Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds

Abstract

Mango (Mangifera indica L.) is grown worldwide and widely accepted by consumers for its sweet taste and exotic flavor. During consumption and processing of mango, a large quantity of by-products in the form of peel and seeds are generated and generally discarded as waste. Mango waste generated at domestic and industrial levels requires attention and proper solution for its disposal and value addition. In recent past, mango seed kernels and peel have received a great attention, considering their nutritional and pharmaceutical importance. Mango seeds and peel contain a significant amount of proteins, fats, carbohydrates, and some specific bioactive compounds. The mango seed kernel contains 53.34 to 76.81% carbohydrates, 5.20 to 10.48% proteins, 9.84 to 18.0% fat/oil, and 0.26 to 10.60% crude fiber. Specifically, mango seed kernel is a remarkable source of phytochemicals having the potential to improve human health and prevent the growth of pathogenic microorganisms. Mango seed kernel possesses phytosterols, carotenoids, tocopherol, polyphenols (mangiferin, hesperidin, vanillin, penta-o-galloyl-glucoside, rutin, quercetin, kaempferol, etc.), and phenolic acids (gallic acid, caffeic acid, ellagic acid, ferulic acid, etc.). These phytochemicals are known for their high antioxidant, anticancer, antimicrobial, antidiabetic, and antiplatelet aggregation properties. Phytochemicals present in mango seed kernel showed antimicrobial activity against Staphylococcus aureus, Escherichia coli, Vibrio vulnificus, Candida albicans, and Xanthomonascampestris. This systematic review summarized the nutritional and bioactive compounds of mango seed kernel as a promising food and therapeutic agent including the methods and technologies used for the extraction of phytochemicals.