Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds
Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango componen...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2019-10-01
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| Series: | Frontiers in Plant Science |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fpls.2019.01073/full |
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| author | Maria Elena Maldonado-Celis Elhadi M. Yahia Ramiro Bedoya Patricia Landázuri Nelsy Loango Johanny Aguillón Johanny Aguillón Beatriz Restrepo Juan Camilo Guerrero Ospina |
| author_facet | Maria Elena Maldonado-Celis Elhadi M. Yahia Ramiro Bedoya Patricia Landázuri Nelsy Loango Johanny Aguillón Johanny Aguillón Beatriz Restrepo Juan Camilo Guerrero Ospina |
| author_sort | Maria Elena Maldonado-Celis |
| collection | DOAJ |
| description | Mango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties. |
| first_indexed | 2024-12-11T14:30:52Z |
| format | Article |
| id | doaj.art-3f095fd83aa1437c823b77297efef037 |
| institution | Directory Open Access Journal |
| issn | 1664-462X |
| language | English |
| last_indexed | 2024-12-11T14:30:52Z |
| publishDate | 2019-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj.art-3f095fd83aa1437c823b77297efef0372022-12-22T01:02:27ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2019-10-011010.3389/fpls.2019.01073450160Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical CompoundsMaria Elena Maldonado-Celis0Elhadi M. Yahia1Ramiro Bedoya2Patricia Landázuri3Nelsy Loango4Johanny Aguillón5Johanny Aguillón6Beatriz Restrepo7Juan Camilo Guerrero Ospina8Escuela de Nutrición y Dietética, Universidad de Antioquia, Medellín, ColombiaFacultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, MexicoFacultad de Ciencias Agrarias, Universidad de Antioquia, Medellín, ColombiaFacultad de Ciencias de la Salud, Universidad del Quindío, Armenia, ColombiaPrograma de Biología, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, ColombiaEscuela Normal Superior del Quindío, Armenia, ColombiaPrograma de Doctorado en Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad del Quindío, Armenia, ColombiaFacultad de Ciencias de la Salud, Universidad del Quindío, Armenia, ColombiaPrograma de Doctorado en Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad del Quindío, Armenia, ColombiaMango fruit has a high nutritional value and health benefits due to important components. The present manuscript is a comprehensive update on the composition of mango fruit, including nutritional and phytochemical compounds, and the changes of these during development and postharvest. Mango components can be grouped into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit also contains structural carbohydrates such as pectins and cellulose. The major amino acids include lysine, leucine, cysteine, valine, arginine, phenylalanine, and methionine. The lipid composition increases during ripening, particularly the omega-3 and omega-6 fatty acids. The most important pigments of mango fruit include chlorophylls (a and b) and carotenoids. The most important organic acids include malic and citric acids, and they confer the fruit acidity. The volatile constituents are a heterogeneous group with different chemical functions that contribute to the aromatic profile of the fruit. During development and maturity stages occur important biochemical, physiological, and structural changes affecting mainly the nutritional and phytochemical composition, producing softening, and modifying aroma, flavor, and antioxidant capacity. In addition, postharvest handling practices influence total content of carotenoids, phenolic compounds, vitamin C, antioxidant capacity, and organoleptic properties.https://www.frontiersin.org/article/10.3389/fpls.2019.01073/fullMangifera indicamangomaturationpostharvestnutritionantioxidants |
| spellingShingle | Maria Elena Maldonado-Celis Elhadi M. Yahia Ramiro Bedoya Patricia Landázuri Nelsy Loango Johanny Aguillón Johanny Aguillón Beatriz Restrepo Juan Camilo Guerrero Ospina Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds Frontiers in Plant Science Mangifera indica mango maturation postharvest nutrition antioxidants |
| title | Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds |
| title_full | Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds |
| title_fullStr | Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds |
| title_full_unstemmed | Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds |
| title_short | Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds |
| title_sort | chemical composition of mango mangifera indica l fruit nutritional and phytochemical compounds |
| topic | Mangifera indica mango maturation postharvest nutrition antioxidants |
| url | https://www.frontiersin.org/article/10.3389/fpls.2019.01073/full |
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