The study explored the antioxidant and antimicrobial properties of ethanolic extracts from Bao Mango and Thai daikon radish peels. It found that the extraction yield from radish peels was higher, but mango peel extract (MPE) had a greater total phenolic content (TPC). MPE also exhibited stronger antioxidant activities, except for metal chelating activity. Additionally, MPE demonstrated better antimicrobial efficacy with lower minimum inhibitory and bactericidal concentrations against various bacteria. High-performance liquid chromatography identified mangiferin and 3,4-dihydroxybenzoic acid as key phenolic compounds in MPE. Thus, MPE could serve as a valuable natural antioxidant and antimicrobial agent in food applications.
Reference
Koirala P, Chunhavacharatorn P, Suttisansanee U, Benjakul S, Katewongsa KP, Al-Asmari F, Nirmal N. Antioxidant and antimicrobial activities of mango peel and radish peel-a comparative investigation. Frontiers in Sustainable Food Systems, 2024, 8.
| Relevant SDGs | |
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| BC investigator | |
 Assoc. Prof. Kanlaya Prapainop Katewongsa |
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