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Title: Variations of total phenol, carotenoid, in vitro antioxidant contents, and phenolic profiles of the pulp of five commercial varieties of mango (Mangifera indica L.)

Author
item Manthey, John
item PERKINS-VEAZIE, PENELOPE - North Carolina State University

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 4/7/2009
Publication Date: 4/14/2009
Citation: Manthey, J.A., Perkins-Veazie, P. 2009. Variations of total phenol, carotenoid, in vitro antioxidant contents, and phenolic profiles of the pulp of five commercial varieties of mango (Mangifera indica L.). Florida State Horticultural Society Meeting. Paper No. HP2.

Interpretive Summary:

Technical Abstract: Mango (Mangifera indica L.) is a tropical fruit crop grown worldwide with widely attributed nutritional and health-promoting properties. Extensive studies have been made of the high concentrations of phenolic antioxidants in mango peel, seeds, and leaves, yet less is known about the phenolic antioxidant contents of the fruit pulp. Five varieties of mango from four countries were evaluated over a year of harvests to compare the ß-carotene, ascorbic acid, phenolic, and total antioxidant levels of the fruit pulp, and to compare the polyphenol profiles of the individual varieties. Ascorbic acid ranged from 11 to 134 mg/100 g pulp puree, and ß-carotene varied from 5 to 30 mg/kg among the 5 varieties. Total phenol content ranged from 19.5 to 166.7 mg gallic acid equivalents (GAE)/100 g puree. The varieties, 'Tommy Atkins', 'Kent', 'Keitt', and 'Haden' had similar total phenolic content, averaging 31.2±7.8 mg GAE/100g puree, whereas 'Ataulfo' contained substantially higher total phenol content. Similar trends were observed in the total DPPH radical scavenging content for the 5 varieties. In contrast, country of origin and harvest dates had far less influence on these parameters. 'Ataulfo' contained significantly higher amounts of mangiferin and ellagic acid than the other 4 varieties. Large fruit-to-fruit variations in the concentrations of these compounds occurred within sets of mangoes within the same cultivar and the same harvest location and date.