Plant Foods for Human Nutrition

, Volume 62, Issue 1, pp 13–17

Antioxidant in Mango (Mangifera indica L.) Pulp

  • Sônia Machado Rocha Ribeiro
  • José Humberto Queiroz
  • Maria Eliana Lopes Ribeiro de Queiroz
  • Flávia Milagres Campos
  • Helena Maria Pinheiro Sant’Ana
Article

DOI: 10.1007/s11130-006-0035-3

Cite this article as:
Rocha Ribeiro, S.M., Queiroz, J.H., Lopes Ribeiro de Queiroz, M.E. et al. Plant Foods Hum Nutr (2007) 62: 13. doi:10.1007/s11130-006-0035-3

Abstract.

This work was carried out to investigate the pulp composition of four mango cultivars (Haden, Tommy Atkins and Ubá) at the ripening stage in relation to three components with antioxidant potential (total phenolics, carotenoids and ascorbic acid). Total phenolic compound content was estimated by the Folin-Ciocalteu reagent and total carotenoid content by spectrophotometry at 450 nm. The contents of β-carotene and total vitamin C (ascorbic acid and dehydroascorbic acid) were quantified by high performance liquid chromatography. Differences were found among the four mango cultivars in all the components analyzed. The content of phenolic compounds ranged from 48.40 (Haden) to 208.70 mg/100 g (Ubá); total carotenoid from 1.91 (Haden) to 2.63 mg/100 g (Palmer); β-carotene from 661.27 (Palmer) to 2,220 μg/100 g (Ubá) and total ascorbic acid ranged from 9.79 (Tommy Atkins) to 77.71 mg/100 g (Ubá). These results corroborated previous information that mangoes are a good source of antioxidants in human diet.

Key words

Ascorbic acid β-carotene Dehydroascorbic acid Mango cultivars Phenolic compounds 

Abbreviations

AA

= Ascorbic acid

DHAA

= Dehydroascorbic acid

GAE

= Gallic acid equivalents

HPLC

= High performance liquid chromatography

TSS

= Total soluble solid.

Copyright information

© Springer Science+Business Media, Inc. 2007

Authors and Affiliations

  • Sônia Machado Rocha Ribeiro
    • 1
  • José Humberto Queiroz
    • 2
  • Maria Eliana Lopes Ribeiro de Queiroz
    • 3
  • Flávia Milagres Campos
    • 1
  • Helena Maria Pinheiro Sant’Ana
    • 1
  1. 1.Departamento de Nutrição e SaúdeUniversidade Federal de ViçosaViçosaBrazil
  2. 2.Departamento de Bioquímica e Biologia MolecularUniversidade Federal de ViçosaViçosaBrazil
  3. 3.Departamento de QuímicaUniversidade Federal de ViçosaViçosaBrazil

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