WO2013141722A2

WO2013141722A2 - Integrated processes for the treatment of mango wastes of fruit processing and the preparation of compositions derived thereof

Info

Publication number: WO2013141722A2
Application number: PCT/PH2013/000008
Authority: WO
Inventors: Evelyn TABOADA; Francis Dave SIACOR
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-03-22
Filing date: 2013-03-15
Publication date: 2013-09-26
Anticipated expiration: 2014-09-22
Also published as: PH12012000061A1; PH12016000458A1; PH12016000457A1; WO2013141722A3

Description

Integrated processes for the treatment of mango wastes of fruit processing and the preparation of compositions derived thereof

DESCRIPTION

This invention relates to simple and integrated processes for the treatment of mango wastes consisting of peels and seeds from fruit processing and the subsequent recovery and preparation of compositions derived from such wastes. The methods allow for an efficient and instantaneous processing of the mango wastes, resulting in its immediate treatment which is highly imperative for such kind of wastes.

Mango peels and seeds, which are commonly regarded as waste by-products in fruit processing, are becoming a potential hazard to public health and the environment, if not immediately handled and treated appropriately. At present, especially in many Asian countries like the Philippines, where mangoes are abundantly processed, the collected mango waste peels and seeds are simply dumped in landfills and open dumpsites. Such wastes tend to feed on many organisms, which cause its immediate rotting and degradation and resulting in the release of foul odor and generation of potentially hazardous leachates; many of said organisms are pathogenic in nature. Thus, there is an urgent need to establish the immediate disposal and proper treatment of said wastes. On the other hand, studies revealed that mango peels and seeds are good sources of many commercially viable products such as pectin from peels and starch or flour and kernel oil from seeds, amongst others. In this invention, the compositions immediately resulting from the simple and integrated processes developed herein are interestingly varied and said compositions, like the mango peel powder (MPP) and mango seed kernel powder (MSKP), have shelf lives of at least six months and can readily be used, for example, as ingredients in food and functional food preparations, in nutraceuticals, and as animal feeds or fodder. Further treatment of these compositions allows for the preparation of a plurality of semi-refined compositions with high nutritional and commercial value.

The simple and integrated processes, which are the object of this invention, also result in the most efficient use of process equipment involved such as the dryer and mill, leading to more attractive and economical process routes in the preparation of a plurality of compositions, most of which can readily be used as ingredients in food, feed, and functional food preparations, in nutraceuticals, as antioxidants, as antimicrobial agents, and so on.

Furthermore, the simple and integrated processes developed in this invention result in the most efficient utilization of mango wastes, thereby giving good value to seemingly worthless fruit by-products and eliminating its potential hazard to public health and the environment. In addition, the mango seed husks, which is another important composition resulting from this invention can be a good source of fuel or energy, which can be instantaneously utilized in the processes herein for its energy requirements, amongst other uses.

Background Information

Mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. While other Mangifera species (e.g. horse mango, M. foetida) are also grown on a more localized basis, Mangifera indica - the common mango or Indian mango - is the only mango tree commonly cultivated in many tropical and subtropical regions, and its fruit is distributed essentially worldwide. Such that Mangifera indica is the scientific name of mangoes around the world, however, it has many varieties depending on the actual source it is cultivated, e.g. Brazilian variety, Egyptian variety, Indian variety, Thai variety, Mexican variety, Philippine variety. It is commonly known that each of these mango varieties have distinct properties and characteristics, which lead as well to a variety of fruit compositions, properties, uses, and applications. Among major fruit crops, mango (Mangifera indica L. Anacardiaceae is one of the five most important fruits in the world with a total production of 39 million metric tons per year (FAOSTAT, 2010). About 77% of this world production is coming from Asian countries such as India, China, Thailand, Indonesia, Philippines, Pakistan, and Bangladesh. As an important, nutritious and delicious tropical fruit, it is processed into various products such as dried fruits, fruit bars, candies, flakes, juices, nectars, concentrates, jams, jelly, juice powders, and others. Mango processing industries utilize up to 25% of the mangoes produced, equivalent to about 10 million metric tons per year worldwide and during its processing, huge amounts of peels and seeds are generated as by-products, which are oftentimes regarded as wastes. Its disposal is a major problem among many fruit processing industries because such wastes are easily spoiled, degraded, and is a potential hazard to both people and the environment. The waste peels and seeds of mango amount to 35-60%) of the total fruit weight, of which mango peels form about 15-20% of whole mango fruit and the remaining 20-40% may be composed of the mango seeds. On the other hand, the kernel inside the mango seed represents from 45-75% of the seed and about 20% of the whole fruit. This invention attempts to exploit such fruit wastes in order to recover more valuable compositions or products from such seemingly worthless by-products in fruit processing. Studies on the proximate analysis and the various valuable bioactive components of different mango varieties (e.g. Indian variety, Brazilian variety, Egyptian variety, Malaysian variety, Nigerian variety, etc) reveal that depending on the variety, mango peels and seeds may have varying carbohydrate, crude fiber, fat/oil, protein, moisture and ash contents and may also have varying levels of bioactive components, which may result in its different potential uses and applications in food and functional foods, in nutraceuticals and cosmetics, and pharmaceuticals.

Characterization and uses of mango peels

It is known that the mango peel contains a considerable amount of pectin and various bioactive compounds. In addition, the peel extracts exhibited potential antioxidant and anti-microbial properties; thus, is a potential ingredient in nutraceuticals and functional food products. For instance, processed mango peel was incorporated up to a 5% level into the formulation of macaroni, which yielded an acceptable product with improved nutraceutical properties [Ajila CM, Aalami M, Leelavathi K, Prasada 100 Rao UJS, Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations, Innovative Food Science and Emerging Technologies 2010, 11, 219-224].

Studies have also been conducted to characterize the mango peels. One work pertains 105 to the characterization of mango peel (Indian variety) and results showed that this contains a considerable amount of carbohydrates (20.8 -28.2%), crude fibre (3.28- 7.4%), protein (1.45-2.05%), fat (2.16-2.66%), moisture (66.0-75.25%) and ash (1.30- 3.0%) [Ajila CM, Bhat SG, Prasada Rao UJS, Valuable components of raw and ripe peels from two Indian mango varieties, Food Chemistry 2007a, 102, 1006-101 1].

1 10

The characteristic antioxidant and antimicrobial activities of mango peels are attributed to the bioactive components found therein. Results from studies showed that mango peels could be a good source of bioactive compounds such as polyphenols (33.31-73.88 mg/g powder by alcohol extraction and 54.67-109.7 mg/g powder by

115 acetone extraction), carotenoids (365-3,945 μg/g powder), vitamin C (188-392 μg/g powder), and vitamin E (205-509 μg/g peel powder). Further, mango peels also contain soluble dietary fiber (SDF - 15.70-28.05%) and insoluble dietary fiber (IDF = 28.99-50.33%), with an IDF/SDF ratio of 1.68-1.99, which indicates that such a composition has more health beneficial effects, when incorporated in food and

120 functional food applications [Ajila CM, Naidu KA, Bhat SG, Prasada Rao UJS.

2007b. Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry 105, 982-988; Larrauri JA, Ruperez P, Borroto B, and Saura-Calixto F, Mango peels as a new tropical fibre: Preparation and characterization. Lebensmittel- Wissenschaft und -Technologie 1996, 29,729-733]. In addition, the antioxidative

125 capacity of the extracts from mango peels exceeded that of mangiferin and quercetin 3-O-glucoside, respectively, thus demonstrating mango peels to be a suitable source of health-beneficial compounds. The amount of polyphenolic compounds in the extracts of mango peels indicates a good correlation to its antioxidative capacity and said observations were confirmed by other studies, although, interestingly, different

130 varieties of Mangifera indica L. Anacardiaceae, exhibited different component characteristics and properties as well [Barreto JC, Trevisan MTS, Hull WE, Erben G, De Brito ES, Pfundstein B, Wurtele G, Spiegelhalder B, Owen RW. Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (Mangifera indica L.), Journal of Agricultural Food Chemistry 2008, 56,

135 5599-5610; Berardini N, Carle R, and Schieber A, Characterization of gallotannins and benzophenone derivatives from mango {Mangifera indica L. cv. F Tommy Atkins) peels, pulp and kernels by high-performance liquid chromatography/electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 2004, 18, 2208-2216; Berardini N, Fezer R, Conrad J, Beifuss

140 U, Carle R, and Schieber A, Screening of mango {Mangifera indica L.) cultivars for their contents of flavonol O- and xanthone C-glycosides, anthocyanins and pectin. Journal of Agricultural and Food Chemistry 2005a, 53, 1563- 1570; Berardini N, Knodler M, Schieber A, Carle R, Utilization of mango peels as a source of pectin and polyphenolics. Innovative Food Science and Emerging Technologies 2005b, 6, 442-

145 452; Kim H, Moon JY, Kim H, Lee DS, Cho MJ, Choi HK, Kim YS, Mosaddik A, Cho SK, Antioxidant and antiproliferative activities of mango {Mangifera indica L.) flesh and peel. Food Chemistry 2010, 121, 429^136; Larrauri JA, Ruperez P, and Saura-Calixto F, Mango peels fibres with antioxidant activity. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A 2007, 205, 39^4-2; Schieber A,

150 Berardini N, and Carle R, Identification of flavonol and xanthone glycosides from mango {Mangifera indica L. cv. Tommy Atkins) peels by high-performance liquid chromatography-electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry 2003, 51, 5006-5011].

