Chemical profile of mango (Mangifera indica L.) using electrospray ionisation mass spectrometry (ESI-MS)

卷:204

Oliveira, Bruno G. ; Costa, Helber B. ; Ventura, Jose A. ; Kondratyuk, Tamara P. ; Barroso, Maria E. S. ; Correia, Radigya M. ; Pimentel, Elisangela F. ; Pinto, Fernanda E. ; Endringer, Denise C. ; Romao, Wanderson

Univ Fed Espirito Santo

关键词: Mangifera indica L.;    Mango;    Chemical profile;    Mass spectrometry;    ESI(-)FT-ICR MS;   

DOI  :  10.1016/j.foodchem.2016.02.117

学科分类：食品科学和技术

【 摘 要 】

Mangifera indica L., mango fruit, is consumed as a dietary supplement with purported health benefits; it is widely used in the food industry. Herein, the chemical profile of the Uba mango at four distinct maturation stages was evaluated during the process of growth and maturity using negative-ion mode electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI(-) FT-ICR MS) and physicochemical characterisation analysis (total titratable acidity (TA), total soluble solids (TSS), TSS/TA ratio, and total polyphenolic content). Primary (organic acids and sugars) and secondary metabolites (polyphenolic compounds) were mostly identified in the third maturation stage, thus indicating the best stage for harvesting and consuming the fruit. In addition, the potential cancer chemoprevention of the secondary metabolites (phenolic extracts obtained from mango samples) was evaluated using the induction of quinone reductase activity, concluding that fruit polyphenols have the potential for cancer chemoprevention. (C) 2016 Elsevier Ltd. All rights reserved.