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Abstract.
Mango (Mangifera indica) is is a popular fruit due to its sweet taste and high nutrient ccontent. Mango possesses favourable nutritional characteristics as a source of phenolic compounds, carotenoids and vitamin C, excellent flavour, aroma and colour. Mangoes are fresh during the harvesting season but perishable under the prevailing conditions of temperature and humidity as well as lack of adequate storage facilities. An alternative way of preserving surplus mangoes could be to ferment the juice to fruit wine. Therefore we explored a wine fermentation from mango by focusing on the effect of different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate for wine fermentation, and secondary fermentation to wine quality. Our results proved that 0.20% pectinase was used for juice extraction, 1.5% sacchromyces cerevisiae was used for the main fermentation at 12°C, and 3 weeks of sencondary fermentation in dark bottle at 10°C was applied to get a pleasant mango quality.
Keywords: Mango, wine, fermentation, sacchromyces cerevisiae, pectinase
1.Introduction
Mango (Mangifera indica L.) is one of the most important fruits in the tropics and subtropics. Mango (Mangifera indica L.) is rich in bioactive molecules that protect human cells against the detrimental effect of free radicals. The phytochemical analysis revealed the presence of alkaloids, terpenoids, saponins, tannins, phenolics and flavonoids. The antioxidant activity of mango fruit extracts is even greater than that of avocado.1 Mango fruit is rich in antioxidants and, therefore, reduces the risk of cardiac disease, anti-diabetic, anticancer, anti-inflammatory and antiviral activities.2, 3 4 Mango peel had high flavonoids and tocopherols content and showed significant antioxidant activity. Beta-carotene content of mango peels significantly ranged from 9.14 to 11.98 pg/g while the vitamin C content ranged from 21.66 pg/g to 51.54 pg/g.5 It could be used as a value added ingredient or functional food and may contribute considerably to promote consumer health.6
A study was to evaluate the physicochemical parameters of mango jellies with different concentrations (0% to 3.5%) of mango peel powder obtained from residues.7 The probiotification of mango juice was carried out by lactic acid bacteria fermentation. Mango juice fermentation was performed at 30°C for 72 h under micro-aerophilic conditions.8 Production of ethanol from mango (Mangifera indica L.) fruit juice fermentation was investigated.9 A study...