Dynamics in the concentrations of health-promoting compounds: lupeol, mangiferin and different phenolic acids during postharvest ripening of mango fruit.
MetadataShow full item record
BACKGROUND: Mango fruit (Mangifera indica L.) is renowned for its pleasant taste and as a rich source of health beneficial compounds. The aim of this study was to investigate the changes in concentrations of health-promoting compounds viz., ascorbic acid, carotenoids, antioxidants, lupeol, mangiferin, total phenols, individual phenolic acids as well as ethylene production and respiration rates during climacteric ripening in 'Kensington Pride' and 'R2E2' mango fruit. RESULTS: The climacteric ethylene and respiration peaks were noted on the third day of fruit ripening period. The concentrations of total carotenoids in the pulp, total antioxidants in both pulp and peel, total phenols of the peel, lupeol, and mangiferin were significantly elevated, whilst the concentration of ascorbic acid declined during post-climacteric ripening. Gallic, chlorogenic and vanillic acids were identified as the major phenolic acids in both pulp and peel of 'Kensington Pride' and 'R2E2' mangoes. The concentrations of phenolic acids (gallic, chlorogenic, vanillic, ferulic and caffeic acids) also increased during the post-climacteric phase. The concentrations of all phenolic compounds were several-fold higher in the peel than pulp. CONCLUSION: Mangoes at post-climacteric ripening phase offer the highest concentrations of health-promoting compounds. Peel, at this stage of fruit ripening could be exploited as a good source for extraction of these compounds.
Showing items related by title, author, creator and subject.
Cold storage temperatures and durations affect the concentrations of lupeol, mangiferin, phenolic acids and other health-promoting compounds in the pulp and peel of ripe mango fruitVithana, M.; Singh, Zora; Johnson, Stuart (2018)© 2018 Elsevier B.V. Mangoes are usually stored above 13 °C to avoid chilling injury. We investigated the effects of cold storage temperatures (5 and 13 °C) and durations (12 and 24 d) on the concentrations of lupeol, ...
Sakimin, Siti Zaharah (2011)Mango fruit ripen quickly. It is highly perishable. Short shelf life of mango fruit limits its transportation to distant domestic and international markets. The objective of my research was to elucidate the role of changes ...
Concentrations of health-promoting phytochemicals in ripe mango fruit triggered by postharvest application of elicitorsVithana, M.; Singh, Zora; Johnson, Stuart; Gupta, Ritu (2018)BACKGROUND: Mango fruit harvested at green mature stage were treated with methyl jasmonate (MeJA), nitric oxide (NO), or salicylic acid (SA) to investigate their effects on phytochemical concentrations in ripe fruit. ...