Study of physicochemical properties and antioxidant content of mango (Mangifera indica L.) fruit

Year 2020, Volume: 4 Issue: 2, 91 - 104, 30.11.2020

Masresha Tasie , Ammar Altemımı , Rawdah Alı Gary Takeoka

Abstract

The objectives of this study were to determine the physicochemical properties and antioxidant composition of four mango varieties (Tommy Atkins, Apple, Keitt, and Kent) grown in Ethiopia and to compare their composition to previously reported results on mangoes grown in other parts of the world. The Keitt variety had the highest fruit weight, fruit length, fruit diameter, and juice volume content. The pH, TSS, TA, and TSS/TA and proximate composition (moisture, ash, fat, fiber, and protein) showed significant differences among the varieties at p ≤ 0.05. Minerals such as Na, Mg, K, Ca, Fe and Zn were also evaluated and potassium had the highest concentration among the minerals with the grand mean of 267.44 mg/100 g. Varieties also differed in antioxidant content such as total carotenoids and vitamin C with values ranging from 0.6 to 4.8 µg/g and 14.2 to 36.4 mg/100 g, respectively. Apple, Kent and Keitt mango varieties are good sources of vitamin C. The four mango varieties had similar physicochemical properties and antioxidant content compared to mangoes grown in other countries.

Keywords

acidity, mango, total carotenoids, vitamin C

References

• Reference 1 Dr. Naoufal Lakhssassi Associate Scientist Department of Plant Soil and Agricultural Systems, Room 176. Southern Illinois University at Carbondale, Carbondale, IL 62901-4415. Phone: [phone] Fax: [phone] Fields of specialization: Natural products chemistry, molecular biology, biochemistry, and plant genetics. Email: [e-mail]
• Reference 2 Salam A. Ibrahim, Ph.D. Professor of Food Sciences Food Microbiology and Biotechnology Laboratory 171 Carver Hall College of Agriculture and Environmental Sciences North Carolina A & T State University Greensboro, NC 27411-1064 Fields of specialization: Food bioprocess fermentation, functional foods with emphasis on probiotic properties and plant extracts. Email: [e-mail] Phone: [phone]