Antioxidant in Mango (Mangifera indica L.) Pulp
- 2.2k Downloads
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 wordsAscorbic acid β-carotene Dehydroascorbic acid Mango cultivars Phenolic compounds
= Ascorbic acid
= Dehydroascorbic acid
= Gallic acid equivalents
= High performance liquid chromatography
= Total soluble solid.
The authors thank the “Tropical Indústria de Alimentos” (Visconde do Rio Branco - Minas Gerais, Brazil) and Mr. Moacir Brito Oliveira (Technical Assistant of ABANORTE, Janaúba - Minas Gerais, Brazil) for supplying the mango fruits.
- 2.FAO STAT (2005) FAO Statistical Database – Agriculture. http://apps.fao.org. Acessed: February, 2005.Google Scholar
- 5.Chytil F (1999) Vitamin A: Not for vision only. Br J Nutr 82: 161–162.Google Scholar
- 10.Crisoto, C (1994) Stone Fruit maturity indices: a descriptive review. Postharvest News and Information. v. 5, n. 6, 65N–68N.Google Scholar
- 11.Bloor SJ (2001) Overview of methods for analysis and identification of flavonoids. Methods Enzymol 335: 3–14.Google Scholar
- 13.Rodriguez DB, Raymundo LC, Lee T, Simpson KL, Chichester CO (1976) Carotenoids pigment changes in ripening Mamordica charantia fruits. Annals of Botany 40: 615–624.Google Scholar
- 16.Carvalho CRL, Rosseto CJ, Mantovani DMB, Morgano MA, Castro JV, Botoletto N (2004) Evaluation of mango cultivars selected by “Instituto Agronômico de Campinas” compaired to others of commercial importance. Rev Bras Frutic 26: 264–271.Google Scholar
- 17.Van Buren JP (1984) Function of pectin in plant tissue structure and firmness. In RH. Walter (Ed.), The chemistry and technology of pectin (pp. 1–22). New York: Academic Press.Google Scholar
- 20.Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr 130: 2073S–2085S.Google Scholar
- 21.Godoy TH, Rodriguez-Amaya DB (1989) Carotenoid composition of commercial mangoes from Brazil. Libensm-Wissu-Techonol 22: 100–103.Google Scholar
- 23.IOM - INSTITUTE OF MEDICINE. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. National Academy Press, Washington, DC., 2000, 506p.Google Scholar