterized by its galacturonic acid content of 70% or greater and its degree of esterification of 65% or higher.
12. A composition which consists of polyphenolic components characterized in 555 that said composition is obtained subsequently from the recovery of pectin from defatted mango (Mangifera indica L. Anacardiacea) peel powder by the improved process, and further characterized by its relatively high content of polyphenolic compounds.
13. A composition which is the spent defatted spent mango peel powder 560 characterized in that said composition is derived from the recovery of pectin and polyphenolic compositions from the defatted mango peel powder by the improved process.
14. A composition of any Claim 1 1-13, in which mango (Mangifera indica L.
Anacardiacea) of any Philippine variety peels are used.
565 15. The use of composition in any Claim 12-14 as antioxidant agent.
16. The use of compositions in any Claim 12-14 as antimicrobial agent.
17. The use of composition in any Claim 11-14 as ingredient for food, feed, and functional food applications.
18. The use of composition in any Claim 1 1-14 as ingredient in nutraceutical 570 applications.
19. The use of composition in any Claim 1 1-14 as ingredient in cosmetic applications.
20. The use of composition in any Claim 1 1 -14 as ingredient in pharmaceutical applications.
PCT/PH2013/000009 2012-03-22 2013-03-15 Preparation of pectin and polyphenolic compositions from mango peels WO2013141723A1 (en)

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CN105998109A (en) * 2016-06-24 2016-10-12 贺州学院 Mango seed polyphenol extract and preparation method thereof
CN106138130A (en) * 2016-07-26 2016-11-23 贺州学院 A kind of mango core chromocor extract and preparation method thereof
CN112914012A (en) * 2021-01-29 2021-06-08 广西壮族自治区农业科学院 Extraction method and application of bonded aroma substances in mango peel
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