Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

Abstract

Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

“…The found qualitative and quantitative composition is in accordance with what was reported by different literature data [ 2 , 23 , 24 ]. The profiles of total single carotenoids in fresh and dried samples at the end of each drying treatment, for both cultivars, are reported in Table 1 .…”

Effects of Late Quaternary and Contemporary Climates on Ecoregional Plant Diversity Across Different Biomes

“…Thirteen volatiles components were reported in mango using GCMS e.g. acetaldehyde, acetone, methanol, ethanol, a-pinene, caryophyllene, 3-carene, b-pinene, myrcene, limonene, terpinolene, a-copaene, and r-cymene (Baldwin et al, 1999;Pino and Mesa, 2006;Maldonado-Celis et al, 2019). In our study, 3-carene, α-pinene, and butyl caprylate were the main volatile components in mango odors.…”

Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)

“…It is a constituent of many essential oils and can be used as a flavoring agent [13]. It is a compound, which is commonly found in mango fruits, especially in cultivars grown on the American continent [14]. Its concentration was demonstrated in all tested samples, but in MP (73.162 µg/100 mL), it was far greater than in BC (0.880 µg/100 mL).…”