Biochemical profile, nutrients and microbiological quality of mango epicarp and kernels

نوع مقاله : پژوهشی اصیل

نویسندگان
10.48311/fsct.2025.115664.0
چکیده
 Background

Livestock production is faced with the problem of the high cost of imported concentrates. It is essential to look for alternative feed resources that will ensure the long-term sustainability of the sheep sector or provide solutions to adequately cover feed requirements and guarantee the development and sustainability of the sector.

Aims:

The aim of this study was to characterize mango pericarp and kernel, two mango by-products, with a view to their valorization in animal feed.

Instruments & Methods:

Mature mangoes were collected in Korogho region. The pericarp and kernel were dried and ground for physico-chemical and microbiological analysis.

Findings:

The kernel and pericarp were rich in lipid and protein, potassium, calcium, phosphorus, iron, magnesium and zinc. The lipid and protein contents of the kernel were higher than those of the pericarp, with respective contents of 3.15 ± 0.01 g/100 g and 4.61 ± 0.05 g/100 g for the kernel, compared with 0.83 ± 0.02 g/100 g and 0.95 ± 0.01 g/100 g. Phenolic compounds were more concentrated in the almond. In addition, all the 100 mg/ml extracts, compared with the vitamin C extract, showed a percentage inhibition of less than 50%. Both samples showed almost similar antioxidant activity at. All the micro-organisms tested were absent from the samples, with the exception of aerobic mesophilic germs and Bacillus. However, the loads of these two micro-organisms were below the EC-2025 standard.

Conclusion:

Mango by-products could be used as an alternative in the formulation of animal feed.

Keywords: Mango, pericarp, almonds, nutritional potential, antioxidant
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Biochemical profile, nutrients and microbiological quality of mango epicarp and kernels

نویسندگان English

KOUAME KOHI ALFRED
TOURE MAMADOU
BOUATENIN Koffi MAIZAN JEAN-PAUL
TRAORÉ Lassina
KOUSSEMON MARINA
چکیده English

 Background

Livestock production is faced with the problem of the high cost of imported concentrates. It is essential to look for alternative feed resources that will ensure the long-term sustainability of the sheep sector or provide solutions to adequately cover feed requirements and guarantee the development and sustainability of the sector.

Aims:

The aim of this study was to characterize mango pericarp and kernel, two mango by-products, with a view to their valorization in animal feed.

Instruments & Methods:

Mature mangoes were collected in Korogho region. The pericarp and kernel were dried and ground for physico-chemical and microbiological analysis.

Findings:

The kernel and pericarp were rich in lipid and protein, potassium, calcium, phosphorus, iron, magnesium and zinc. The lipid and protein contents of the kernel were higher than those of the pericarp, with respective contents of 3.15 ± 0.01 g/100 g and 4.61 ± 0.05 g/100 g for the kernel, compared with 0.83 ± 0.02 g/100 g and 0.95 ± 0.01 g/100 g. Phenolic compounds were more concentrated in the almond. In addition, all the 100 mg/ml extracts, compared with the vitamin C extract, showed a percentage inhibition of less than 50%. Both samples showed almost similar antioxidant activity at. All the micro-organisms tested were absent from the samples, with the exception of aerobic mesophilic germs and Bacillus. However, the loads of these two micro-organisms were below the EC-2025 standard.

Conclusion:

Mango by-products could be used as an alternative in the formulation of animal feed.

