Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds

Frontiers in Plant Science

卷:10

Maria Elena Maldonado-Celis²  Ramiro Bedoya³  Elhadi M. Yahia⁴  Patricia Landázuri⁵  Beatriz Restrepo⁵  Nelsy Loango⁶  Johanny Aguillón⁷  Juan Camilo Guerrero Ospina⁷ 

[1] Escuela Normal Superior del Quindío, Armenia, Colombia;

[2] Escuela de Nutrición y Dietética, Universidad de Antioquia, Medellín, Colombia;

[3] Facultad de Ciencias Agrarias, Universidad de Antioquia, Medellín, Colombia;

[4] Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, Mexico;

[5] Facultad de Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia;

[6] Programa de Biología, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Colombia;

[7] Programa de Doctorado en Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia;

关键词: Mangifera indica;    mango;    maturation;    postharvest;    nutrition;    antioxidants;   

DOI  :  10.3389/fpls.2019.01073

来源: DOAJ

【 摘 要 】

Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.

【 授权许可】

Unknown