Recent advances in extraction methodologies for the valorization of mango peel wastes

G. C. Jeevitha*, Siva Ramamoorthy, Faraz Ahmad, R. Saravanan, Shafiul Haque, Esra Capanoglu

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

1 Citation (Scopus)


Mango is an important tropical edible fruit having economic importance, which is cultivated mainly in India (36.6%). It contains various macronutrients, micronutrients, antioxidants, and other bioactive compounds. It is consumed in fresh form or processed into different products namely pulp, juice, puree, pickle, jam, and nectar. It has been predicted mango processing will increase considerably reaching USD 1.8 billion in 2029.] The by-products generated during the processing of mangoes are peel, pomace, seed, and kernel which constitute 25–40% of fresh fruit. This review article describes the nutritional composition of mango peels and also provides detailed insights into different extraction methodologies for value-added compounds. This review also explores the available literature reports that prove mango peels are an excellent source of carotenoids, pectin, phenolic compounds, and volatile aroma compounds. Mango peels contain significantly higher amounts of minerals compared to pulp. It possesses antioxidant, antimicrobial, cardioprotective, anti-diabetic, and anti-cancer properties. This article emphasizes the advantages of green extraction methodologies like ultrasound or microwave-assisted deep eutectic solvents compared to conventional extraction methods. The sustainable valorization of mango peels generated during processing can be economical as well as environmentally feasible.

Original languageEnglish
Pages (from-to)3492-3511
Number of pages20
JournalInternational Journal of Food Properties
Issue number2
Publication statusPublished - 2023

Bibliographical note

Publisher Copyright:
© 2023, Published with license by Taylor & Francis Group, LLC. © 2023 G C Jeevitha, Siva Ramamoorthy, Faraz Ahmad, R Saravanan, Shafiul Haque and Esra Capanoglu.


The authors are grateful to the Management of Vellore Institute of Technology, Vellore, Tamil Nadu, India for providing the facilities, kind support, and encouragement to carry out this work. All the images are created in

FundersFunder number
Management of Vellore Institute of Technology


    • Mango peel
    • pectin
    • phenolic compounds
    • valorisation


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