Changes in fatty acids in ripening mango pulp (var Alphonso)

Bandyopadhyay, Chandrakanta; Gholap, Achyut S.

doi:10.1021/jf60187a027

Cited by 44 publications

(40 citation statements)

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“…For example, some cultivars such as African mango (Sakho et al, 1985), Venezuelan mangoes (MacLeod & de Troconis, 1982), Tommy Atkins (MacLeod & Snyder, 1988b) and Keitt (MacLeod & Snyder, 1985) in Miami, contained ␦-3-carene as the major components. ␦-3-Carene was a major potent aroma factor for green aroma and mango leaf-like aroma in those mangoes, whilst this compound has not been detected in an Indian cultivar, Alphonso (Bandyopadhyay & Gholap, 1973;Engel & Tressl, 1983), or a Sri Lankan (MacLeod & Pieris, 1984) cultivar. A small amount was contained in the yellow Thai mangoes, Keaw, Ok-rong, Choak-anand, and Nam Dokmai (Tamura et al, 2000).…”

Section: Resultsmentioning

confidence: 88%

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The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Tamura

Boonbumrung

Yoshizawa

et al. 2001

FSTR

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The essential oil in the peel and pulp of a popular green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.) has been characterized by means of the odor thresholds. ␥-Terpinene, (E)-␤-ocimene, (E)-2-hexenal, hexanal, and (Z)-3-hexen-1-ol were the major components. These major components differed from those of African mangoes, Florida mangoes, Indian mangoes and yellow Thai mangoes. The volatile oils from the pulp and the peel showed a high similarity of the volatile components in both sites. Odor unit values (U o ) of volatile components in both parts let us find out the aroma potent components in the Khieo Sawoei mango. Thus, nine compounds: hexanal (U o ‫)981؍‬ and (E)-2-hexenal (U o ‫)231؍‬ in the pulp showed higher U o values (more than 1), while sixteen compounds: 2,4-decadienal ( Keywords: Mangifera indica L., Thai mango, Khieo Sawoei cultivar, peel oils, pulp oils, odor spectrum value, odor unit A number of volatile components from several kinds of mango fruits have been identified in past decades (Schreier & Idstein 1984;MacLeod & Snyder 1988b;Shibamoto & Tang, 1990). New techniques such as headspace analysis (Malundo et al., 1997;Vodovotz et al., 1993) and measurement of bound aroma compounds (e.g. glycosides; Adedeji et al., 1992) have been applied for the isolation and characterization of volatiles. In these various varieties, there is considerable variation in volatile composition and aroma quality. However, few studies concerning the volatiles in Thai mangoes have appeared in the literature. Recently, antioxidant compounds in mango peel fibres were reported to have beneficial effects on health in high-dietary-fibre diets (Larrauri et al., 1997). Gholap and Bandyopadhyay (1977) studied on the volatiles in the latex of green raw mango. Utilization of mango peels for industrial purpose (Rashad et al., 1990) must be encouraged more than before. Therefore, we demonstrated the possibility of utilization of the peel oils to improve the aroma quality of processed Thai mangoes.In Thailand, green mangoes are consumed in significant quantities as well as the yellow mangoes at the mature stage. Keaw species is the major greenish cultivar used for processing; Khieo Sawoei cultivar is a high quality cultivar for matured green mangoes in Thai markets. We have not found any papers reporting studies on the volatile compositions and aroma profiles of green mangoes. This paper deals with the identification and characterization of volatile components in a green Thai mango, Khieo Sawoei mango using odor unit values and odor spectrum values of the volatile components in the peel and the pulp. Materials and MethodsMaterials The Khieo Sawoei mangoes used in this study were obtained from a local market in Bangkok, Thailand in November 1996 and May 1997. This fruit can be harvested all year long in Thailand. The fresh fruits were frozen quickly at Ϫ20˚C and then transferred to Japan, where they were peeled and sliced. Finally, the fruit pulp was removed from the stone. The peel and the pulp were kept in a freezing room ...

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Section: Resultsmentioning

confidence: 88%

“…These C 6 compounds are probably derived from lipid peroxidation of fatty acids (Bandyopadhyay & Gholap, 1973) and the related compounds. Nine derivatives of C 6 compounds: hexanal, (Z)-3-hexen-1-ol and the esters were identified in the Khieo Sawoei cultivar.…”

Section: Resultsmentioning

confidence: 99%

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Tamura

Boonbumrung

Yoshizawa

et al. 2001

FSTR

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“…In avocado fruits, 16:0, 16:1, 18:1, and 18:2 fatty acids were determined as dominant acids in all developmental stages. The content of 16:0,18:1, and 18:2 acids decreased from raw to table ripe and increased slightly in fully ripe and then remained low in overripe not more than in fully ripe fruits (Bandyopadhyay & Gholap 1973). Ratovohery et al (1988) identified six fatty acids during fruit development of some avocado fruits, and they quantified 18:1 (n-9) + 18:1 («-7), 16:0, and 18:2 (n-6) as major acids in all stages of development for 'Lula', 'Bacon', 'Fuerte', and 'Zutano' cultivars.…”

Section: Resultsmentioning

confidence: 87%

“…'Alphonso') fruit. As the pulp ripens a considerable decrease in linoleic acid and a subsequent increase in linolenic acid was observed, whereas the level of oleic acid remained unchanged during this period (Bandyopadhyay & Gholap 1973).…”

Section: Resultsmentioning

confidence: 95%

“…Among these, avocado and citrus (Vandercook et al 1970;Nieto & Moreno Romero 1995;Lewis 1978;Nagy et al 1978;Nordby & Nagy 1979;Ratovohery et al 1988), blueberries (Wang et al 1990), and mango fruits (Bandyopadhyay & Gholap 1973;Gholap & Bandyopadhyay 1980) are the extensively studied ones. Information on the chemical composition of persimmon fruits grown in Turkey is limited.…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid compositional changes in developing persimmon(Diospyros lotusL.) fruit

Ayaz¹,

Kadıoğlu²

1999

New Zealand Journal of Crop and Horticultural Science

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This study was initiated to evaluate the chemical properties in terms of fatty acid compositional changes in developing persimmon (Diospyros lotus L.) fruits. Seven stages of fruit development (days of year, DOY) were chosen beginning from fully green to fully yellow. The fruits were collected between 201 and 320 DOY. In the fruit, 11 fatty acids were identified and quantified: myristic acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), arachidic acid (20:0), behenic acid (22:0), lignoceric acid (24:0), and pentacosanoic acid (26:0). Four acids: palmitic acid (16:0), palmitoleic acid (16:1), linoleic acid (18:2), and linolenic acid (18:3) were identified as the major acids in significant amounts (P = 0.05) during development. The highest levels of these four acids were found at 251 DOY whereas the levels of these acids began to decrease between 273 and 320 DOY. However, a sharp decrease in the level of 14:0 acid was seen at 273 DOY, and then the level increased at 290 DOY. Between 290 and 320 DOY the level of the acid remained constant. Another four fatty acids: arachidic acid (20:0), behenic acid (22:0), lignoceric acid (24:0), and pentacosanoic acid (26:0), did not show the same increases or decreases in during development, but the levels were found to be significantly important in some stages. H9900I

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Mango

Singh

2012

Crop Post‐Harvest: Science and Technology

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Changes in fatty acids in ripening mango pulp (var Alphonso)

Cited by 44 publications

References 5 publications

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar(Mangifera indica L.).

Fatty acid compositional changes in developing persimmon(Diospyros lotusL.) fruit

Mango

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