Screening of Mango (Mangifera indicaL.) Cultivars for Their Contents of FlavonolO- and XanthoneC-Glycosides, Anthocyanins, and Pectin
- 10 February 2005
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 53 (5), 1563-1570
- https://doi.org/10.1021/jf0484069
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-β-galactopyranoside and rhamnetin 3-O-β-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. Keywords: Mangifera indica (L.); mango; peels; rhamnetin glycosides; flavonols; xanthones; anthocyanins; pectin; HPLC-DAD-MSn; NMRKeywords
This publication has 23 references indexed in Scilit:
- Characterization of gallotannins and benzophenone derivatives from mango (Mangifera indica L. cv. ‘Tommy Atkins’) peels, pulp and kernels by high‐performance liquid chromatography/electrospray ionization mass spectrometryRapid Communications in Mass Spectrometry, 2004
- Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.)Food Chemistry, 2003
- Utilization and nutrient digestibility of mango seeds and palm kernel meal by juvenile Labeo senegalensis (Antheriniformes: Cyprinidae)Aquaculture Research, 2001
- ISOLATION and CHARACTERIZATION of MANGO PEEL PECTINSJournal of Food Processing and Preservation, 2000
- Effect of antioxidant principles isolated from mango (Mangifera indica L) seed kernels on oxidative stability of buffalo ghee (butter-fat)Journal of the Science of Food and Agriculture, 2000
- Changes in the structure of apple pectic substances during ripening and storageCarbohydrate Polymers, 1984
- Utilisation of mango seed kernel (Mangifera indica) as a source of oilFood Chemistry, 1982
- Technical note: Comparative aspects of pectin extracted from the peels of different varieties of mangoInternational Journal of Food Science & Technology, 1979
- CHARACTERIZATION OF MANGO PEEL PECTINJournal of Food Science, 1977
- The anthocyanin of the mango fruitPhytochemistry, 1969