Contribution of lipid to aroma of ripening mango<i>(Mangifera indica L.)</i>

Gholap, Achyut S.; Bandyopadhyay, Chandrakanta

doi:10.1007/bf02640743

Cited by 16 publications

(15 citation statements)

References 12 publications

(11 reference statements)

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“…The major fatty acids of mango mitochondria are palmitoleic (36.7 mol/100 mol), palmitic (23.7%), oleic (18.1%), linoleic (7.5%), and linolenic (6.7%) acids. The fatty acid composition of mitochondrial lipids was found essentially similar to that of the entire pulp tissues as yet analyzed by others (1,2,5,6,19). The variations of mitochondrial fatty acid compositions during the storage of fruits at different temperatures were investigated (Fig.…”

Section: Resultssupporting

confidence: 77%

Incidence of Ripening and Chilling Injury on the Oxidative Activities and Fatty Acid Compositions of the Mitochondria from Mango Fruits

Kane¹,

Marcellin²,

Mazliak³

1978

Plant Physiol.

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The succinate oxidation capacities of mitochondria isolated from mango fruits (Mangifera indica L.) stored at 4, 8, 12, and 20 C were investigated during storage. In normally ripening fruits (at 12 and 20 C) the oxidative capacities increased during the first 10 days and then decreased slowly. At lower temperatures (4 and 8 C), the fruits showed chilling injury symptoms, after about 10 days of storage and the succinate oxidation capacities of mitochondria decreased progressively. Plots of succinate oxidation capacities as against storage temperature showed a marked discontinuity between 12 and 8 C, only when chilling injury was observed on fruits stored at low temperature.The variations of mitochondrial fatty acid composition during the storage of fruits at different temperatures were also investigated. A marked decrease of the molar ratio palmitoleic acid/palmitic acid, the predominant fatty acids in mitochondrial lipids, was observed to accompany both the succinate oxidation decrease and the induction of chilling injury.

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Section: Resultssupporting

confidence: 77%

Incidence of Ripening and Chilling Injury on the Oxidative Activities and Fatty Acid Compositions of the Mitochondria from Mango Fruits

Kane¹,

Marcellin²,

Mazliak³

1978

Plant Physiol.

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“…The pulps from four market types of mangoes examined contained 0.2-0.3 wt % (wet basis} total lipids including O-acy] lipids, free fatty acids, sterols, pigments and other lipids. The contents of the total lipids were lower as reported previously with mangoes of India growth (33)(34)(35) than those of common edible oil seeds. The amount of pulp total lipids in mango from the Philippines was ca.…”

Section: Resultssupporting

confidence: 46%

cis‐Vaccenic acid in mango pulp lipids

Shibahara

Yamamoto²,

Nakayama³

et al. 1986

Lipids

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A peak corresponding to a methyl octadecenoate other than oleate has been detected on the capillary gas chromatogram of the methyl esters of mango pulp fatty acids. This octadecenoate was isolated by silica gel and argentation column chromatography, high performance liquid chromatography and argentation thin layer chromatography, and then analyzed by infrared, nuclear magnetic resonance and gas chromatography‐mass spectrometry, chromatographic separations and oxidative degradation. These analytical data proved that the octadecenoic acid wascis‐vaccenic acid (cis‐11‐octadecenoic acid). The concentration of this acid in total octadecenoic acids ranged from 35% to 50% in the pulp of mangoes from Fiji, Mexico, the Philippines and Taiwan.cis‐Vaccenic acid was revealed to be one of the major component fatty acids of non‐polar lipids (mainly triacylglycerols), glycolipids and phospholipids in mango pulp. The glycolipids containedcis‐vaccenic acid (ca. 20%) in higher concentration than oleic acid (ca. 15%). A trace amount ofcis‐vaccenic acid (0.5%) was detected in the total lipids of mango seeds. Profile of fatty acid composition of mango pulp lipids (0.2–0.3 wt% of wet pulp) was characterized by the presence of n−7 acid isomers,cis‐vaccenic acid and palmitoleic acid, and unusual mono‐ and dienoic positional isomers.

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“…Even though mango does not store lipids [ 17] there are reports on lipid metabolism by this fruit during ripening. Changes in fatty acids and triglycerides have been associated with changes in aroma and flavour and production of volatiles during mango ripening [3,11 ]. Therefore, thiolase (and perhaps other fatty acid-related enzymes) may be important for the production of aroma-giving volatiles and this might explain its induction during ripening.…”

Section: Discussionmentioning

confidence: 99%

Peroxisomal thiolase mRNA is induced during mango fruit ripening

Bojorquez

Gómez-Lim

1995

Plant Mol Biol

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Fruit ripening is a complex, developmentally regulated process. A series of genes have been isolated from various ripening fruits encoding enzymes mainly involved in ethylene and cell wall metabolism. In order to aid our understanding of the molecular basis of this process in a tropical fruit, a cDNA library was prepared from ripe mango (Mangifera indica L. cv. Manila). By differential screening with RNA poly(A)+ from unripe and ripe mesocarp a number of cDNAs expressing only in ripe fruit have been isolated. This paper reports the characterization of one such cDNA (pTHMF 1) from M. indica which codes for a protein highly homologous to cucumber, rat and human peroxisomal thiolase (EC 2.3.1.16), the catalyst for the last step in the beta-oxidation pathway. The cDNA for the peroxisomal mango thiolase is 1305 bp in length and codes for a protein of 432 amino acids with a predicted molecular mass of 45,532 Da. Mango thiolase is highly homologous to cucumber thiolase (80%), the only other plant thiolase whose cloning has been reported, and to rat and human thiolases (55% and 55% respectively). It is shown by northern analysis that during fruit ripening THMF 1 is up-regulated. A similar pattern of expression was detected in tomato fruit. Wounding and pathogen infection do not appear to affect THMF 1 expression. The possible involvement of thiolase in fatty acid metabolism during fruit ripening will be discussed. To our knowledge this is the first report cloning of a plant gene involved in fatty acid metabolism showing an induction during fruit ripening.

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Contribution of lipid to aroma of ripening mango(Mangifera indica L.)

Cited by 16 publications

References 12 publications

Incidence of Ripening and Chilling Injury on the Oxidative Activities and Fatty Acid Compositions of the Mitochondria from Mango Fruits

Incidence of Ripening and Chilling Injury on the Oxidative Activities and Fatty Acid Compositions of the Mitochondria from Mango Fruits

cis‐Vaccenic acid in mango pulp lipids

Peroxisomal thiolase mRNA is induced during mango fruit ripening

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