155 Recovery of pectin from mango peels

Mango peels were also found to be a rich source of pectin, with a high degree of esterification [Srirangarajan AN and Shrikhande AJ, Mango peel waste as a source of pectin. Current Science 1976, 45, 620- 621 ; Tandon DK and Garg N, Mango waste: A potential source of pectin, fiber, and starch. Indian Journal of Environmental 160 Protection 1999, 19, 924- 927; Tandon DK, Kalrat SK, Singh BP, and Garg N, Characterization of pectin from mango fruit waste. Indian Food Packer 1991, 45, 9- 12; Beerh OP, Raghuramaiah B, and Krishnamurthy GV, Utilization of mango waste: Peel as a source of pectin. Journal of Food Science and Technology 1976, 13, 96-97; Berardini et al., 2005a and 2005b cited above].

165

Pectin is a structural polysaccharide found in the primary cell walls of terrestrial plants. It is produced commercially as a white to light brown powder, mainly extracted from citrus and apple peels and is used in food as a gelling agent and as a source of beneficial dietary fiber, used in fillings, medicines, and sweets, and as a 170 stabilizer in fruit juices and milk drinks. Two alternative processes for the combined recovery of pectin and polyphenols, were also developed, which can easily be integrated in an existing pectin production process [see Berardini et al., 2005a and 2005b cited above].

175 Characterization and uses of mango seed kernel

Depending on the fruit variety, mango seed kernels (MSK) contain on a dry weight basis an average crude protein content of 6.7%, total lipid of 12.3%, crude fiber of 2.7%, moisture content of 8.5%, ash content of 2.5%, and the remaining amount is carbohydrate [Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy RM, Egyptian

180 mango by-product 1. Compositional quality of mango seed kernel. Food Chemistry 2007a, 103, 1134-1 140]. Although a low amount of crude protein was obtained, the quality of protein was good because it was rich in all essential amino acids. Total essential amino acid content was 32.1 g per 100 g protein, with most of the essential amino acids equal to or exceeding the FAO/WHO reference proteins, while the total

185 non-essential amino acids was about 52.2 g per 100 g protein. The lipids in MSK contain high fractions of oleic acid (46.1%) and stearic acid (38.3%).

Further, mango seed kernels of two cultivars of Indian variety (Chausa and Dusheri) were found to constitute about 18% of the total fruit and had 5% protein, 6-7% crude

190 fat, 0.19-0.44% tannins, iodine value of 34-44 and saponification number of 202-213 [Dhingra S and Kapoor AC, 1985. Nutritive value of mango seed kernel. Journal of Science of Food and Agriculture 36, 752-756]. The principal fatty acids in the oil were oleic acid (42%) and stearic acid (39%), which are similar with the Egyptian variety. Although the protein content was rather low in these mango varieties, the

195 essential amino acid index and protein quality index were high, thus indicating good quality of the protein in mango seed kernel. This finding is similar with the mangoes of Indian variety. Other studies also explored the oils which are extracted from mango seed kernel. Mango seed kernel oil or mango kernel oil is the oil extracted and obtained from the mango seed kernel of Mangifera indica. The oil is semi-solid at room temperatures, but melts on contact with the skin, making it appealing for baby creams, sun care balms, hair products, and other moisturizing products. The oil is a soft yellow color with a melting point of 23-27°C [Moharram YG and Moustafa AM, Utilization of mango seed kernel {Mangifera indica) as a source of oil, Food Chemistry 1982, 8, 269-276; Hemavathy J, Prabhakar JV, and Sen DP, Composition of polar lipids of Alphonso mango {Mangifera indica) kernel. Journal of Food Science 1987, 52, 833-834; Hemavathy J, Prabhakar JV, and Sen DP, Drying and storage behaviour of mango {Mangifera indica) and composition of kernel fat. Asian Food Journal 1988, 4, 59-63; Mahale SM and Goswami-Giri AS, Composition and Characterization of Refined Oil Compared with Its Crude Oil from Waste Obtained from Mangifera indica, Asian Journal of Research Chemistry 2011, 4(9), 1415-1419].

Antioxidant and antibacterial activities of mango seed kernel

In addition, mango seed kernels also contained about 1 12 mg total phenolic compounds per 100 g dry kernel powder, and among the various phenolic compounds identified, tannin and vanillin were in highest amounts found [Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy RM, Egyptian mango by product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel. Food Chemistry 2007, 103, 1141-1152]. In this work, the antioxidant and antimicrobial activities of mango seed kernel extract and oil indicated very positive results suggesting that the Egyptian mango seed kernel can be utilized as a natural antioxidant and antimicrobial agent in foods.

Other studies also dealt with the potential of mango seed kernel to exhibit antioxidant and antimicrobial activities [Kaur J, Rathinam X, Kasi M, Leng KM, Ayyalu R, Kathiresan S, Subramaniam S, Preliminary investigation on the antibacterial activity of mango {Mangifera indica L. Anacardiaceae) seed kernel, Asian Pacific Journal of Tropical Medicine 2010, 707-710; Soong YY and Barlow PJ, Antioxidant activity and phenolic content of selected fruit seeds, Food Chemistry 2004, 88, 411-417; Soong YY and Barlow PJ , Quantification of gallic acid and ellagic acid from longan {Dimocarpus longan Lour.) seed and mango (Mangifera indica L.) kernel and their effects on antioxidant activity, Food Chemistry 2006, 97, 524-530].

Effect of drying of mango peels and seeds

Studies also showed that the drying temperature of the mango peels and seed kernel during the preparation has an influence on the polyphenolic content of such materials. The phenol content of both is largely responsible for their antioxidant activity and such phenol contents are affected by the drying temperatures as well as drying methods [Dorta, E Lobo MG, Gonzalez M, Using drying treatments to stabilize mango peel and seed: Effect on antioxidant Activity, LWT - Food Science and Technology 2012, 45, 261 -268] .

Production of mango seed kernel starch or flour, use as supplement in baking, and as feed for animals

Mango seed kernel starch is a carbohydrate obtained from the mango seed kernel. This consists of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy source. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin. Starch is processed to produce many of the sugars in processed foods. When starch is stripped of protein, this becomes softer and is used as flour and is preferred in baking.

The production of flour from mango seed kernel was also explored [Arogba SS, Physical, chemical and functional properties of Nigerian mango {Mangifera indica) kernel and its processed flour. Journal of the Science of Food and Agriculture 1997, 73, 321-328; Arogba SS, The performance of processed mango {Mangifera indica) kernel flour in a model food system. Bioresource Technology 1999, 70, 277-281]. In these works, wheat flour was substituted with mango seed kernel flour at various ratios in the baking of biscuits. Results showed that an increase in the carbohydrate, protein, and energy content were notable in biscuits with mango kernel flour incorporated into it. In terms of color, texture, flavor and over-all acceptability, the 50:50 biscuit grade was preferred; although other grades were also favored but mostly for its brown coloration, which was attributed to the presence of residual tannin in the mango kernel flour. The findings on this work is claimed to have encouraged commercial manufacture of biscuits blended with mango kernel flour as mango is abundant in Nigeria.

Similar studies on the use of mango seed kernel as flour supplement in bread and biscuit baking were also reported [Ashoush IS and Gadallah MGE, Utilization of Mango Peels and Seed Kernels Powders as Sources of Phytochemicals in Biscuit, World Journal of Dairy & Food Sciences 201 1, 6 (1), 35-42; El-Soukkary FAH, El- Sahn MA, and Mohamed HMA, Physico-chemical and nutritional evaluation of mango seed kernel and its utilization for pan bread supplementation. Zagazig Journal of Agriculture and Research 2000, 27, 1319-1342; Mohamed EM and Girgis AY, Utilization of mango seed kernels for improving stability of some oils and biscuit production. Journal of Agricultural and Science 2005, 30(8), 4625—4636; Kaura M, Singha N, Sandhua KS, Gurayab HS, Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.), Food Chemistry 2004, 85, 131-140]. Another study also pertains to the use of mango seed kernels as chicken feed [Joseph JK and Abolaji J, Effects of replacing maize with graded levels of cooked Nigerian mango seed kernels (Mangifera indica) on the performance, carcass yield and meat quality of broiler chickens, Bioresource Technology 1997, 61, 99-102]. Potential use of mango seed husks for briquetting

Briquettes are blocks of flammable matter used as fuel. Common types of briquettes are charcoal briquettes and biomass briquettes. Biomass briquettes are made from agricultural waste. Briquettes made of rice husks, straw, sunflower husks, buckwheat, and others are classified as biomass briquettes, which are a replacement for fossil fuels such as oil or coal, and can be used to heat boilers in manufacturing plants. This can also replace charcoal briquettes. These are a renewable source of energy and avoid adding fossil carbon to the atmosphere. There are two types of briquettes, namely: the charcoal briquettes and the biomass 295 briquettes. The charcoal briquettes are sold commercially for cooking food, which can include: wood charcoal, mineral char, limestone, sawdust and others. Some briquettes are compressed and dried and extruded into hard blocks. This is a common technique for low rank coals. They are typically dried to 12-18% moisture, and are primarily used in household and industry.

300

The biomass briquettes are usually made of agricultural by-products and wastes, which are milled or pulverized [Amaya A, Medero N, Tancredi N, Silva H, Deiana C, Activated carbon briquettes from biomass materials. Bioresource Technology 2007, 98, 1635-1641]. The extrusion production technology of briquettes is the process of 305 extruding milled agricultural wastes or finely shredded wood waste (sawdust) under high pressure. The quality of such briquettes, especially the heat content is much higher compared with other methods like using piston presses. Some typical physical and proximate analysis of briquettes are as follows: briquette specific density - 1,225

3 3

kg/m , bulk density - 618 kg/m , moisture (wet basis) - 9.02%, ash (dry basis) - 310 7.92%, volatile matter (dry basis) - 80.5%, fixed carbon (dry basis) - 11.58%, and heating value of 18.6 MJ/kg [Singh RN, Bhoi PR, Patel SR, Modification of commercial briquetting machine to produce 35mm diameter briquettes suitable for gasification and combustion. Renewable Energy 2007, 32, 474-479].

