Processing mango wastes into phenolic-based products highlights in-house webinar

Processing mango wastes into phenolic-based products was seen as one of the solutions to address the industry’s waste disposal problem as well as augment the income of mango farmers. Various researches were conducted by the National Institute of Molecular Biology and Biotechnology-University of the Philippines Los Baños (BIOTECH-UPLB) to explore this.

Registered chemist and researcher Arsenia B. Sapin of BIOTECH-UPLB led the discussion on the processing of phenolic-based products from mango wastes during the in-house webinar of the Department of Agriculture-Bureau of Agricultural Research on 20 December 2021.

Phenolics are compounds consisting of one or more aromatic rings with single or multiple hydroxyl groups. This compound is known for its antioxidant bioactivities and other health-promoting activities.

“We developed phenolic-based products from seeds, branches, and early fruit drops for various applications as a potential source of income for mango processors and farmers,” said Sapin.

Sapin together with Teresita J. Ramirez developed the PhenoFera, a phenolic powder made from mango seed wastes, to be used as an active ingredient in cosmetic products.

“Natural phenolics from mango branches and early fruit drops exhibited high antioxidant and antidiabetic bioactivities that could lead in the development of phenolic-based products with potential use as health supplements providing additional revenues to farmers,” explained Sapin.

“Mango seed is a good source of natural phenolics possessing whitening and anti-wrinkling properties with potential use in the cosmetics industry,” she added.

Cosmetic products developed through mango seed phenolics powder included lotion, shampoo, hand sanitizer, liquid hand soap, and sunscreen products. Meanwhile, the mango branch, bark phenolic powder was processed to make Diaferin, a natural effective health supplement for diabetics. 

Further, a healthy juice for diabetic was developed from early mango fruit drops. The early fruit drops were washed, sorted, peeled, and sliced. After which it is shredded and mixed with pectinase, then filtered through cheesecloth. The puree will then be formulated and heat-processed to become a phenolic-rich juice.