Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Research output: Contribution to journalArticle


Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize a mango dietary fibre concentrate (MDF) with antioxidant capacity, using the unripe fruit. MDF was obtained and its chemical composition, soluble (SDF) and insoluble dietary fibre (IDF), extractable polyphenols, water- and oil-holding capacities and anti-radical efficiency, were evaluated. MDF showed low lipid and high starch contents and balanced SDF/IDF levels, which is important for the functionality of fibre in the human diet. MDF exhibited adequate water-holding capacity, similar to other fruit fibres, but had a low oil-holding capacity. Bakery products prepared with MDF conserved the balance of SDF and IDF and most of its anti-radical efficiency. In vitro starch digestibility tests of MDF bakery products indicated a low predicted glycemic index. MDF might be an alternative for development of products with balanced DF components and low glycemic response, aimed to people with special carbohydrate/energy requirements.


  • Nely Vergara-Valencia
  • Eliana Granados-Pérez
  • Edith Agama-Acevedo
  • Juscelino Tovar
  • Jenny Ruales
  • Luis A. Bello-Pérez
External organisations
  • National Polytechnic Institute
  • Central University of Venezuela
  • National Polytechnic School, Ecuador
Research areas and keywords


  • Antioxidant capacity, Bakery products, Chemical composition, Dietary fibre, Glycemic index, Mango
Original languageEnglish
Pages (from-to)722-729
Number of pages8
JournalLWT - Food Science and Technology
Issue number4
Publication statusPublished - 2007 May 1
Publication categoryResearch
Externally publishedYes