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. 2021 Jun 4;10(6):1148. doi: 10.3390/plants10061148

Table 3.

Proximate and sugar analyses of different varieties of mango peels.

Mango Varieties Proximate Composition (% w/w) Sugar Types (% w/w)
Moisture in Fresh Carbohydrate 1,2,3 Crude Protein 1,2 Crude Fat 1,2 Crude Fiber 1,2 Ash 1,2 Fructose 1,2 Xylose 1,2 Glucose Sucrose
Mahachanok 66.51 ± 0.06 b 10.53 ± 0.45 b 7.50 ± 0.01 b 2.48 ± 0.02 a 12.44 ± 0.59 b 0.54 ± 0.03 a 31.23 ± 0.02 a 29.88 ± 0.02 b n/d n/d
Chok anan 68.88 ± 0.33 a 11.23 ± 0.43 a b 7.18 ± 0.02 c 1.51 ± 0.02 d 10.92 ± 0.37 c 0.27 ± 0.01 b 31.57 ± 0.03 a 29.44 ± 0.06 b n/d n/d
Nam dok mai 59.50 ± 0.06 d 11.45 ± 0.28 a 7.03 ± 0.41 d 1.86 ± 0.02 b 19.90 ± 0.28 a 0.25 ± 0.04 b 31.41 ± 0.07 a 30.03 ± 0.03 a n/d n/d
Kaew 60.54 ± 0.44 c 8.93 ± 0.43 c 8.06 ± 0.04 a 1.68 ± 0.03 c 20.53 ± 0.10 a 0.24 ± 0.03 b 31.35 ± 0.03 a 29.73 ± 0.05 b n/d n/d

1 Values are on a dry weight basis (d.w.). n/d: not detectable. 2 Average ± standard deviation; different letters in each row denote a significant difference (p < 0.05). 3 Calculated by difference with the other components of proximate content.

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