Abstract
Mango cultivars are broadly categorized into green, yellow, and red types based on their peel colors. Anthocyanins and carotenoids are the most important pigments responsible for the color of fruits. The information available on the composition of pigments on mango peel was scanty, and the exact role of anthocyanins and carotenoids in imparting peel color was not clear. The present study was aimed at profiling anthocyanin and carotenoid pigments in the peels of green (‘Langra’, ‘Amrapali’, ‘Hamlet’ and ‘Bombay No. 1’), yellow (‘Arka Anmol’, ‘Lazzat Baksh’, ‘Peach’ and ‘Banganapalli’) and red (‘Tommy Atkins’, ‘Lalmuni’, ‘Gulabi’ and ‘Janardhan Pasand’) colored mango cultivars through liquid chromatography and mass spectrometry at different stages of ripening. The analysis helped in the identification of eight carotenoids and 24 anthocyanins in mango peel. Higher levels of carotenoids were observed in yellow colored cultivars, and major compounds were β-carotene and violaxanthin. Further, the red colored types were found to possess the higher anthocyanin content than green and yellow types. The major groups of anthocyanin compounds include cyanidin, peonidin, petunidin, delphinidin and pelargonidin. During fruit ripening, a significant increase in carotenoids content, and no or marginal rise in anthocyanin content was observed in mango peels. The results, show the status of carotenoids and anthocyanins in mango peel of different colored cultivars and their developmental pattern during ripening.
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Acknowledgements
GRK is thankful to the University Grants Commission, New Delhi for providing financial assistance in the form of Rajiv Gandhi National Fellowship (RGNF-ST-GOA-7140). Dr. KVR and Dr. MRD acknowledge financial support from ICAR NPTC Functional genomics...Mango project. Authors acknowledge facilities provided by ICAR-Indian Institute of Horticultural Research, Bengaluru to carry out the investigation.
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Observations of mango varieties and collection of mango peel samples: GRK and MRD; Design and Analysis of experiments: KVR, KSS and GRK; Analysis of Pigments and LCMS: GRK, TKR, GAG and PKC. All authors have contributed for preparation of manuscript.
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Ranganath, K.G., Shivashankara, K.S., Roy, T.K. et al. Profiling of anthocyanins and carotenoids in fruit peel of different colored mango cultivars. J Food Sci Technol 55, 4566–4577 (2018). https://doi.org/10.1007/s13197-018-3392-7
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DOI: https://doi.org/10.1007/s13197-018-3392-7