Jump to Main Content
Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango
- Mercadante, A.Z., Rodriguez-Amaya, D.B.
- Journal of agricultural and food chemistry 1998 v.46 no.1 pp. 128-130
- mangoes, fruit juices, Mangifera indica, cultivars, ripening, vitamin A, vitamin content, carotenoids, chemical composition, geographical variation, high performance liquid chromatography, Brazil
- The carotenoid composition of mangoes produced in Brazil was determined by HPLC to appraise the effects of some influencing factors. Total carotenoid rose from 12.3 to 38.0 micrograms/g in the cultivar Keitt and from 17.0 to 51.2 micrograms /g in the cultivar Tommy Atkins from the mature-green to the ripe stage. Ripenin g alterations occurred principally in the major carotenoids, violaxanthin and be ta-carotene. In the Keitt mangoes, all-trans-beta-carotene, all-trans-violaxathi n, and 9-cis-violaxanthin (location of cis double bond tentative) increased from 1.7, 5.4, and 1.7 micrograms/g in the mature-green fruits to 6.7, 18.0, and 7.2 micrograms/g, respectively, in the ripe fruits. In the Tommy Atkins cultivar, t hese carotenoids went from 2.0, 6.9, and 3.3 micrograms/g to 5.8, 22.4, and 14.5 micrograms/g, respectively, on ripening. In both cultivars, the small amount of 13-cis-violaxanthin practically disappeared on ripening. Geographic effects app eared to be substantial. In commercially processed mango juice, violaxanthin was not detected, auroxanthin appeared at an appreciable level, and beta-carotene b ecame the principal carotenoid.