Keywords: Mango, pericarp, almonds, nutritional potential, antioxidant

کلیدواژه‌ها English

Mango
pericarp
almonds
nutritional potential
antioxidant
[1]   A. Mankor, Consommation urbaine de viande en Afrique de l’Ouest : l’exemple de Dakar. Article in Le Dossier Évolution du secteur de l’élevage Ouest Africain, in Grain de sel N°46-47, p. 1617, mars-août 2009.
[2] FAO (Organisation des Nations Unies pour l’Alimentation et l’Agriculture), Consommation de viande. Département de l’agriculture et de la protection des consommateurs, Production et Santé animale.http://www.fao.org/ag/againfo/themes/fr/meat/b ackground.html (10/05/2018)
[3]F. A. Kouassi,  V. Majorein, I.J. Ipou, Y. C. Y. Adou, K. Kamanzi, Alimentation des ovins des marches de vente de bétail dans la ville d’Abidjan, Côte d’Ivoire, Agronomie Africaine 22 (2010) 77 – 84.
[4]  T. Kiendrébéogo, S. Hamadou, L. Mopaté, C.Y. Kaboré-Zoungrana, Typologie des élevages porcins urbains et périurbains de Bobo-Dioulasso (Burkina Faso), Revue Africaine de Santé et de Productions Animales (RASPA) 6 (2008) 205-2012.
[5]   FAO, Principaux fruits tropicaux - Compendium statistique 2018. Rome, 2020.
[6]  G. Kansci, B.B. Koubala, I.M. Lape, Effect of ripening on the composition and the suitability for jam processing of different varieties of mango (Mangifera indica), African Journal of Biotechnology 2 (2003) 301-306
[7] F.J.A. Ekorong, G. Zomegni, S.C.Z.Desobgo, R. Ndjouenkeu, Optimization of drying parameters for mango seed kernels using central composite design, Bioresources and Bioprocessing 5 (2015) 2-8
[8] AOAC, Official methods of analysis. Association of Official Analytical Chemists Ed. Washington DC,  684p, 1990
[9] D. Bernfeld, Amylase â and á. In : Method in Enzymology (Colowick S.P. and Kaplan N.O., Eds.), Academic Press, New York, pp. 149-154, 1995.
[10] AFNOR (Association Française de Normalisation), Recueil de normes françaises, corps gras, graines oléagineuses, produits dérivés, AFNOR Ed, Paris, 527 p, 1986.
[11]  H.H.Taussky, E. Shorr, A microcolorimetric method for the determination of inorganic phosphate. Journal of Biological Chemistry. 202 (1993) 675 685.
 [12]  V.L.Singleton, R. Orthofer, R.M. Lamuela-Raventos, Analysis of total phenols and other oxidant substrates and antioxidants by means of Folin Ciocalteu reagent, Methods in Enzymology. 299 (1999)152- 178
[13]  A. Meda, C. E. Lamien, M.Romito, J. Millogo, O.G. Nacoulma, Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity, Food chemistry 91 (2005) 571-577.
[14]  M. Blois, Antioxidant determinations by the use of a stable free radical, Nature 181 (1958) 1199-1200.
 [15] R. Capita, M.C.B.Alonso-Calleja, M.C.Garcia-Fernandez, Assessment of Baird-Parker agar as screening test for determination of Staphylococcus aureus in poultry meat, Journal Microbiology. 39 (2001) 321-325.
[16]  D.A. Mossel, M.J. Koopman, E. Jongerius, Enumeration of Bacillus cereus in foods, Applied Microbiology. 15 (1967) 650-653.
[17]  S.M. Harmon, D.A. Kautter, J.T. Peeler, Comparison of media for the enumeration of Clostridium perfringens, Applied Microbiology. 21(1987) 922- 927
[18]R.S. Hendriksen, Laboratory Protocols Level 1: Training Course Isolation of Salmonella. A Global Salmonella Surveillance and Laboratory Support Project of the World Health Organization, 4th edn. Geneva: WHO, 2003.
[19] S. H. K. Chew, N. H. Bhupinder, A. A. Karim, A. Fazilah, Effect of fermentation on the composition of Centell asiatica teas,  American Journal of Food Technology, 6 (2011) 581-593.
[20]   F. N. A. Aryee, I. Oduro, W.O. Ellis W. J.J. Afuakwa J. J., The Physicochemical Properties of Flour Samples from the Roots of 31 Varieties of Cassava, Food Control 17 (2006) 16‑22.
[21]  A.K. Kouamé, Identification des dangers et des points critiques de contrôle pour la mise en place d’un système HACCP pour la production de l’attiéké en Côte d’Ivoire, Thèse unique de doctorat de l’Université Nangui Abrogoua, UFR des Sciences et Technologies des Aliments, Abidjan, Côte d’Ivoire, P 315, 2013.
[22]   N. Abbaspour, R. Hurrell, R. Kelishadi, Review on iron and its importance for human health, Journal Research Medecine Sciences 19 (2014) 164-74
[23] G.J. Judson, J.D McFarlane, Troubles minéraux dans le bétail au pâturage et utilité de l'analyse du sol et des plantes dans l'évaluation de ces troubles, Australian Journal of Experimental Agriculture 38 (1998) 707-723.
[24]  P.W. Mwaurah, S. Kumar, N. Kumar, A. Panghal, A.K. Attkan, V.K. Singh, M.K. Garg, Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products : A review, Comprehensive reviews in food science and food safety 19 (2020) 2421–2446.
[25] S. Yatnatti, D. Vijayalakshmi, R. Chandru, Processing and nutritive value of mango seed kernel flour, Current Research in Nutrition and Food Science Journal 2 (2014)170-175.
[26]  S. Sruamsiri, P. Silman, Nutritive value and nutrient digestibility of ensiled mango by-products, Maejo International Journal Sciences and Technology 3 (2009) 371-378.
[27] J.A.G. Azevêdo, F.S.C. Valadares, D.S. Pina, E. Detmann, R.F.D. Valadares, L.G.R. Pereira, N.K.P. Souza, S.L.F. Costa,  Intake, total digestibility, microbial protein production and the nitrogen balance in diets with fruit by-products for ruminants, Revista Brasileira Zootecnia, 40 (2011) 1052-1060.
[28]  J. Henauer, J Frei, Alimentation riches en fibres : L’importance des fibres pour les personnes souffrantes de paralysie,paraplegiker zentrum uniklink Balgrist, AG et CBA 3 (2008) 1-9.
[29]D. Vauzour, A. Rodriguez-Mateos, G. Corona, M.J. Oruna-Concha, J.P. Spencer, Polyphenols and human health: prevention of disease and mechanisms of action, Nutrients 2 (2010), 1106-1131.
[30] S. Mbaïhougadobé, A.C. Ngakegni-Limbili, T. Gouollaly, J.N. Koane, P. Ngaïssona, C.N. Loumpangou, J.M. Ouamba, Evaluation de l'activité anti-oxydante de trois espèces de plantes utilisées dans le traitement de la goutte au Tchad, Pharmacopée et médecine traditionnelle africaine 18 (2017), 28-35.
[31]  M.G. Trabera, G.R. Buettner, R.S. Bruno, The relationship between vitamin C status, the gut-liver axis, and metabolic syndrome Maret, Redox Biology 21 (2019) 1010