Characterization of glycosidically bound aroma compounds in the African mango (Mangifera indica L.)

Adedeji, Jide; Hartman, Thomas G.; Lech, Joseph; Ho, Chi Tang

doi:10.1021/jf00016a028

Cited by 35 publications

(29 citation statements)

References 19 publications

(27 reference statements)

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“…It is now well established that, apart from free aroma compounds, a significant part of several aroma compounds is accumulated in fruits as odourless non-volatile glycosides (Adedeji et al, 1992;Drider et al, 1994). The aglycone moieties of glycosides include monoterpenes, alcohols, aldehydes, acids, esters, C 13 -norisoprenoids and other compounds.…”

Section: Introductionmentioning

confidence: 99%

“…The aglycone moieties of glycosides include monoterpenes, alcohols, aldehydes, acids, esters, C 13 -norisoprenoids and other compounds. To date, various studies have been conducted on glycosidically-bound volatiles in different mango cultivars (Adedeji et al, 1992;Drider et al, 1994;Ollé et al, 1998;Lalel et al, 2003). Mango fruit possess glycosidases on their own and their activities are enhanced during the maturation process.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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“…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.…”

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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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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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“…To date, the only report on analysis of “African Mango” was performed on the peel and flesh of the fruit, not on the seeds. The study was conducted using gas chromatography mass spectrometry (GC-MS) and 33 volatile compounds were reported including 8 monoterpene alcohols, 5 aldehydes, 4 acids, 7 esters, and 5 C 13 norisoprenoids (7) . Unfortunately, the authors confused the name of “African Mango” with mango growing in Africa, and incorrectly used the name “African Mango” in the paper as the research was actually done on mangos growing in Africa ( Mangifera indica L.), not African Mango ( Irvingia gabonensis ).…”

Section: Introductionmentioning

confidence: 99%

Ultra High-Performance Liquid Chromatography with High-Resolution Mass Spectrometry Analysis of African Mango (Irvingia gabonensis) Seeds, Extract, and Related Dietary Supplements

Sun

Chen

2012

J. Agric. Food Chem.

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Dietary Supplements based on an extract from Irvingia gabonensis (African Mango, AM for abbreviation) seeds are one of the popular herbal weight loss dietary supplements in the US market. The extract is believed to be a natural and healthy way to lose weight and improve overall health. However, the chemical composition of African mango based-dietary supplements (AMDS) has never been reported. In this study, the chemical constituents of African mango seeds, African mango seeds extract (AMSE), and different kinds of commercially available African mango based dietary supplements (AMDS) have been investigated using an ultra high-performance liquid chromatography with high resolution mass spectrometry (UHPLC-HRMS) method. Ellagic acid, mono, di, tri-O methyl-ellagic acids and their glycosides were found as major components in African Mango seeds. These compounds may be used for quality control of African Mango extract and related dietary supplements.

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Characterization of glycosidically bound aroma compounds in the African mango (Mangifera indica L.)

Cited by 35 publications

References 19 publications

Impact of Pulp on the Chemical Profile of Mango Wine

Impact of Pulp on the Chemical Profile of Mango Wine

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

Ultra High-Performance Liquid Chromatography with High-Resolution Mass Spectrometry Analysis of African Mango (Irvingia gabonensis) Seeds, Extract, and Related Dietary Supplements

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