Plant Foods for Human Nutrition

, Volume 62, Issue 1, pp 13–17 | Cite as

Antioxidant in Mango (Mangifera indica L.) Pulp

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


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 



= 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.


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Copyright information

© Springer Science+Business Media, Inc. 2007

Authors and Affiliations

  • Sônia Machado Rocha Ribeiro
    • 1
    Email author
  • 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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