Treffer: Ultrasound‐Assisted Enzymatic Extraction of Mangiferin From Mango (Mangifera indica L.) Peels: Process Optimization and Antioxidant Activity Evaluation.

Mango peel is one of the main byproducts in mango processing. In order to improve the utilization and added‐value of mango peel, effects of the ultrasound‐assisted enzymatic method on the extraction rate of mangiferin from mango peel were investigated by single‐factor tests (enzyme addition amount, enzymolysis time, ethanol concentration, ultrasonic temperature, ultrasonic power, and ultrasonic time), and the extraction process was optimized by Box–Behnken response surface. The antioxidant activity and antidiabetic assay of mangiferin in vitro were studied. The results showed that enzymolysis time 44 min, enzyme addition amount 0.1%, ethanol concentration 70%, ultrasonic power 300 W, ultrasonic temperature 66°C, and ultrasonic time 45 min were the optimal extraction process parameters. Under these conditions, the extraction rate of mangiferin was 3.63% ± 0.04%, which was not significantly different from the model prediction value (3.71%), and it was 3.90 times and 1.78 times that of single cellulase and ultrasonic extraction, respectively. Within the test concentration range, the scavenging rate of mangiferin for DPPH·, ABTS+·, and O2−· increased with the increase of its mass concentration, and the EC50 values were 0.03829 mg/mL, 0.06032 mg/mL, and 0.04949 mg/mL, respectively, which were slightly higher than those of Vc. Meanwhile, mangiferin exhibited inhibitory activity effects on α‐amylase and α‐glucosidase, with IC50 values of 0.1952 and 0.08696 mg/mL, respectively. Results indicate that the mangiferin in mango peel had strong bioactivity. The study provides a theoretical reference for the efficient extraction of mangiferin from mango peel and provides a scientific basis for further realizing the high‐value utilization of mango processing waste. [ABSTRACT FROM AUTHOR]

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