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Front Plant Sci

Title:		Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds
Author(s):		Maldonado-Celis ME; Yahia EM; Bedoya R; Landazuri P; Loango N; Aguillon J; Restrepo B; Guerrero Ospina JC;
Address:		"Escuela de Nutricion y Dietetica, Universidad de Antioquia, Medellin, Colombia. Facultad de Ciencias Naturales, Universidad Autonoma de Queretaro, Queretaro, Mexico. Facultad de Ciencias Agrarias, Universidad de Antioquia, Medellin, Colombia. Facultad de Ciencias de la Salud, Universidad del Quindio, Armenia, Colombia. Programa de Biologia, Facultad de Ciencias Basicas y Tecnologias, Universidad del Quindio, Armenia, Colombia. Escuela Normal Superior del Quindio, Armenia, Colombia. Programa de Doctorado en Ciencias Biomedicas, Facultad Ciencias de la Salud, Universidad del Quindio, Armenia, Colombia"
Journal Title:		Front Plant Sci
Year:		2019
Volume:		20191017
Issue:
Page Number:		1073 -
DOI:		10.3389/fpls.2019.01073
ISSN/ISBN:		1664-462X (Print) 1664-462X (Electronic) 1664-462X (Linking)
Abstract:		"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"
Keywords:		Mangifera indica antioxidants carotenoids mango maturation nutrition polyphenols postharvest;
Notes:		"PubMed-not-MEDLINEMaldonado-Celis, Maria Elena Yahia, Elhadi M Bedoya, Ramiro Landazuri, Patricia Loango, Nelsy Aguillon, Johanny Restrepo, Beatriz Guerrero Ospina, Juan Camilo eng Review Switzerland 2019/11/05 Front Plant Sci. 2019 Oct 17; 10:1073. doi: 10.3389/fpls.2019.01073. eCollection 2019"