Mango composition

Mercadante, A.Z. and Rodriguez-Amaya, D.B., Effects of ripening, cultivar differences, and processing on the carotenoid composition of mango, J. Agric. Food Chem., 46, 128, 1998. 

The composition of mango vermouths (Table 8.6) is comparable to values reported for grape-derived vermouths (Martinez et ah, 1987). 

Methods for the capillary gas chromatographic separation of optical isomers of chiral compounds after formation of diastereoisomeric derivatives were developed. Analytical aspects of the GC-separation of diastereoisomeric esters and urethanes derived from chiral secondary alcohols, 2-, 3-, 4- and 5-hydroxy-acid esters, and the corresponding jf- and -lactones were investigated. The methods were used to follow the formation of optically active compounds during microbiological processes, such as reduction of keto-precursors and asymmetric hydrolysis of racemic acetates on a micro-scale. The enantiomeric composition of chiral aroma constituents in tropical fruits, such as passion fruit, mango and pineapple, was determined and possible pathways for their biosynthesis were formulated. 

Tropical fruits, such us passion fruits, mangos or pineapples, contain many chiral aroma constituents. So far, their enantiomeric composition is unknown, because the conventional method, measuring optical rotation, can not be applied to these components, which can be isolated from the fruits only in small amounts. The new techniques of capillary GC analysis of diastereoisomeric derivatives made it possible to characterize the enantiomeric composition of several chiral trace constituents. These results may be used to gain insight into the biogenesis of aroma components or to control natural aroma concentrates. 

Mango F. D. and Elrod L. W. (1999) The carbon isotopic composition of catalytic gas a comparative analysis with natural gas. Geochim. Cosmochim. Acta 63(7/8), 1097-1106. 

Shea (Butyrospermum parkii, shea butter, karite butter). This fat comes from trees grown mainly in West Africa and contains an unusually high level of unsapo-nifiable material ( 11%), including polyisoprene hydrocarbons. It is rich in stearic acid, but its fatty acid composition varies with its geographical source. It contains palmitic (4—8%), stearic (23-58%), oleic (33-68%), and hnoleic acid (4—8%). It can be fractionated to give a stearin (POP 1%, POSt 8%, and StOSt 68%), which can be used as a cocoa butter equivalent (79, 122-124). It is one of the six permitted fats (palm oil, iUipe butter, kokum butter, sal fat, shea butter, and mango kernel fat), which, in some countries at least, can partially replace cocoa butter in chocolate (86). 

Godoy, H.T and Rodriguez-Amaya, D.B. 1989. Carotenoid composition of commercial mangoes from Brazil. Lebensmittel-Wissenschaft und-Technologie. 22 100-103. 

The enantiomeric composition of 3-hydroxyacid esters in passion fruit, mango and pineapple have been investigated. Figure VII presents the separation of (R)- and (S)-3-hydroxybutanoates. The compounds in yellow passion fruit were mainly of the (S)-(+)-configuration as predicted for intermediates of B-oxidation. In the purple variety, and in mango, the (R)-(-)-enantiomers predominate. These compounds may be found as an offshoot of de novo lipid synthesis or by hydration of (Z)-2-enoyl-CoA leading to (R)-(-)-3-hydroxyacyl-CoA (1 2) ... 

Food industries are looking for alternative fats to cocoa butter (CB) from natural matrices that are denoted as cocoa butter replacers (CBRs), cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs) fat [41 83], CBRs are defined as non-lauric fats that could replace cocoa butter either partially or completely in the chocolate or other food products. On the other hand, a cocoa butter equivalent (CBE) is a type of fat that has a very similar chemical composition, but its triglycerides derive from other source than cocoa beans, such as palm kernel oil, palm oil, mango seed fat, kokum butter, sal fat, shea butter, illipe butter, soya oil, rape seed oil, cotton oil, ground nut oil and coconut oil [43]. 

Kittur F.S., Habibunnisa S.N., Tharanathan R.N., 2001. Polysaccharide based composite coating formulations for shelf fife extension of fresh banana and mango. Eur. Food Res. Technol. 213 306-311. 

Where MH stands for methyl-hexane and DMP stands for dimethyl-pentane. The isoheptanes do not appear to be at thermodynamic equilibrium, nor are they fixed at some constant composition. Mango argued that it is difficult to explain the relationship between the isoheptanes by a mechanism involving the thermal decomposition of natural products or their respective kerogenous derivatives, and suggested a steady-state kinetics where certain product ratios are necessarily time-invariant. He proposed a catalytic process in which the four isoheptanes are formed pairwise through two cyclopropyl intermediates (Fig. 19). 

Mango and Elrod (1999) measured the carbon isotopic composition of catalytic (using Ni metal compounds) gas generated from crude oil and pure hydrocarbon between 150 and 200°C. The measured 5 C for Cl through C5 was linear with l/n n = carbon number), in accordance with theory and natural observation. This result further supports to the view that catalysis by transition metals may be a source of natural gas. 

The dry mango stone consists of a 1 1 ratio of shell and kernel. Wide variations were found in the content, characteristics and composition of seed and fat of 43 varieties of mango fruit. The seed in fruit ranges between 3 and 25% and kernel in seed from 54 to 85% on an as is basis (Lakshminarayana et al., 1983). The total lipid consists of 96.1% neutral and 3.9% polar lipids (2.9% glycolipids and 1.0% phospholipids) (Hemavathy et al., 1987). The dry mango kernel from India contains 3.7-13% of a cream-colored oil with a melting point of 34-43 C and iodine value of 32-57. Its physical and chemical characteristics are very similar to that of cocoa butter. 

Table 5.3 Fatty acid composition and lipid levels in mango kernels...

Composition of pulp. The glyceride content and fatty acid composition of pulp from five commercial varieties of table ripe mangoes having wide differences in aroma and flavor were studied. The levels, however, were very low (0.14-0.46%) and do not represent a viable source of oil (Bandyopadhyay and Gholap, 1973). 

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