315 Sawdust briquettes have developed over time with two distinct types: those with holes through the center, and those that are solid. Both types are classified as briquettes but are formed using different techniques. A solid briquette is manufactured using a piston press that compresses sandwiched layers of sawdust together. Briquettes with a hole are produced with a screw press. The hole is from the screw thread passing

320 through the center, but it also increases the surface area of the log and aids efficient combustion. In another embodiment of this invention, the mango seed husks are dried and milled, according to the said integrated process developed herein, molded and pressed into briquettes. Pressing pressures, sizes, shapes, and addition of binders at different ratios are considered in the production of good quality briquettes from such

325 material. Potential use of seed husks as adsorbents

In some studies, seed husks were also found to be useful adsorbent of dyes in wastewater [Davila- Jimenez MM, Elizalde-Gonzalez MP, Hernandez-Montoya V,

330 Performance of mango seed adsorbents in the adsorption of anthraquinone and azo acid dyes in single and binary aqueous solutions, Bioresource Technology 209, 100, 6199-6206; Franca AS, Oliveira LS, Pedro I. A. Santos PIA, Silvanio A. Saldanha SA, Samantha A. Salum SA, Mango seed husks as biosorbents for basic dyes, Journal of Biotechnology 2008, 136S, S647-S677; Vasanth Kumar K and Kumaran

335 A, Removal of methylene blue by mango seed kernel powder, Biochemical Engineering Journal 2005, 27, 83-93].

Challenges in the prior art

A patent WO 01/78859 by Carle et al. (2000) showed a method for obtaining useful 340 materials from the by-products of fruit and vegetable processing involving apple or citrus marc. Although the method is efficient, it is unsuitable for mango waste peels and seeds. In other prior art, particularly studies in literature, the mango peels are usually processed separately from the mango seeds, in spite of the fact that these two mango wastes are simultaneously produced during fruit processing and thus are also 345 simultaneously disposed of. In the case of treating mango peels, the focus is also limited to either pectin production only, or looking at the bioactive compounds derived from it only, except in one case in which both aspects of mango peel processing were tackled [see Berardini et al., 2005a and 2005b cited earlier]. Approaches in the processing of mango peels and seeds were oftentimes lab-scale and 350 are difficult to translate into industrial scale operation, as these either involve expensive chemicals and/or highly-intricate process equipment.

From the cited studies, it is very clear that efforts were directed to the uses and applications of such mango wastes when treated and tapped as sources of valuable 355 compounds like pectin, oil, butter, starch, flour, proteins, and bioactive compounds exhibiting antioxidant, antimicrobial, and enzymatic activities, and others. Up to now, the processes in treating appropriately such mango by-products are sporadic and scarce, which do not address sufficiently the many challenges which impeded the full and commercial exploitation of said mango peels and seeds. An important aspect in said undertaking is the fact that mango peels and seeds are easily degraded, i.e. in less than 24 hours, when left untended in a tropical environment, these are already attacked by pests, insects and degrading microorganisms. Such that a suitably instantaneous process that treats such wastes and convert them into stable and commercially-viable compositions would be necessary. Since mango by-products are seemingly useless to many fruit processing industries, the treatment process has to be simple and cost-effective in order to render it economically attractive for industrial implementation. Such aspects are believed to be sufficiently and satisfactorily addressed in the object of this invention. Brief description of drawings

Figure 1 shows the diagram of a simple process for the treatment of mango seeds, which is the object of this invention, wherein mango seed kernel powder (MSKP) and mango seed husk (MSH) or mango seed husk powder (MSHP), and |the corresponding defatted or oil-extracted compositions (MSKP*, MSHP*) and its fat/oil extracts are obtained.

Figure 2 shows the diagram of a simple process for the treatment of waste mango peels, which is the object of this invention, wherein mango peel powder (MPP) and the corresponding defatted or oil-extracted composition (MPP*) and its fat/oil extract are obtained.

Figure 3 shows the diagram of an integrated process for the treatment of mango wastes of fruit processing, which is the object of this invention. The immediately resulting compositions in this process are indicated, namely: mango peel powder (MPP), mango seed kernel powder (MSKP), mango seed husks (MSH) or mango seed husk powder (MSHP), and the corresponding defatted or oil-extracted compositions. In addition, the corresponding fat/oil extracts from the plurality of compositions can be in pure or combined form. In this integrated process, when washing and blanching is done in process step 1, the wash water is collected and treated via an alcoholic fermentation to obtain another set of compositions such as the alcoholic products, single cell proteins or biomass and carbon dioxide gas, all of which are collected for further use.

Figure 4 shows the diagram of a process which is a continuation of the simple or the integrated processes for the treatment of mango wastes of fruit processing, wherein process steps are added to refine the compositions obtained from the simple or integrated processes described earlier and acquire herein additional valuable compositions.

The Invention

In this invention, a simple process is developed in which mango (Mangifera indica L. Anacardiaceae) seeds, regarded as wastes of fruit processing, are treated instantaneously and efficiently, comprising the following steps as illustrated in Figure 1 :

(a) washing of mango seeds in process step 1,

(b) drying of the mango seeds at a temperature range of 50-80°C in process step

2,

(c) cracking of the dried mango seeds to obtain the kernel and separate the outer layer of the seed, which is the seed husk, in process step 3,

(d) milling of the dried mango seed husks to obtain the composition referred to as mango seed husk powder (MSHP) in process step 4,

(e) further drying of the seed kernel obtained in process step 3 using the same dryer in step (b), in process step 2,

(f) milling of the dried mango seed kernel using the same mill in step (d) to obtain the composition referred to as mango seed kernel powder (MSKP), in process step 4,

(g) subjecting any or all of the resulting compositions obtained above to a defatting step or oil extraction step in process step 5 for the recovery and preparation of a plurality of compositions, which are extracts mainly composed of mango fat/oil, referred to as mango oil or mango oil extract, one of which is mango seed kernel oil (MSKO) extract and the other is the mango seed husk oil (MSHO) extract,

(h) treatment of the wash water obtained from process step 1 by employing fermentation in process step 6, to obtain a plurality of compositions such as ethanol, single-cell proteins or biomass, and carbon dioxide (C0₂) gas, and (i) recovery of the solvent such as ethanol or methanol in process step 7, to obtain the compositions which are fat/oil extracts obtained in process step 5, 425 in concentrated mixtures and recycling the recovered solvent into process step 5, where it is used for defatting.

The object of the invention herein which is the simple process described above and illustrated in Figure 1 is characterized in that the said simple process:

430 i. leads to the recovery and preparation of a plurality of compositions, which have shelf lives of at least six months, without undergoing degradation, when said compositions are packed tightly and stored in a clean and dry place,

ii. allows for the preparation of a plurality of compositions, which are

435 commercially ready to use,

iii. allows for the recovery and preparation of a plurality of compositions using the same set of process equipment units, thereby, simplifying the over-all process itself,

iv. results in at least the dramatic minimization and at most the elimination or

440 full treatment of the mango seeds, which are oftentimes regarded as worthless, troublesome and potentially hazardous wastes,

v. allows the use of one of the resulting compositions, which is the mango seed husks, as powder and/or as is, as solid fuel and alternative source of energy as needed in the said process itself; which consequently further results in

445 substantial energy savings, and finally

vi. allows the efficient utilization of energy and process equipment in the said simple process.

In another embodiment of the invention, another similar simple process is developed, 450 in which mango (Mangifera indica L. Anacardiaceae) peels, regarded as wastes of fruit processing, are treated instantaneously and efficiently, comprising the following steps as illustrated in Figure 2:

(a) washing and blanching of mango peels in process step 1,

(b) drying of the mango peels at a temperature range of 50-80°C in process step 2, 455 (c) milling of the dried mango peels to obtain the composition referred to as mango peel powder (MPP) in process step 4, (d) subjecting the resulting composition obtained above to a defatting step or oil extraction step in process step 5 for the recovery and preparation of another composition, which is the extract mainly composed of mango fat/oil, referred

460 to as mango peel oil (MPO) extract,

(e) treatment of the wash water obtained from process step 1 by employing fermentation in process step 6, to obtain a plurality of compositions such as ethanol, single-cell proteins or biomass, and carbon dioxide (C0₂) gas, and

(f) recovery of the solvent such as ethanol or methanol in process step 7, to obtain 465 the composition which is the mango peel oil (MPO) extract obtained in process step 5, in concentrated mixtures and recycling the recovered solvent into process step 5, where it is used for defatting.

The object of the invention herein which is the simple process described above and 470 illustrated in Figure 2 is characterized in that the said simple process:

i. leads to the recovery and preparation of a plurality of compositions, which have shelf lives of at least six months, without undergoing degradation, when said compositions are packed tightly and stored in a clean and dry place, ii. allows for the preparation of a plurality of compositions, which are 475 commercially ready to use,

iv. results in at least the dramatic minimization and at most the elimination or full 480 treatment of the mango peels, which are oftentimes regarded as worthless, troublesome and potentially hazardous wastes, and finally

v. allows the efficient utilization of energy and process equipment in the said simple process.

