Screening of Mango (Mangifera indicaL.) Cultivars for Their Contents of FlavonolO- and XanthoneC-Glycosides, Anthocyanins, and Pectin

Abstract

With respect to their browning potential and in consideration of a combined recovery of pectin and phenolic compounds, peels of 14 cultivars and the flesh of nine cultivars of mango (Mangifera indica L.) fruits were analyzed for their contents of flavonol O- and xanthone C-glycosides by high-performance liquid chromatography (HPLC)-diode array detection-electrospray ionization mass spectrometry (ESI-MS). While total amounts of up to 4860 mg/kg dry matter demonstrated the peels to be a rich source of phenolic compounds, only traces could be detected in the flesh. The profile of flavonol glycosides of the peels proved to be highly characteristic and may therefore serve as a tool for authenticity control of mango puree concentrate, which is often produced from unpeeled fruits and represents an important intermediate for the production of mango nectars. Two compounds were isolated by preparative HPLC, and their structures were elucidated on the basis of ESI-MS as well as NMR spectroscopy, establishing the two compounds as rhamnetin 3-O-beta-galactopyranoside and rhamnetin 3-O-beta-glucopyranoside, respectively. In the peels of red-colored cultivars, cyanidin 3-O-galactoside and an anthocyanidin hexoside so far not reported in mango could tentatively be identified. The contents and degrees of esterification of pectins extracted from the lyophilized peels ranged from 12.2 to 21.2% and from 56.3 to 65.6%, respectively, suggesting mango peels also as a promising source of high-quality pectin.

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

“…It is also considered as a source of antioxidants including ascorbic acid (mango fruit provides about 50% of the recommended daily intake of vitamin C) and carotenoids, which are lipophilic radical scavengers found in many fruits and vegetables. Carotenoids are also responsible for the bright yellow colour of mango (Vinci et al 1995;Berardini et al 2005;Schieber et al 2000).…”

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

“…Plums [131,178], sorghum [88], potatoes [76,124], mangos [124,179,180], kernels [138], cherries [13, 42,43,181], spinach [124,156,182], kale [183], broccoli [124,145], cabbage [55], asparagus [156], lettuces [124], oranges [124], arugulas [137], tea [184], artichokes [132], coffee [185], honey [133,186], apricots [187], citrus fruits [136], oranges [142], bush butter fruits [188], radishes [156,189], cabbages [156,124], pepper [156], olive oil [85,190], cowpeas [104], cactus pears [191], Kancolla seeds [192], Pinto beans [193], beans [82], soybeans [99], and lentils [82].…”

“…The following list gives an enumeration of all the measures or procedures investigated: Maturity, ripening and time of harvest [63,74,82,99,115,116,176,178,179,188,189,194] 58,112,142,162,181,191,196], differentiation in fractions [114,167,174], peeling [109,142,153,180], special pressing or extraction [2, 64,72,165], enzymatic treatment and maceration [51], irradiation [53,158,175,183], drying [8,102,132,152,159], sensory effects [51], germination [88], browning-blanching and polyphenoloxidase (PPO) activity [124], proveniences [8,12,63,107,110,112,…”

“…The quantification and the screening of mango flavonol glycosides could be used as a control parameter for mango puree concentrate production [180].…”

“…Grapes [158, 271 -278], prunes [152,279], cherries and cherry juices [23,42,43,181], plums and plum purØe [228,262,280], pomegranates and pomegranate juice [281 -284], mangos [180,285], red oranges [286 -289], cherry laurel [44], mulberries [290,291], apples and apple juice [39,41,108,113,114,196,217,292], litchis [293 -296], raspberries [4, 275,297,298], blackberries [298 -301], black chokeberries [302], blueberries and blueberry juice [14, 58 -60, 106, 275, 303, 304], black currants [165, 305 -309], bilberries [300,307], cranberries [310,311], bayberries [65], berries of Ribes species [164], Annona cherimola fruit [312], black carrots and black carrot juice [235, 313 -315], red and purple potatoes [236], corn kernels [223], asparagus [316], roselles [102,317],...…”