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Nutritional Composition and Antioxidant Properties of Two Selected Mango
Peels
Kok Jing Wen
Supervisor: Dr. Tengku Rozaina Tengku Mohamad
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Mango is one of the popular fruits in Malaysia and has been used in the jam, puree and
drinks production. Production of food products using mango pulp has generates a high
amount of by-products such as peel and kernel. Mango peel contains high nutrients such
as fibre, carbohydrate and calcium, and antioxidants that can be incorporated into food
products. The objectives of this study are to determine the nutritional composition and
antioxidant properties of two selected mango peels. Analysis of proximate, minerals, total
phenolic compounds (TPC), flavonoids and antioxidant activities (DPPH and ABTS) will be
carried out in this study. It is expected that the mango peels of this study will contain a
high amount of fibre, calcium, TPC and flavonoids. It is also expected the antioxidant
activities of the mango peels in this study are higher than the antioxidants standards
(BHT and Trolox).
1167 | UMT UNDERGRADUATE RESEARCH DAY