In another embodiment of this invention, a process is developed which is an integration of appropriate and economically attractive methods described earlier and illustrated in Figures 1 and 2, for the treatment of mango (Mangifera indica L. Anacardiaceae) wastes such as peels and seeds from fruit-processing, comprising the following steps, as further illustrated in Figure 3 : 490 (a) segregation and washing of mango peels and seeds in process step 1,

(b) drying of the mango peels, seeds and seed kernel at a temperature range of 50- 80°C in process step 2,

495 (d) milling of the dried mango peels to obtain the composition referred to as mango peel powder (MPP) in process step 4,

(f) milling of the dried mango seed kernel using the same mill in step (d) to 500 obtain the composition referred to as mango seed kernel powder (MSKP), in process step 4,

(g) milling of the dried mango seed husk obtained in process step 3 using the same mill in process step 4, to obtain the composition referred to as mango seed husk powder (MSHP),

505 (h) subjecting any or all of the resulting compositions obtained above to a defatting step or oil extraction step in process step 5 for the recovery and preparation of a plurality of compositions, which are extracts mainly composed of mango fat/oil,

(i) treatment of the wash water obtained from process step 1 by employing

510 fermentation in process step 6, to obtain a plurality of compositions such as ethanol, single-cell proteins or biomass, and carbon dioxide (C0₂) gas, and (j) recovery of the solvent such as ethanol or methanol in process step 7, to obtain the compositions which are fat/oil extracts obtained in process step 5, in concentrated mixtures and recycling the recovered solvent into process step 5,

515 where it is used for defatting.

The object of the invention, which is the integrated process described herein and illustrated in Figure 3, is characterized in that the said integrated process:

i. leads to the recovery and preparation of a plurality of compositions, which 520 have shelf lives of at least six months, without undergoing degradation, when said compositions are packed tightly and stored in a clean and dry place, ii. allows for the preparation of a plurality of compositions, which are commercially ready to use,

iv. results in at least the dramatic minimization and at most the elimination or full treatment of the mango peels and seeds, which are oftentimes regarded as worthless, troublesome and potentially hazardous wastes,

v. allows the use of one of the resulting compositions, which is the mango seed husks, as powder and/or as is, as solid fuel and alternative source of energy as needed in the said process itself; which consequently further results in substantial energy savings, and finally

vi. allows the efficient utilization of energy and process equipment in the said integrated process.

In many fruit processing industry, the peels are specifically separated from the fruit during peeling and consequently, these are collected in one vessel; which is conveniently separate from the seeds - another by-product after the removal of mango

540 pulp. The washing of peels and seeds is also incorporated into the processing itself to maintain sanitary and clean workplace. Thus, when mango peels and seeds are obtained from such fruit processing factory, the segregation and washing step in process step 1 of the simple processes in Figures 1-2 or the integrated process in Figure 3, which are the object of this invention, is skipped. In such an event, there is

545 no wash water required, thus, no wash water to be treated as well. However, occasionally, these peels and seeds need to be washed to remove unwanted particulate matter. Consequently, the collected wash water contains some considerable fruit pulp, rendering it rich in reducing sugars, in which the reducing sugar content reaches a range of 10-40%, depending on the amount of wash water used per kilogram of fresh

550 mango wastes washed. The wash water is collected and treated by a fermentation process to obtain a plurality of compositions, e.g. alcoholic products such as ethanol, simultaneously with single cell proteins such as biomass, and carbon dioxide (C0₂), all of which can be collected for further use. 555 The mango peels inherently have tannins, which cause the brown color of the peel after exposure to the atmosphere due to some enzymatic reactions; such a component leads to the dark brownish color of the mango peel powder (MPP) composition obtained down the process line. Such tannins can be removed easily by blanching of the fresh mango peels, if so desired. To address this option, the simple process (Figure

560 2) and integrated process (Figure 3) of this invention can further employ a washing step of the mango peels in process step 1 in combination with a blanching step, in which washing of mango peels uses hot water at a temperature of about 70-90°C for about 5 to 15 minutes, leading to the removal of the tannins or the brown coloring matter of the mango peels. Said process step 1 is further characterized in that the

565 water vaporized from the dryer in process step 2 is utilized as the agent for heating or in combination with the wash water for blanching; thereby minimizing the energy requirement of the said process step. Only mango peels need to be subjected to blanching step. The mango seeds or seed husks do not need to be blanched because the tannin content of the said materials does not affect its further use or application.

570

In drying, which is process step 2 of the simple and integrated processes of this invention as illustrated in Figures 1-3, the peels and seeds are separately spread (in trays or in conveyor belts) and dried at a temperature range of 50-80°C using an oven dryer with hot air until moisture content is less than 10%, preferably at 4-7%, and

575 more preferably at 5-6%. In this drying step, the peels and the seed kernels are preferably dried at a temperature of 50-70°C, more preferably at 60°C, while the seed and seed husks are dried preferably at higher temperature of 70-80°C, most preferably at 80°C. The peels and seed kernel need to be dried more preferably at 60°C to avoid high temperature effects on the polyphenol content of such materials. It is commonly

580 known in the prior art that the polyphenol content of the peels or kernels decreased and are degraded at high drying temperatures. The drying step may be done batch- wise, intermittently, or semi-continuously for each of the said material, thereby rendering the drying unit efficiently utilized.

585 Further, the drying of such materials are scheduled in such a way that efficient utilization of energy is implemented by heating the seeds or seed husks in the dryer at any employed temperature, as they are not temperature-sensitive, and during times when temperatures are adjusted or ramped to its desired levels. In this way, no heat energy is wasted. In addition, the water evaporated from the dryer, which is in large 590 quantities, can be collected and utilized in other steps of the simple or integrated processes where hot air or water vapor stream is needed such as during blanching of mango peels or in any other process step, i.e. during acid hydrolysis at 80°C in the recovery of pectin as illustrated further in Figure 4, and so on.

595 The dried peel is milled and powdered as indicated in process step 4 in either the simple process (see Figure 2) or integrated process (see Figure 3), weighed, and is passed through a 50-200 μηι sieve screen. The resulting composition is referred to herein as mango peel powder (MPP). It is packed in desired amounts, sealed, and stored in a dry and clean place for further use. The finely powdered peel with particle

600 sizes of 50-200 μιη, preferably at 50-150 μπι, more preferably at 60-140 μιη, more preferably at 70-120 μιη and best at 80-100 μη , can readily be used for food, functional food, and nutraceutical applications, and for further treatment and refining. Occasionally, the powdered composition with bigger particle sizes of about 150-200 μιη or higher are either re-milled to reduce its size ranges, or utilized as ingredients

605 for animal feeds.

In another embodiment of the invention, as shown in Figure 1 or Figure 3, the dried mango seeds are cracked manually or using a decorticator or cracker, in order to obtain the seed kernel which are found inside the seed and separated from the seed 610 husks, which are the outer covering of the seeds. The seed husks are collected and weighed, and further dried if needed, and milled to powder. The powdered husks are passed through a 50-200 μηι sieve screen, and this important composition is referred to herein as mango seed husk powder (MSHP). Furthermore, the obtained mango seed kernel is sent back to the drier for further drying at a temperature range of 50- 615 70°C, more preferably at 60°C, until such time that it has a moisture content of 10% or less, preferably at a moisture content of 4-7%, and more preferably at 5-6%. The dried seed kernel is then milled, weighed and passed through a 50-200 μηι sieve screen. The finely powdered seed kernel with particle sizes of 50-200 μηι, preferably at 50-150 μπι, more preferably at 60-140 μηι, more preferably at 70-120 μπι and best 620 at 80-100 μη , can readily be used for food, functional food, and nutraceutical applications, and for further treatment and refining. The resulting composition is referred to herein as mango seed kernel powder (MSKP).

In another embodiment of the invention, the seed kernel after cracking may be soaked 625 for 1-4 hours in a solution containing a preservative such as sodium bisulfite, citric acid or others. In this example, a solution containing 0.16% sodium bisulfite was used to soak the seed kernel for 1-4 hours, filtered, collected and dried in the same dryer in process step 2 of the simple process (see Figure 1) and of the integrated process (see Figure 3). Drying was done until the moisture content is less than 10%, 630 preferably at a moisture content of 4-7%, and more preferably at 5-6%. The soaking step of the mango seed kernel was skipped in another set of examples in order to see its effect on the shelf life of the resulting composition. The dried seed kernel was then milled, weighed, and sieved through a 50-200 μηι sieve screen. Results showed that soaking the kernel with a solution containing a preservative did not have an effect in 635 lengthening the shelf life of the mango seed kernel powder. However, this process step is important in helping keep the pathogenic micro-organisms out of the seed kernels especially during unavoidable storage of the said material prior to drying and when the drying step takes longer than necessary.

640 Resulting from the embodiments of the said invention, are the following compositions derived from the simple and integrated treatment processes of mango (Mangifera indica L. Anacardiaceae var. Philippines) peels and seeds:

1. A composition referred to herein as mango peel powder (MPP), which is characterized by its proximate analysis: moisture 4-7%, ash 4-7%, protein 3-

645 5%, fat/oil 18-23%, crude fiber 15-18%, and carbohydrate 40-56%.

2. A composition referred to herein as mango seed kernel powder (MSKP), which is characterized by its proximate analysis: moisture 4-7%, ash 1-3%), protein 4-6%, fat/oil 20-28%, crude fiber 5-7%, and carbohydrate 48-66%.

3. A composition specifically referred to herein as mango seed husks, either in 650 powder form or as is, which is characterized by its proximate analysis: moisture 4-8%, ash 1-3%, nitrogen 0.3-1%, fixed carbon 88-95%, and heating value of 15-23 MJ/kg.

