1.4 Secondary and derived products
a) Medicinal uses
Mango is one of the most recommended fruits to fight beriberi and to heal bronchial
diseases since a mixture of mango pulp and honey can be made at home to fight
bronchitis. Mango is an excellent depurative for the organism and it is recommended
for nervous people, to fight insomnia, to heal brain fatigue, mental depression
and as a laxative, besides it is very helpful to fight heartburn. It has excellent
results when used to eliminate kidney sand and to assist digestion. An infusion
can be made with mango leaves to heal molar ache, to affix weak teeth and to
eliminate pyorrhoea (pus from the gums). This infusion is very helpful to reduce
the inflammation of the throat when used for gargling. For those who practice
fasting, mango fasting is recommended since it provides a high amount of minerals
to the blood. Mango fasting can be extended up to two or three weeks always
under supervision. An extract can be made with mango skin and pulp, which is
very astringent. The pulp can be used to rub skin affected by scabies, although
it is not suggested for people who have delicate skin as this treatment might
cause rash. Mango is a good diuretic that helps to evacuate a high amount of
toxins through the urine (Grupo Agrícola Arcos, 1999).
Mangoes beyond being delicious and rich in vitamins, minerals and anti-oxidants,
contain an enzyme with stomach soothing properties similar to papain found in
papayas. These comforting enzymes act as a digestive aid and can be held partially
responsible for that feeling of contentment we experience during and after our
daily mango ritual. The mango tree yields a gum, tannin and a yellow dye. The
bark leaves and seeds are used to prepare a range of traditional medicines (Narasimhachar,
1979).
Mangoes are an excellent source of Vitamins A and C, as well as a good source
of Potassium and contain beta-carotene. Mangoes are high in fibre, but low in
calories (approx. 110 per average sized mango) fat (only 1 g) and sodium. Mangoes
are a good staple for your daily diet.
We all know the importance of fibre in our diets. If you are eating your mango-a-day,
irregularity is not a problem for you. It is a great prevention against constipation,
piles and spastic colon. Research has shown that dietary fibre has a protective
effect against degenerative diseases, especially heart disease, may help prevent
certain types of cancer, as well as lowering blood cholesterol levels. An average
sized mango can contain up to 40 percent of your daily fibre requirement. For
those are physically active, whether working out or constantly on the go, mangoes
are also a great way to replenish that lost potassium. A mango-based natural
product rich in antioxidant will be introduced in the market in 2001 year. Scientists
at the Pharmaceutical Chemistry Centre of Havana discovered this product in
Cuba. This product is supposed to be superior to any other existing antioxidants
in the global market. The advantages of this Cuban product are these two conditions:
1) No other product
has similar antioxidant potential,
2) Unlike other known compounds against oxidation such as vitamin E and C and
ß carotene, it doesn't have any pro-oxidant effect. It also serves as
nutritional supplement providing remarkable quantities of microelements like
selenium, copper and zinc.
b) By- products
During the processing of mango, peel and stone are generated as waste (40 to
50 percent of total fruit weight). They are rich in various nutrients and value-added
products could be obtained from them. Good quality jelly grade pectin (6.1 percent)
and edible fibre (5.4 percent) could be extracted from ripe mango peel. Acceptable
quality vinegar (5.2 percent acetic acid) and citric acid (20 g/kg peel) could
be obtained from mango peel through microbial fermentation. Mango peel having
low protein value (3.9 percent) is a poor quality animal feed. The peel could
be protein enriched more than five times (20 percent) by solid-state fermentation
using Aspergillus niger. Mango peel has lignocellulosic composition and hence
its complete break down is difficult. It's co-composting with cow dung in 3:1
ratio results in its successful biodegradation.
Mango kernel contains high amounts of fat and starch. The oil extracted from kernel is of good quality and could be used in cosmetic and soap industries. The kernel flour (starch) after mixing with wheat or maize flour is used in chapaties in India. About ten per cent alcohol could be obtained from mango kernel by co-culture fermentation. In food processing industries, various enzymes are invariably used for pulp liquefaction, juice clarification, etc. Enzymes such as cellulase and pectinase from mango peel and amylase from mango kernel could be produced by microbial fermentation.
Mango seed and kernel oil
Considerable variations occur depending on variety on average the dry stone
comprises 10 percent of the fruit weight, while the kernel makes up 75 percent
of the seed weight and contains, on average, 10 percent oil. It has been estimated
that in India alone some 30 000 tonnes of oil could be extracted from 4 million
tonnes of the total annual harvest of 7 million tonnes. Some mango kernel oil
has been commercially extracted in India with 150 tonnes being exported in 1976
rising to 850 tonnes in 1978.
The kernels are edible, have a protein content of about 9 percent and are eaten,
particularly in times of food scarcity. Oil is commercially extracted from the
kernels in India and finds use as a cocoa butter substitute. The cake remaining
after oil extraction is used in animal feed. Mango stones have to be dried,
usually in the sun, so reducing the kernel moisture content from about 48 percent
to 13 percent. Good drying is essential to prevent the growth of Aspergillus
niger and to avoid the development of FFA rancidity. FFA levels in raw stones
can rise from 2 percent to 7 percent after 20 days and to 46 percent after 120
days.
Oil extraction
Prior to oil extraction the mango kernels are sieved to remove foreign matter
and later broken in a hammer mill. The broken kernels are further reduced in
size by use of a roller breaker. The material is heated to soften it and finally
fed to flaking rollers. The final flakes, which should be very thin and have
moisture content of 10 to 12 percent, are extracted with hexane (Bringi, 1999).
Major fatty acid composition of oil
Mango kernel oil is pale yellow in colour. The fatty acid composition varies
with both variety and climatic conditions. Typical values are:
| Palmitic acid | 5.1 to 8.0% |
| Stearic acid | 42 to 48% |
| Oleic acid | 35 to 42% |
(Bringi, 1999)