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Yahia EM, de Jesús Ornelas-Paz J, Brecht JK, García-Solís P, Elena Maldonado Celis M. The contribution of mango fruit (Mangifera indica L.) to human nutrition and health. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023] Open
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Hu K, Chen D, Chen M, Xiang A, Xie B, Suna Z. Effect of high pressure processing on gastrointestinal fate of carotenoids in mango juice: Insights obtained from macroscopic to microscopic scales. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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A review on valorization of different byproducts of mango (Mangifera indica L.) for functional food and human health. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Metabolomic Analysis Reveals Nutritional Diversity among Three Staple Crops and Three Fruits. Foods 2022; 11:foods11040550. [PMID: 35206028 PMCID: PMC8870860 DOI: 10.3390/foods11040550] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/09/2022] [Accepted: 02/13/2022] [Indexed: 12/15/2022] Open
Abstract
More than 2 billion people worldwide are under threat of nutritional deficiency. Thus, an in-depth comprehension of the nutritional composition of staple crops and popular fruits is essential for health. Herein, we performed LC-MS-based non-targeted and targeted metabolome analyses with crops (including wheat, rice, and corn) and fruits (including grape, banana, and mango). We detected a total of 2631 compounds by using non-targeted strategy and identified more than 260 nutrients. Our work discovered species-dependent accumulation of common present nutrients in crops and fruits. Although rice and wheat lack vitamins and amino acids, sweet corn was rich in most amino acids and vitamins. Among the three fruits, mango had more vitamins and amino acids than grape and banana. Grape and banana provided sufficient 5-methyltetrahydrofolate and vitamin B6, respectively. Moreover, rice and grape had a high content of flavonoids. In addition, the three crops contained more lipids than fruits. Furthermore, we also identified species-specific metabolites. The crops yielded 11 specific metabolites, including flavonoids, lipids, and others. Meanwhile, most fruit-specific nutrients were flavonoids. Our work discovered the complementary pattern of essential nutrients in crops and fruits, which provides metabolomic evidence for a healthy diet.
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Sousa FF, Pinsetta Junior JS, Oliveira KTEF, Rodrigues ECN, Andrade JP, Mattiuz BH. Conservation of 'Palmer' mango with an edible coating of hydroxypropyl methylcellulose and beeswax. Food Chem 2020; 346:128925. [PMID: 33418416 DOI: 10.1016/j.foodchem.2020.128925] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/15/2020] [Accepted: 12/20/2020] [Indexed: 01/01/2023]
Abstract
Mango is a tropical fruit presenting intense postharvest metabolism. In storage at room temperature, it presents a short shelf life due to the high respiratory rate, and consequent ripening, which limits the marketing period in distant regions. This study evaluated the effect of edible coatings of hydroxypropyl methylcellulose and beeswax in concentrations of 10, 20, and 40% in 'Palmer' mangoes stored for 15 days at 21 °C. The coatings controlled ripening, maintaining peel and pulp colors, firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, sugars, ascorbic acid, phenolic compounds, flavonoids, β-carotene, and antioxidant activity. Also, they reduced weight loss, oxidative stress, and the anthracnose (Colletotrichum gloeosporioides) incidence, without inducing alcohol dehydrogenase activity, which suggests that coated fruit did not ferment. Treatment with 20% beeswax was the most suitable for industrial applications, increasing in six days the mangoes shelf life.
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Affiliation(s)
- Fagner F Sousa
- São Paulo State Univesity (Unesp), School of Agricultural and Veterinarian Sciences, Jaboticabal, SP, Brazil; Federal Institute of Education, Science and Technology of Pará, Campus Cametá, Cametá, PA, Brazil
| | - José S Pinsetta Junior
- São Paulo State Univesity (Unesp), School of Agricultural and Veterinarian Sciences, Jaboticabal, SP, Brazil
| | - Karollayne T E F Oliveira
- São Paulo State Univesity (Unesp), School of Agricultural and Veterinarian Sciences, Jaboticabal, SP, Brazil
| | - Ellen C N Rodrigues
- São Paulo State Univesity (Unesp), School of Agricultural and Veterinarian Sciences, Jaboticabal, SP, Brazil; Federal Institute of Education, Science and Technology of Pará, Campus Castanhal, Castanhal, PA, Brazil
| | | | - Ben-Hur Mattiuz
- São Paulo State Univesity (Unesp), School of Agricultural and Veterinarian Sciences, Jaboticabal, SP, Brazil; São Paulo State Univesity (Unesp), Institute of Biosciences, Rio Claro, SP, Brazil.
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Maldonado-Celis ME, Yahia EM, Bedoya R, Landázuri P, Loango N, Aguillón J, Restrepo B, Guerrero Ospina JC. Chemical Composition of Mango ( Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds. FRONTIERS IN PLANT SCIENCE 2019; 10:1073. [PMID: 31681339 PMCID: PMC6807195 DOI: 10.3389/fpls.2019.01073] [Citation(s) in RCA: 107] [Impact Index Per Article: 21.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Accepted: 08/07/2019] [Indexed: 05/10/2023]
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.
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Affiliation(s)
| | - Elhadi M. Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, Mexico
| | - Ramiro Bedoya
- Facultad de Ciencias Agrarias, Universidad de Antioquia, Medellín, Colombia
| | - Patricia Landázuri
- Facultad de Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia
| | - Nelsy Loango
- Programa de Biología, Facultad de Ciencias Básicas y Tecnologías, Universidad del Quindío, Armenia, Colombia
| | - Johanny Aguillón
- Escuela Normal Superior del Quindío, Armenia, Colombia
- Programa de Doctorado en Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia
| | - Beatriz Restrepo
- Facultad de Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia
| | - Juan Camilo Guerrero Ospina
- Programa de Doctorado en Ciencias Biomédicas, Facultad Ciencias de la Salud, Universidad del Quindío, Armenia, Colombia
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Dars AG, Hu K, Liu Q, Abbas A, Xie B, Sun Z. Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice. Foods 2019; 8:E298. [PMID: 31362421 PMCID: PMC6723886 DOI: 10.3390/foods8080298] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/18/2019] [Accepted: 07/26/2019] [Indexed: 11/16/2022] Open
Abstract
Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS at 25, 45, 65 and 95 °C for 10 min and UHP at 400 MPa for 10 min. The phenolic profile of mango was also analyzed using the newly developed ultra-performance liquid chromatography-electrospray ionization-quadrupole time of flight-mass spectrometry (UPLC-Q-TOF-HRMSn) and, based on this result, the effect of TS and UHP on the phenolics of mango juice was evaluated. Both treatments had minimal effects on the oBrix, pH, and titratable acidity of mango juice. The residual activities of three enzymes (polyphenol oxidase, peroxidase, and pectin methylesterase), antioxidant compounds (vitamin C, Total phenolics, mangiferin derivatives, gallotannins, and quercetin derivatives) and antioxidant activity sharply decreased with the increase in the temperature of the TS treatment. Nevertheless, the UHP treatment retained antioxidants and antioxidant activity at a high level. The UHP process is likely superior to TS in bioactive compounds and antioxidant activity preservation. Therefore, the mango juice products obtained by ultra-high-pressure processing might be more beneficial to health.
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Affiliation(s)
- Abdul Ghani Dars
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Kai Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qiudou Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Aqleem Abbas
- Department of Plant Pathology, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bijun Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhida Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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