4. A composition which is any combination in any proportion of two or more of the mango powder compositions described above.

655

The shelf lives of the mango peel powder (MPP) and mango seed kernel powder (MSKP), which have potential uses in food, functional food, and nutraceutical applications, reach at least six months when these are packed tightly and stored in a dry and clean place, without undergoing degradation. Such long shelf lives of the 660 compositions is supposedly attributed to its very low moisture content, which is unfavorable for molds or other degrading microorganisms to thrive, and the presence in relatively high quantities of polyphenols compounds which act as antimicrobial agents themselves in the said compositions.

665 In this invention, mango (Mangifera indica L. Anacardiaceae var. Philippines) peels and seeds were used and separately collected from a local mango fruit processing factory. The peels and seeds were already segregated, washed, and cleaned accordingly prior to its collection, thus, these steps were skipped in one series of examples.

670

Another aspect of the object of this invention is the treatment and re-use of wash water for alcoholic fermentation, as shown in process step 6 of the simple and integrated processes in Figures 1-3. In this part of the process, the wash water is characterized, pretreated and used as sugar source in alcoholic fermentation by yeasts.

675 Established fermentation conditions such as pH, temperature, and aeration are considered when dealing with yeast growth, fermentation time, and volatile composition in order to produce an alcoholic beverage of good quality. Sugar (as reducing sugar) and ethanol concentrations were analyzed using the standard methods. Yeast growth is measured by gravimetric method. The alcoholic beverage

680 produced is also subjected to sensory evaluation.

In another embodiment of the invention, the MPP, MSKP, and MSHP compositions undergo subsequent defatting or oil extraction step in process step 5 to recover and obtain their corresponding fat/oil extracts, which are additional valuable compositions 685 resulting from the simple or integrated processes. On the other hand, the defatted MPP, MSKP, and MSHP, referred to herein as MPP*, MSKP*, and MSHP*, respectively, are also obtained which can be treated further to obtain other valuable compositions thereof.

690 Resulting further from the embodiments of this invention is a plurality of additional compositions as follows:

5. A composition referred to herein as defatted mango peel powder (MPP*), characterized in that said composition is derived from the mango peel powder (MPP) obtained earlier in the simple or integrated processes of the said

695 invention.

6. A composition referred to herein as defatted mango seed kernel powder (MSKP*), characterized in that said composition is derived from the mango seed kernel powder (MSKP) obtained earlier in the simple or integrated processes of the said invention.

700 7. A composition referred to herein as defatted mango seed husk powder

(MSHP*), characterized in that said composition is derived from mango seed husk powder (MSHP) obtained earlier in the simple or integrated processes of the said invention.

8. A composition which is any combination in any proportion of two or more of 705 the defatted mango powder compositions described above.

9. A composition referred to herein as mango peel oil extract, characterized in that said composition is composed mainly of fats/oils derived from the mango peel powder (MPP) obtained earlier in the simple or integrated processes of the said invention.

710 10. A composition referred to herein as mango seed kernel oil extract, characterized in that said composition is composed mainly of fats/oils derived from the mango seed kernel powder (MSKP) obtained earlier in the simple or integrated processes of the said invention.

1 1. A composition referred to herein as mango seed husk oil extract, characterized

715 in that said composition is composed mainly of fats/oils derived from mango seed husk powder (MSHP) obtained earlier in the simple or integrated processes of the said invention.

12. A composition which is any combination in any proportion of two or more of the mango oil extracts described above, which is characteristically composed 720 of fats/oils, derived from the MPP, MSKP, and MSHP compositions obtained from the simple or integrated processes described herein.

In another embodiment of this invention, the immediately resulting compositions obtained in the simple and integrated processes discussed above and illustrated in

725 Figures 1-3, are further treated and refined to obtain a plurality of additional compositions derived thereof. For instance, the defatted mango peel powder (MPP*) obtained in the simple or integrated process, is further treated via acid hydrolysis in process step 8, to extract pectin, as illustrated in Figure 4. Then, the resulting mixture is filtered in process step 9 to separate the filtrate and the spent defatted mango peel

730 powder (spent MPP*). While the latter is dried and milled to obtain the dried spent defatted mango peel powder for further use, e.g. as ingredient in animal feeds, the filtrate undergoes alcoholic precipitation, mixing and settling in process step 10; afterwhich the obtained wet pectin precipitate is further dried and milled in process step 11, to obtain an important composition which is the mango pectin powder. On

735 the other hand, the alcoholic solution obtained in process step 10 is another important composition, which is an extract characterized by its high polyphenol content. This composition is subjected to purification steps in process step 12, which include alcohol recovery, to obtain a more concentrated composition of polyphenolics. The alcohol recovered in this process step is collected and recycled back to process step 10

740 where it is used for the alcoholic precipitation-mixing-settling process. An appropriate solvent such as ethanol or methanol is used and a solvent make-up is needed in process step 10, to ensure the favorable conditions for the said process step. The concentrate obtained after process step 12 is again another important composition, referred to herein as polyphenolic concentrate A (see Figure 4) obtained

745 after the purification of the alcoholic solution and characterized by its relatively very high concentrations of polyphenolics. In another embodiment of the said invention, the treatment of the defatted mango seed kernel powder (MSKP*), which is a composition obtained earlier in the simple or

750 integrated process (see Figure 1 or 3), is done to recover the starch that it largely contained in process step 13, as illustrated in Figure 4. The obtained kernel starch is then dried and milled in process step 11 and collected for further use, while the spent defatted mango kernel powder (spent MSKP*) is also separately dried and milled in the same drier and mill of process step 11, and collected for further use, e.g. as

755 ingredient in animal feeds. An aqueous and/or organic extract may be obtained in process step 13 during starch recovery, and said extract undergoes further purification methods in process step 14 to obtain a composition, characterized by its relatively high concentrations of polyphenolic compounds derived from mango seed kernel powder, referred to herein as polyphenolic concentrate B (see Figure 4). This

760 composition may be combined with the other composition, referred to as polyphenolic concentrate A, which is also characterized by its high polyphenolic content, obtained from process step 12.

In another embodiment of the said invention, the defatted mango seed husk powder 765 (MSHP*), which is a composition obtained earlier in the simple or integrated process illustrated in Figure 1 or 3, is further treated by mixing with appropriate amounts of binding agent, such as cassava starch, sawdust or others, in process step 15 (see Figure 4). The obtained mixture is further molded and pressed in process step 16 to obtain briquettes, which is an important composition of the said invention herein, 770 which can be used as alternative solid fuel and source of energy. The defatted mango seed husk powder (MSHP*) may be used directly as well, for instance, as fuel in boilers, for energy generation in the simple or integrated process itself in the said invention; thereby, minimizing if not eliminating the external energy requirements of the over-all process.

775

Resulting further from the embodiments of this invention is a plurality of additional compositions as follows:

13. A composition referred to herein as polyphenolic concentrate, characterized in that said composition contains relatively high concentrations of polyphenolic 780 compounds derived from the mango peel powder (MPP), which is obtained earlier in the simple or integrated process of the said invention.

141 A composition referred to herein as polyphenolic concentrate, characterized in that said composition contains relatively high concentrations of polyphenolic compounds derived from the mango seed kernel powder (MSKP), which is

785 obtained earlier in the simple or integrated process of the said invention.

15. A composition which is any combination at any proportion of the two polyphenolic concentrates derived from the mango peel powder and mango seed kernel powder.

16. A composition which is the dried and defatted spent mango peel powder.

790 17. A composition which is the dried and defatted spent mango seed kernel powder.

18. A composition which is any combination at any proportion of the two dried and defatted spent compositions of mango peel powder and mango seed kernel powder.

795 19. A composition which is a briquette derived from the defatted mango seed husk powder obtained earlier in the simple or integrated processes of the said invention.

20. A composition which consists of mango pectin, in liquid, gel, or powder form, characterized in that the said composition is derived from the defatted mango

800 peel powder obtained earlier in the simple or integrated process of the said invention.

21. A composition which consists of mango kernel starch, characterized in that the said composition is derived from defatted mango seed kernel powder obtained earlier in the simple or integrated processes of the said invention.

805 EXAMPLES

810 Example 1. Preparation of mango peel powder (MPP), mango seed kernel

powder (MSKP), and mango seed husk powder (MSHP)

About 5 kgs each of mango (Mangifera indica L. Anacardiaceae var. Philippines) peels and seeds were separately collected from a local mango fruit processing factory. The peels and seeds were already segregated, washed, and cleaned accordingly prior

815 to its collection, thus, these steps were skipped in one series of experiments. The peels and seeds were separately spread in trays and dried at a temperature range of 50- 80°C using an oven dryer until moisture content is less than 10%, preferably at a moisture content of 4-7%, and more preferably at 5-6%. The dried peel was milled and powdered using a Wiley mill, weighed, and was passed through a 50-200 μηι

820 sieve screen. Occasionally, when the obtained powder compositions have bigger particle sizes, these are re-milled until the preferably small particle sizes were obtained. The resulting composition, in said example, is referred to herein as mango peel powder (MPP). This composition can readily be used for food and nutraceutical applications, especially the composition with suitably smaller particle sizes, while the

825 powdered peels with bigger particle sizes of about 150-200 μιη can alternatively be utilized as ingredients for animal feeds.

On the other hand, the dried mango seeds were cracked manually or using a decorticator or cracker, in order to obtain the seed kernel which are found inside the

830 seed and separated from the seed husks, which are the outer covering of the seeds.

