Mango seed: Functional and nutritional properties



The mango (Mangifera indica L.) is an important tropical fruit with worldwide acceptance, extensive marketing, vast production, wide distribution, and benefits to human health. Mango wastes, such as the seed kernel and peel, have high functional and nutritional potential.

Scope and approach
In this paper, we describe the composition of the mango seed kernel, which is analysed from a critical point of view regarding the proper use of this waste product and the possibility of monetizing it for nutritional and environmental purposes. The nucleus contains important bioactive compounds that have high antioxidant activity, lipids that have acceptable physical and chemical characteristics (free of trans fatty acids), and a high protein content.

Key findings and conclusions
Food powders (prepared with a reduction of antinutritional factors) can be obtained from seeds, and these powders can include premium-grade fats or extracts with high functional power. Research should continue to identify the profiles of the phytochemicals available from different seed varieties, their bioavailability, and their health effects. Outreach strategies with the business sector should also be implemented to valorize the nutritional and functional potential of the seed kernel of the mango.