Evaluation of Physicochemical, Nutrient Parameters and Antioxidant Compound in Pulp of Kent and Brooks Mango Sorting Waste During Fermentation

Safiatou Traoré¹, Abdoulaye Touré^{1, 2,} , Armel Fabrice Zoro^{1, 3}, Tidiane Kamagaté^{1, 2}, Lessoy Yves Thierry Zoué³ and Adama Coulibaly²

¹Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Peleforo GON COULIBALY University, BP 1328 Korhogo, Côte d’Ivoire

²Laboratory Biochimic Pharmacodynamy, Félix HOUPHOUET-BOIGNY University, 22 BP 582 Abidjan 22, Côte d’Ivoire

³Laboratory of Biotechnologie, Félix HOUPHOUET-BOIGNY University, 22 BP 582 Abidjan 22, Côte d’Ivoire

Cite this paper:
Safiatou Traoré, Abdoulaye Touré, Armel Fabrice Zoro, Tidiane Kamagaté, Lessoy Yves Thierry Zoué and Adama Coulibaly. Evaluation of Physicochemical, Nutrient Parameters and Antioxidant Compound in Pulp of Kent and Brooks Mango Sorting Waste During Fermentation. Journal of Food and Nutrition Research. 2025; 13(9):339-344. doi: 10.12691/jfnr-13-9-1

Abstract

This study aims to evaluate physicochemical, nutritional parameters and antioxidant compound of pulps from Kent and Brooks mango sorting waste during fermentation. These mangoes collected from two, export and processing, units in Korhogo, northern Côte d'Ivoire were ripen at 25°C during 8 (Kent) and 5 (Brooks) days. After riping, pulp of each mango variety was subjected to natural fermentation during 9 days. Physicochemical and nutritional parameters with antioxidant compound of pulps were determined every 3 days during 9 days. Physicochemical analysis showed increased acidity of Kent pulp (17.33 to 31.33 meq/100g) and Brooks (19.33 to 29.33 meq/100g). However, pH decreased for Kent (4.10±0.00 to 2.97±0.00) and Brooks (3.59±0.03 to 3.36±0.01). Moisture incresead with Kent (78.66±0.05% to 85.60±0.80%) and Brooks (84.66±1.15% to 89.3±0.57%). Soluble dry extract decresead for Kent (18.33±1.2 to 14.16±0.05°Brix) and Brooks (13.33±0.57 to 11.10±0.10°Brix). Alcohol level was dropped with Kent (10.33 to 7.66%) and Brooks (8.33 to 6.56%). For nutritional parameters, fat incresead for Kent pulp (0.39±0.00 to 2.11±0.01%) and Brooks (0.07±0.01 to 1.89±0.14%). Total sugar decresead for Kent (8.57±0.50% to 3.63±0.42%) and increased with Brooks (1.34±0.00% to 3.33±0.00%). Reducing sugars decresead with Kent (2.60±0.4 to 1.89±0.14%) and incresead for Brooks (0.15±0.01 to 0.17±0.02%). Protein incresead for Kent (4.45±0.59 to 6.25±0.41g/100g) and decreased with Brooks (4.99±1.15 to 3.49±0.28g/100g). Antioxidant compound analysis in pulp showed a decrease of carotenoids for Kent (16.60±0.41 to 43.31±4.28µg/100g) and incresead for Brooks (19.14 to 11.50µg/100g). Vitamin C decreased for Kent (16.22 to 4.70mg/100g) and Brooks (17.05 to 12.11mg/100g). Vitamin A, also decreased with Kent (1.37±0.04 to 3.60±0.36µg/100g) and Brooks (1.59 to 0.95±0.00µg/100g). Polyphenols decreased with Kent (187.56 to 129.29mg/100g) and Brooks (144.13 to 130.36mg/100g). Caracteristics of phytochemical, nutritional and antioxidant compound found with fermented pulps from Kent and Brooks mango sorting waste can be used in agri-food and nutraceutical sectors.

Keywords:
Mango Kent Brooks fermentation physicochemical nutrient antioxidant

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