The seed husks were collected and weighed, and further dried if needed, and milled using the Wiley mill. The powdered husks were passed through a 50-200 μη sieve screen. The resulting composition is referred to herein as mango seed husk powder (MSHP). Further in another set of experiments in this example, the mango seed

835 kernel was soaked for 1-4 hours in 0.16% sodium bisulfite solution, filtered, collected and dried in the same dryer. Drying was done until the moisture content was less than 10%, preferably at 4-7%, and more preferably at 5-6%. The soaking process of the mango seed kernel was skipped in another set of experiments in order to see its effect on the shelf life of the resulting composition. The dried seed kernel was then milled,

840 weighed, and sieved through a 50-200 μιη sieve screen. The said composition is referred to as mango seed kernel powder (MSKP). The said composition were packed tightly and set aside for further analysis. Some sample compositions were packed separately and stored in a clean and dry place for shelf-life analysis. For at least three trials, the average masses of the resulting plurality of compositions obtained and their corresponding percentages relative to the wet fresh samples of mango peels or seeds are shown in Table 1. Results show that dried peels composed only 18-24% of the wet fresh mango peel sample, while dried seed kernel and seed husk composed 22-32% and 24-30%, respectively, of the fresh wet mango seed sample. These results indicate that a large quantity of water or moisture (about 60- 70% of the wet weight of sample) has to be evaporated during drying to obtain the preferably dry compositions at moisture contents less than 10%.

Table 1. Mass of compositions expressed as % in wet fresh mango waste samples.

Sample compositions Mass collected per 5- % of wet fresh sample

kg fresh sample (kg)

Mango peel powder (MPP) 0.9 - 1.2 18-24% of wet peel

Mango seed kernel powder (MSKP) 1.1 - 1.6 22-32% of wet seed

Mango seed husk powder (MSHP) 1.2 - 1.5 24-30% of wet seed

Example 2. Proximate analysis of MPP and MSKP

The obtained sample compositions in Example 1 were subjected to proximate analysis by determining its moisture, ash, protein, and fat content according to the standard methods. Nitrogen content is estimated by Micro-Kjeldhal method and is converted to protein content by using a factor of 6.25. The fat content is determined by Soxhlet method as described by the standard methods. The carbohydrate content may be obtained by difference in the proximate analysis and/or determined by the colorimetric analysis using phenol-sulfuric acid method after hydrolyzing the samples with 6N HC1 at 100°C and 6h [Dubois M, Gilles KA, Hamilton JK, Roberts PA and Smith F, Colorimetric method for the determination of sugars and related substances. Analytical Chemistry 1956, 28, 350-356]. D-galacturonic acid is used as standard for carbohydrate analysis. Crude fiber content is measured using the gravimetric method described by the standard methods. Analysis of samples was done in triplicate. Results in Table 2 show that the compositions: mango peel powder (MPP) and mango seed kernel powder (MSKP) contain high quantities of carbohydrates, fat/oil, and crude fiber. The said analysis indicates that said compositions have distinctly higher quantities of the important components such as carbohydrates, fat/oil, and crude fiber when compared with the compositions of other varieties reported so far. This further indicates that said compositions are good sources of such components especially important in food, functional food, and nutraceutical applications.

Table 2. Proximate analysis o f the compositions: MPP and MSKP

Parameter Mango Peel Powder Mango Seed Kernel Powder

(MPP, %) (MSKP, %)

Moisture 4-7 4-8

Ash 4-7 1-3

Protein 3-5 4-6

Fat/Oil 18-23 20-28

Crude Fiber 15-18 5-7

Carbohydrates 40-56 48-66

Example 3. Determination of bioactive compounds in MPP and MSKP

The bioactive compounds in mango peel powder (MPP) and mango seed kernel powder (MSKP) prepared in Example 1 were analyzed and grouped into two big classes: the total polyphenols and the total monomeric anthocyanins. Estimation of each of these bioactive compound groups were done following the methods described in these studies [Wolfe K, W X, Liu RH, 2003. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 2003, 51, 609-614; Ajila CM, Naidu KA, Bhat SG, Prasada Rao UJS, Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry 2007, 105, 982-988; Vieira FGK, Borges CDS, Copetti C, Di Pietro PF, Nunes EDC, Fett R, Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil. Scientia Horticulturae 2011, 128, 261-266]. For total polyphenol estimation, gallic acid is used as standard. The total monomeric anthocyanin content is expressed as mg cyanidin 3-galactoside equivalent per 100 g dried sample (mg cy-3-gal/100 g sample). Results in Table 3 show that the MPP and MSKP compositions have considerable quantities of polyphenolic compounds. In addition, while the MPP composition contains high contents of total monomeric anthocyanins (TMA), this is negligible in MSKP compositions. Thus, the MPP composition is also a good source not only of polyphenolic compounds but also of anthocyanins.

Table 3. Total polyphenol and anthocyanin estimates of MPP and MSKP

Bioactive compounds MPP MSKP

Total Polyphenols (TP) content 50-120 70-100

(mg/g dry powder)

Total Monomeric Anthocyanins (TMA) 180-340 negligible

content (mg/ 100 g dry powder)

It is known that the total polyphenol content in mango peel and seed kernels are attributed to its characteristically high antioxidative and antimicrobial activities. The total polyphenols in mango peel powder and mango seed kernel powder contained herein, coupled with very low moisture contents in the said compositions, have helped in lengthening the shelf lives of the said compositions. The MSKP soaked in bisulfite solution has no different observed effect with regards to its shelf life when compared with sample compositions not soaked in bisulfite solution.

Example 4. Extraction of fats and oils from mango peel powder (MPP), mango seed kernel powder (MSKP), and mango seed husk powder (MSHP)

Different solvents may be used in the extraction of fats and oils from the said compositions obtained in Example 1. Solvents such as hexane, ethanol, acetone, mixture of chloroform-methanol (2:1) may be used for the extraction of lipids from known amounts of dried powder by shaking the mixture in an incubator shaker at room temperature. In some cases, the extraction temperature may be raised to see the extent of its influence on the extraction efficiency. The meal or spent powder is then filtered off under vacuum with washings of the residue. The process may be repeated with half quantity of solvent for maximum extraction of lipids and extracts are pooled together in a round-bottomed flask or any vessel with cap. The solvent is removed and recovered under vacuum by rotary evaporator and the lipids are collected, purified, and analyzed. In this example, ethanol is used as solvent and the extraction process is done at 80°C in an incubator-shaker rotated at 100-150 rpm for about 2-3 hours. Results in Table 4 show that MPP, MSKP, and MSHP have considerable quantities of fat/oil that can be extracted from said compositions using ethanol as solvent. The said quantities are distinctly higher than in other mango varieties reported so far. Further analysis of the oil showed its typical fatty acid composition in Table 5. The corresponding oil extracts recovered from said compositions are collected for further use. Some samples are set aside for further analysis.

Sample Composition Fat/ Oil extracted using Ethanol in a

given amount of powder sample (%)

Mango Peel Powder (MPP) 18-23

Mango Seed Kernel Powder (MSKP) 20-28

Mango Seed Husk Powder (MSHP) 9-13

Table 5. Fatty acid composition of the fat/oil extracts obtained from MPP, MSKP, and MSHP compositions

Fatty acids Lipid fractions (% of total fatty acids)

MPP MSKP MSHP

Myristic (CI 4:0) Xx Xx Xx

Palmitic (C16:0) Xx Xx Xx

Stearic (CI 8:0) Xx Xx Xx

Oleic (C18:l) Xx Xx Xx

Linoleic (C18:2) Xx Xx Xx

Linolenic (C18:3) Xx Xx Xx

Saturated fatty acids Xx Xx Xx

Unsaturated fatty acids Xx Xx Xx

Unsaturated/saturated XX XX XX

Example 5. Determination of bioactive compounds in the oil extracts obtained from the compositions: MPP, MSKP, and MSHP

The total polyphenolic (TP) and total monomeric anthocyanin (TMA) contents of the fat/oil extracts obtained from the defatting of the MPP, MSKP, and MSHP compositions in Example 4, namely: mango peel (MP) oil extract, mango seed kernel (MSK) oil extract, and mango seed husk (MSH) oil extract were analyzed according to the methods mentioned earlier in Example 3. The total polyphenols and the total monomeric anthocyanins of the extracts are shown in Table 6 below. Results showed that the mango peel oil extract contains high concentrations of total polyphenols (TP) at a range of 300-350 mg/g extract and total monomeric anthocyanins (TMA) at a range of 100-300 mg/100 g dried sample. More preferably, the oil with total polyphenol (TP) content at 320-340 mg/g extract and total monomeric anthocyanin (TMA) content of 150-260 mg/100 g dried sample is obtained. On the other hand, the mango seed kernel oil has total polyphenol (TP) content of 100-150 mg/g extract and more preferably at a range of 130-140 mg/g extract. Total monomeric anthocyanin content was negligible in mango seed kernel oil. For mango seed husk oil extract, the total polyphenol content is just about 1 -2 mg/g extract with negligible TMA content.

