Main changes on the polyphenols profile and antioxidant capacity in Manila mango (Mangifera indica L.)

Abstract

Mango is the second most commercialized tropical fruit in the world, and Mexico is the major exporter. In terms of mango production, Manila´s variety represents a quarter of the total mangoes production in Mexico. However, the changes that occur on the phenolic compounds during the Manila mango ripening process are unknown. Quantitative analysis of the major phenolic compounds was conducted at different maturity stages, using several spectrophotometric measurements and by high-performance liquid chromatography (HPLC). At the late ripening stage was observed the biggest content in pulp and peel of total phenols (577 and 10547 mg EAG /100 g), flavonoids (95.33 and 537 mg EQ/100 g), and antioxidant capacity by DPPH (25 and 347 mmol TE/100 g). Some bioactive compounds achieve their highest values at optimal consumption ripening. Although they diminish when the fruit reaches a senescence appearance. This is the first study to prove that mangiferin by itself shows a higher correlation in antioxidant capacity compared to other phenolic compounds in mango peel, and this suggest that phenolic compounds may have an important role in the postharvest antioxidant metabolism in Manila mango fruit. On the other hand, the results show that the peel compared to the pulp contains higher amounts of total phenols, flavonoids, gallic acid, mangiferin and antioxidant capacity, so its use as an ingredient in the preparation of functional food products is recommended. More studies are needed to go in-depth in the changes of the content of phytochemicals during the ripening process in the peel and pulp mango, which ones could be caused by the hormones responsible for ripening in the fruit, such as ethylene, and bioavailability of these compounds at different stages of maturation. El mango es la segunda fruta tropical más comercializada del mundo y México es el principal exportador. En términos de producción de mango, la variedad Manila representa una cuarta parte de la producción total de mangos en México. Sin embargo, se desconocen los cambios que ocurren en los compuestos fenólicos durante el proceso de maduración del mango Manila. El análisis cuantitativo de los principales compuestos fenólicos se realizó en diferentes etapas de madurez, utilizando varias medidas espectrofotométricas y mediante cromatografía líquida de alta resolución (HPLC). En la etapa de madurez tardía se observó el mayor contenido en pulpa y cáscara de fenoles totales (577 y 10547 mg EAG / 100 g), flavonoides (95.33 y 537 mg EQ / 100 g) y capacidad antioxidante por DPPH (25 y 347 mmol TE / 100 g). Algunos compuestos bioactivos alcanzan sus valores más altos en el punto de madurez óptima. Aunque disminuyen cuando el fruto adquiere una apariencia de senescencia. Este es el primer estudio que demuestra que la mangiferina por sí misma presenta una alta correlación con la capacidad antioxidante en comparación con otros compuestos fenólicos de la cáscara de mango, y esto sugiere que los compuestos fenólicos pueden tener un papel importante en el metabolismo antioxidante postcosecha en el mango Manila. Por otro lado, los resultados muestran que la cáscara comparada con la pulpa contiene mayores cantidades de fenoles totales, flavonoides, ácido gálico, mangiferin y capacidad antioxidante por DPPH, por lo que se recomienda su uso como ingrediente en la elaboración de productos alimenticios fucionales. Se necesitan más estudios para profundizar en los cambios del contenido de fitoquímicos durante el proceso de maduración en la cáscara y pulpa del mango, los cuáles podrían ser provocados por las hormonas responsables de la maduración en el fruto, como el etileno, y la biodisponibilidad de estos compuestos en diferentes etapas de maduración.

Quality Assessment of Burdekin Plum (Pleiogynium timoriense) during Ambient Storage

“…On storage day 7, all samples had a significant ( p < 0.05) increase in gallic acid with concentrations of 7 to 210 mg/kg FW. The increase in gallic acid has also been observed in stored mango samples [ 96 ]. This can be explained by the release of gallic acid from hydrolysable gallotannins, which also explains the reduction in astringency, as gallotannins have stronger astringent taste than gallic acid [ 97 ].…”

Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review

“…Several studies have reported that some compounds in mango (found in peel and seed kernel) can prevent diseases related to oxidative stress, such as cancer, arthritis, atherosclerosis, type 2 diabetes, cardiovascular diseases as well as Alzheimer's and Parkinson's diseases [Kim et al, 2018;Lin et al, 2020;Lopez-Martinez et al, 2022;Torres-León et al, 2021]. The high flavonoid content is widely linked to antioxidant and antiproliferative activity [Abbasi et al, 2017;Soria-Lara et al, 2020]. Additionally, the high phenolic compound content has been reported to beneficially modify the gut microbiota profile [Bento-Silva et al, 2020; Kim et al, 2018].…”