Mango Mangifera indica

Mango is one of the most popular and best known tropical fruits [44] and possesses a very attractive and characteristic flavour. Some authors reported great differences in flavour compounds (including esters, lactones, monoterpenes, and sesquiterpenes) [14]. 

A wide range of volatile compounds from Indian mango were identified by pioneer group research [20,21]. Esters, lactones, monoterpenes, sesquiterpenes, and furanones were among the volatiles. It has been suggested that the ratio of palmitic to palmitoleic acids determines the flavour quality of the ripe fruit, a ratio of less than 1 resulting in strong aroma and flavour [44]. 

Volatiles of three cultivars of mango (Jaffna, Willard, and Parrot) from Sri Lanka were analysed, and among the 76 components identified, monoterpenes and sesquiterpenes hydrocarbons were described as the major contributors [42]. Variations in the amounts of esters, ketones, and alcohols were also related. 

The changes in the production of volatile aroma compounds during fruit ripening seemed to be mediated by ethylene. The production of most terpenes during ripening of the Kensington Pride mango has been reported to occur parallel 

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Chen, J.P. Tai, C.Y., and Chen, B.H., Improved liquid chromatographic method for determination of carotenoids in Taiwanese mango (Mangifera indica L.), J. Chro-matogr. A, 1054, 261, 2004. 

Pott, I., M. Marx, S. Neidhart et al. 2003. Quantitative determination of (3-carotene stereoisomers in fresh, dried, and solar-dried mangoes (Mangifera indica L.). J. Agric. Food Chem. 51 4527—4531. 

Garcia-Solis P, Yahia EM and Aceves C. 2008. Study of the effect of Ataulfo mango (Mangifera indica L) intake on mammary carcinogenesis and antioxidant capacity in plasma of /V-methyl-nitrosourea (MNU)-treated rats. Food Chem 111 309—315. 

Barreto JC, Trevisan MT, Hull WE, Erben G, de Brito ES, Pfundstein B, Wurtele G, Spiegelhalder B and Owen RW. 2008. Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (Mangifera indica L.). J Agric Food Chem 56(14) 5599—5610. 

Berardini N, Carle R and Schieber A. 2004. 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 spectrometry. Rapid Commun Mass Spectrom 18(19) 2208—2216. 

Soong YY and Barlow PJ. 2006. Quantification of gallic acid and ellagic acid from longan (Dimocarpus longan Lour.) seed and mango (Mangifera indica L.) kernel and their effects on antioxidant activity. Food Chem 87(3) 524-530. 

Godoy HT and Rodriguez-Amaya DB. 1987. Changes in individual carotenoids on processing and storage of mango (Mangifera indica) slices and puree. Int J Food Sci Technol 22 451-460. 

Pott I, Breithaupt DE and Carle R. 2003b. Detection of unusual carotenoid esters in fresh mango (Mangifera indica L. Cv. Kent). Phytochemistry 64 825-829. 

Robles-Sanchez RM, Rojas-Graii MA, Odriozola-Serrano I, Gonzalez-Aguilar GA and Martin-Belloso O. 2009. Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut Kent mango (Mangifera indica L.). Postharvest Biol Technol 51(3) 384-390. 

Queensland mango, Mangifera indica, fruit irradiated postharvest, single dose, 250 or 750 Gy At 250 Gy, skin and pulp color inhibited 50% due to irradiation-induced suppression of chlorophyll breakdown and reduction in carotenoid production. At 750 Gy, fruit respiration increased for 3-5 days, but no effect on fruit firmness 5... 

The Indo-Pacific rain forest is the mother ground of the banana Musa spp.), mango (Mangifera indica), chewing gum (fi-om Dyera costulata), and many spices (Table 13.1).With the advent of freezers, the spices have lost much importance as food preservatives, but their culinary role remains, albeit undermined by the fest food industry. Spices span a large variety of stmctures, from small isoprenoids to shikimates. 

Octadecylsilyl stationary phases with hydrophilic endcapping have been developed for the separation of very polar analytes, which are not sufficiently retained on conventional reversed-phase columns. Among numerous other applications, they have been demonstrated to be suitable for the separation of flavonol and xanthone glycosides from mango Mangifera indica, Anacardiaceae) peels. °... 

Queensland mango, Mangifera indica, fruit irradiated postharvest, single dose, 250 or 750 Gy... 

Two species, chir (Pinus roxburghii Sargent.) size 7.5 x 2.75 x 1.25 cm3and mango (Mangifera indica Linn.) size 7.5 x 1.25 x 1.25 cm3 were studied to establish different reaction variables. Four replicates were taken for each treatment and experiments were carried out with oven-dried samples except in case of those where effect of moisture content was studied. Samples were placed in a reaction chamber and reaction was carried out under reflux conditions at 93+1 C, the boiling point of thioacetic acid. Experimental set-up for vapor phase acetylation is shown in Figure 1. 

Mangoes (Mangifera indica Discrimination between 18 metal oxide sensors... 

M. Lebrun, M.N. Ducamp, A. Plotto, K. Goodner, E. Baldwin, Fox -l- GC/MS development of electronic nose measurements for mango (Mangifera indica) homogenate and whole fruit. Proc. Florida State Hortic. Soc. 117, 421-425 (2004)... 

Exotex MK, Exotex MKO. See Mango (Mangifera indica) seed oil... 

Chacko EK, Singh RN (1969) Induction of parthenocarpy in mango (Mangifera indica L.)... 

Bandyopadhyay, C. and Gholap, A.S. (1973) Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid composition. J. Sci. Food Agric. 24, 1497-1503. 

Hemavathy, J., Prabhakar, J.V. and Sen, D.P. (1987) Composition of polar lipids of alphonso mango Mangifera indica) kernel. J. Food Sci. 52, 833-834. 

Van Pee, W.M., Boni, L.E., Foma, M.N. and Hendrikx, A. (1981) Fatty acid composition and characteristics of the kernel fat of different mango Mangifera indica) varieties. J. Sci. Food Agric. 32, 485-488. 

Noratto, G., Bertoldi, M., Krenek, K., Talcott, S., Stringheta, P., and Meitens-Talcott, S. 2010. Anticarcinogenic effects of polyphenolics from mango (Mangifera indica) varieties. Journal of Agricultural and Food Chemistry, 58 (7), 4104-4112. 

Ribeiro, S. and Schieber, A. 2010. Bioactive compounds in mango (Mangifera indica L.) In Ronald Ross Watson and Victor R. Preed. Bioactive Foods in Promoting Health, Academic Press, p. 507-523. 

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