Table 6. Total polyphenol and anthocyanin estimates of the oil extracts from various

Bioactive compounds MP oil MSK oil MSH oil

extract extract extract

Total Polyphenols (TP) content 300-350 100-150 1-2

(mg/g extract) (320-340) (130-140)

Total Monomeric Anthocyanins (TMA) 100-300 negligible negligible content (mg/g extract) (150-260)

Example 6. Production and characterization of briquettes from MSHP

The mango seed husk powder (MSHP) obtained in Example 1 was mixed with a minimal amount (e.g. 1-10%) of binding agent such as cassava starch. The mixture is placed in appropriate molds and pressed employing an appropriate pressure to produce the briquettes. The briquette is characterized by its proximate analysis and its heating value is determined using the oxygen bomb calorimeter. Standard methods in proximate analysis are followed as described earlier in Example 2. Results showed that the briquettes have a heating value of 15-23 MJ per kg and since its proximate analysis shown in Table 7 below indicates very low ash and moisture contents and very high fixed carbon content, this indicates that utilizing mango seed husks for the preparation of briquettes is a good alternative use of such an MSHP composition derived from the treated mango seeds from fruit processing.

Table 7. Proximate analysis of Mango Seed Husk Powder.

Parameter Mango Seed Husk Powder (MSHP)

Moisture, % 4-8

Ash, % 1-3

Nitrogen, % 0.3-1.0

Fixed Carbon, % (by diff) 88-95

Heating value (MJ/kg) 15-23 Example 7. Recovery of pectin from mango peel powder (MPP)

Pectin was extracted from mango peel powder (MPP) by employing the acid

980 hydrolysis and alcoholic precipitation methods. A known amount of MPP is mixed with water at different weight ratios (1 : 10-1 :40) and the pH of the mixture was adjusted at a certain pH point (1.5-3.5) by adding a dilute solution of acid (using 0.1N sulfuric acid or 0.1N hydrochloric acid). The resulting mixture was stirred and heated at a certain temperature (60-90°C) for different time periods (30-120 minutes). After

985 which, the mixture is filtered through an ordinary filter or alternatively using a cheesecloth. The filtrate was collected, further mixed with ethanol at a certain volumetric ratio of 1 :5, and mixed thoroughly to precipitate the pectin. The mixture was further filtered through an ordinary filter to separate the pectin precipitate and the alcoholic filtrate. The wet pectin precipitate was weighed, dried, and milled to

990 produce the powdered mango pectin. The said composition is analyzed for its yield based on the defatted mangO' peel sample (MPP*) used, galacturonic acid content, and the degree of esterification (%DE). Pectin yield is defined as the amount of pectin obtained based on the amount of defatted mango peel powder used as starting material for the process. Pectin content is also expressed in terms of galacturonic acid content

995 using galacturonic acid as standard. The degree of esterification (% DE) of pectin is defined as the number of methyl-esterified galacturonic acid units expressed as a percentage of the total galacturonic acid in the pectin molecule obtained. Standard methods of analysis were done based on reported literature presented earlier. On the other hand, the alcoholic filtrate was analyzed for its total polyphenol (TP) and total 1000 monomeric anthocyanin (TMA) contents.

Results showed that a notably high yield of 34.80% pectin with galacturonic acid content greater than 70% was obtained when an MPP:water volumetric ratio of 1 :20 and pH 1.5 using 0.1N hydrochloric acid solution were employed during acid 1005 hydrolysis at 80°C for 120 minutes. Ethanol was used to precipitate the pectin at a volumetric ratio of 1 :5 (ethanol:filtrate). The corresponding degree of esterification (DE) of the pectin compositions obtained was in a range of 65-85%. On the other hand, the alcoholic filtrate obtained after filtration of pectin was 1010 analyzed for its total polyphenol (TP) and total monomeric anthocyanin (TMA) contents. Results showed that the filtrate contains notably high contents of total polyphenols (TP) ranging from 850-1,350 mg per liter of alcoholic filtrate, but has negligible amounts of total monomeric anthocyanins (TMA). The results suggest that during pectin extraction, the anthocyanins initially present in the mango peel powder 1015 may have gone with the pectin precipitate. Thus, the mango pectin may also be rich in anthocyanins. Nevertheless, the alcoholic filtrate is a valuable composition resulting from this invention, which is a good source of polyphenolic substances, supposedly exhibiting high antioxidative and antimicrobial activities, thus, a good ingredient in nutraceuticals, functional foods, pharmaceuticals, and cosmetic 1020 applications.

Claims

1. A process for the treatment of mango (Mangifera indica L. Anacardiaceae) 1025 seeds, comprising the following steps:

(a) washing of seeds,

(b) drying,

(c) cracking of the dried seeds to separate the kernels from the husks,

(d) milling of the dried husks and dried kernels to obtain the mango seed 1030 husk powder (MSHP) and mango seed kernel powder (MSKP) compositions,

(e) defatting or oil extraction of the powdered compositions using a solvent,

(f) recovery and recycling of the solvent in step (e), and

(g) fermentation of wash water obtained from step (a),

1035 characterized in that the said process:

i. leads to the preparation of a plurality of compositions which have shelf lives of at least six months and said compositions are ready to use, ii. results in the most efficient treatment of the mango seeds, and

iii. allows the efficient utilization of energy and process equipment in the 1040 said process.

2. A process for the treatment of mango (Mangifera indica L. Anacardiaceae) peels, comprising the following steps:

(a) washing of peels,

(b) drying of peels,

1045 (c) milling of the dried peels to obtain the mango peel powder (MPP) composition,

(d) defatting or oil extraction of the powdered composition using a solvent,

(e) recovery and recycling of the solvent in step (d), and

(f) fermentation of the wash water obtained from step (a);

1050 characterized in that the said process:

i. leads to the preparation of a plurality of compositions which have shelf lives of at least six months and said compositions are ready to use, ii. results in the most efficient treatment of the mango peels, and finally iii. allows the efficient utilization of energy and process equipment in the said 1055 process.

3. A process for the treatment of mango {Mangifera indica L. Anacardiaceae) peels and seeds, comprising the following steps:

(a) segregation and washing of peels and seeds,

(b) drying,

1060 (c) cracking of the dried seeds to separate the kernel from the husk,

(d) milling of the dried peels, kernels, and husks to obtain the mango peel powder (MPP), mango seed kernel powder (MSKP), and mango seed husk powder (MSHP) compositions,

(e) defatting or oil extraction of the powdered compositions using a 1065 solvent,

(f) recovery and recycling of the solvent in step (e), and

(g) fermentation of the wash water obtained from step (a),

characterized in that the said process:

i. leads to the preparation of a plurality of compositions which have shelf 1070 lives of at least six months and said compositions are ready to use, ii. results in the most efficient treatment of the mango peels and seeds, and

iii. allows the efficient utilization of energy and process equipment in the said process.

1075 4. The process according to Claims 1-2, wherein the washing step is skipped.

5. The process according to Claim 3, wherein the segregation and washing step is skipped.

6. The process according to Claims 4-5, wherein the fermentation step is skipped.

1080 7. The process according to Claim 1 or 3, wherein the seed kernel is soaked first in appropriate solution containing a preservative prior to drying.

8. The process according to Claim 7, wherein bisulfite or citric acid is used.

9. The process according to Claims 7-8, wherein sodium bisulfite is used.

10. The process according to Claim 7-9, wherein sodium bisulfite is used at 0.10- 1085 0.16% weight in aqueous solution.

1 1. The process according to Claim 2 or 3, wherein the washing step is combined with a blanching step.

12. The process according to Claim 1 1, wherein hot water at a temperature of 70- 90°C is used to wash and blanch the peels.

1090 13. The process according to Claim 11, wherein the blanching step is done for about 5 to 15 minutes and preferably for 10 minutes.

14. The process according to Claim 1 1, wherein water vaporized from the drying step is utilized for heating the water used for washing and blanching.

15. The process according to Claim 1 1, wherein water vaporized from the drying 1095 step is utilized as wash water.

16. The process according to Claims 1-3, wherein the drying temperature for peels and kernels is preferably at 50-80°C, more preferably at 50-70°C and most preferably at 60°C.

17. The process according to Claim 1 or 3, wherein the drying temperature for 1100 seeds and seed husks is preferably at 50-80°C, more preferably at 70-80°C and most preferably at 80°C.

18. The process according to Claims 1-17, wherein the compositions obtained are in powder form, with particle sizes of 50-200 μηι, preferably 50-1 0 μη , more preferably at 60-140 μη , most preferably at 70-120 μιη, and best at 80-100

1105 μηι.

19. The process according to Claims 1-18, wherein mango (Mangifera indica L.

Anacardiaceae var. Philippines) peels and seeds are used.

20. A composition which is the mango peel powder (MPP) obtained from the simple treatment process of mango (Mangifera indica L. Anacardiaceae,) peels

1110 21. A composition which is the mango peel powder (MPP) obtained from the simple treatment process of mango (Mangifera indica L. Anacardiaceae) peels, characterized by the following proximate analysis: moisture 4-7%, ash 4-7%, protein 3-5%, fat/oil 18-23%, crude fiber 15-18%, and carbohydrate 40- 56%.

1115 22. A composition which is the mango peel powder (MPP) obtained from the integrated treatment process of mango (Mangifera indica L. Anacardiaceae) peels.

23. A composition which is the mango peel powder (MPP) obtained from the integrated treatment process of mango (Mangifera indica L. Anacardiaceae

1 120 peels, characterized by the following proximate analysis: moisture 4-7%, ash

4-7%, protein 3-5%, fat/oil 18-23%, crude fiber 15-18%, and carbohydrate 40- 56%.

24. A composition which is the mango seed kernel powder (MSKP) obtained from the simple treatment process of mango (Mangifera indica L. Anacardiaceae

1125 seeds.

25. A composition which is the mango seed kernel powder (MSKP) obtained from the simple treatment process of mango (Mangifera indica L. Anacardiaceae seeds, characterized by the following proximate analysis: moisture 4-8%, ash 1-3%, protein 4-6%, fat/oil 20-28%, crude fiber 5-7%, and carbohydrate 48-

1130 66%.

