Eugenol Found by GC-MS Analysis of The Methanolic Extract of The Fruit Pulp of Indigenous Mango (Mangifera indica L.) Variety, Champa from Murshidabad District of West Bengal, India

Abstract

Indigenous mango (Mangifera indica L.) varieties have unique aroma, taste, flavour, texture and size. The interactions among volatile compounds and with sugars and acids have a role in the distinct mango flavor. Murshidabad district of West Bengal has several indigenous mango varieties that have unique attributes like taste and aroma. The indigenous Champa mango variety of Murshidabad district has a distinct aroma very similar to that of the champaka flower (Michelia champaca L.). The present investigation was to determine if there was any phyto-chemical which could be responsible for the distinct and unique aroma present in the mango variety Champa. Eugenol, a phytogenic bioactive component frequently found in diversified herbal plants was found by GC-MS analysis of the methanolic extract of the fruit pulp of indigenous mango variety, Champa.

Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

“…Titratable acid is the main factor affecting the flavor of the fruit, and medium acidity with high sugar content is a characteristic of good quality and intense flavor [56]. Titratable acids contain a variety of organic acids, which are substrates for the respiratory metabolism of the fruit [52].…”