Antioxidant in Mango (Mangifera indica L.) Pulp

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.

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Abbreviations

AA:

= Ascorbic acid

DHAA:

= Dehydroascorbic acid

GAE:

= Gallic acid equivalents

HPLC:

= High performance liquid chromatography

TSS:

= Total soluble solid.

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Acknowledgments

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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Correspondence to Sônia Machado Rocha Ribeiro.

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Rocha Ribeiro, S.M., Queiroz, J.H., Lopes Ribeiro de Queiroz, M.E. et al. Antioxidant in Mango (Mangifera indica L.) Pulp. Plant Foods Hum Nutr 62, 13–17 (2007). https://doi.org/10.1007/s11130-006-0035-3

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Key words

  • Ascorbic acid
  • β-carotene
  • Dehydroascorbic acid
  • Mango cultivars
  • Phenolic compounds