26. A composition which is the mango seed kernel powder (MSKP) obtained from the integrated treatment process of mango (Mangifera indica L. Anacardiaceae,) seeds.

27. A composition which is the mango seed kernel powder (MSKP) obtained from 1135 the integrated treatment process of mango (Mangifera indica L.

Anacardiaceae) seeds, characterized by the following proximate analysis: moisture 4-8%, ash 1-3%, protein 4-6%, fat/oil 20-28%, crude fiber 5-7%, and carbohydrate 48-66%.

28. The composition according to Claims 20-27 which is any combination of the 1140 MPP and MSKP compositions.

29. The composition according to Claim 28 which is any combination in any proportion of the MPP and MSKP compositions.

30. A composition which is the mango seed husk or mango seed husk powder (MSHP) obtained from the simple treatment process of mango (Mangifera

1 145 indica L. Anacardiaceae) seeds.

31. A composition which is the mango seed husk or mango seed husk powder (MSHP) obtained from the simple treatment process of mango (Mangifera indica L. Anacardiaceae) seeds, characterized by the following proximate analysis: moisture 4-8%, ash 1-3%, nitrogen 0.3-1%, fixed carbon 88-95%;

1150 fat/oil content of 9- 13% and heating value of 15-23 MJ/kg.

32. A composition which is the mango seed husk or mango seed husk powder (MSHP) obtained from the integrated treatment process of mango (Mangifera indica L. Anacardiaceae) seeds.

33. A composition which is the mango seed husk or mango seed husk powder 1155 (MSHP) obtained from the integrated treatment process of mango (Mangifera indica L. Anacardiaceae) seeds, characterized by the following proximate analysis: moisture 4-8%, ash 1-3%, nitrogen 0.3-1%, fixed carbon 88-95%; fat/oil content of 9-13% and heating value of 15-23 MJ/kg.

34. The composition according to Claims 30-33 which is in any combination with 1 160 other compositions.

35. The composition according to Claim 34 which is in any combination with other compositions.

36. The composition according to any Claim 20-35, which is defatted.

37. The composition according to Claim 36 which is any combination of the 1165 defatted MPP and MSKP compositions.

38. The composition according to Claim 37 which is any combination in any proportion of the defatted MPP and MSKP compositions.

39. The composition according to Claim 36 which is any combination of the defatted MSHP composition with other compositions.

1170 40. The composition according to Claim 39 which is any combination in any proportion of the defatted MSHP composition with other compositions.

41. A composition which is the mango peel oil extract obtained from the defatting of mango peels by the simple treatment process.

42. A composition which is the mango peel oil extract obtained from the defatting 1175 of mango peels by the integrated treatment process.

43. A composition which is the mango peel oil extract obtained from the defatting of mango peels by the simple treatment process, characterized by its fatty acid content of , total polyphenol content of 300-350 mg per gram extract and total monomeric anthocyanin content of 100-300 mg per 100 gram extract.

1 180 44. A composition which is the mango peel oil extract obtained from the defatting of mango peels by the integrated treatment process, characterized by its fatty acid content of , total polyphenol content of 300-350 mg per gram extract and total monomeric anthocyanin content of 100-300 mg per 100 gram extract.

45. The composition according to Claims 43-44, wherein the total polyphenol 1 185 content is in the range of 320-340 mg per gram extract.

46. The composition according to Claims 43-44, wherein the total monomeric anthocyanin content is in the range of 150-260 mg per 100 gram extract.

47. A composition which is the mango seed kernel oil extract obtained from the defatting of mango seed kernels by the simple treatment process.

1 190 48. A composition which is the mango seed kernel oil extract obtained from the defatting of mango seed kernels by the integrated treatment process.

49. A composition which is the mango seed kernel oil extract obtained from the defatting of mango seed kernels by the simple treatment process, characterized by its fatty acid content of and total polyphenol content of 100- 150 mg per

1 195 gram extract.

50. A composition which is the mango seed kernel oil extract obtained from the defatting of mango seed kernels by the integrated treatment process, characterized by its fatty acid content of and total polyphenol content of

100-150 mg per gram extract.

1200 51. The composition according to Claims 49-50, wherein the total polyphenol content is in the range of 130-140 mg per gram extract.

52. A composition which is the mango seed husk oil extract obtained from the defatting of mango seed husks by the simple treatment process.

53. A composition which is the mango seed husk oil extract obtained from the 1205 defatting of mango seed husks by the integrated treatment process.

54. A composition which is the mango seed husk oil extract obtained from the defatting of mango seed husks by the simple treatment process, characterized by its fatty acid content of and total polyphenol content of about 1-2 mg per g extract.

1210 55. A composition which is the mango seed husk oil extract obtained from the defatting of mango seed husks by the integrated treatment process, characterized by its fatty acid content of and total polyphenol content of

1-2 mg per g extract.

56. The composition according to Claims 42-55 which is any combination of the 1215 MP, MSK, and MSH oil extract compositions.

57. The composition according to Claim 56 which is any combination in any proportion of the MP, MSK, and MSH oil extract compositions.

58. A composition which consists of pectin, characterized in that the said composition is obtained from the defatted mango peel powder (MPP*) derived

1220 by the simple treatment process.

59. A composition which consists of pectin, characterized in that the said composition is obtained from the defatted mango peel powder (MPP*) derived by the integrated treatment process.

60. The composition according to Claims 58-59 which is in combination with 1225 other pectin compositions.

61. The composition according to Claim 60 which is in combination in any proportion with other pectin compositions.

62. A, composition which consists of starch, characterized in that the said composition is obtained from the defatted mango seed kernel powder

1230 (MSKP*) derived by the simple treatment process.

63. A composition which consists of starch, characterized in that the said composition is obtained from the defatted mango seed kernel powder (MSKP*) derived by the integrated treatment process.

64. The composition according to Claims 62-63 which is in combination with 1235 other starch compositions.

65. The composition according to Claim 64 which is in combination in any proportion with other starch compositions.

66. A composition which consists of polyphenols, characterized in that said composition is obtained from the defatted mango peel powder (MPP*) by the

1240 simple treatment process.

67. A composition which consists of polyphenols, characterized in that said composition is obtained from the defatted mango peel powder (MPP*) by the integrated treatment process.

68. A composition which consists of polyphenols, characterized in that said 1245 composition is obtained from the defatted mango peel powder (MPP*) by the simple treatment process and said composition has a total polyphenolic content of 850-1,350 mg per liter.

69. A composition which consists of polyphenols, characterized in that said composition is obtained from the defatted mango peel powder (MPP*) by the

1250 integrated treatment process and said composition has a total polyphenolic content of 850-1,350 mg per liter.

70. A composition which consists of polyphenols, characterized in that said composition is obtained from the defatted mango seed kernel powder (MSKP*) by the simple treatment process.

1255 71. A composition which consists of polyphenols, characterized in that said composition is obtained from the defatted mango seed kernel powder (MSKP*) by the integrated treatment process.

72. The composition according to Claims 66-71 which is any combination of the polyphenolic compositions obtained from the defatted mango peel powder and

1260 mango seed kernel powder.

73. The composition according to Claim 72 which is any combination in any proportion of the polyphenolic compositions obtained from the defatted mango peel powder and mango seed kernel powder.

74. A composition which is the spent defatted mango peel powder obtained from 1265 the simple treatment process of mango peels.

75. A composition which is the spent defatted mango peel powder from the integrated treatment process of mango peels.

76. A composition which is the spent defatted mango seed kernel powder obtained from the simple treatment process of mango seeds.

1270 77. A composition which is the spent defatted mango seed kernel powder obtained from the integrated treatment process of mango seeds.

78. The composition according to Claims 74-77 which is any combination of the spent defatted mango peel powder and mango seed kernel powder.

79. The composition according to Claim 78 which is any combination in any 1275 proportion of the spent defatted mango peel powder and mango seed kernel powder.

80. A composition which is a briquette obtained from the defatted mango seed husk powder (MSHP*) obtained by the simple treatment process.

81. A composition which is a briquette obtained from the defatted mango seed 1280 husk powder (MSHP*) obtained by the integrated treatment process.

82. The composition according to Claims 20-81, wherein mango (Mangifera indica L. Anacardiaceae var. Philippines) peels and seeds are used.

83. The composition according to Claims 20-40, 58-65 and 74-82 which is dried.

84. The composition according to Claims 20-40, 58-65 and 74-82 which is in 1285 powder form.

85. The use of composition according to Claims 20-29, 36-38, 41-79, and 82-84 as ingredient in food, feed and functional food preparation.

86. The use of composition according to Claims 20-23 and 36 for the preparation of mango pectin compositions.

1290 87. The use of composition according to Claims 20-29, 36-38, and 41-57 for the preparation of polyphenolic compositions.

88. The use of composition according to Claims 24-29 and 36-38 for the preparation of mango kernel starch compositions.

89. The use of composition according to Claims 20-29, 36-38, 41-57, and 66-73 as 1295 antioxidant agent.

90. The use of composition according to Claims 20-29, 36-38, 41-57, and 66-73 as antimicrobial agent.

91. The use of composition according to Claims 30-36, 39-40 and 80-81 as fuel.

92. The use of composition according to Claims 30-36, 39-40 and 80-81 as solid 1300 fuel.

93. The use of composition according to Claims 30-36, 39-40 and 80-81 which is in combination with other fuels.

94. The use of composition according to Claims 30-36, 39-40 and 80-81 which is in combination with other solid fuels.

1305 95. The use of composition according to 30-36 and 39-40 as adsorbent.