Antioxidant in Mango (Mangifera indica L.) Pulp
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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.
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- Antioxidant in Mango (Mangifera indica L.) Pulp
Plant Foods for Human Nutrition
Volume 62, Issue 1 , pp 13-17
- Cover Date
- Print ISSN
- Online ISSN
- Kluwer Academic Publishers-Plenum Publishers
- Additional Links
- Ascorbic acid
- Dehydroascorbic acid
- Mango cultivars
- Phenolic compounds
- Industry Sectors
- Author Affiliations
- 1. Departamento de Nutrição e Saúde, Universidade Federal de Viçosa, Viçosa, MG, Brazil
- 2. Departamento de Bioquímica e Biologia Molecular, Universidade Federal de Viçosa, Viçosa, MG, Brazil
- 3. Departamento de Química, Universidade Federal de Viçosa, Viçosa, MG, Brazil