Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (<i>Mangifera indica</i> L.) Produced by Different Methods of Maceration

Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (<i>Mangifera indica</i> L.) Produced by Different Methods of Maceration

The present work had the objective of producing liqueurs from mango peels (varieties “Haden„ and “Tommy Atkins„) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance l...

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Bibliographic Details
Main Authors:	Emanuela Monteiro Coelho, Marcelo Eduardo Alves Olinda de Souza, Luiz Claudio Corrêa, Arão Cardoso Viana, Luciana Cavalcanti de Azevêdo, Marcos dos Santos Lima
Format:	Article
Language:	English
Published:	MDPI AG 2019-04-01
Series:	Antioxidants
Subjects:	phenolic compounds pectinase HPLC
Online Access:	https://www.mdpi.com/2076-3921/8/4/102

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