Phytochemical extraction, characterisation and comparative distribution across four mango (Mangifera indica L.) fruit varieties

Pierson, Jean T.; Monteith, Gregory R.; Roberts‐Thomson, Sarah J.; Dietzgen, Ralf G.; Gidley, Michael J.; Shaw, P. Nicholas

doi:10.1016/j.foodchem.2013.10.108

Cited by 72 publications

(53 citation statements)

References 33 publications

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“…Polyphenols such as gallic acid, methyl gallate, methyl galloyl gallate, digallic acid, which are present mainly in mango and which contain a simple structure (Pierson et al, 2014) could be extracted due to a higher solubility in a polar solvent. Peels originating from mango fruit are a promising source of phenolic compounds and used as natural antioxidants or functional food ingredients (Naeem, Taskeen, Iqbal, Mubeen, & Maimoona, 2009).…”

Section: Chemical Compositionmentioning

confidence: 99%

Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes

Garcia-Mendoza

Paula

Paviani

et al. 2015

LWT - Food Science and Technology

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Section: Chemical Compositionmentioning

confidence: 99%

Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes

Garcia-Mendoza

Paula

Paviani

et al. 2015

LWT - Food Science and Technology

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“…Mahmood, Rashid, & Ashraf, 2012); however, its phytochemical profile has not been previously reported. It is important to mention that the characteristics of the by-products change according to the variety, the ripeness and growth conditions, as well as the industrial process used (Pierson et al, 2014).…”

Section: Compoundmentioning

confidence: 99%

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Amaya-Cruz

Rodríguez-González

Pérez‐Ramírez

et al. 2015

Journal of Functional Foods

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“…So the total sugar contents vary according to variety and position. This study reveals that the varieties: SL, Dr and Bk have significant levels of total sugars that are above the average for varieties found in the literature [11]. According to the Wilcoxon test in Table 2, there are no significant differences in reducing sugar content between the positions of the varieties.…”

Section: Variation Of the Total Sugars Content According To Variety Amentioning

confidence: 52%

Study of the Variation in Total and Reducing Sugars Contents According to the Variety and According to the Position Where the Fruit (Mango) Was Harvested from Five Mango Varieties Exploited in Senegal

Ba¹,

Fofana²,

Moussoukhoye³

2020

JBM

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In this study, the results show that total sugar contents depend on the variety and the position where the fruit (mango) has been harvested. This variation in total sugar contents is observed according to the following varieties: the Bk (Boukodiekhal) variety (bottom position 45 mg/100 mL) then Bk (intermediate and bottom position 40 mg/100 mL) and with the Dr (Diourou) variety the content according to the intermediate position is 63 mg/100 mL while the content according to its bottom position is 56 mg/100 mL. The same is observed for variety Knt (Kent). For the variety factor, we see that the Dr and Sl (Sierra Leone) varieties are the richest in total sugars. Compared to the variation in reducing sugar content, the effect of position is less pronounced. Nevertheless, the statistical results show that the contents vary according to the varieties. There is a very significant variation in reducing sugar content between certain varieties. The variety Kt (Keitt) (45 mg/100 mL) is the richest in reducing sugars but compared to the lower position of the variety Bk, they are statistically identical. Variety Knt remains the poorest in reducing sugars 20 mg/ 100 mL.

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Phytochemical extraction, characterisation and comparative distribution across four mango (Mangifera indica L.) fruit varieties

Cited by 72 publications

References 33 publications

Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes

Extracts from mango peel by-product obtained by supercritical CO2 and pressurized solvent processes

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Study of the Variation in Total and Reducing Sugars Contents According to the Variety and According to the Position Where the Fruit (Mango) Was Harvested from Five Mango Varieties Exploited in Senegal

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