Vol. 3, Issue 4 (2014)
Chemical constituents of peels, kernels and hulls of fruits of Mangifera indica Var. Hiesyand their potential valorization.
Author(s): Léa Herilala Rasoanaivo, Florian Albrieux, Marc Lemaire
Abstract: In the aim of valorization of the by-products of fruit processing of Mangifera indica Var. Hiesy, separation and phytochemical study were performed. Fatty acids and phytosterols of kernel oil of Mangifera indica Var. Hiesy are characterized by Gas Chromatography coupled with mass spectrometry or flame-ionization detector. Separation method is based on ethanolic extract and then organic –aqueous partition extract using organic solvent in increasing polarity. Purification of gallic acid and its esters was made by precipitation with ethanol 99 °C. olyphenolic compounds such phenolic acids; gallotannins and flavonoid are identified and quantified in ethanolic extract of by-products (wastes) of fruits processing of Mangifera indica Var. Hiesy. Identification of polyphenol compounds has been established by high-performance liquid-chromatography-electrospray ionisation mass spectrometry and nuclear magnetic resonance spectrometry. Content in phenolic compound and tannin are given. The potential utilizations of metabolite separated are discussed. Saponification then acidification of extract rich in gallotannins gives gallic acid using in synthetic chemistry.
How to cite this article:
Léa Herilala Rasoanaivo, Florian Albrieux, Marc Lemaire. Chemical constituents of peels, kernels and hulls of fruits of Mangifera indica Var. Hiesyand their potential valorization.. Journal of Pharmacognosy and Phytochemistry. 2014; 3(4): 225-233.