IDEAS home Printed from https://ideas.repec.org/a/epw/ejfood/v2y2020i4id20087.html

Mango Seed Kernel From Cameroon Savannah: Characterization And Antioxidant Potential

Author

Listed:
  • Junior Franck Ekorong Akouan Anta

    (Ghent University Global Campus, South Korea, Republic of Korea)

  • Gaston Zomegni

    (The Higher Institute of the Sahel, University of Maroua (ISS), Cameroon)

Abstract

The aim of the present study is to characterize mango seed kernel of some varieties from the Cameroon savannah, to evaluate their potential uses. The results have shown a total sugar content ranging from 38.81% (Indécinard) to 67.33% (Brook), oil content, from 6.27% (Brook) to 10.62% (Kent), and proteins 3.94% (Local Maroua) to 6.09% (Kent). Uses as feedings or substitution in breadmaking and bakery is possible like some authors have shown. Phenolics compounds content and antioxidant activity have also been assessed and the results are promising for a valorisation of that aspect. Similar varieties were grouped in the respect of their polyphenolic compounds and antioxidant properties.

Suggested Citation

  • Junior Franck Ekorong Akouan Anta & Gaston Zomegni, 2020. "Mango Seed Kernel From Cameroon Savannah: Characterization And Antioxidant Potential," European Journal of Agriculture and Food Sciences, European Open Science, vol. 2(4), July.
    • Handle: RePEc:epw:ejfood:v:2:y:2020:i:4:id:20087
    DOI: 10.24018/ejfood.2020.2.4.87
    as

    Download full text from publisher

    File URL: https://eu-opensci.org/index.php/ejfood/article/view/20087
    File Function: Abstract page
    Download Restriction: no
    File URL: https://eu-opensci.org/index.php/ejfood/article/download/20087/4887
    File Function: Full text
    Download Restriction: no
    File URL: https://libkey.io/10.24018/ejfood.2020.2.4.87?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    More about this item

    Keywords

    ;
    ;
    ;
    ;
    ;

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:epw:ejfood:v:2:y:2020:i:4:id:20087. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Editor-in-Chief (email available below). General contact details of provider: https://eu-opensci.org/index.php/ejfood .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.