Comparative Analysis of Nutrients Content, in Vitro Antioxidants Potential and Sensory Evaluation of Peeled and Unpeeled Mango

ABSTRACT
Mangiferaindica (MI), also known as mango and it has been an important herb in the Ayurvedic and indigenous medical systems for over 4000 years. Mangoes belong to genus Mangifera which consists of about 30 species of tropical fruiting trees in the flowering plant family Anacardiaceous. Mango is one of the most popular of all tropical fruits. Mangifera being a polyphenolic antioxidant and a glucosylxanthone, it has strong antioxidant, anti-lipid peroxidation, immunomodulation, cardiotonic, hypotensive, wound healing, anti-degenerative and antidiabetic activities. (Shah et al., 2010).
This research study aimed to investigate and compare the nutritional composition, in vitro antioxidants potential, and sensory evaluation of peeled and unpeeled mango. Through comprehensive laboratory analysis, including measurements of macronutrients (carbohydrates, proteins, and fats), micronutrients (vitamins and minerals), and bioactive compounds (such as phenolics and flavonoids), we sought to understand the variations in nutrient content in peeled and unpeeled mango. Additionally we assessed the antioxidant activity of both peeled and unpeeled mango, providing insights into the potential health benefits associated with consuming mangoes with their peel intact. Furthermore, sensory evaluation tests were conducted to evaluate the taste, texture ,smell ,appearance and overall acceptability of peeled and unpeeled mango, allowing us to explore any differences in sensory attributes between the two.
The results of this study contribute to our understanding of the nutritional value and sensory characteristics of mango, shedding light on the potential impact of consuming mangoes with or without the peel. This information can be valuable for consumers, nutritionists, and food